Set out a scale and the equipment for Pork tamales. Heat to steam over water at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh polenta, low-sodium chicken broth, pork tenderloin, chili flakes, ground cumin, unsalted butter, baking powder, kosher salt. Pork tamales is cooked in Central as its own plate, not as a copy of a restaurant menu. Stir polenta with broth into a thick dough, wrap it around chile pork, and steam the parcels until the dough sets. Masa is the usual dough. Polenta is the corn this pantry can count. Amounts are for 4 from foods this library can count.
