Best 15 Pork Tamales Recipes

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Pork tamales are a traditional Mexican dish that can be enjoyed for breakfast, lunch, or dinner. They are a delicious combination of tender pork, flavorful spices, and a soft, fluffy masa dough. This recipe uses guajillo and ancho chiles to create a rich and smoky sauce for the pork filling. The tamales are then steamed in corn husks, which give them a unique aroma and flavor.

In addition to the traditional pork tamales, this article also includes recipes for chicken tamales, vegetarian tamales, and sweet tamales. Each recipe has its own unique flavor profile, so there is sure to be a tamale that everyone will enjoy. The chicken tamales are made with a flavorful chicken filling, while the vegetarian tamales are filled with a variety of vegetables and spices. The sweet tamales are a delightful treat, filled with a sweet fruit filling. No matter what your taste, you are sure to find a tamale recipe in this article that you will love.

Check out the recipes below so you can choose the best recipe for yourself!

TRADITIONAL TAMALES (PORK)



Traditional Tamales (Pork) image

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. Not for the faint-hearted cook for sure. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574. Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal. For an online tamale-making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.

Provided by Karen From Colorado

Categories     Pork

Time 6h

Yield 50 Tamales

Number Of Ingredients 10

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 Red Chili Sauce (To Be Used With Traditional Tamales) 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)

Steps:

  • In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
  • Simmer covered, about 2 1/2 hours or until meat is very tender.
  • 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).
  • Shred the meat using 2 forks, discarding fat.
  • Strain the broth and reserve 6 cups.
  • In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
  • To make masa beat shortening on medium speed in a large bowl for 1 minute.
  • In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
  • Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
  • In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
  • 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).
  • Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
  • Fold in sides of husk and fold up the bottom.
  • Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
  • Lean the tamales in the basket, open side up.
  • Add water to Dutch oven just below the basket.
  • Bring water to boil and reduce heat.
  • Cover and steam 40 minutes, adding water when necessary.
  • 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.

PORK TAMALES



Pork Tamales image

Provided by Food Network Kitchen

Time 3h55m

Yield 24 tamales

Number Of Ingredients 16

2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces
Kosher salt
1 onion, quartered
4 sprigs fresh thyme or 2 teaspoons dried thyme
2 teaspoons dried oregano (preferably Mexican)
2 bay leaves
12 black peppercorns
24 dried corn husks
2 teaspoons ground cumin
1/3 cup plus 1/2 teaspoon chili powder
1 clove garlic, minced
2 teaspoons all-purpose flour
2 teaspoons sugar
1 tablespoon vegetable oil
4 cups masa harina (instant corn flour)
1 1/3 cups lard

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.

MEXICAN RED PORK TAMALES AS MADE BY EDNA PEREDIA RECIPE BY TASTY



Mexican Red Pork Tamales As Made By Edna Peredia Recipe by Tasty image

Here's what you need: dry corn husk, hot water, roma tomatoes, small white onion, dried guajillo chiles, dried pasilla chiles, garlic, water, salt, pepper, ground cumin, canola oil, pork shoulder, baking soda, baking powder, lard, fresh corn masa, salsa verde

Provided by Matthew Johnson

Categories     Dinner

Yield 16 servings

Number Of Ingredients 18

1 bag dry corn husk
hot water, for soaking
2 roma tomatoes
½ small white onion
2 dried guajillo chiles, dried
2 dried pasilla chiles
2 cloves garlic
4 cups water, divided, plus 1 tablespoon
2 teaspoons salt, plus more to taste
pepper, to taste
½ tablespoon ground cumin
2 tablespoons canola oil
3 lb pork shoulder, cubed
1 teaspoon baking soda
1 teaspoon baking powder
¾ cup lard
2 lb fresh corn masa
salsa verde, for serving

Steps:

  • Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.
  • Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.
  • Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.
  • Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.
  • Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.
  • In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.
  • Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.
  • Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.
  • Drain the soaked corn husks.
  • Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.
  • Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.
  • Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.
  • Unwrap the tamales and serve with salsa verde.
  • Enjoy!

Nutrition Facts : Calories 487 calories, Carbohydrate 46 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, Sugar 1 gram

PORK FOR TAMALES



Pork for Tamales image

A delicious recipe for preparing pork to use in making pork tamales. After the meat is cooked and shredded, mix with salsa and refrigerate overnight. If you are making your own tamale dough, you may want to reserve 1 1/4 cup of the broth before draining.

