Chipotle Pork Tamales

For the Crema: 3 tablespoons chopped fresh cilantro 2 tablespoons no-salt-added chicken stock 1 tablespoon lime juice ¼ teaspoon salt 1 cup sour cream 1 large garlic clove, minced

For the Filling: 1 tablespoon olive oil 1 3-pound Boston butt pork roast ½ teaspoon kosher salt 1 cup chopped onion 9 crushed garlic cloves 1 teaspoon cumin 6 canned chipotles chiles in adobe sauce, chopped 1 cup chicken stock

Remaining ingredients: Basic Masa Dough Dried corn husks

Soak corn husks in large bowl covered with water. Weigh down with bowl to keep covered. To prepare crema, combine the first 6 ingredients; chill. Preheat oven to 300°. To prepare filling, heat a Dutch oven over medium-high heat. Add oil, and swirl to coat. Chop chipotles. Trim pork and cut into 2-3 inch pieces; Sprinkle pork evenly with ½ teaspoon salt. Add pork to pan; sauté 10 minutes, turning to brown on all sides. Remove pork from pan. Add onion and garlic to pan, and sauté for 3 minutes, stirring occasionally. Stir in cumin and chipotle chiles; sauté for 1 minute. Stir in 1 cup stock; bring to a boil. Return pork to pan; cover. Bake at 300° for 2 to 2 ½ hours or until pork is fork-tender. Remove pork from pan, and let stand 10 minutes. Shred pork. Return pork to sauce. Increase the oven temperature to 450°. To prepare tamales drain water from corn husks and gently squeeze out remaining water. Working with one husk at a time, wipe any remaining water from husk with a cloth, place about 3 tablespoons masa mixture in the center of husk, about 1 inch from top of husk; press dough into a 5-inch-long by 3-inch-wide rectangle. Spoon about 1-2 heaping tablespoon pork mixture down middle of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough. Use husk to seal masa around filling. Fold husk over the side and then over the top with the seam side down. Place Tamales seam side down in a bamboo steamer and steam over the stove for 20 minutes. If you don't have a bamboo steamer, place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, masa mixture, and pork mixture. Cover tamales with a damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with rack. Steam tamales at 450° for 25 minutes. Remove and rewet top towel, and add 1 cup water to pan. Turn tamales over; top with cloth. Bake for 20 minutes or until set. Let tamales stand 10 minutes. Serve tamales with crema.

NUTRITIONAL INFORMATION:

Calories 374 Fat 17.3g Satfat 6g Monofat 6.9g Polyfat 1.8g Protein 23.6g Carbohydrate 32.5g Fiber 4g Cholesterol 72mg Iron 3.8mg Sodium 516mg Calcium 120mg