For the boar filling:
-Boar shoulder
-20 dried guajillo chiles
-20 cloves of garlic
-4 cans of chipotle chiles in adobo sauce
-2 tsp black pepper
-2 tsp ground cinnamon
-1 tsp ground cloves
-1 tsp cumin
-2 tsp dried oregano
-ghost pepper rub, to taste
-1/2 cup apple cider vinegar
-2-3 bay leaves (do not blend!)
-water (to cover)
-kosher salt, to taste
After shredding boar and reducing sauce:
-kosher salt
-brown sugar
-apple cider vinegar (all to taste)
-1 cinnamon stick
For the masa dough:
-2.5 cups of masa harina
-1.5 cups hot water
-1 cup lard
-2 tsp baking powder
-1.5 tsp kosher salt
-1 cup cold chicken broth (I make it strong with bouillon)
-2 lbs of banana leaves (can be purchased frozen but must be used thawed) cut into 8-9” by 8-9” squares
Can add Oaxaca cheese and sliced black olives or additional fillings of your choice.
Makes approximately 15 well stuffed tamales; you WILL have meat filling leftover.
00:00 Tamale Tasting,
01:32 Intro,
02:48 Making the Sauce,
05:42 Meat Preparation,
07:03 Making the Maza,
09:09 Cooking the Sauce,
10:49 Assembling the Tamales,
14:18 Steaming the Tamales