Oaxacan Tamales

Name: Oaxacan Tamales
Ingredients: 8 3/4 lbs masa for tamales; 8 3/4 lbs pork rib meat; 3 Ancho chiles; 3 Mulato chiles; 3 Guajillo chiles; 2 Cascabel chiles (Only if you want them very spicy); 1 piece cinnamon stick 2 1/2 inches; 4 small peppercorns; 4 cloves; Salt; 1 onion; 4 cloves garlic

Ana Angel @AnaAngel

México

These tamales are "THE TAMALES". They are the most special dish for us😍.
A tradition in my mother's family, during her childhood in VERACRUZ, they would prepare them together at home.
Now she makes them for us in MICHOACAN. And they are a delight!
With much love, my mother taught me to prepare them during these celebration times, and I share them with you with much affection from the heart ♥ 🤗.

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Ingredients

8 3/4 lbsmasa for tamales
8 3/4 lbspork rib meat
For the marinade
3Ancho chiles
3Mulato chiles
3Guajillo chiles
2Cascabel chiles (Only if you want them very spicy)
1 piececinnamon stick 2 1/2 inches
4small peppercorns
4cloves
Salt
1onion
4 clovesgarlic

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Steps

1

Add plenty of water to the 8 3/4 lbs of masa for tamales little by little (I added 3 liters), also add a pinch of salt 10-12 times. *Taste as you go*
It should be like a light atole. Let it rest while we prepare the meat.
2

Ask for the ribs to be cut into long strips of 1 1/4 inches, and you cut between every 2 bones.
Match the meaty parts to those pieces.
3

Wash the meat, add a handful of salt, mix, and let it rest.
4

Check the masa, and if it thickened while resting, add a bit more water, mix well, and let it rest again.
5

We will use the following types of chiles:
*Ancho Chile* (Has reddish tones when held up to the light).
*Mulato Chile* (Has dark brown tones when held up to the light and thicker skin)
Fun fact: These two are similar because they are dried poblano chiles, the difference is the ripeness before drying.
*Guajillo Chiles* (They are red, slightly thick, and long, these are dried mirasol chiles)
*Cascabel Chile* (Only if you really like spicy)
6

If you're not a big fan of spicy, you can add 3 roasted tomatoes to soften the flavor of the marinade.
7

We will deseed all the chiles, place them in a pot with enough water, the cinnamon, cloves, peppercorns, and bring to a boil, then turn off the heat and let them rest for 15 minutes.
This is called: HYDRATING THE CHILES.
8

You can buy the corn husks at the store, but don't forget to soften them by passing them over a flame, cut into 12-16 inch sections for each tamale, and soak for about 30 minutes.
9

In several portions: Grind the chiles and spices, adding a pinch of salt 5 times, until everything is ground.
We will give it a second pass, adding a little water each time.
WE WILL GIVE IT A THIRD PASS
to achieve a light and well-blended marinade.
10

Mix with the raw rib meat, adding it little by little until you achieve a brothy mixture and let it rest.
11

Note: You may not need all the marinade, some might be left over.
12

You will need a steamer pot, and preheat it with a little water below the rack while we prepare the husks.
13

Rinse with water and set aside to drain, bring the meat and masa close.
14

With the help of a deep plate, form a small pool of masa in the center of the husk, add marinated meat.
15

Now wrap carefully.
16

And place them slightly tilted in a large steamer with previously boiled water.
17

Here are the videos of the process, it's a ladle and a half of masa + the meat and a large spoonful of marinade.
18

Finally, cover all the tamales with husks and then the lid, let them cook for 2 hours.
19

Take each one with the fold to one side and arrange them as close together as possible, leaning first in the pot and then one on top of the other, each time you place one, cover the pot. Let them cook for 2 hours.