Green Chili Tamales

Name: Green Chili Tamales | KitchenAid US
Prep time: 15
Cook time: 45
Total time: 60
Yield: 24
Ingredients: 1 tsp. fresh ground black pepper; 1 tsp. sea salt; 1 tsp. cumin; ½ cup cilantro, chopped; 4 cups cooked shredded pork (preferably from shoulder); 1 cup chicken or vegetable broth; 1½ cups chicken or vegetable stock; 1 tsp. baking powder; 1 tsp. sea salt; 1 cup lard; 2¼ cups warm water; 3-3½ cups masa harina; 1 cup chicken or vegetable stock; 1 Tbsp. olive oil; 6 cloves garlic, peeled; 2 jalapeno peppers, seeded; 1 lb. tomatillos, husks removed; 8 oz. corn husks

KitchenAid Chef

Green Chili Tamales

Prep

15min

Cooking

45min

Total

Serving

Ingredients

1 tsp. fresh ground black pepper

1 tsp. sea salt

1 tsp. cumin

½ cup cilantro, chopped

4 cups cooked shredded pork (preferably from shoulder)

1 cup chicken or vegetable broth

1½ cups chicken or vegetable stock

1 tsp. baking powder

1 tsp. sea salt

1 cup lard

2¼ cups warm water

3-3½ cups masa harina

1 cup chicken or vegetable stock

1 Tbsp. olive oil

6 cloves garlic, peeled

2 jalapeno peppers, seeded

1 lb. tomatillos, husks removed

8 oz. corn husks

Step by step

Place corn husks in large stockpot and cover with water. Weight down with plate to keep husks submerged. Soak 4 hours, up to overnight.
Preheat broiler. Place tomatillos, jalapeño peppers and garlic on baking sheet. Drizzle with olive oil and broil until tomatillos are charred on all sides, turning as needed, 5-10 minutes. Remove from oven and cool slightly. Transfer everything to blender or food processor (including juice) and process until pureed. Pour into a saucepan and add stock. Simmer until thickened, about 10 minutes.
Combine masa harina and warm water in large bowl. Place lard, salt and baking powder in bowl of stand mixer. Beat until light and fluffy. Beat in masa harina in 4 additions. Gradually add stock on low speed, forming a soft dough.
Mix together ingredients in large bowl.
Tear 3 large husks into ¼-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread ¼ cup dough in 4-inch square in center of each husk, leaving 2- to 3-inch border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up both ends of husk and tie with strips of husks. Repeat with remaining husks.
Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin.
Pan on the oven rack. Fill Water Basin Pan with 4 cups of water, cover with Lid and place in oven. Select STEAM mode and preheat for 10 minutes.
Arrange tamales on Perforated Steamer Tray and place Tray in Water Basin Pan; cover with Lid. Steam for about 45 minutes, until firm. Serve immediately or at room temp with Green Chili Sauce.