Tamales De Puerco Shredded Pork Tamales Recipes

Steps:

• Cut pork into 3 chunks and place in a large saucepan. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface. Reduce heat, cover, and simmer for 1 hour. Remove pork and let cool. Strain broth and reserve.
• Bring a pot of water to a boil while pork is cooking. Add tomatoes, arbol chiles, and guajillo chiles, and boil until chiles are soft, about 5 minutes. Remove with a slotted spoon, reserving cooking water, and allow to cool.
• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• Combine tomatoes, 1/2 cup cooking water, chiles de arbol, guajillo chiles, and cornstarch in a blender; blend until smooth. Strain tomato sauce through a fine-mesh sieve.
• Beat lard with an electric mixer in a large bowl until fluffy. Combine masa, 1 cup reserved pork broth, 1 tablespoon salt, and baking powder in a separate bowl and mix until smooth. Add masa mixture to lard and mix until it has a smooth cookie dough consistency. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
• Shred cooled pork with 2 forks.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomato sauce and pork down the center of the masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

Steps:

• Slice corn off the cob. Grind in a food processor until it becomes coarse. Remove and blend with masa harina and water. Fry the pork in a little olive oil. Add onions, peppers, chile, and garlic, cook until the onions are translucent. Add tomatoes and wine. Add the pork and vegetables to the corn mixture. Season with lemon, salt, and pepper.
• Take two husks or banana leaves, and overlap them flat on the table. Put some of the corn mixture in the center of the husk. Fold the corn husks over and around the meat. Tie with string. Cook in a steamer for 45 minutes.

Steps:

• Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.
• Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
• Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
• Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.
• Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
• Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.

Steps:

• Pork Butt:
• Place pork butt in large Dutch oven or medium-size stock pot. Add garlic, peppercorns, bay leaves and salt. Add enough cold water to cover by at least 3 inches. Bring just to a boil on high heat, quickly reduce heat to medium-low, and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 minutes of cooking. A piece this size should be well-cooked but not dried out in 1 1/2 to 2 hours. Remove from stock and let cool to room temperature. When cool, pull meat into fine shreds.
• Strain and degrease the stock. It will be easier to remove fat when thoroughly chilled.
• Can be kept, tightly covered, 2 days in the refrigerator, if de-greased at once, up to 1 week if you leave the top layer of fat on it until ready to use. The stock also freezes well.
• In a mixing bowl, combine the shredded pork with the red chile sauce.
• Masa:
• Place 10 pounds of masa in a large plastic mixing bowl. Mix 1/4 cup water with baking powder in a cup held over the bowl with the dry masa until it fizzes, then pour mixture evenly over masa. Add 1/4 cup salt and work masa with hands to mix evenly. Melt 4 cups vegetable shortening in a large saucepan and allow to cool. Pour evenly over masa and knead masa with hands again. When it starts to feel thick and compact (like fudge) it¿s ready. Pat down in bowl and set aside.
• Chile Sauce:
• In a large saucepan, boil chiles and tomatoes together for about 10 minutes or until softened. Drain the chiles and tomatoes and reserve the water (stock.) Set stock aside. Rinse seeds out of boiled chiles at sink. Grind garlic, 2 teaspoons salt and whole cumin with mortar and pestle. Put chiles, tomatoes, 3 additional tablespoons salt and ground ingredients together in blender and blend well. Add 2 cups of the reserved water (stock.)
• In a heavy, medium-size saucepan, heat 2 tablespoons vegetable oil over medium-high heat until rippling. Add flour, stirring constantly until golden. Add strained chile puree to the pan and reduce the heat to low. It will splatter, so be careful. Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes.
• In a mixing bowl, combine the shredded pork with the chile sauce.
• To assemble the tamales, soak dried corn husks in warm water for about 1 hour until soft. Spread masa mixture evenly onto husk using a wooden spoon. Fill with about 2 tablespoons pork mixture and top with 1 green olive, 1 slice of potato and 1 carrot stick. Fold and tie ends with pieces of corn husk. Steam for 1 and 1/2 hours.
• To steam: To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner. Water level should be below the rack. Lay extra corn husks over rack. Stand the tamales on the folded edge in the steamer (the open edge with be facing upward). First fill the bottom of the steamer, then start stacking tamales on top of one another. Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours. Replenish boiling water if necessary during steaming, time. The tamales are done when the husk peels away easily from the filling.

