Pork Carnitas Tamales with Chipotle Crema

Ingredients

• Pork Carnitas Tamales with Chipotle Crema
• 24 large dried corn husks (or 8-inch-square sheets of nonstick aluminum foil)
• 1 large yellow onion
• 8 cloves garlic
• 3 lb boneless pork butt roast
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 2 cups beef stock (or broth)
• 2 teaspoons ground cumin
• 1 teaspoon ground red pepper
• 1 teaspoon ground allspice
• 1 ½ cups crema Mexicana (or sour cream)
• ¼ cup chipotle hot sauce
• 6 cups Tamale Dough
• ½ bunch fresh cilantro
• Tamale Dough
• 1 cup lard (or vegetable shortening)
• 3 cups corn masa flour
• 2 teaspoons kosher salt
• 2 teaspoons baking powder
• 1 ½ cups water (or chicken stock)
• Plastic wrap

Pork Carnitas Tamales with Chipotle Crema Steps

1. Submerge corn husks in hot water and soak 30 minutes (or overnight). Chop onion and garlic coarsely. Cut pork into 1-inch cubes (wash hands).
2. Preheat large stockpot on medium-high 2–3 minutes. Place oil in pot; add onions and garlic. Cook 2–3 minutes, stirring often, until onions are tender. Reduce heat to low; add pork, salt, pepper, stock, cumin, red pepper, and allspice. Cover and simmer 2 ½ hours, stirring occasionally, until pork is 190°F (for shreddable). Remove pork from pot and shred, then return to pot and mix well.
3. Meanwhile, combine crema Mexicana and hot sauce until blended; chill until ready to serve.
4. Drain corn husks, then arrange smooth-side up on work surface. Place ¼ cup tamale dough in center of each husk (or nonstick side of foil). Spread evenly, leaving 1/2-inch border.
5. Place about ¼ cup pork mixture in center of tamale dough. Fold in sides of corn husk over filling, then fold in 1 short end, leaving other short end open. Use strips of corn husk or butcher's twine to tie tamales closed if desired. Repeat with remaining tamale dough and pork mixture.
6. Place 4 inches water in steamer (or saucepan fitted with strainer or vegetable basket) and bring to a simmer. Arrange tamales open-end up in steamer and cover tightly.
7. Steam 1–1 ½ hours (adding more water as needed) until tamales release easily from husks. Remove from steamer and let stand 5 minutes to cool. Remove cilantro leaves from stems (1/2 cup). Remove tamales from husks; top with chipotle crema and garnish with cilantro. Serve.

Tamale Dough Steps

1. Set lard out to come to room temperature. Place masa flour, salt, and baking powder in bowl of stand mixer; mix with paddle attachment until combined. Add lard and beat 3 minutes until blended.
2. Add water slowly and beat 2 more minutes until dough resembles creamy peanut butter, stopping mixer every 45–60 seconds to scrape down sides of bowl.
3. Remove dough from bowl; wrap in plastic wrap and let stand 30 minutes at room temperature. (Makes about 6 cups dough.)