Pork Adobo Stuffed Tamal Cake

Alejandra Cota
Had you ever thought of a cake made of tamal masa and marinated pork? This creative and tasty recipe is set to be a hit at any party thanks to the spicy pork adobo and the fluffy tamal texture combo. Tamal is a traditional Mexican dish made with masa dough filled with either sweet or savory ingredients and steamed and wrapped in corn husks or banana leaves. This tamal cake is stuffed with pork adobo, which is prepared with a blend of guajillo and ancho chiles as well as spices that create a boldly-flavored stuffing that will delight your senses.
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Ingredients
8
Portions
  • 1 kilo pork chump, cut into chunks
  • 1 head garlic
  • 1/2 onions
  • 3 guajillo chiles, seeded, trimmed, and rehydrated
  • 3 ancho chiles, seeded, trimmed, and rehydrated
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1/4 cups white vinegar
  • 1/2 cups meat cooking broth
  • 2 cloves garlic
  • some salt
  • some pepper
  • 3 tablespoons lard
  • 350 grams lard, for the masa
  • 1 kilo masa mix for tamales, for the masa
  • 300 milliliters pork broth, for the masa
  • 1 tablespoon baking powder, for the masa
  • some salt, for the masa
  • some banana leaf, roasted
  • some onion, pickled, for garnish
Preparation
1h 40 mins
1h 20 mins
Easy
  • Bring a pot of water to a boil. Add pork chump, garlic, onion, and salt, and cook over medium heat. Using a skimmer, skim the foam and keep cooking until cooked through. Reserve broth and shred meat.
  • Transfer guajillo chile, ancho chile, oregano, cumin, vinegar, broth, garlic, and onion to a blender and blend until smooth. Season with salt and pepper.
  • In a pot, heat the lard over medium heat. Add shredded meat. Pour sauce and season with salt and pepper. Cook for 10 minutes or until reduced. Cool.
  • For the masa: Beat the lard with a bit of broth. Add corn flour, baking powder, and salt. Mix until smooth. Adjust seasoning.
  • Place some banana leaves on the mold. Add half the tamal masa, shredded meat, and add the remaining masa. Cover with banana leaves and cook in a water bath for 1 hour.
  • Garnish with pickled onions and habanero chiles.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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