Pork Tamales

Course : Meat
Serves: 4 - 6
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Ingredients:

1 Pound lean boneless pork butt or shoulder Trim excess fat and cut into one inch chunks
1 1/8 Cups water
4 Large dried Chiles (about 3 ounces) or three to
4 tablespoons ground chile powder
1 Clove garlic -- minced or pressed
3/4 Teaspoon salt
1/2 Teaspoon dry oregano
1/2 Teaspoon cumin
 

Preparation / Directions:

MEAT FILLING Preparation time: about 25 minutes Cooking time: about one hour and a half Pork simmered in red sauce is Mexico's traditional filling for tamales. MASA-DOUGH Whip 1 1/3 cup lard, left over pork broth, or solid shortening until fluffy. Blend in 4 cups dehydrated masa flour (corn tortilla flour); 2 teaspoons salt, if desired, and 2 2/3 cups warm water. Mix until dough holds together. If made ahead cool, cover, and refrigerate for up to 3 days and bring to room temperature before using. BASIC TAMALES: Preparation time: about 5 1/2 hours standing time (for corn husks) at least 20 minutes Cooking time about one hour One package (8 ounces) dried corn husk sort through dried corn husks, discarding silk and other extraneous material. In large roasting pan, cover husk with warm water and let stand until pliable (at least 20 min) or until next day. Drain and pat dry when ready to use. For each tamale select a wide pliable husk and lay flat, with tip pointing away from you. Spread evenly 2 tablespoons of the masa down the center of the husk forming a rectangle thats flush with one side of husk, an 1/2 inch from opposite side, an 1/2 inch from bottom and three inches from tip. If husk is not wide enough use some masa to paste another husk onto back of first. Spoon 2 tablespoons of filling in center of masa. To enclose filling, fold husk so masa edges meet wapping plain part of husk around outside of tamale, fold bottom end of husk over body of tamale; then fold in tip. Place seam side down, on a tray cover with damp paper towl. To steam place a rack in a 12 to 14 quart pan and pour in boiling water to a depth of an inch (water should not reach tamales). Stack tamales in steam loosely so steam can circulate. Bring to boil and keep at steady boil adding hot water as needed until masa is firm and doesn't stick to husk. Open on from center of pan to test about one hour. Serve tamales hot or keep warm in steamer. To serve peel husk and of chile bean with che

 

Nutritional Information:

8 Calories (kcal); trace Total Fat; (22% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1609mg Sodium


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