Provided by APPLUVR

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 16

Number Of Ingredients 8

1 pound pork butt roast
2 ½ cups water
½ onion
1 clove garlic, peeled
1 bay leaf
salt to taste
8 black peppercorns
1 dried red chile pepper

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.

Nutrition Facts : Calories 32.3 calories, Carbohydrate 0.7 g, Cholesterol 10.3 mg, Fat 1.7 g, Fiber 0.2 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 15.3 mg, Sugar 0.2 g

PORK TAMALES WITH ROASTED TOMATILLO-CHILE SALSA



Pork Tamales With Roasted Tomatillo-Chile Salsa image

This recipe makes several dozen tamales, but don't be surprised when they disappear quickly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes about 45

Number Of Ingredients 23

1 pound boneless pork shoulder, cut into 1/4-inch dice
3 cups water
1 medium onion, quartered
2 garlic cloves, peeled
2 sprigs fresh cilantro
1 teaspoon coarse salt
3 plum tomatoes, halved lengthwise
4 dried New Mexico or California chiles, seeds and ribs removed
Hot water, for skillet
1 chipotle chile (canned in adobo sauce)
2 tablespoons coarsely chopped onion
2 garlic cloves, minced
2 sprigs fresh cilantro
2 tablespoons fresh pork lard or vegetable shortening
Coarse salt and freshly ground pepper, to taste
2 3/4 cups masa harina (Mexican corn flour)
2 1/4 cups hot water
3/4 cup fresh pork lard or vegetable shortening (about 7 ounces), chilled
1 1/2 teaspoons baking powder
1 1/4 teaspoons coarse salt
50 dried cornhusks
Roasted Tomatillo-Chile Salsa
Mexican crema or sour cream, for serving

Steps:

  • For the pork: Bring pork, water, onion, garlic, cilantro, and salt to a boil in a large saucepan. Reduce heat, and simmer for 35 minutes. Let cool. Strain, reserving broth and pork separately and discarding onion, garlic, and cilantro.
  • For the sauce: Preheat broiler. Place tomatoes, cut sides down, on a rimmed baking sheet. Broil, flipping occasionally, until soft and charred, about 10 minutes.
  • Heat a large skillet over medium-high heat. Add dried chiles; press gently with a spatula and toss occasionally until soft and fragrant, about 2 minutes. Remove from heat, and add enough hot water to cover chiles. Let soak for 10 minutes. Drain, and puree chiles in a blender or a food processor until smooth. Add tomatoes, 1/2 cup of the reserved pork broth, the chipotles, onion, garlic, and cilantro, and puree until smooth.
  • Heat lard or shortening in a large skillet over medium-high heat. Add tomato-chile mixture, and cook until slightly thick, 5 to 7 minutes. Season with salt and pepper. Add pork and 1/2 cup of the remaining pork broth, and simmer, stirring occasionally, until sauce is thick and pork is tender, about 15 minutes.
  • For the batter: Combine masa harina and hot water, and stir until mixture forms a paste. Let cool.
  • Heat 1 cup of the remaining pork broth until warm. Beat lard, baking powder, and salt with a mixer on high speed until fluffy, about 2 minutes. Reduce speed to low, add 1 cup masa harina mixture and 1/3 cup warm pork broth, and beat until combined. Beat in remaining masa harina and 2/3 cup of the remaining pork broth. Raise speed to medium, and beat until smooth and fluffy, about 3 minutes. (Batter should be soft but still hold its shape in a spoon.) Refrigerate for at least 1 hour (or up to 2 days).
  • Meanwhile, place cornhusks in a large bowl, and cover with water by about 2 inches. Place an inverted plate on top to keep the husks submerged. Let soak, turning and separating them occasionally, for at least 1 hour or until you are ready to assemble the tamales.
  • To assemble: Remove 3 husks from water, and dry with paper towels. Tear husks to make a total of 90 thin strips.
  • Remove another husk from water, place on a work surface, and dry. Scoop 2 tablespoons tamale batter over center of husk. Spread into a 4-inch square, leaving a 2-inch border on straight end and a 1/2-inch border on sides. Spoon 1 1/2 teaspoons pork filling along center of batter. Fold 2 long sides of the husk in to meet in center. Tuck 1 inch of the pointed end up, and tie loosely with a strip of husk. Do not tuck opposite end, but tie it shut with another strip. Repeat, keeping finished tamales covered with damp paper towels as you work. (Tamales can be prepared up to this point 1 day in advance. Cover with damp paper towels, and refrigerate.)
  • Add enough water to a large pot to come about 3 inches up sides. Bring to a simmer. Set a large metal colander in pot (it should rest above water). Place tamales vertically in colander, leaning them against one another. Cover pot, and cook until batter pulls away from sides (you will need to remove a tamale carefully and open it to check), about 1 1/2 hours, adding more water to pot as needed. Serve tamales with salsa and crema. Leftover tamales can be wrapped in plastic or sealed in a container and frozen for up to a month; you do not need to let them thaw before steaming.

