PORK TAMALES (TAMALES DE PUERCO) #dinner #holidayrecipes

PORK TAMALES (TAMALES DE PUERCO) #dinner #holidayrecipes

Pork tamales alongside different kinds of tamales are well known during the special seasons. They are fantastically tasty and go extraordinary with numerous Mexican sides. Check out them this Christmas season!

Pork tamales may appear to be hard to make however they aren't. The key is to spread the procedure out over a few days. I guarantee this makes everything a ton simpler. My most loved are the pork tamales yet I love all tamales.

Making tamales yourself is unquestionably the best approach. Commonly when you get them they will just have a little piece of meat inside and a great deal of masa. I believe that is a gigantic sham! My formula incorporates a lot of meat filling and it makes many tamales.


PORK TAMALES (TAMALES DE PUERCO) #dinner #holidayrecipes

For the meat

  • 5 pounds pork butt cut up into pieces
  • 1 white onion quartered
  • 8 garlic cloves
  • 2 bay leaves
  • 16 cups of water
  • 3 teaspoons of salt

For the sauce

  • 25 dried guajillo peppers
  • 5 dried morita peppers
  • 1/2 white onion
  • 3 garlic cloves
  • 6 cups of water
  • 1 1/2 tablespoon oil
  • salt to taste

For the masa

  • 5 cups of Maseca for tamales
  • 5 cups of pork broth
  • 1/2 cup of chile sauce
  • 3 tsp baking powder
  • 3 tsp salt
  • 2 cups of lard
  • corn husks

For the meat

  1. Add the pork, onion, garlic, bay leaves, water and salt to a large stock pot and bring to a boil.
  2. Reduce heat to low, cover and cook for 4-5 hours or until meat is tender and falls apart easily.
  3. Remove meat from pot and transfer to a large bowl and shred with two forks. Or when cool use your hands to shred.
  4. Strain the broth and when cool place in the refrigerator.
  5. Skim the fat off from the broth.

For the sauce

  1. Toast chiles in a skillet over medium heat. (about 25 seconds)
  2. Toast garlic and onion.
  3. Transfer chiles, garlic and onion to a pot with about 6-7 cups of warm water and bring to a simmer over medium low heat. Simmer for about 10 min or until chiles are soft.
  4. Transfer contents to a blender with about 5 cups of the water from the chiles.
  5. Blend for 1 minute (Do this in 2 batches).
  6. Heat 1 1/2 tablespoons of oil in a pot over medium heat and when hot strain the chile sauce into the pot. stir, cover and cook over medium low for about 15 min. Season well with salt.
  7. Reserve 1/2 cup of the sauce for the masa
  8. Add the shredded pork to the chile sauce and stir well.

For the masa

  1. Soak the corn husks in hot water for 1 hour
  2. In a large bowl add the Maseca, baking powder and salt in a bowl and mix well.
  3. Add the broth and chile sauce to the Maseca and mix well making sure the dough is moist.
  4. In another bowl beat the lard with a mixer until it is fluffy. (a couple minutes)
  5. Add the masa to the lard and continue to beat for 3 min

Assembling the tamales

  1. Spread a heaping tbsp of masa over the corn husks.
  2. Add a heaping tbsp of the pork onto the masa.
  3. Fold each side of the husk and then fold the bottom part of the husk up
  4. Fill the steamer with water then put the steamer insert in and add the tamales standing up.
  5. Bring the water in the steamer to a boil and lower it to medium low.
  6. Cover and cook for 1 hour.

For more detail : bit.ly/2I8RwmH

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