Zwolle Hot Tamales Recipe
Spice up dinner with this recipe for Hot Tamales.
This October Recipe of the Month is brought to you by Louisiana Kitchen and Culture Magazine and the Zwolle Tamale Festival. The hot tamale is the star of the three-day Zwolle Tamale Fiesta held in Zwolle, Louisana. The festival is a celebration of the area’s Spanish and Native American Heritage.
- 1 (32-ounce) box chicken broth, divided
- 2 cups corn kernels, drained
- 3¾ cups masa harina
- 1½ teaspoon salt
- 1½ teaspoons baking powder
- ½ cup lard, chilled
- 5 dozen dried corn husks
- 1 large onion, chopped
- 5 cloves garlic, crushed
- 2 pounds pulled pork, chopped
- salt, pepper, red pepper, or Cajun seasoning
Method of Preparation
- Combine 2 cups chicken broth and corn in a blender; process until smooth. Set aside.
- In a bowl, combine masa harina, salt, and baking powder; stir well with a whisk. Cut in ¼ cup lard with a pastry blender or 2 knives until mixture resembles coarse meal. Add broth and corn purée; stir until a soft dough forms. Cover and chill at least 1 hour, but preferably overnight.
- Place corn husks in a large bowl; cover with water. Weigh husks down with a can or weight; soak at least 30 minutes.
- Melt 2 tablespoons lard in a skillet over medium-high heat. Add onion; sauté until browned, about 10 minutes. Add garlic; sauté 2 minutes. Add remaining 2 cups broth; bring to a boil. Reduce heat to medium-low; simmer until liquid is reduced to ½ cup. Add pulled pork and toss well. Taste; adjust seasoning as necessary with salt, pepper, red pepper, or Cajun seasoning.
- Place about 3 tablespoons masa dough on center of a husk, pressing into a rectangle, leaving at least ½ inch of room on all sides. Spoon 1 heaping tablespoon pork mixture on top of dough. Fold husk over filling, covering the meat with dough; fold husk over once more before folding bottom end of husk underneath. Evenly place tamales in a steamer basket positioned in a large pot. Steam 1 hour. Makes 4 to 5 dozen tamales.