DECONSTRUCTED TAMALES: TRISHA'S CHEESE GRIT CAKE WITH TAMALE-STYLE PULLED PORK



Deconstructed Tamales: Trisha's Cheese Grit Cake with Tamale-Style Pulled Pork image

Provided by Trisha Yearwood

Categories     main-dish

Time 5h45m

Yield 6 servings

Number Of Ingredients 30

2 tablespoons vegetable oil
1 pound Trisha's Pulled Pork, recipe follows, plus about 1 cup cooking liquid
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 tablespoon salt, or to taste
2 teaspoons ground cumin
2 teaspoons ground black pepper
Grit Cakes, recipe follows
Corn Salsa, recipe follows
Sour cream, for serving
Chopped green onions, for serving
Fresh cilantro leaves, for serving
3 pounds boneless country-style pork spareribs
Coarse salt and freshly ground black pepper
Coarse salt and freshly ground black pepper
2 tablespoons vegetable oil
8 cloves garlic, crushed
3 carrots, peeled and cut into large chunks
1 large yellow onion, quartered
One 6-ounce can tomato paste
Nonstick cooking spray, for spraying the parchment
4 cups vegetable broth
1 cup grits
1 teaspoon salt
1 cup crumbled queso fresco
2 tablespoons vegetable oil
1 tablespoon vegetable oil
1 cup thawed frozen white corn
1 jar medium salsa (or hot, if desired)
About 1 cup vegetable broth

Steps:

  • In a large skillet over medium heat, add the oil and heat to a shimmer. Add Trisha's Pulled Pork, the chili powder, garlic powder, salt, cumin and black pepper; stir to combine. Add enough reserved cooking liquid to coat the meat but not saturate it. Cook until the meat starts to brown and the spices become fragrant, 8 to 10 minutes. Remove from the heat and hold.
  • Place a Grit Cake on each serving plate and top with some pork, Corn Salsa, sour cream, chopped green onions and cilantro.
  • Season the ribs well on all sides with salt and pepper.
  • In a large Dutch oven over high heat, heat the oil to a shimmer. Add the ribs and sear until browned on all sides, about 8 minutes. Remove the ribs and transfer to a plate. Add the garlic, carrots and onion and cook until golden and caramelized, about 10 minutes. Add the tomato paste and cook for 2 minutes. Add 1 cup of water and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add 2 more cups of water and stir to combine.
  • Return the ribs to the Dutch oven, cover and reduce the heat to low. Cook until fork-tender, about 3 hours.
  • Remove the ribs from the liquid and transfer to a baking sheet to cool. Strain the cooking liquid and reserve. When cool enough to handle, use 2 forks to shred the pork.
  • Line an 8-by-10-inch baking pan with parchment paper, leaving any excess hanging off the sides, and spray with cooking spray.
  • In a medium saucepan over medium-high heat, combine the vegetable broth, grits and salt. Bring to a boil and cook until the grits are thickened and soft, 3 to 5 minutes. Fold in the cheese. Pour the grits into the prepared pan and chill for 30 minutes to 1 hour.
  • Using a round cutter or a knife, cut the grits into 2 1/2-inch cakes.
  • In a large skillet, heat the oil to a shimmer and add the cakes. Fry until golden brown, 2 to 3 minutes, then flip and continue cooking until golden brown on the other side, 2 to 3 minutes more. Remove from the skillet and drain on paper towels.
  • In a medium skillet over high heat, heat the oil until it shimmers. Add the corn and cook until beginning to caramelize, about 4 minutes. Add the salsa and enough broth, starting with a 1/4 cup, to make it thick yet pourable. Serve warm.