Steps:

• Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
• Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.

Steps:

• Place pork, the 3 cups water, onion halves and 1 clove of the garlic in medium saucepan. Heat over medium heat to boiling; reduce heat to low. Simmer, partially covered, until pork is fork-tender, 20 to 30 minutes. Drain pork, reserving 1 1/2 cups broth.
• Place tomatillos and boiling water to cover in medium saucepan. Simmer over medium heat until fork tender, 8 to 10 minutes; drain. Place tomatillos, chiles, 2 small lettuce leaves, cilantro, chopped onion and remaining clove garlic in blender container; process until smooth.
• Heat 2 tablespoons lard or vegetable shortening in 4-quart saucepan over medium heat until hot; add tomatillo mixture. Cook and stir until slightly thickened, 3 to 4 minutes. Stir in pork; simmer, stirring occasionally, until pork is very tender, 20 to 30 minutes.
• Mix Masa Harina, salt and baking powder in medium bowl. Beat remaining 5 1/2 tablespoons lard in large mixer bowl until light and fluffy, 5 to 10 minutes. Beat in masa mixture, 1/4 cup at a time; beat until thoroughly blended. Heat reserved pork broth jut until warm; gradually beat into masa mixture to form soft, moist dough.
• Rinse banana leaves well; using scissors, cut out an discard center rib. Cut leaf halves crosswise into 24 (8-inch) squares. Set stove burner at medium heat. Pass each leaf square quickly across burner a few times until pliable; do not overheat or it will become brittle. Cut remaining 8 small lettuce leaves crosswise into halves.
• Spread about 2 tablespoons dough into a 3-inch square on center of 1 banana leaf piece. Top with about 2 tablespoons pork mixture; cover with 1/2 lettuce leaf. Fold sides, then ends of banana leaf over filling to enclose. Repeat to make 16 tamales.
• Line large steamer basket with remaining 8 banana leaf squares. Stack tamales sin basket, folded sides down; cover with kitchen towel. Place steamer basket over 3 to 4 inches boiling water; cover with lid. Adjust heat to maintain gentle boil; steam tamales until dough is cooked through, about 1 hour.
• Transfer to serving bowl lined with large lettuce leaves; garnish with tomato wedges. Serve hot.

Steps:

• Soak corn husks in water for 24 hours prior to cooking, using something heavy to keep them submerged.
• Prepare pork filling: Place guajillo chile peppers in a dry skillet over medium heat; dry roast until fragrant, 20 to 30 seconds per side. Pour some water over top and simmer until tender, about 2 minutes. Remove chiles from the skillet and transfer to a blender.
• Add beef broth, tomato sauce, onion, garlic, chipotle peppers in adobo sauce, vinegar, cloves, salt, cumin, allspice, and pepper to the blender and process until smooth.
• Place pork butt in a slow cooker and pour marinade over top. Cook on Low until pork is tender and can be easily pulled apart with a fork, 4 to 5 hours. Shred pork and return to the slow cooker. Mix with the sauce until combined.
• Combine masa, baking powder, garlic powder, and salt for dough in the bowl of a stand mixer fitted with the whisk attachment; whisk to combine. Add beef broth and lard and whisk well; the resulting mixture should have an almost fluffy consistency and be relatively tacky.
• Roll out a corn husk and pat it dry. Spread the dough evenly in the center of the corn husk, leaving room around the edges. Dollop a line of pork filling down the center. Fold the bottom of the husk up, then fold one edge over the filling. Tuck that edge under the filling and dough, and roll toward the other edge to seal around the filling. Fold the top down and tie with kitchen string, wrapping twice to secure. Repeat to make remaining tamales.
• Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
• Place tamales vertically into the steamer basket, with the sealed edges down. Cover the pan and steam for 1 hour. Serve hot.

