Hy-Vee Recipes and Ideas

Directions

1. Step1

   Bring 4 cups broth, ancho and arbol chiles to boil in a medium saucepan. Reduce heat and gently simmer, uncovered, for 6 to 8 minutes or until chiles are rehydrated and softened. Transfer chiles to a bowl. Pour 3 cups cooking liquid into a 6-qt. slow cooker; set aside. Discard remaining cooking liquid.

   Hyvee Culinary Expert Tip

   Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.

   Hy-Vee Test Kitchen

2. Step2

   Place meat in slow cooker. Add an additional 1 cup broth, onions, 2 ancho and poblano chiles, 4 cloves garlic, cumin, cayenne and ½ tsp. salt. Cover and cook on LOW for 5 to 7 hours on until pork is fork-enter. Transfer pork to a cutting board; shred using 2 forks. Transfer pork to a bowl. Transfer onions and chiles to another bowl; transfer 4 cups pork cooking liquid to a third bowl. Refrigerate each.

3. Step3

   Soak corn husks covered in water for 30 minutes or until playable.

4. Step4

   Place remaining 2 ancho chiles, arbol chilies in a blender. Add 1 cup reserved pork cooking liquid, reserve onions and chile mixture, 1 cup beef broth and remaining 2 cloves garlic. Blend until puréed.

5. Step5

   For chile sauce, press puréed mixture through a fine-mesh sieve; set aside. Discard mixture in strainer.

6. Step6

   Transfer 2 cups chile sauce to a large nonstick skillet. Cook over medium heat for 2 to 3 minutes or until begins to bubble. Add shredded pork and heat through; set aside.

7. Step7

   For masa dough, beat shortening, 2/3 cup chile sauce, baking powder and remaining ¼ tsp. salt in a large bowl with an electric mixer on high for 2 to 3 minutes or until combined. Slowly beat in 4 cups masa flour and 1½ cup reserved pork cooking liquid on low or until combined. Repeat slowly beating in remaining 4 cups masa flour and remaining 1½ cup reserved pork cooking liquid. Mix dough with hands until pliable.

8. Step8

   Tear 5 husks into 30 long strands; set aside. Place remaining husks, smooth side, up on a flat surface. Spread 1/3 cup masa dough ¼ in. thick in center third of each husk, spreading to edges of husk. Spoon 1½ Tbsp. meat mixture in a lengthwise strip in the center of each dough. Fold one long side of husk up and over filling, then unfold; repeat with other long side. Fold short, narrow end of husk up and over filling; fold over long sides. Twist and tie open end closed with husk strands.

9. Step9

   Place a steam stand rack inside a 16-qt. stockpot; add 1 to 2 in. water so water is just below rack. Stand half of the tamales upright on rack. Cover tamales with a damp kitchen towel cloth; cover stockpot. Bring water to a simmer; steam for 1 to 1½ hours or until tamales remove easily from husks and masa dough is steamed through, adding more water if needed. Transfer tamales to a baking pan; tightly cover with foil to keep warm. Repeat steaming remaining tamales.

10. Step10

    Serve tamales with pico de gallo and sauce and remaining chile sauce. Garnish with cilantro.

11. Step11

    To Store: Cool tamales. Store in an airtight container or resealable plastic bag in refrigerator up to 1 week; or in freezer up to 1 month. To serve, thaw in refrigerator overnight, if frozen. Wrap each tamale in foil; place in a single layer in a large rimmed baking pans. Reheat in a 425°F oven for 20 minutes, turning halfway through.