RED-CHILE PORK TAMALES



Red-Chile Pork Tamales image

Making real tamales with anything but good, fresh lard is like making duck confit or pork rillettes with, say, vegetable oil. It can certainly be done, but at a flavorful sacrifice. Two-thirds of a cup is used in the base tamale batter.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 12

Number Of Ingredients 9

4 ounces dried corn husks
6 large dried New Mexico chiles, stems removed, seeded, and torn into 4 pieces
2 cloves garlic, peeled and finely chopped
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cumin
12 ounces lean boneless pork shoulder, cut into 1/2-inch cubes
1 teaspoon salt
Classic Tamale Batter
Roasted-Tomatillo and Chipotle Salsa

Steps:

  • Reconstitute the corn husks.
  • In the jar of a blender, combine chiles, garlic, pepper, and cumin. Add 1 1/2 cups water, and blend until a smooth puree forms.
  • Strain mixture into a medium saucepan. Add the pork, 1 3/4 cups water, and salt. Place over medium heat; cook, stirring frequently, until liquid has reduced to consistency of a thick sauce and meat is very tender, 50 to 60 minutes. Using a fork, break up the meat.
  • Place the classic tamale batter in a large bowl. Add 3 tablespoons sauce; combine.
  • Assemble twelve tamales with the batter and the pork filling, using large husks for wrappers and ties, and reserving smaller ones to line basket and cover the tamales.
  • Prepare the steamer, and steam the tamales. Let stand until batter has firmed. Serve tamales with the salsa.

SYLVIA'S PORK TAMALES



Sylvia's Pork Tamales image

Pork tamales from our friend Sylvia Gonzales. These are authentic and amazing!

Provided by mzhelaineous

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h45m

Yield 36

Number Of Ingredients 19

3 pounds pork butt roast
1 large onion, chopped
5 cloves garlic
1 tablespoon salt
water to cover
3 ounces California chile pods, seeds and veins removed
3 ounces New Mexico chile pods, seeds and veins removed
1 cup pork broth
1 cup water
1 tablespoon salt
3 cloves garlic
1 teaspoon ground cumin
½ cup lard
½ cup all-purpose flour
salt to taste
1 (8 ounce) package dried corn husks
5 pounds masa harina
1 pound lard
1 tablespoon baking powder

Steps:

  • Place pork butt, onion, 5 cloves garlic, and 1 tablespoon salt in a large pot; cover with water. Simmer mixture over medium heat until pork is very tender, about 3 hours. Discard onion and garlic. Strain and shred meat, reserving liquid.
  • Heat a skillet over medium-high heat. Cook and stir California chile pods and New Mexico chile pods in the hot skillet until toasted and fragrant, 2 to 3 minutes. Rinse chile pods. Bring a pot of water to a boil and add chile pods; boil until chile pods are slightly softened, about 3 minutes. Drain and cool chile pods.
  • Blend 1 cup pork broth, 1 cup water, chile pods, 1 tablespoon salt, 3 cloves garlic, and cumin together in a blender until smooth. Stir pork meat and chile sauce together in a bowl.
  • Melt 1/2 cup lard in a large pot over medium heat. Stir flour into melted lard until browned and fragrant, about 5 minutes. Stir pork-chile sauce mixture into flour mixture, adding more salt if needed.
  • Remove silk and debris from corn husks and soak in boiling water, 30 minutes to 1 hour. Drain and place on a work surface; cover with a clean, damp towel.
  • Mix masa, 1 pound lard, 1 cup reserved pork broth, baking powder, and salt in a large pan until mixture is fluffy and holds together.
  • Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto corn husk, spreading to the sides and about 2 inches from the bottom and 1/4 inch from the top. Spoon 1 to 2 tablespoons pork mixture down the center of masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of husk over seam of 2 folded sides. Repeat with remaining husks and filling.
  • 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 and cook until filling is heated through and set, 1 to 2 hours. Let tamales rest for 30 minutes before serving.

