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Tamal de Cazuela




Source of Recipe


the web


Recipe Introduction


Cuban


List of Ingredients




2 ounces ancho chilies, stemmed and seeded
8 to 9 cups chicken stock, divided
2 garlic cloves, coarsely chopped
1 1/2 cups lard, divided
2 jalapeños
3 medium-size ripe tomatoes (1 pound)
6 cups shredded cooked pork
2 pounds fresh masa
2 to 3 teaspoons salt
6 large or 12 small fresh hoja santa leaves or 12 dried leaves (available in some Hispanic and farmers' markets.)

Recipe



Rinse ancho chilies under cold running water; shake off excess. Heat a heavy griddle or cast-iron skillet over medium-high heat until a drop of water evaporates instantly. Place chilies on griddle; do not crowd. Heat chilies, turning occasionally, just until the moisture that clings to them has evaporated and you smell their toasted
fragrance. Do not scorch or dish will be bitter.

Bring 2 cups stock to a boil. Place chilies in a bowl, cover generously with boiling stock; let stand 20 minutes. Drain
thoroughly; place in a blender. Add garlic and 1/4 to 1/2 cup stock; purée and set aside.

In a medium saucepan, heat 2 tablespoons lard over medium heat until rippling. Add puréed chili mixture, reduce heat to low and cook, covered, 5 minutes, stirring frequently. Remove from heat; set pan aside.

Place jalapeños and tomatoes in a small saucepan, cover with boiling water; cook over medium heat 10 minutes. Drain and let sit until cool enough to handle.

Peel jalapeños and tomatoes. Purée in the blender; add to chili mixture in the pan. Cover and cook, stirring occasionally, over medium-high heat until fat starts to separate, about 15 minutes. Remove from heat; stir in shredded pork; set aside.

Place masa in a large mixing bowl; combine as smoothly as possible with 6 cups stock, working the mixture with your hands to break up the masa. With a wooden spoon, force mixture through a medium-mesh strainer into a large heavy saucepan.

Melt remaining lard; stir into masa mixture along with salt. Cook over low heat, stirring constantly to prevent sticking or lumping, 10 to 12 minutes. Mixture should have a smooth sheen and be thick enough to start coming away from the pan, and you should see a hint of a thin crust starting to form at the bottom. Remove from heat; let sit until just cool enough to handle.

Preheat oven to 350 degrees Arrange half of the hoja santa on the bottom of a 9-by-13-inch baking dish. Spread half of the warm masa over the hoja santa. Pour the meat mixture over this and top with the remaining masa and hoja santa.

Cover dish with aluminum foil; bake 20 minutes. Remove foil; bake until top is lightly browned, about another 5 minutes. Scoop portions onto individual plates and serve.