Pueblano Style Corn Tamale & Braised Pork from Chef Angelo Sosa.
Few months ago, we gave Jetset Times fans an exclusive inside look into Angelo Sosa’s road to becoming one of the most well-known Top Chefs in the country. Earlier this year, Angelo opened a new restaurant in New York’s Hell’s Kitchen: Añejo Tequileria y Restaurante, where every dish on the menu is personally designed by him. Each is intended to pair exquisitely with authentic selections of tequila, mezcals and more. Since tamales are the most popular item in regards to Mexican holiday foods, especially during this time of the year. Angelo and his team at Añejo has specially put together two recipes for Jetset Times readers. Celebrate the holiday season with both recipes below, enjoy them with your family and have the happiest holidays!
Pueblano Style Corn Tamale – With braised pork shoulder scented with banana leaf and achiote
Serves 30 – 4 oz tamales
Tamale Dough:
- Masa Harina 2.2 pounds
- Water, warm 1.5 cups
- Chorizo, Smoked , diced 2 ounces
- Red onion, small diced 1 ounces
- Garlic cloves, minced 2 each
- Fresh Corn Kernels 1 ounces
- Sour Cream 3 ounces
- Lard (can substitute for vegetable shortening) 4 ounces
- Granulated Sugar 2 teaspoons
- Sweet Spanish paprika 1 teaspoon
- Salt, kosher 1 tablespoon
- Banana Leaf, cut into 6” x 4” rectangles 30 pieces
Method:
Combine all ingredients in a large bowl and mix by hand. Once a ball is formed lightly knead the dough to combine.
Separate the dough into 70 4 oz balls. Place dough ball in center of leaf fold over short sides like a jacket, then fold longer sides underneath while lightly pressing down. This will for a small rectangular package. Place tamales in steam and steam for 30-40 minutes until tamales have become slightly firmed and homogenous. To serve cut a slit down the center and open slightly and fill with shredded pork and some sauce.
Braised Pork:
- Pork Shoulder, whole 4 pounds
- Grape seed oil 2 ounces
- Garlic, whole 6 each
- Onions, large diced 8 ounces
- Pineapple with rind, diced 10 ounces
- Cumin 1 tablespoon
- Ancho Chile, whole 2 each
- Chipotle in adobo 4 ounces
- Mexican Oregano 2 tablespoons
- Achiote seed 1 tablespoons
- Kosher Salt 1 ounce
- Chicken Stock 6 cups
- Banana leaf 6” x 6” square 1 piece
Method
Rub salt on pork shoulder let sit and cure for 40 minutes at room temperature. While pork is curing prepare a pot big enough to sear the pork. Add oil to the pot over medium high heat and brown pork on all sides. If you have a grill you can also grill the pork which would impart a smoky and deeper flavor. After pork is browned on all sides remove meat add onion lightly sweat. Once onions are translucent add remaining ingredients and pork to the pot. Cover and braise in the oven for 3-5 hours or until tender. Once tender remove pork allow to cool then shred. Once pork is shredded strain cooking liquid to remove any whole spices, seeds etc. and reintroduce the shredded pork into the liquid to keep moist.