Nutrition Facts : Calories 436.2 calories, Carbohydrate 52 g, Cholesterol 29.6 mg, Fat 21.6 g, Fiber 9.3 g, Protein 10.3 g, SaturatedFat 7.7 g, Sodium 449.2 mg, Sugar 0.3 g

PULLED PORK TAMALES



Pulled Pork Tamales image

People in the Mississippi Delta are very serious about their tamales, which were introduced to the region decades ago by Mexican migrant workers. Big or small, hot or mild, steamed or stewed every version is delicious. For the sauce the Espresso adds a jolt of rich taste to this unusual barbecue sauce, which works well with pork, beef and poultry, complementing and rounding out the flavor of the meat.

Provided by Olha7397

Categories     Meat

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 30

1 large onion, coarsely chopped
1/2 cup ketchup
1/4 cup honey
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons dried ancho chile powder
2 large garlic cloves
coarse salt
fresh ground black pepper
3 1/2 lbs boneless pork shoulder, tied
hot water
2 cups masa harina (see Note)
1 1/2 cups hot water
1/3 cup vegetable shortening, solid
1 1/4 teaspoons baking powder
2 teaspoons salt
1 large onion, finely chopped for the sauce
2 large garlic cloves, minced
3/4 cup packed dark brown sugar
1 cup red wine vinegar
1 cup ketchup
1 cup brewed espresso
3 tablespoons molasses
2 tablespoons dry mustard, mixed with
1 tablespoon water
1/4 cup dried ancho chile powder
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
1 teaspoon coarse salt
1 teaspoon fresh ground pepper

Steps:

  • In a food processor, combine the onion, ketchup, honey, vinegar, Worcestershire sauce, chile powder, garlic and 2 tablespoons each of salt and pepper and pulse until smooth. Transfer the paste to a large re-sealable plastic bag. Add the pork roast, turning to coat it with the paste; seal the bag and refrigerate for at least 8 hours or overnight.
  • Preheat the oven to 325°F Set the pork in an enameled casserole and cover with the paste. Add 1 cup of water and bring to a simmer. Cover the casserole and roast the meat in the oven for 3 1/2 hours, or until meltingly tender; turn the roast occasionally and add more water if it is looking dry. Transfer the pork to a cutting board and let cool. Remove the strings and pull the meat into thick shreds. Transfer to a bowl and toss with 1/2 cup of the Espresso Barbecue Sauce.
  • FOR THE MASA HARINA: Put the masa harina in a large bowl. Add 1 1/2 cups of hot water in a thin stream and beat at low speed until a dough forms. Continue beating the dough at medium low speed until it is cool, about 5 minutes. Add the shortening, 1 tablespoon at a time, beating well after each addition. Beat in the baking powder and 2 teaspoons of salt. Scrape the dough into a large bowl and fold in 2 1/2 cups of the shredded pork.
  • Arrange the corn husks on a large work surface. Scoop about 1/4 cup of the tamale filling into the center of each husk. Fold the ends of the husks over the filling, then roll the husks up to enclose the filling completely. Alternatively, wrap 1/4 cup of tamale filling in a rectangle of foil, forming an oval shape, and twist the ends securely. Place the tamales, seam side down, in a large steamer basket, in several layers if necessary.
  • Steam the tamales until the filling is firm, about 20 minutes. Serve the tamales piping hot, with the remaining barbecue sauce on the side. Serves 6 to 8.
  • NOTE: Masa harina, a flour made from corn that has been treated with lime is used to make tortillas and tamales. It is available at most supermarkets.
  • MAKE AHEAD: The tamales can be prepared through Step 4 and frozen for up to 1 month in a sturdy plastic bag.
  • BEER: These tamales are best suited to a full flavored beer. Try the Brooklyn Brown Ale from Brooklyn Brewery or the Red Ale from Abita Brewery in Louisiana.
  • FOR THE ESPRESSO BARBECUE SAUCE: Combine One large onion, garlic, brown sugar, vinegar, ketchup,espresso coffee, molasses, mustard, chile powder, Worcestershire sauce, cumin, salt and pepper, in a medium saucepan and simmer them over moderately low heat, stirring occasionally, until the sauce has reduced by about half, approximately 45 minutes. Let cool completely, strain, then puree in a blender until smooth.
  • Serve the sauce right away or cover and refrigerate until ready to use.
  • MAKE AHEAD: The Espresso Barbecue Sauce can be refrigerated in a jar for up to 3 months.
  • Food & Wine Magazine's Cookbook.

