Traditional Tamales Pork

Steps on how to prepare a Traditional Tamales Pork recipe

Time

6 hour

Servings

1

Calories

153.3

    Ingredients

  • 3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
  • 10 cups water
  • 1 medium onion, quartered
  • 3 garlic cloves, minced
  • 3 1/2 teaspoons salt
  • 4 cups red chili sauce (see for red chili sauce)
  • 3/4 cup shortening
  • 6 cups masa harina
  • 1 1/2 teaspoons baking powder
  • 50 dried corn husks (about 8 inches long)

    How to make it

  1. 1. STEP

    In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.

  2. 2. STEP

    Simmer covered, about 2 1/2 hours or until meat is very tender.

  3. 3. STEP

    Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).

  4. 4. STEP

    Shred the meat using 2 forks, discarding fat.

  5. 5. STEP

    Strain the broth and reserve 6 cups.

  6. 6. STEP

    In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.

  7. 7. STEP

    To make masa beat shortening on medium speed in a large bowl for 1 minute.

  8. 8. STEP

    In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.

  9. 9. STEP

    Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).

  10. 10. STEP

    In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.

  11. 11. STEP

    To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).

  12. 12. STEP

    Place about 1 tablespoon meat and sauce mixture in the middle of the masa.

  13. 13. STEP

    Fold in sides of husk and fold up the bottom.

  14. 14. STEP

    Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.

  15. 15. STEP

    Lean the tamales in the basket, open side up.

  16. 16. STEP

    Add water to Dutch oven just below the basket.

  17. 17. STEP

    Bring water to boil and reduce heat.

  18. 18. STEP

    Cover and steam 40 minutes, adding water when necessary.

  19. 19. STEP

    To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

    Ingredients

  • 3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
  • 10 cups water
  • 1 medium onion, quartered
  • 3 garlic cloves, minced
  • 3 1/2 teaspoons salt
  • 4 cups red chili sauce (see for red chili sauce)
  • 3/4 cup shortening
  • 6 cups masa harina
  • 1 1/2 teaspoons baking powder
  • 50 dried corn husks (about 8 inches long)

    Tags

    MEAT

    MEXICAN

    SPICY

    STEAM

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