Purple Corn Tamales (Tamales de Maíz Morado)

Ingredients

• 24 dried corn husks
• 2 cups purple corn flour (harina de maíz morado)
• 2 cups masa harina
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 1 cup lard, softened
• 2 1/2 cups pork or chicken broth, warm
• 1 1/2 pounds pork shoulder, cooked and shredded
• 1 cup red chile sauce
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 cup raisins
• 12 pitted green olives, halved

Method

1. 1

   Place the dried corn husks in a large bowl, cover with hot water, and soak until softened and pliable.

   30:00 · Soak husks
2. 2

   Heat the vegetable oil in a 9-inch skillet over medium heat and sauté the onion and garlic until softened and translucent, about 5 minutes.

   5:00 · Sauté onion and garlic
3. 3

   Add the shredded pork, red chile sauce, cumin, and oregano to the skillet. Stir to combine and simmer until the sauce thickens slightly, 8 to 10 minutes. Remove from heat and set aside.

   8:00 · Simmer filling
4. 4

   In a large bowl, whisk together the purple corn flour, masa harina, baking powder, and salt.

5. 5

   In a separate large bowl, beat the softened lard with an electric mixer on medium speed until light and fluffy, about 3 minutes.

   3:00 · Beat lard
6. 6

   Add the dry masa mixture to the lard in three additions, alternating with the warm broth, beating well after each addition until the masa is smooth and light. Beat for an additional 2 minutes until a small ball of masa floats in a glass of cold water.

   2:00 · Beat masa
7. 7

   Drain the softened corn husks and pat dry with a towel. Tear a few extra husks into thin strips to use as ties.

8. 8

   Lay a husk flat with the wide end facing you. Spread about 1/4 cup of masa in a 4-inch square in the center, leaving a border at the edges.

9. 9

   Spoon about 2 tablespoons of the pork filling down the center of the masa, then top with a few raisins and an olive half.

10. 10

    Fold the sides of the husk inward over the filling, then fold up the narrow pointed end to seal, forming a packet. Tie with a strip of husk if needed. Repeat with the remaining husks, masa, and filling to form 12 tamales.

11. 11

    Stand the tamales upright, open end up, in a large steamer basket set over simmering water in a 12-quart stock pot, taking care the water does not touch the tamales.

12. 12

    Cover and steam over medium heat, adding more boiling water as needed, until the masa pulls cleanly away from the husk, about 1 hour 30 minutes.

    1:30:00 · Steam tamales
13. 13

    Remove the tamales from the steamer and let rest 10 minutes before unwrapping and serving.

    10:00 · Rest tamales