Pork Tamales With Charred Tomato Salsa

TO PREPARE THE FILLING

Step 1: Heat oil in heavy skillet and cook garlic and onion until soft, about 3 minutes. Add the rest of the filling ingredients and cook for 3 minutes. Cover with plastic wrap and set aside.

TO MAKE THE DOUGH

Step 2: Combine the masa, baking powder, and salt in a large mixing bowl. Add the shortening or lard to the dry mix and toss to coat the pieces.

Step 3: Using your fingers, rub the shortening or lard into the dry mix until forms a rough cornmeal texture.

Step 4: Add the warm chicken stock, mixing to form dough. It may be necessary to add water a tablespoon at a time, until the dough holds together but is not sticky.

Step 5: Divide the dough evenly into 24 pieces.

Step 6: On a clean, dry kitchen towel, place two cornhusks (vertically with wide sides touching) next to each other, overlapping an inch.

Step 7: Arrange the tamale dough on the center seam of the husks.

Step 8: Place your filling in the center of the dough. Fold the bottom of the tamale a quarter of the way up toward the top, and then fold one side into the center to cover the filling and fold second side overlapping the first side.

Step 9: Tie tamale closed with kitchen string.

If using banana leaf proceed with the following:

Step 10: Rinse the squares of banana leaf and pat them dry. Remove the tough outer stems and outer edges.

Step 11: Toast each piece above a low, open flame or directly on the burner of an electric range set on low, for about 20 seconds on one side, moving it constantly, then for about 15 seconds on the other side. The leaves will shrink slightly and deepen in color.

Step 12: Lay 1 square of banana leaf on a work surface. Place your dough and filling in the center of the leaf as described if using cornhusks directions above.

Step 13: Fold the sides of the banana leaf over the tamale mixture, compacting the tamale and forming a square. Set the leaf-wrapped tamale on a square of aluminum foil and wrap it in the foil. Proceed with remaining banana leaves.

FOR COOKING TAMALE METHOD

Step 14: In a saucepan, bring water to a boil over medium-high heat. Place the tamales in a steamer basket, cover, and steam for 40 - 45 minutes.

FOR TOMATO SALSA

Step 15: Prepare a fire in a barbecue grill and oil the grill rack. Rub 3 of the tomatoes and the jalepenos with the oil.

Step 16: Place the tomatoes and jalapenos on the grill rack about 6 inches from the heat and cook, turning once, until the tomato skins split and the jalapenos are charred, 3 - 5 minutes on each side. Let cool. (Refer to NOTE below)

Step 17: Seed the tomatoes. Whirl them in a blender of food processor to a coarse puree.

Step 18: You should have about 2 cups of pulp.

Step 19: Seed and chop the jalapenos.

Step 20: Seed and cut the remaining 2 tomatoes into 1/4-inch dice. You should have about 1 cup of diced tomatoes.

Step 21: Place all of the ingredients in a food processor and puree coarsely.

Step 22: The salsa can be refrigerated, covered, for up to 2 days. Serve at room temperature.

Step 23: Makes 24 tamales.

NOTE: Charring the tomatoes and jalapenos can be done in a hot broiler if access to a grill is not easily accomplished or if you want to proceed with this recipe during winter.