Tamales - Two Ways

This makes a good amount of tamales! I figured if we’re doing the work, let’s go big, gift some, freeze a few and eat the rest. They may be a project, but this is what I find special about this time of year. Most of the country took up sourdough bread baking, so perhaps we can get some tamales together :) The fillings can both be made in advance to break this into two parts. I highly suggest this route unless you're cooking with a friend or family member and can share the work.

I would serve these with a slaw salad (we have a few in the archives), maybe a pot of black beans that have been smashed up a bit.

If you want to make your carnitas from scratch, use this recipe. That can (should) be made in advance. However, Costco, Trader Joes, and most markets sell a precooked pork butt/shoulder/carnitas. Should you go this smart, time saving route, simply break up the pork in a pan, and simmer it with the sauce. I am giving instructions for working with pork that is already cooked.

I found that my package of corn husks had both larger and smaller ones. I used the smaller ones to line the steamer basket, as the bigger ones were much easier to roll the tamales in.

Pasilla chiles can be found in most supermarkets in the “Latin” section of the store. Alternatively, you can order them online - guajillo, California, all those will work here. The same goes for masa, cornhusks, etc.

I’m calling for the squash, roasted. As a general rule, I make 1” cubes, oil and season them and roast for 25 minutes at 425’. Start with roughly 3 cups raw cubes to yield 2 cups roasted.

Further tamale reading