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Tamales - You can always leave out the chile pods if you don't want the extra spice
- Tamale Filling:
- 1 1/4 pounds pork loin
- 1 large onion, halved
- 1 clove garlic
- 4 dried California chile pods
- 2 cups water
- 1 1/2 teaspoons salt
- Tamale Dough:
- 2 cups masa harina
- 1 (10.5 ounce) can beef broth
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup lard
- 1 (8 ounce) package dried corn husks
- 1 cup sour cream
- Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
- Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
- Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
- Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
- Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
- 2 cups cornmeal, yellow or white
- 1 cup all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar, optional
- 1 cup buttermilk
- 3 large eggs
- 1 can (approx. 15 ounces) cream-style corn
- 4 tablespoons butter, melted
- Grease a 9-inch square baking pan. Heat oven to 425°.
- Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl. In another bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter. Stir the wet ingredients into the dry ingredients just until blended. Spoon into the prepared baking pan.
- Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.