Steps:

• 1. Day one cook pork shoulder in a deep pot cover with the water add the quartered onion, garlic, bay leaves, salt and cumin. For added flavor add a tsp of granulated garlic powder to the water bring to a boil skim the scum off the top reduce heat and simmer about 4 or 5 hours. Meat must be falling off the bone tender. Remove from heat and let cool. If you like refrigerate and the next day shredd meat with two forks. Do not remove the congeled fat from the cold broth. You will need this extra fat to make your tamale masa tender.
• 2. Same day Make Red Chile sauce or red tamale sauce to flavor the pork meat. Remove stems and all the seeds from the ancho chiles. In a very large tray like a cookie sheet grease with a little oil and put the dried chiles on it put into a preheated hot oven moderate heat for a few minutes such as 2 1/2 minutes then open oven and turn chiles on the other side and roast 2 1/2 minutes more. Be very careful not to scorch the chiles if they scorch they will turn bitter and you will have to start over. They scorch and burn very easy so you must watch them very closely. This roasting step brings out the deep rich chile flavor. Remove from the oven do not leave in more the 5 minutes total time. Put the roasted chiles in a pot and cover with water add a tsp of salt to the water and add the onion and garlic. Bring the chiles to a boil reduce heat and steady simmer for fifteen minutes. After fifteen minutes have passed shut off heat and let cool in their water until they are reasonably able to handle. Next in a blender add half the chiles half the cooked onion, two cooked garlic cloves and process until the chile is throughly blended into a paste. Add half the tablet or disk of Mexican chocolate, half a tablspoon of the peanut butter, half the teaspoon of cumin powder and a little pork broth about a half cup and blend on high until smooth. With a rubber spatula scrape out the chile paste and proceed with the rest of the chiles. remaining onion and garlic, cloves other half chocolate disk or tablet, remaing peanut butter and the other half of cumin powder. Add a little more pork broth about half a cup and process until smooth Do all of your chiles like this you might need more disks of Mexican chocolate and peanut butter to finish all of your chiles. The chocolate and peanut butter round out and smooth the flavor of the ancho chiles.
• 3. Start with one cup of your red chile sauce and add it to you shredded meat mixture you should make sure your meat is warm you can heat it up a little in the micro wave. It will be easier to mix if the meat is warm rather then cold from the refrigerator. Mix your cup of chile paste with the meat and continue to add more chile paste until your meat is moist and saucy but"Not soupy" if your sauce is a little dry add a little more pork broth to it. then mix well and incorporate into your meat. You're meat should look like a saucy pulled pork consistency. Taste to see if it has enough salt and pepper. If You have red chile sauce left over put in small freezer bags, freeze and save for making enchilada sauce or mole. You're meat is now ready to fill the tamales. Set aside.
• 4. The Masa, Using a large roaster deep pan now take your 4.4 pound bag of Maseca or 5 lbs of ground masa if you are lucky enough to find it. Add your Maseca to or ground masa to the deep pan add the melted pork lard shoud be cool enough to handle and add the pork broth by the cupfull make sure it is very warm it should not be hot. You should be able to handle the mixing with your hands. (Note: for this recipe pork lard is what gives these tamales the rich delicious flavor. No amount of crisco or other fat will acomplish the incredible flavor the pork lard gives Mexican Tamales. With that I leave you to make your decision as to what fat to use.) I like to melt my pork fat in the microwave let it cool. Add your salt and baking powder with the pork broth Mix again I do this by hand It can be very tiresome so I get one or two of my strong grandsons to mix the masa for me as I add the broth lard salt and baking powder. If using the Maseca add cupfuls of broth one at a time until you have a nice spreadable consistency. Taste the masa to make sure it has enough salt. Your masa should have the consisteny of a thick soft creamy oat meal or better yet like a think creamy polenta. Set Masa aside and prepair the corn husks
• 5. The Corn husks. Remove corn husks one by and clean and remove any dried corn silk. Again in a very large deep pan I use another roaster I fill with hot water and put all the cleaned and seperated husks to soak. Soaking takes about 10 to 15 minutes. Remove a large handful and wring the water out by squeezing the husks. Lay in a tray and with a clean dish towel blot the exces water from them. Keep them covered so they do not dry out. Now you are ready for spreading the masa on the husk. Take a butter knife dip in the masa and get a nice amount and spread on the husk over the entire bottom half leaving the top triangle part of the husk bare. Spread like if you would be spreading peanut butter on bread. About a little less then 1/4 inch thick on your husk do not spread all the way to the ends of the husk leave bare a little on each side. Now take a good size tablespoon of meat mixture and lay down the center of the prepared masa husk. Fold one edge of the husk over the other to form a slender tamale. The overlaping masa will help to keep the tamale together. Next fold the top half over the tamale itselt and lay seam down do all of your tamales like this until you have enough to put and stack in a steamer pot to cook.
• 6. Cooking your tamales. If you have a tamale steamer pot you add boing water to the bottom half and stack the tamales standing up in a cicular layers with the open side up. Then on top of those another circular row always standing up the open side facing up. Pour the hot water down the side when adding more water. The tamles should never be emersed in water they cook by steaming. Cover the layers with loose tamles husks and a clean dish towel over everything and then cover. Enough water should be at them bottom to steam the tamlaes for 1 hour and 30 minutes. Some people steam only one hour but when I make tamales I have so many in the pot that I steam for one hour and a half to ensure complete cooking. Be sure you are always nearby so the water does not run out. If the water goes down add more boiling water down the side of the pot. After the time has elapsed shut off and uncover the pot let cool. You can remove with tongs as the tamales will be extreemly hot. When they have cooled you can bag and freeze Some tmes I bag 12 to or 6 to a bag. I always save some to eat the next day you can refrigerate. Always leave your tamales in the husk when freezing remove the husk only to eat. You can eat in the microwave only needs a minute or so to reheat. If you have no tamale steamer you can use a large regular steamer pot such as a crab pot or large lobster pot. Put a large bowl in the middle and some sort of preforated pie pan on top. My grandmother had two large aluminum pie tins that she had my grandfather put holes in all around. She put the pie tin over the bowl so the tamlaes would be above the water. She then would stack her tamales standing up inclining a little towards the center in a cicular position. She would put a large mug in the middle of the pie pan so the tamales could rest aganist it and work around stacking the tamales. I know this recipe will not be made by everyone but for those who have asked good luck and Enjoy.

