MEXICAN TAMALES RECIPE – FOOD.COM
Total time: 1 hours 45 minutes
Prep time: 1 hours
Cook time: 45 minutes
Yield: 18 serving(s)
|5 lbs pork roast|
|5 dried ancho chiles|
|2 whole jalapenos|
|1 whole bulb of garlic|
|2 tablespoons cumin|
|4 cups water|
|1 (6 ounce) can tomato paste|
|3 cups masa harina flour|
|1 1/2 teaspoons baking powder|
|1 teaspoon salt|
|1 cup vegetable shortening (like Crisco)|
|2 cups chicken broth|
|36 corn husks, soaked|
|36 small ripe olives|
- Place all filling ingredients into a crock pot and cook on low 8 to 10 hours. (I usually do this procedure overnight).
- When meat is done, remove meat from sauce and shred in bowl this give you the opportunity to remove the fat out of the meat.
- Run sauce through sieve to remove skins of chiles, garlic and etc. Your sauce should be thick and a beautiful deep red color! Reserve 1 cup of meat sauce for the tamale dough.
- While meat mixture is cooling, place husks in warm water to soften.
- Mix all the ingredients of tamale dough plus 1 cup reserved meat sauce together (I do this in my kitchen aid — makes the job much easier!).
- Take approx 3 tbsp of dough and place in the middle of corn husk. Spread thinly place filling in the middle with an olive and wrap until dough meets, the Woman who taught me how to make these — says an olive in the middle brings good luck!
- Fold ends and roll package so that corn husk has covered all of filling.
- Place in steamer. Steam for 40 minutes.
- Spoon sauce over tamales on plate.
- These freeze very well. I freeze after they are steamed so the prep of dinner is quick, I do know those who freeze before they are steamed and it seems to work as well.
Calories 361.1, FatContent 17.6, SaturatedFatContent 4.9, CholesterolContent 86.9, SodiumContent 396.7, CarbohydrateContent 19.9, FiberContent 2.8, SugarContent 1.6, ProteinContent 31.2
MEXICAN RED PORK TAMALES AS MADE BY EDNA PEREDIA RECIPE BY …
Provided by: Matthew Johnson
Yield: 16 servings
|1 bag dry corn husk|
|hot water, for soaking|
|2 roma tomatoes|
|½ small white onion|
|2 dried guajillo chiles, dried|
|2 dried pasilla chiles|
|2 cloves garlic|
|4 cups water, divided, plus 1 tablespoon|
|2 teaspoons salt, plus more to taste|
|pepper, to taste|
|½ tablespoon ground cumin|
|2 tablespoons canola oil|
|3 lb pork shoulder, cubed|
|1 teaspoon baking soda|
|1 teaspoon baking powder|
|¾ cup lard|
|2 lb fresh corn masa|
|salsa verde, for serving|
- Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.
- Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.
- Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.
- Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.
- Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.
- In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.
- Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.
- Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.
- Drain the soaked corn husks.
- Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.
- Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.
- Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.
- Unwrap the tamales and serve with salsa verde.
Calories 487 calories, CarbohydrateContent 46 grams, FatContent 24 grams, FiberContent 5 grams, ProteinContent 21 grams, SugarContent 1 gram