The Sweet Magnolias Cookbook (36 page)

Toast the ancho in a skillet over medium-high heat. Keep a close eye on the pepper so it doesn't burn. Remove from heat, and let cool until you can handle it.

Remove the stem and seeds from the ancho. Crumble and grind in a clean coffee grinder or with a mortar and pestle.

Heat oil in a medium saucepan over medium heat. Add flour, and cook until the mixture has browned somewhat and begins to smell nutty.

Add ½ cup cooking liquid from pork, stirring until smooth. Add ground ancho and remaining sauce ingredients.

Reduce heat to simmer, and add shredded pork. Cover with lid, and let simmer 30 minutes.

Using an electric mixer on high speed, blend together lard and salt until light and fluffy.

Add masa harina in several additions, and blend at low speed until fully incorporated.

Add remaining pork cooking liquid, a little at a time, enough to form a spreadable dough, similar to a soft cookie dough.

Remove the corn husks from their soaking water. Working with 1 tamale at a time, flatten out a corn husk. Have the narrow end facing you. Place a dollop (about 2 tablespoons) of dough in center of corn husk. Leaving an outer margin of about
¹
/
₃
the husk, spread dough to cover the remaining husk.

Spread a heaping tablespoon of pork filling down the center of the tamale. Roll up the corn husk, starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale, and secure with kitchen twine.

Layer tamales in a steamer basket. Steam over boiling water 1 hour. Add water to the steamer as needed during the cooking time.

Note: It's true love and indeed a labor of love when Mama Cruz makes tamales. She normally triples the recipe to feed the crowd. Any leftovers (yeah, right!) can be stored covered in the refrigerator up to 3 days, then steamed again to reheat.

4½ cups chicken broth

1 (10-ounce) bottle clam juice

¾ cup white port or dry sherry

2 star anise (do not omit this seasoning)

2 teaspoons sea salt

1 teaspoon smoked paprika

¾ teaspoon crushed red pepper flakes

½ teaspoon saffron threads

1 pound arborio rice

4 tablespoons extra-virgin olive oil

2 large onions, cut into medium dice

4 ounces Spanish chorizo sausage, casing removed, thinly sliced

3 ounces country ham, trimmed, cut into small dice

3 ounces smoked bacon, cut into thin strips

4 garlic cloves, minced

4 ounces fresh green beans, trimmed, cut into 1" pieces

¾ cup frozen peas

10 large sea scallops, cut in half

12 ounces grouper, cut into 1" chunks

18 raw jumbo shrimp, shelled, deveined

1 pound live mussels, scrubbed, beards removed

1 (10-ounce) jar roasted red peppers, drained, cut into strips

1 lemon, thinly sliced

½ cup minced fresh parsley

For sanity's sake, have all ingredients prepped and ready before starting this dish.