Swiss Chard & Pork Tamale
-1 lb pork fillet
-1 teaspoon cumin seeds
-1 teaspoon coriander seeds
-1 lb sweet potatoes, peeled and roughly diced
-8 oz butter, melted and divided in two portions
-1 chipotle pepper in adobo with 2 teaspoons adobo sauce
-1 cup chicken stock
-1 cup instant masa
-1 teaspoon baking powder
-8 large swiss chard leaves, blanched
-2 prickly pears
-2 oz sherry vinegar
-zest of 2 oranges
-1 sweet potato, peeled and cut in thin ribbons
-peanut oil for frying
-some sour cream
-Cook pork in a little water, covered, until it's completely cooked to the "fall-apart" condition.
-In a dry frying pan, toast the cumin and coriander seeds until fragrant. Cool slightly, whirl in coffee/spice grinder to fine powder.
-Sautee sweet potato in a butter until fully cooked. Place it in a blender, add chicken stock, chipotle with adobo sauce and combine on a low speed until well incorporated.
-With a mixer running, slowly add masa, salt to taste and baking powder.
-Lay chard leaves on a chopping board. On a lower 1/3 of leaf, spread masa mix and top it with a shredded cooked pork. Sprinkle cumin/coriander powder on top. Roll up to form the tamale.
-Place tamales, seam side down, in a steamer. Add water to the steamer and steam for about 30-40 minutes until tamales are firm.
-Serve tamales with deep fried julienned sweet potato on top, dollop of sour cream on top and drops of pear coolie. To make pear coolie, stew prickle pear pieces with a couple tablespoons of water until soft, add butter and pinch of salt. Smash stewed pears through seive to get smooth sauce.
Swiss chard and prettiest ever market oranges (still with leaves!)
Next pictures talk for itself.
Blog-checking lines: Maranda of Jolts & Jollies was our January 2012 Daring Cooks hostess with the mostess! Maranda challenged us to make traditional Mexican Tamales as our first challenge of the year!