ChefXi OfficialA soulful fusion of ancient Mayan corn reverence and Italian-inspired freshness, featuring smoky charred corn masa and tender chipotle-braised pork.
Soak the dried corn husks in a large bowl of hot water for at least 60 minutes until soft and pliable.
Place a heavy plate on top to keep them submerged.
Season the pork shoulder with salt and pepper. In a heavy pot, sear the pork in batches until golden brown. Remove and set aside.
Don't crowd the pan or the meat will steam instead of searing.
In the same pot, sauté the onion and garlic until translucent. Add chipotle peppers, Mexican oregano, and beef broth, scraping the bottom of the pan. Return pork to the pot, cover, and braise on low heat until tender.
The pork should be easy to shred with two forks when done.
While the pork braises, char the corn ears over an open flame or in a hot cast-iron skillet until blackened in spots. Cut kernels off the cob.
This adds the essential 'soulful' smoky essence to the masa.
In a large bowl, beat the lard until fluffy. Gradually add masa harina and chicken broth, mixing until a soft dough forms. Fold in the charred corn kernels.
The dough should have the consistency of thick peanut butter.
To assemble, spread 2 tablespoons of masa onto a corn husk. Place 1 tablespoon of shredded pork in the center. Fold the sides of the husk over the filling, then fold the bottom up.
Tie with a thin strip of corn husk to secure if needed.
Steam the tamales in a steamer basket for 60-75 minutes until the masa easily pulls away from the husk.
Let them rest for 10 minutes after steaming to firm up.
Mix the chopped cilantro, lime zest, fresh oregano, and minced garlic in a small bowl. Sprinkle over the warm tamales before serving.
The gremolata adds a vibrant, aromatic finish that cuts through the richness of the lard.
Taste the history of the Mayan corn deity, Cinteotl, through the lens of modern fusion. The key to these tamales is the charred corn—it adds a depth of flavor that mimics the ancient practice of nixtamalization over open flames. The gremolata, while Italian in origin, uses Mexican oregano and lime to bridge the gap between two worlds. Respect the lineage by allowing the pork to braise until it literally surrenders to the fork.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.