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TAMALES INSPIRED BY COCO

Picture for Tamales inspired by Coco

8,905,137 views  Pixar's latest laser-guided annihilator of heartstrings, Coco, starts off in the sunny Mexican town of Santa Cecilia, where 12-year-old Miguel's abulea does two things very well: staving off music of any kind, and slinging tamales. These little packets of south-of-the-border love can be tricky and time-consuming, but make for the perfect Oscar party snack next week when we watch Coco inevitably lose the trophy to Boss Baby.

US

original

metric

INGREDIENTS

Corn husks

Corn husks

guajillo chiles

6 guajillo chiles

pasilla chiles

6 pasilla chiles

of garlic

4 cloves of garlic

tomatillos, quartered

2 tomatillos, quartered

Juice of  an orange

0.5 Juice of an orange

of cumin

2 tsp of cumin

Juice of  lime

1 Juice of lime

A of Mexican oregano

pinch A of Mexican oregano

Salt

Salt

Pepper

Pepper

Water

Water

Small Pork Shoulder (appetizing pork), cubed

Small Pork Shoulder (appetizing pork), cubed

of masa harina

560 g of masa harina

hot water

700 ml hot water

of lard

375 g of lard

baking powder

1 ½ tsp baking powder

of chicken stock

1 cup of chicken stock

poblano peppers

2 poblano peppers

Oaxaca cheese

Oaxaca cheese

DIRECTIONS

1.

Begin by soaking the corn husks in room temperature water for at least 3 hours.

Corn husks

Corn husks

2.

Bring some water to a boil, and boil your guajillo and pasilla chiles until they are nice and soft.

guajillo chiles

6 guajillo chiles

pasilla chiles

6 pasilla chiles

3.

Once they are cooked, remove the stem and add them to a blender along with the water that the peppers were boiled in, garlic, quartered tomatillos, orange juice, lime juice, cumin, a pinch of Mexican oregano, salt, and pepper. Blitz into a smooth paste and set aside.

of garlic

4 cloves of garlic

tomatillos, quartered

2 tomatillos, quartered

Juice of  an orange

0.5 Juice of an orange

of cumin

2 tsp of cumin

Juice of  lime

1 Juice of lime

A of Mexican oregano

pinch A of Mexican oregano

Salt

Salt

Pepper

Pepper

Water

1 ½ cup Water

4.

Next we are going to clean the pork from the bone, removing the skin, and cut it into 2 inch cubes.

Small Pork Shoulder (appetizing pork), cubed

Small Pork Shoulder (appetizing pork), cubed

5.

In a large Ziploc bag, combine your pork and chili mixture. Massage the bag to make sure all the pork is coated, and place in fridge for at least 3 hours. If you leave it to marinate overnight, be sure not to use foil. After at least 3 hours place the pork in a dish and cook in the oven at 275° for 3 hours.

6.

In a bowl combine masa harina with hot water. Give a good mix with a wooden spoon until a crumbly dough forms. Set aside and let it rest for 15 minutes.

of masa harina

560 g of masa harina

hot water

700 ml hot water

7.

In a stand mixer, whip lard for 2 minutes until it’s light and fluffy. Add baking powder and kosher salt. Mix to combine before adding our soaked masa. Slowly add while scraping down the sides with a spoon, and then slowly add warm chicken stock. Mix to combine. Let the tamale dough rest in the fridge for at least one hour.

of lard

375 g of lard

baking powder

1 ½ tsp baking powder

Salt

1 tsp Salt

of chicken stock

1 cup of chicken stock

8.

Take pork mixture out of the oven and shred it with a fork, and add some of the marinade back to the pork.

9.

Roast some poblano peppers on your stovetop, wrap them in foil, and let them steam in there before we peel them.

poblano peppers

2 poblano peppers

10.

Once they’ve steamed, peel the blackened char off the peppers and slice them into strips.

11.

Take your corn husk, open it up, and spread your tamale dough in a relatively thin and even layer over the top half of the corn husk leaving a 2 inch border on each side. Stuff with your fillings, and roll together so that the two sides of the tamale dough meet in the middle. Fold up the tapered end of the corn husk, and with 2 small strips of corn husks, tie together in the center. Repeat for however many tamales you would like to make. This recipe calls for two kinds of tamales, one with peppers and cheese, the other with your pork.

Oaxaca cheese

Oaxaca cheese

12.

Place all the tamales standing up in the steam basket of a large pot. Cover the top of the tamales with some corn husks to help concentrate the steam in the steamer. Add about 2 cups of water, and cook for about 45 minutes.

13.

Once you remove the tamales from the pot, let them rest for 30 minutes before digging in.

14.

Remove the corn husk and enjoy!

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