Who says dinner party food can’t be low-calorie? For ease, make the pork mixture for these tamales a day or two ahead. The recipe makes quite a few servings; serve with Spanish saffron-flavored rice for a fun evening with friends.
- 24 dried corn husks
- 1/2 cup fat-free, less-sodium chicken broth
- 1/3 cup dried cherries
- 1 ancho chile, stemmed
- 1 cup chopped onion
- 2 tablespoons brown sugar
- 3 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 5 garlic cloves
- 1 (1-pound) pork tenderloin
- Cooking spray
- 4 1/2 cups Basic Masa Dough
- 2 cups hot water
- 1 1/4 cups Mexican hot-style tomato sauce
- Lime wedges (optional)
- Preheat oven to 450°.
- Combine broth, cherries, and ancho chile in a microwave-safe dish. Microwave at HIGH for 2 minutes or until cherries and ancho are tender.
- Combine broth mixture, onion, and next 5 ingredients (through garlic) in a blender; process until mixture is smooth.
- Reserve 1/2 cup broth mixture; cover and chill.
- Place remaining broth mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning bag occasionally.
- Remove pork from bag, and discard marinade. Place pork on a broiler pan coated with cooking spray. Bake at 450° for 30 minutes or until a thermometer registers 155° (slightly pink).
- Let pork stand 20 minutes; shred pork with 2 forks.
- Toss shredded pork with reserved 1/2 cup broth mixture.
- Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
- Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk, about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle.
- Spoon about 1 heaping tablespoon pork mixture down one side of dough.
- Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough.
- Fold over 1 more time.
- Fold bottom end of husk under.
- Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel.
- Repeat procedure with remaining husks, Basic Masa Dough, and filling.
- Cover filled tamales with another damp towel.
- Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
- Steam tamales at 450° for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch.
- Let tamales stand 10 minutes.
- Serve with sauce and lime wedges, if desired.
Basic Masa Dough
- 2 cups fat-free, less-sodium chicken broth
- 2 ancho chiles
- 1 1/2 cups fresh corn kernels (about 3 ears)
- 3 3/4 cups masa harina
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1/4 cup chilled lard
- Combine chicken broth and ancho chiles in a microwave-safe bowl.
- Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.
- Lightly spoon masa harina into dry measuring cups; level with a knife.
- Combine masa harina, salt, and baking powder, stirring well with a whisk.
- Cut in lard with a pastry blender or two knives until mixture resembles coarse meal.
- Add broth mixture to masa mixture; stir until a soft dough forms.
- Cover and chill until ready to use.