Xochipilli's Ancho Pork Tamales

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This traditional mexican recipe uses an nontraditional cooking method. Time does not include marinating or standing time. From a local mexican restaurant.

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Steps

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Prepare basic masa dough up to three days ahead , and refrigerate in an airtight container.

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Basic masa dough: combine chicken broth and ancho chiles in a microwave-safe bowl.

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Microwave at high for 2 minutes or until chiles are tender.

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Cool slightly , combine broth mixture and corn in a blender.

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Process until smooth.

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Lightly spoon masa harina into dry measuring cups.

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Level with a knife.

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Combine masa harina , salt , and baking powder , stirring well with a whisk.

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Cut in lard with a pastry blender or two knives until mixture resembles coarse meal.

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Add broth mixture to masa mixture.

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Stir until a soft dough forms.

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Cover and chill until ready to use.

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Tamales: place corn husks in a large bowl.

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Cover with water.

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Weight husks down with a can.

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Soak 30 minutes.

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Drain husks.

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Combine broth , cherries , and ancho chile in a microwave-safe dish.

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Microwave at high for 2 minutes or until cherries and ancho are tender.

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Combine broth mixture , onion , and next 5 ingredients in a blen.

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Ingredients

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reduced-sodium fat-free chicken broth, ancho chilies, frozen corn kernels, masa harina, salt, baking powder, lard, corn husks, dried cherries, ancho chili, onion, brown sugar, fresh lime juice, ground cumin, garlic cloves, pork tenderloin, hot water, lime wedge