Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, tamales de pollo o puerco (chicken or pork). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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tamales de pollo o puerco (chicken or pork). Here is how you achieve that. Ingredients of tamales de pollo o puerco (chicken or pork) It's of baking soda. This tamales de pollo o puerco (chicken or pork) recipe maybe a perfect fit for you. tamales de pollo o puerco (chicken or pork) Recipe.

To begin with this particular recipe, we must first prepare a few components. You can cook tamales de pollo o puerco (chicken or pork) using 9 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make tamales de pollo o puerco (chicken or pork):

1. Prepare 1 tbsp baking soda
2. Prepare 3 tbsp salt
3. Take 1 boiled and shredded chicken breast or pork roast enough to fill each tamale with 1tbsp of meat
4. Take 1 red or green salsa of your choice that can be found on my profile.
5. Take 1 water
6. Get 1 corn husks or banana leafs
7. Get 1 4 lb bag of maseca for tamale
8. Get 1 you can also instead of meats and salsa use sliced mozarella cheese slice tomato slice onion and slice jalapenos
9. Take 1 1/2 lb fresh manteca (lard) or crisco shortning melted

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Instructions to make tamales de pollo o puerco (chicken or pork):

1. in large mixing bowl or electric stand mixer add all dry ingredients, slowly add water.
2. it should have a consistancy almost like a brownie mix when it has enough water in it
3. add lard and mix well, it should loosen it up .
4. place corn husks in hot water to make them pliable.
5. mix shredded meat and salsa together
6. when corn husk is soft take it in your hand place a hand full of masa in it spread it out and add meat filling
7. fold over one side then fold up the bottom, then fold over other side.
8. in the bottom of the tamale steam pot fill with water until it gets to the vent plate, lay some corn husks down over the vent plate, and start layering the tamales in.
9. when you r done making the tamales place another layer of corn husks on top and cover with a damp cloth and the lid.
10. if cooking inside, place on stove on high then lower to med-low when you hear the water boil.
11. if cooking outside on a gas stove do the same, just make sure to check often to make sure it doesn't run out of water and burn the bottom.
12. it takes about 3 hrs for them to steam, when done remove carefully from the pot and place on a cookie sheet so they can cool down some.

It is one of my favorites. For mine, I am going to make it a bit tasty. Beat lard with an electric mixer in a large bowl until fluffy. Stir until well mixed. (If you don't have pork broth, chicken or beef from a box will do). They are incredibly flavorful and go great with many Mexican sides.

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