Name: Crooked Letter Kitchen Flowoods Pork Tamales (3) Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 2.5 cups masa harina (corn flour for tamales); 1.5 cups warm chicken or pork broth; 0.5 cups leaf lard or vegetable shortening; 1 tsp baking powder; 1 tsp salt; 2 cups shredded cooked pork (seasoned and shredded); 0.5 cups finely diced onion; 2 tbsp melted pork drippings or oil (to moisten pork); 0.75 cups shredded Monterey Jack or mild cheddar; 1 whole fresh jalapeño, seeded and thinly sliced; 2 tbsp chopped fresh chives; 12 whole dried corn husks; 2 tbsp unsalted butter; 2 tbsp finely chopped shallot; 1 tsp garlic, minced; 1 tbsp all-purpose flour; 1 cup half-and-half or heavy cream; 1 tsp tomato paste; 0.5 tsp cajun or Creole seasoning; 1 cup cooked crawfish tails (peeled); 1 tsp lemon juice; 0.5 tsp salt; 0.25 tsp black pepper; 3 tbsp unsalted butter; 0.25 cups finely chopped sweet onion; 1 tsp honey; 0.25 cups sour cream; 2 tbsp cream cheese, softened; 0.25 cups grated Parmesan or sharp cheddar; 0.25 tsp salt

Method

Tamale Dough & Filling

prepare corn husks

Soak dried corn husks in hot water for 30 minutes until pliable. Rinse and pat dry; keep covered with a towel so they don't dry out.

season shredded pork

Toss the shredded cooked pork with melted pork drippings or oil and the diced onion. Adjust salt lightly if pork was unsalted. Set aside to cool to room temperature.

make masa dough

In a large bowl, beat the leaf lard (or shortening) until fluffy. In a separate bowl, combine masa harina, baking powder, and salt. Add warm broth gradually to the masa while mixing to form a soft paste. Fold in the whipped lard into the masa mixture and beat until the dough is light and slightly sticky. Dough should be spreadable but hold shape; if too dry, add 1-2 tbsp more warm broth.

assemble tamales

Lay a corn husk flat with the narrow end pointing away. Spread about 3 tbsp (roughly 1/4 cup) of masa onto the center of the husk into a 3x4-inch rectangle, leaving a 1-inch border on edges. Place about 2 tbsp of shredded pork mixture in the center, 1 tbsp shredded cheese, and a few slices of jalapeño (adjust heat to taste). Sprinkle a pinch of chives over the filling. Fold the long sides of the husk together to enclose the filling and then fold the narrow end up. Repeat to make 12 small tamales (approx. 3 servings of 4 tamales each).

steam tamales

Arrange tamales standing upright (open end up) in a steamer basket with water just below the rack. Cover with a damp kitchen towel and a lid. Steam over simmering water for 60–75 minutes, checking water level occasionally and adding hot water as needed. Tamales are done when masa separates easily from the husk and is firm to the touch. Remove from steamer and let rest 10 minutes before unwrapping.

Crawfish Cream Sauce

sauté aromatics

In a small saucepan over medium heat, melt 2 tbsp butter. Add shallot and cook until translucent, about 2–3 minutes. Add garlic and cook another 30 seconds until fragrant.

make roux & cream base

Sprinkle the tablespoon of flour over the aromatics and stir for 1 minute to make a light roux. Gradually whisk in the half-and-half or cream, scraping any browned bits. Bring to a gentle simmer, stirring constantly until it thickens, about 3–4 minutes.

finish sauce

Stir in the tomato paste, Cajun seasoning, salt, and pepper. Add the cooked crawfish tails and simmer 1–2 minutes until heated through. Finish with lemon juice to brighten. Taste and adjust seasoning. Keep warm until serving.

Onion-Cheese HB Sauce

cook onion

In a small skillet over medium-low heat, melt 3 tbsp butter and add the chopped sweet onion. Cook gently until very soft and lightly golden, about 6–8 minutes. Stir occasionally so it doesn’t brown too quickly.

blend sauce

Lower heat, add honey, cream cheese, and sour cream to the skillet and stir until smooth and combined. Remove from heat and stir in grated Parmesan (or cheddar), salt, and pepper. If the sauce is too thick, thin with 1–2 tbsp warm water or milk to reach a pourable consistency. Keep warm.

Assembly & Garnish

Place 3–4 tamales per serving on a plate. Spoon 2–3 tbsp of crawfish cream sauce over the tamales, allowing some sauce to pool on the plate. Drizzle 1–2 tbsp of the onion-cheese HB sauce in a thin ribbon across each tamale.

Garnish with additional jalapeño slices, a sprinkle of chopped chives, and serve lime wedges on the side for squeezing. Serve immediately while tamales and sauces are hot.