GRILLED SOUTHERN TURKISH TAMALES & TURKISH PORK KABOBS WITH MEDITERRANEAN ORZO PILAF



GRILLED SOUTHERN TURKISH TAMALES & TURKISH PORK KABOBS WITH MEDITERRANEAN ORZO PILAF image

My family and I, like a lot of families today, are trying to eat healthier. We love Mediterranean recipes. Trying to keep this in mind, last month I was inspired and put this together for our supper. I was surprised at how little time and work it took to make. Plus my family gave me the High Five and said they loved the...

Provided by Brenda Watts

Categories     Tacos & Burritos

Time 50m

Number Of Ingredients 16

6 c chicken broth
1 lb uncooked orzo
2 Tbsp unsalted butter
1 c green bell pepper, chopped
1 c green onions, sliced
2 clove garlic, minced
1 c fresh italian roma tomatoes, diced
2 1/4 oz - 1 small can sliced ripe black olives, drained
8 medium size fresh collard green leaves, stems removed
2 lb boneless pork loin chops or tenderloin, cut into 1 ½ -inch cubes
salt and ground black pepper, to season pork
1 medium fresh eggplant, cut into 1 ½ -inch cubes
2 to 3 medium fresh zucchini, cut into 1 ½ -inch cubes
2 medium fresh red bell peppers, cut into 1 ½ -inch cubes or pieces
2/3 c prepared oil based italian dressing
10 bamboo skewers, pre-soaked in water to prevent burning

Steps:

  • 1. 1.) Prepare Mediterranean orzo pilaf. Bring chicken broth to a boil in a large Dutch oven; stir in orzo. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat and cover. Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add green bell peppers, green onions and garlic; sauté for 2 minutes. Remove from heat and set aside. Drain any excess broth from orzo. Combine orzo and buttered sautéed vegetable mixture into a 2-quart round casserole dish, fold in diced tomatoes and sliced black olives; set aside.
  • 2. 2.) Wash out Dutch oven clean, dry inside out completely to prepare Southern Tamale leaves. Fill Dutch oven to 2-inches from rim with hot water. Bring water to a rapid boil. Turn off heat and add collard leaves. Let sit for 3 - 5 minutes. Quickly remove leaves from water and place leaves flat along side each other onto a few layers of paper towels. Place a large spoonful of Mediterranean orzo pilaf mixture in the center of each collard leaf. Fold the ends over the pilaf mixture to form a sealed packed. Secure each with toothpick for added protection. Place tamales onto a plate; set aside. Reserve remaining Mediterranean orzo pilaf to serve later with completed meal.
  • 3. 3.) Prepare pork kabobs. Season all sides of pork with a little salt and ground black pepper. Tread seasoned pork, eggplant, zucchini and red bell peppers alternately on each of 10 bamboo skewers, leaving about 1-inch space free from tops of each skewer. Brush each lightly with Italian dressing. Heat coal or gas grill for medium heat level. Place kabobs on lower rack of grill along side each other. Cover and grill kabobs over medium heat 10 minutes, turning and brushing with Italian dressing every 2 minutes. Add tamales onto outer edge or upper rack of grill and cook, for an additional 5 minutes longer for kabobs, brushing kabobs with Italian dressing and turning tamales one time within 2 ½ minutes, or until pork is no longer pink and vegetables plus tamales are tender.
  • 4. 4.) To serve, place grilled kabobs and tamales onto serving platters, along side of Mediterranean orzo pilaf, or serve even portions of each onto 6 individual serving plates.