Steps:

• Prepare Shredded Savory Pork and Chile Colorado as directed. Soak the corn husks in hot water about 30 minutes to soften.
• Meanwhile, for dough, in a large bowl, stir together masa harina and the water. Cover and let stand for 20 minutes (mixture will appear dry). In a mixing bowl, beat shortening and 1/2 teaspoon salt with an electric mixer on medium speed for 1 minute. Gradually beat in flour mixture until combined (mixture should resemble a thick, creamy paste).
• For filling, in a medium saucepan, combine Shredded Savory Pork and Chile Colorado; heat through.
• Drain corn husks well; pat dry with paper towels. For each tamale, spread about 2 tablespoons of the dough into a 5 x 4-inch rectangle on each corn husk so one of the long sides of the dough is at the long edge of the husk. (If husks are small, overlap two small husks.) Spoon about 1 tablespoon of the filing lengthwise down the center of the dough. Fold the long edge of husk over the filling so dough edges meet. Roll husk around outside of filled masa mixture. Tie ends securely with strips of cornhusk or 100-percent-cotton kitchen string.
• To prepare steamer, if desired, place a cone-shape ball of foil in the center of a steamer basket. Stand tamales upright in basket (don't pack tamales too tightly, but fill the space). Place about 1-1/2 inches of water in bottom of steamer or Dutch oven. Place baskets over water. Bring water to boiling; reduce heat. Cover and steam for 40 to 45 minutes or until tamales pull away from corn husks, adding water to pan as necessary. Makes 16 tamales.
• Make-Ahead Directions: Wrap and freeze the cooked tamales in the corn husks. To serve, thaw overnight in the refrigerator. Place the tamales in a steamer basket over gently boiling water for 15 to 20 minutes or until heated through.