Preparation

做猪肉馅

• 用中火加热重型8夸脱锅中的猪油或油。分批工作，煮猪肉直至呈褐色，每侧3至4分钟。褐变后，将每批转移到碗中。

  将所有的猪肉退还给锅，然后加入剩余的猪肉填充成分和足够的水以覆盖。亚搏手机版官方煮沸，盖上盖子，然后将热量煮沸。煮至肉落下的嫩肉，1至1-1/2小时。将肉从锅中取出，简短冷却，然后使用2个叉子切碎。过滤肉汤，丢弃固体，然后简短冷却。从多余的脂肪中脱身，保留肉汤。（可以在此点提前2天制作食谱；将肉和肉汤分别冷藏。）

做辣酱

• 加热1-1/2 TBS。用中火在4夸脱锅中的猪油或油的含量。加入洋葱和大蒜，煮至开始变成褐色，约5分钟。将洋葱和大蒜转移到搅拌机中。

  Add the soaked chiles, tomatoes, and a little of the broth to the blender and purée until smooth.

  Heat the remaining 1/2 Tbs. lard or oil in the saucepan over medium-high heat, add the masa harina, and cook for about 1 minute. Add the chile-tomato mixture and cook, stirring regularly, until it has darkened in color, 3 to 4 minutes. Add the sugar or honey, cumin, oregano (if using), allspice, cloves, 2-1/2 tsp. salt, and enough pork broth to thin the purée to a sauce consistency. Add the cinnamon stick, lower the heat, and simmer, stirring occasionally, until the color deepens slightly, the consistency is smooth, and a light sheen develops on the surface of the sauce, an additional 15 to 20 minutes, adding more broth as needed. Season to taste with salt and sugar. (The sauce may be made up to 2 days ahead; keep refrigerated.)

Make the masa

• 在一个大碗中，将Masa Harina与2-1/4杯热（140°F至160°F）混合。盖上盖子并在室温下至少静置30分钟，或冷藏长达2天。

  Using a stand mixer fitted with the paddle attachment (or a hand mixer), whip the lard, butter, or shortening on medium-high speed until fluffy, 1 to 2 minutes. Add 1 tsp. salt and continue beating while adding the masa in golf-ball-size pieces, waiting a few seconds between each addition. When about half of the masa is mixed in, start alternating the masa with the pork broth until all of the masa is used, along with about 2 cups of the broth. Add 1/4 cup of the chile sauce and whip until light and fluffy, adding more broth if the mixture seems too dry.

• To test if the masa is ready, take a small piece (about 1/2 tsp.) and drop it in a cup of cold water. It should easily float. If not, simply whip the masa for a few more minutes and test again. Often, adding a bit more of the pork broth or cool water during this second mixing will help; don’t add too much liquid, however, or you’ll end up with overly soft masa and shapeless tamales.

Assemble the tamales

• Soak the corn husks in very hot water for 30 to 45 minutes, or overnight in cool water with a plate or bowl set on top of the husks to keep them submerged. You’ll have enough husks to make the tamales, plus extra to line the steamer and make up for any broken husks.

  在一个中等大小的碗中，将2杯智利酱与切碎的肉混合，然后加盐调味。

  擦一个泡壳干燥,光滑的一面啊n a work surface. If necessary, trim the bottom with scissors so the husk can lie mostly flat. Put about 1/3 cup masa in the center of the widest portion of the husk. With a spoon or spatula, spread it evenly over one-half to two-thirds of the husk leaving a 1/2-inch border at each edge.

  放2到3汤匙。猪肉填充在Masa的中心，距宽端约1/2英寸。

  将玉米壳纵向折叠一半，以便边缘相遇。向后折叠接缝，使其位于Tamale的中心。折叠包装纸的尾巴以覆盖接缝（至少是玉米粉蒸肉长度的一半）。将接缝侧向下翻上托盘或有框烤盘。重复其余成分。亚搏手机版官方

• The tamales can be steamed as they are, or tied to make them more secure or to dress them up. To make ties, rip long, thin strips off one or two corn husks. Then place a strip of corn husk under the tamale, wrap it around the middle (making sure that you have some of the tail underneath) and tie securely.

蒸玉米粉

• 用足够的水填充面食插入物，将其插入插入物的下方。没有插入物，盖上盖子并用高火煮沸。如果水变低，请准备好水壶或几乎沸腾的水。将玉米粉蒸肉直立（开放式最终）放在插入物中，为蒸汽循环留出空间。将插入物放入锅中。用额外的果壳覆盖玉米粉蒸肉（这有助于浓缩热量）。用盖子盖住锅。蒸1至1-1/2小时，根据需要调节热量以保持水的沸腾。经常检查水位，并根据需要添加更多，以防止锅干燥。

  To test for doneness, quickly remove a tamale and replace the lid on the pot to continue the cooking. Put the tamale on the counter for a few minutes and then carefully unwrap it. If ready, the masa should be set and will pull away from the wrapper easily.

  让玉米粉蒸肉休息5至10分钟，然后再服用，让Masa牢固。对于较软的玉米粉蒸肉，让它们放在锅中放在锅中，盖子和额外的叶子去除。对于更坚固的玉米粉蒸肉，让它们从锅里休息，上面覆盖着一块布。

  Serve the tamales in their wrappers with extra sauce passed on the side, and have diners unwrap them just before eating. Once unwrapped, they cool quickly.