Christmas Tamales

Préparation

These celebratory tamales are a multi-step recipe fit for a party, traditionally served during the end of the year holidays. We offer two different fillings: pork in a tangy green tomatillo sauce, and chicken stewed with scarlet guajillo chiles; both are deeply flavorful but not too spicy. Get some family or friends over to assemble the tamales—extra hands make quick work of the filling and folding. Choose either the pork or the chicken filling and make a single batch of masa. If you’d like to make both fillings, double the masa recipe.

*This recipe originally ran in Mexico on HexClad.mx.

GREEN SALSA VERSION

1. If making pork in green sauce, in a HexClad 3QT/3 L Hybrid Saucepan, combine 1 quart/1 L water, pork, half of onion, 2 whole garlic cloves and 2 teaspoons salt. Bring to a boil, cover, and simmer over medium-low, adding tomatillos and jalapeño during last 10 minutes, until pork and vegetables are very tender, about 1 hour.
2. Strain broth through a large fine mesh sieve into a large measuring cup. Using tongs, transfer vegetables to a blender carafe; set aside. Transfer pork to a work surface and, using two forks, shred into bite-size pieces. Reserve broth.
3. Make green salsa. Add ½ cup/120 ml broth, cilantro and 1 teaspoon salt to blender carafe, reserve remaining broth for making masa. Pulse blender until a slightly chunky puree forms; set aside.
4. In a HexClad 12"/30 cm Hybrid Fry Pan over medium-high, heat oil until shimmering. Add shredded pork, remaining sliced onion, minced garlic, cumin and oregano. Cook, stirring occasionally until pork is crisp and golden on edges and onions are softened and slightly caramelized, about 5 minutes. 
5. Add reserved salsa and bring to a boil over high. Reduce to medium and simmer until sauce is thickened and coats pork, about 5 minutes more. Stir in sugar and ½ teaspoon salt. Remove from heat; let cool to room temperature.

RED SALSA VERSION

1. If making chicken in red sauce, in HexClad 3QT/3 L Hybrid Saucepan, combine 1 quart/1 L water, chicken, half of onion, bay leaves, peeled garlic clove and 2 teaspoons salt. Bring to a boil over medium-high, then reduce to medium-low and simmer until chicken is very tender, about 30 minutes. 
2. Using tongs, transfer thighs to a work surface and, using two forks, shred into bite-size pieces, discarding bones. Strain broth through a large fine mesh sieve into a large measuring cup. Reserve broth for making masa.
3. Make red salsa. Heat a HexClad 13" Hybrid Griddle over medium-high. Add chiles and toast, turning and pressing on them but being careful not to burn them, until lightly toasted and fragrant, 1 to 2 minutes. Remove from griddle, keep griddle hot. Using scissors, snip off chile stems and shake out seeds. Transfer to blender carafe; set aside.
4. Add remaining piece of onion, tomato and unpeeled garlic clove to hot griddle and cook, turning occasionally, until vegetables are nicely blackened in spots, about 5 minutes. Remove garlic skin, then transfer to blender carafe along with onion, tomato, peanuts and 1 teaspoon salt. Blend until smooth.
5. Heat oil in another HexClad 12"/30 cm Hybrid Fry Pan on medium-high heat until shimmering. Gently pour in guajillo sauce; it will sputter. Cook, stirring occasionally, until slightly reduced, about 6 minutes. Stir in chicken and 1 teaspoon salt. Remove from heat; let cool to room temperature.

MASA

1. Make masa. Place corn husks in a large heatproof bowl. Top with enough boiling water to generously cover them. Place a plate on top to weigh husks down and let soak for at least 15 minutes. If bases of husks are stiff after soaking, trim with scissors for easier folding.
2. Meanwhile, in bowl of a stand mixer fit with paddle attachment, beat lard at medium-low speed until smooth and creamy, about 3 minutes. Slowly add masa harina in four batches, along with baking powder, 1½ teaspoons salt and 3½ cups/825 ml reserved pork or chicken broth (it can be cold or room temperature, not hot; add water as needed to reach total amount) to make a fluffy, soft dough, whipping for about 10 minutes total. 
3. Test masa mixture to make sure it is correct. Texture will be like an incredibly fluffy and sticky cookie dough. To find out if dough has been aerated enough, drop a small, marble-sized piece into a glass of water: when it floats it is ready. If it does not float, continue to beat.
4. Prepare HexClad 10QT/10 L Hybrid Stockpot with a steamer basket and fill pot with 1 inch/2.5-cm water. 
5. Assemble tamales. Drain corn husks and return to bowl. Working with one husk at a time on a cutting board, use slightly damp hands or a spoon to spread approximately 2 tablespoons masa on bottom two-thirds of corn husk, making a rectangular shape, approximately 4 inches/10 cm by 2 inches/5 cm. Add 1 tablespoon of chosen filling to middle of rectangle. Fold over longer sides of corn husk, swaddling dough and filling together. Fold over perpendicular sides of husk into a little packet, encasing dough on all four sides. If one end is open, that’s okay; tamales will be crammed together in steamer, and dough shouldn’t leak out. If husk is on smaller side, double up husks, overlapping them slightly to form a bigger wrapping. Continue forming and wrapping tamales until all masa and filling have been used.
6. Arrange tamales in pot so they are stacked vertically with any openings face up. Cover and cook over medium-high until boiling, then reduce to a simmer and cook, covered, until tamales easily separate from husks, about 1 hour, pouring in extra water as needed to maintain constant steam. Turn off heat and let tamales rest, undisturbed in pot for 15 minutes. Serve warm. 

MAKE AHEAD TIPS

Both fillings can be made ahead and refrigerated in an airtight container for up to 3 days.

Tamales are best right after cooking. Store extras wrapped tightly in plastic wrap or foil in the refrigerator for up to 5 days and in the freezer for up to 3 months. Steam or microwave until warmed through to reheat.