Disney Pixar’s Coco: Pork Tamales

Disney Pixar Coco: Pork Tamales Recipe

Disney Pixar’s Coco – Oscar Nominations

ABUELITA:  Aw, you’re a twig, Mijo.  Have some more.

MIGUEL:  No, gracias.

ABUELITA: I asked if you would like more tamales.

MIGUEL: S-si?

ABUELITA:  That’s what I thought you said.

COCO, 2017

I LOVE tamales.  I rarely have them in the house because I always end up finishing a big batch in one sitting.  It’s a serious problem.  When I saw the big beautiful pile of tamales in the Disney Pixar movie, Coco, I knew I needed to try to make them myself.  I know making tamales isn’t something you can just pick up over night but I was determined to make them as good as I possibly can.  The end result, I think, is quite delicious and to my surprise, very delicious.  I hope you think the same, as well.

Coco is nominated for two Academy Awards this year, Best Animated Film and Music (Original Song).  For those thinking of throwing a movie or Oscars viewing party, these tamales would be an amazing addition to the menu! What’s great is that all of the components can be made well in advance.  Simply steam the tamales again for a few minutes before serving. It’s that easy.  Please enjoy!

Disney Pixar Coco: Pork Tamales Recipe

Disney Pixar's Coco: Pork Tamales

Disney Pixar's Coco: Pork Tamales recipe inspired by the Oscar nominated movie, Coco, starring Anthony Gonzalez, Benjamin Bratt, and Gael Garcia Bernal.

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Cook Time 5 hours hrs

Total Time 5 hours hrs

Servings: 40 tamales

Ingredients Method

Ingredients

  

Pork Filling

• 2 tbsp vegetable oil
• 3 pound pork chuck trimmed of excess fat
• 1 large yellow onion peeled and quartered
• 4 cloves garlic smashed
• 2 dried bay leaves
• 8 cups water
• 2 tsp salt

Chili Sauce

• 8 Pasilla chilies, dried stem and seeds removed
• 8 California chili pods, dried stem and seeds removed
• 5 cloves garlic peeled
• 1 tsp salt
• 1 tsp cumin
• 2 tbsp vegetable oil

Masa Harina

• 6 cups masa harina 28.5oz / 815g
• 2 tsp baking powder
• 1 cup lard melted
• 6 cups pork cooking broth
• 2 tsp kosher salt
• 40 dried corn husks

Method

 

Pork Filling

1. To prepare the pork filling, heat a large saucepan over medium high heat. Add the oil and once hot, sear the pork on both sides just until golden brown. Add the rest of the ingredients and bring to a boil. Turn the heat down to medium low until it comes to a simmer. Simmer for 3 hours or until the meat is very tender.
2. After three hours, remove the pork from the pan and let it cool. Strain and reserve the liquid for later. Once the beef is cool enough to handle, shred it with your hands and set aside.

Red Chili Sauce

1. Place the seeded dried chilies in a large bowl. Add enough boiling hot water to cover the chilies. Cover and set aside for 30 minutes.
2. After 30 minutes, strain the chilies into a blender. Add the garlic, salt, cumin, and 2 cups of the reserved soaking liquid. Blend until smooth.
3. Heat a saucepan over medium heat with 2 tbsp of oil. Add the blended chili mixture and simmer over medium heat for 15 minutes. Taste for salt. Combine the shredded pork with some of the sauce. Reserve some sauce eon the side to serve alongside the tamales.

Masa Harina

1. Soak the corn husks in very hot water for one hour. Drain and set aside until later.
2. In a large bowl, combine the masa harina with the melted lard. Mix it together with gloved hands. Add the strained pork cooking liquid 1/2 cup at a time. Add enough broth to the masa until you get a wet yet compact mixture.
3. Spread 2-3 tbsp of the masa mixture onto the smooth side of the corn husk. Spread the mixture on the wide end of the husk leaving a 1" border on both sides.
4. Add a spoonful of pork filling in the center. Fold one side of the corn husk over to cover the filling. Fold the other side over to cover. Fold the bottom over to cover the seam of tamale.
5. Steam the tamales for 45 minutes to 1 hour. Add more water when necessary.