Tamales Coloraditos
"Tamales are practically required on so many December holidays. Take Posadas. And Christmas. Not to mention New Year's. Wait, of course, that spills over to January with Día de Reyes. Then it continues in February for Día de la Candelaria... It seems to me that the tamal coloradito is particularly festive because, aside from tamales screaming out for celebration on their own, this one is filled with quite a stunner of a mole sauce. And moles are cause for celebration, too! Pair the two into one bite, and you have ..."
INGREDIENTS
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1 cup lard (vegetable shortening, or seasoned oil*)
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1/2 teaspoon kosher or coarse sea salt (or to taste)
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3 1/2 cups homemade chicken broth (or store bought, divided, more as needed)
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1 1/2 teaspoons baking powder
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1 pound (about 3 1/4 cups) instant corn masa flour (preferably for tamales)
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3 guajillo chiles (stemmed, halved and seeded)
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3 ancho chiles (stemmed, halved and seeded)
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1 ripe Roma tomato
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1/2 teaspoon dried oregano (preferably Mexican)
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2 whole cloves
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1/2 teaspoon ground ceylon cinnamon or canela
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Pinch cumin
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1 tablespoon white distilled vinegar
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2 tablespoons vegetable oil
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1/3 cup white onion (chopped)
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2 cloves garlic (finely chopped)
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1 pound pork tenderloin (diced **)
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3/4 teaspoon kosher or coarse sea salt (or to taste)
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Freshly ground pepper to taste
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1 1/2 cups homemade chicken broth (or store bought)
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1/3 cup raisins
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1/3 cup slivered almonds
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1/3 cup manzanilla olives stuffed with pimientos (chopped)
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1/2 teaspoon brown sugar
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25 dried corn husks
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