- 3 tablespoons ancho chile powder
- 1 teaspoon chile de arbol
- 1 tablespoon pasilla chile powder
- 1 tablespoon guajillo powder
- 1 teaspoon allspice
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- Salt and freshly ground pepper
Combine all ingredients in a small bowl and season with salt and pepper.
Ancho Chile Mustard Sauce:
- 4 cups chicken stock
- 1 cup apple juice concentrate
- 6 black pepper corns
- 1 teaspoon chipotle puree
- 2 tablespoons ancho chile puree
- 1 tablespoon Dijon mustard
- 2 tablespoons creme fraiche
Combine chicken stock, apple juice, peppercorns, chipotle and ancho puree in a medium saucepan over high heat and reduce to a sauce consistency. Whisk in mustard and creme fraiche and cook for 1 minute. Season with salt and pepper to taste.
- 2 pork tenderloins, approximately 12 ounces each
- Spice rub
- 2 tablespoons olive oil
- Preheat oven to 400 degrees. Dredge the tenderloin in the spice rub mixture and pat off any excess. Heat olive oil in medium oven-proof skillet until almost smoking. Add the pork tenderloin and sear well on all sides. Place the pan in the oven and continue cooking to medium-well, about 8 to 10 minutes. Let rest and slice into 1-inch pieces on the diagonal. Spoon sauce onto a platter and top with the slices of pork.
ROASTED GARLIC AND GOAT CHEESE TAMALE WITH THYME BUTTER: 24 dried corn husks Masa: 1 1/2 cups fresh or frozen corn kernels, preferably fresh 1 medium onion, coarsely chopped 1 head roasted garlic, cloves removed 2 cups chicken stock or water 6 tablespoons unsalted butter 6 tablespoons vegetable shortening 1 1/2 cups yellow cornmeal 1 teaspoon sugar Salt and freshly ground pepper 1 cup goat cheese, crumbled
About 2 hours before you plan to form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened. Puree the corn, onion, roasted garlic, and stock in a food processor. Transfer the mixture to a mixing bowl and cut in the butter and shortening. Using your fingers, mix in the cornmeal, sugar, and salt and pepper to taste until there are no visible lumps of fat. Fold in the goat cheese. The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out. Remove the corn husks from the water and set aside the best 20 husks. Drain and pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying. Lay 2 husks flat on a work surface with the tapered ends facing out and the broad bases overlapping by about 3 inches. Place about 1/3 cup of masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close (If the masa drips out a little at the seam, that is no problem). Tie each end of the bundle with a strip of corn husk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2-inch beyond the tie. Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes. To serve, slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa. Top with 1 tablespoon of Thyme Butter.
THYME BUTTER: 1 stick unsalted butter, slightly softened 2 tablespoons fresh thyme leaves Salt and freshly ground pepper
Combine the butter, thyme, and salt and pepper, to taste, in a food processor until smooth. Place a sheet of parchment paper or waxed paper on a work surface. Arrange the butter along one long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.