Tamal Jarocho

Name: Tamal Jarocho
Total time: 3000 s
Yield: 10 servings
Ingredients: 4 1/2 lbs masa harina (about 2 kg); 1 1/8 lbs pork lard (about 500 grams); 10 1/2 cups pork rib broth (about 2 1/2 liters); leaves Banana; Salt, to taste; filling; 1 1/8 lbs pork ribs (about 500 grams); 8 dried ancho chiles, fried; 4 dried chipotle chiles, fried; 2 roasted tomatoes; 2 roasted garlic cloves; 1/2 roasted onion; 2 tablespoons pork lard

rodrigo @cook_1091890

Tamal Jarocho, as it's called outside Veracruz, is a soft tamale made with already-cooked masa. It's delicious and popular in states like Puebla or Mexico City (where it's also called Tamal Jarocho), but it's hard to find it made well outside Veracruz. So, for those outside Veracruz and Mexico, here is the recipe.

rodrigo @cook_1091890

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Ingredients

50 minutes

10 servings

4 1/2 lbsmasa harina (about 2 kg)
1 1/8 lbspork lard (about 500 grams)
10 1/2 cupspork rib broth (about 2 1/2 liters)
leavesBanana
Salt, to taste
filling
1 1/8 lbspork ribs (about 500 grams)
8dried ancho chiles, fried
4dried chipotle chiles, fried
2roasted tomatoes
2roasted garlic cloves
1/2roasted onion
2 tablespoonspork lard

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Steps

50 minutes

1

Make a broth with the pork ribs and shred the meat.
2

Blend the tomatoes, onion, garlic, and chiles with a little broth to make a sauce.
3

Bring the sauce to a boil.
4

Dissolve the masa harina in the broth (at room temperature); you can blend a little hoja santa (acuyo) with the broth if available.
5

Add the lard and cook, stirring constantly.
6

When the masa thickens, let it cool to room temperature.
7

To assemble the tamales, place a portion of masa on a banana leaf, add a spoonful of meat, a spoonful of sauce, and a piece of hoja santa (acuyo) if available.
8

Steam for about one hour.