Name: Tamales de Azafrán Comitecos
Prep time: 1 h 30 min
Cook time: 2 h 15 min
Total time: 3 h 45 min
Yield: 18 to 20 tamales
Cuisine: Mexican
Ingredients: 2 pounds boneless pork shoulder, cut into 2-inch pieces; 1 pound bone-in chicken thighs; 1 small white onion, halved; 5 garlic cloves, divided; 2 bay leaves; 1 tablespoon kosher salt, plus more to taste; 1/2 teaspoon black peppercorns; 1/2 teaspoon true saffron threads, or 2 tablespoons Mexican azafrán de hebra if that is what your Chiapas vendor uses; 1/2 cup hot pork and chicken broth, for blooming the saffron; 3 pounds fresh masa for tamales, unprepared; 1 1/4 cups manteca de cerdo, room temperature; 1 1/2 cups warm pork and chicken broth, plus more as needed; 1 tablespoon baking powder; 2 teaspoons kosher salt, for the masa; 2 tablespoons manteca de cerdo, for the filling; 2 medium Roma tomatoes, roasted and chopped; 1/2 medium white onion, finely chopped; 2 garlic cloves, finely chopped; 1/2 teaspoon ground canela; 1/4 teaspoon ground clove; 1/4 teaspoon freshly ground black pepper; 1/3 cup pitted green olives, sliced; 1/4 cup raisins; 1/4 cup blanched almonds, chopped; 2 tablespoons capers, rinsed; 1/2 cup reserved cooking broth, for moistening the filling; 2 large banana leaves, wiped clean and cut into 10-inch squares; Kitchen twine or thin strips of softened banana leaf, for tying

Question 1

What is azafran in tamales de azafran comitecos?

Accepted Answer

Azafran in tamales de azafran comitecos can mean true saffron threads or Mexican azafran de hebra, often safflower. True saffron gives strong floral aroma and deep gold color. Mexican azafran de hebra gives more color than aroma, so steep it in hot broth and strain it well before adding it to fresh masa.

Question 2

Can I use corn husks instead of banana leaves for these tamales?

Accepted Answer

Use banana leaves for tamales de azafran comitecos because hoja de platano perfumes the saffron masa and protects it during steaming. Corn husks change the aroma and cooking rhythm. If a banana leaf splits, patch it with a second softened piece instead of switching wrappers.

Question 3

How do I know the masa is ready for tamales de azafran comitecos?

Accepted Answer

The saffron masa is ready when it is soft, spreadable, glossy, and a pea-size piece floats in a glass of cold water. Beat the manteca de cerdo until pale first, then beat in fresh masa, saffron broth, and warm meat broth for 10 to 12 minutes.

Question 4

How long do I steam banana leaf tamales?

Accepted Answer

Steam banana leaf tamales for 1 hour and 15 minutes to 1 hour and 30 minutes over a steady simmer. Keep water below the rack and add hot water as needed. Rest the covered tamales for 15 minutes; the masa should pull cleanly from the banana leaf and hold its shape.

Question 5

Can I make tamales de azafran comitecos ahead of time?

Accepted Answer

Yes. Cook the pork shoulder, bone-in chicken thighs, and broth one day ahead, then refrigerate the meat and broth separately. Make the filling one day ahead and bring it to room temperature before assembling. Assembled tamales can be refrigerated overnight before steaming if the banana leaves stay covered.

Question 6

Why are my tamales dense instead of light?

Accepted Answer

Tamales de azafran comitecos turn dense when the manteca de cerdo is not beaten until pale and light, or when the masa is underbeaten. Use room-temperature lard, not vegetable oil. Add warm pork and chicken broth gradually until the fresh masa is glossy, then keep beating until the float test passes.

Culinary Explorer

Tamales de Azafrán Comitecos

Ingredients

boneless pork shoulder

bone-in chicken thighs

white onion

Where cooking meets culture.

Ingredient	Quantity
boneless pork shouldercut into 2-inch pieces	2 pounds
bone-in chicken thighs	1 pound
white onionhalved	1 small