The Border Cookbook by Cheryl Alters Jamison

Author:Cheryl Alters Jamison [Jamison, Cheryl Alters]
Language: eng
Format: epub
Publisher: Harvard Common Press

Red Chile Pork Tamales, Nuevo León Style

Ancho and cascabel chiles marry with pork in these earthy tamales from northeast Mexico. The chiles turn up in both the filling and the dough, as is also commonly the case across the border in Texas.

Makes 30 medium tamales, about 10 to 12 main-dish servings

FILLING

1¼-pound pork loin

½ medium onion, chopped

2 cups water

2 ounces (about 4) whole dried anchos, stemmed, seeded, and rinsed

1 ounce (about 4 to 6) whole dried cascabel chiles, stemmed, seeded, and rinsed

2 garlic cloves

¾ teaspoon cumin seeds, toasted and ground

¾ teaspoon salt

½ teaspoon fresh-ground black pepper

1 tablespoon lard

½ cup sliced green olives

¼ cup raisins

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