el Restaurante Mexicano
Sept-Oct 2007

Feature: Tamal mania!

Recipe: Tapp's Veggie Special Tamales

Recipe: Yucatecan Tamale

Recipe: Fat-Free Masa

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Yucatecan Tamales

Makes 1-1/2 to 2 dozen tamales

• 12 c. Basic Fresh Masa
• 1 T. achiote paste
• 1/4 c. freshly squeezed orange juice
• 1 T. freshly squeezed lemon or lime juice
• 2 lbs. boneless pork butt, cut into 1/2-in. cubes
• 3 T. olive oil
• 1/4 lb. fresh tomatoes, seeded and minced
• 1/2 green bell pepper, minced
• 1 sm. onion, minced
• 2 t. salt
• 1 whole bulb garlic
• 1 habanero chile, roasted and minced
• 2-1/2 c. pork or chicken stock
• 18 - 24 dried corn husks, soaked, washed and drained, or prepared banana leaves cut into 8-in. squares, plus more for ties

Prepare masa. In large, shallow dish, mix achiote paste and orange and lemon juices. Rub into the pork and marinate at least 30 minutes and up to 1 hour.

Meanwhile, in a large skillet or pot, heat olive oil. Add tomato, bell pepper and onion and sauté 10 to 15 minutes, until pepper is soft. Add salt; cook another 5 minutes. Set aside.

On comal or griddle, toast garlic, turning until brown all over and soft on inside. Squeeze garlic out of skins and add to tomato mixture with pork, habanero and stock. Mix together to combine. Over medium-low heat, bring to very low simmer and cook, partially covered, approximately 1 hour, until meat is tender. Cool.

To assemble, spread 1/2 cup masa on smooth side of corn husk. Place 2 tablespoons of pork mixture in center of masa. Fold and tie tamale using your favorite folding and tying styles. Repeat for remaining tamales. Steam tamales for 1 hour.

Reprinted from "Tamales 101: A Beginner's Guide to Making Traditional Tamales" by Alice Guadalupe Tapp. Published by Ten Speed Press, www.tenspeed.com