Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pork tamales. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Repeat with the remaining husks, dough and filling. Arrange the tamales standing up in the steamer, folded-side down. Shred pork and return to the slow cooker. Mix with the sauce until combined.
Pork Tamales is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Pork Tamales is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have pork tamales using 17 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Pork Tamales:
- Prepare 1 tsp cumin seed
- Make ready 1/4 cup chili powder
- Get 2 tbsp salt
- Take 1 tbsp paprika
- Get 1 tbsp smoked paprika
- Take 1 tbsp garlic powder
- Prepare 1 tbsp onion powder
- Take 2 tsp pepper
- Prepare 5 clove garlic
- Get 1 medium onion
- Get 4 cup masa dough
- Get 2 cup lard
- Get 30 bunch corn husks
- Make ready 1 packages string
- Get 1 1/2 lb pork ribs
- Make ready 1 tbsp oil
- Take 26 oz swanson chicken stock
In Mexico, the most typical tamales are made with corn masa, and they are wrapped in dried corn husks. Countless varieties of tamales abound, but the pork tamale with a red chile sauce is perhaps the most popular. Traditional Tamales (Pork) Recipe by Karen From Colorado. This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use.
Steps to make Pork Tamales:
- Preheat oven to 325.
- Roast cumin seed in a small pan over low heat..stirring for a minute and a half.
- Crush cumin seed and add to a bowl and add the other top seven ingredients.
- Split ingredients in half and save one half for dough.
- Rub pork ribs with half of the half split portion and save other split half for cooking meat in pan later.
- Place ribs on a rack in a pan with at least an inch of gap under rack.pour 2 sodas or 2 beers in pan and cover tightly with foil.cook for three hours lowering the heat 50 degrees every hour starting at 325.
- Place corn husks in hot water to soften for 30 minutes covered.
- 30 minutes before ribs are done mix chicken stock with masa,then lard with mixer and half of saved ingredients …cover bowl so mixture doesnt get dry.
- When ribs are done…slide bones out and rid any smaller ones and shred with two forks
- Chop onion finely as well as garlic and cook for two minutes in oil over medium heat and add meat.cook for 8 to ten minutes stirring so as not to burn.
- Cut 30…8 inch lengths of string.
- A steamer pot is ideal…and only way i have cooked tamales.
- Place corn husk on paper towel to dry and place a thin coat of masa on husk add a little meat and roll snuggly trying to keep husk on outside of masa…fold up bottom and tie…leaving top open.
- Roll all tamales and place in pot (with water to steam holes) standing with open end up.
- Steam for one hour and ten minutes….your done.
Traditional Tamales (Pork) Recipe by Karen From Colorado. This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Place the now uncook pork tamales standing up in your already prepared tamale steamer.
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