Oaxacan Tamales
Ingredients
FOR THE FILLING: 4 pounds pork loin, cut into small pieces 20 ounces Oaxacan mole negro paste 20 ounces Oaxacan mole verde paste
4 whole, large banana leaves 25 ounces pork lard 6½ pounds nixtamalized corn masa
3 cups chicken broth Salt and pepper to taste
Royal Prestige® Benefits Easily cook large amounts of food for parties and get togethers. Blend directly in your bowls, pots and pans in just seconds.
Instructions
1 Place the Royal Prestige ® Smart Temp on the Royal Prestige ® NOVEL™ 14” Paella Pan and preheat over medium heat. When the Royal Prestige ® lion appears at the top of the Smart Temp, carefully remove it by the handle. 2 Sear the pork with the paella pan partially covered until it is browned on all sides. 3 Reduce heat to medium-low, cover the pan with the Redi-Temp™ Valve closed, and cook for 15 minutes or until the meat is well cooked. Set aside the meat. 4 In the same pan, add the mole negro paste, and cook over low heat. Add the chicken broth little by little, stirring constantly, and adjusting the amount until it reaches a consistency that is not too thin. 5 Add half the meat, mix well, and add salt and pepper. Cook for 10 more minutes to allow the flavors to meld. Set aside and repeat the process with the mole verde and the rest of the meat. 6 In the Royal Prestige ® 12 QT Stock Pot, boil the banana leaves for about 8 minutes. Set aside the leaves and clean the stock pot. 7 In a mixing bowl, cream the pork lard using the Royal Prestige ® Power Blender Go Plus. 8 Add the dough and knead for 20 minutes or until it has a creamy consistency. 9 With a pair of scissors, cut the banana leaves into about 6” squares, and tear off some strips. 10 Spread a little dough on a leaf, add some of the filling, close to form a rectangle and tie up with the leaf strips. Repeat the process until all the ingredients have been used. 11 In the Royal Prestige ® 12 QT Stock Pot, pour in a little water, insert the stock pot rack, and cover it with shredded banana leaves to avoid getting the underside of the tamales wet. 12 Arrange the tamales in the stock pot, cover with the Redi-Temp™ Valve open, and cook over high heat until it whistles. 13 When it whistles, reduce heat to low, close the valve, and cook for 50 more minutes. 14 Turn off heat and allow the tamales to rest for 20 minutes. 15 Serve.
Yield
18 to 20 portions
Royal Prestige ® 12 QT Stock Pot Featured Royal Prestige ® Cookware
Time
70 minutes
16
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