MARIO BATALI'S GREEN CHILE PORK TAMALES RECIPE - (4.2/5)



Mario Batali's Green Chile Pork Tamales Recipe - (4.2/5) image

Provided by 1buttons

Number Of Ingredients 20

FILLING:
4 tablespoons olive oil
4 poblano peppers
2 jalapeño peppers
1 pound tomatillos, halved
1 bunch Cilantro (chopped and divided)
3 pounds boneless pork butt, cut into 2-inch pieces
1 yellow onion, diced
6 cloves garlic, sliced
2 tablespoons cumin
1 bottle ale
3 cups chicken stock
Salt, to taste
Lime wedges for serving
MASA:
1/2 cup lard
Salt, to taste
2 cups masa harina
1 cup chicken stock
Corn husks, rinsed and soaked for 2 hours in warm water

Steps:

  • Preheat the oven to 450°F. Toss the poblanos and jalapeños in 2 tablespoons of the olive oil oil and season with salt. Place in the oven to roast for about 15 minutes or until the skin is dark brown. Remove from the oven and allow to cool. Remove the skin and the seeds from the peppers. In a blender, puree the peppers with the tomatillos and half the cilantro and season with salt. Heat the remaining oil in a Dutch oven. Season the pork with salt and pepper and brown the pork on all sides. Add the onions, garlic, and the cumin and cook for 2 more minutes. Add the beer and the chicken stock and bring to a boil and reduce to a simmer. Add the rest of cilantro. Stir in the tomatillo mixture and let simmer until the pork is tender and the mixture has reduced a bit, about an hour and a half. Season with lime wedges. Take 2 tablespoons of masa mixture, press into palm of hand, to flatten. Place a tablespoon of filling mixture into center and fold masa paste around to cover and seal. Place inside two overlapping corn husks, roll up to cover and fold in edges to cover tamale completely. Place tamales in steamer, seam side down and steam for 30 minutes. If you do not have a steamer, add water to pasta pot, enough to boil but not touching the bottom of the pasta insert. TIPS: You could also braise chicken, shrimp or beef in this braising liquid. You can find cornhusks at a Latin grocery store. Be sure to soak them for about an hour before using. The tamales freeze really well, so you can enjoy the leftovers another day.

MISSISSIPPI DELTA PORK TAMALES



Mississippi Delta Pork Tamales image

Born from a combination of Mexican migrant workers, and thanks to African-American and Italian influences, this dish is pure Delta. From the land of the Blues, highly spiced meat surrounded by corn husks are boiled and not steamed like traditional tamales.

Provided by Member 610488

Categories     One Dish Meal

Time 4h

Yield 12 serving(s)

Number Of Ingredients 11

36 dried corn husks
1/4 cup chili powder
2 tablespoons tomato paste
1 teaspoon cayenne powder
2 1/2 lbs boneless pork shoulder, quartered
1 3/4 cups vegetable oil
2 3/4 teaspoons salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon garlic powder
4 cups instant masa harina

Steps:

  • Fill a bowl with hot water and soak the husks to soften.
  • Meanwhile, in a large saucepan, mix 2 tbsp chili powder, the tomato paste and the cayenne powder into 6 cups cold water. To this mixture, add the pork.
  • Bring to a boil, cover and then reduce the heat to low. Simmer until the meat is very tender, about 3 hours. Transfer to a plate, reserving the broth. Shred the meat and transfer to a bowl.
  • In a medium saucepan, heat 1/4 cup oil over medium heat. Stir in 1 tbsp chili powder, 1 1/2 tsp salt, cumin and garlic powder and saute stirring frequently for about 30 seconds. Add in 1 cup of the reserved broth and then stir in the meat.
  • In a large bowl, mix the masa, the remaining 1 tbsp chili powder, 1 1/4 tsp salt and 1/2 tsp pepper. Stir in 3 1/2 cups of the broth. Using a wooden spoon, beat in the remaining 1 1/2 cups oil.
  • Drain the husks and pat dry. Working with one husk at a time, spread about 1/4 cup of the masa mixture down the center. Top with 2 tbsp meat.
  • Fold the long sides of the husk together and roll into a skinny log, making sure the masa mixture completely surrounds the meat filling. Fold up the bottom, creating a package that is open on top.
  • Loosely tie three tamales together with a piece of kitchen string, making 12 bundles.
  • Place a heatproof 2-cup glass measuring cup upside down in the center of an 8-qt stockpot. Stand the tamale bundles, open ends up, around the cup. Fill the pot with the remaining broth and water to reach halfway up the sides of the tamales.
  • Bring to a boil, cover then reduce the heat to medium-low. Simmer until the masa is firm and pulls away from the husk easily, about 1 hour.
  • Serve hot with some of the cooking liquid.

HOT (HEART OF TEXAS) PORK TAMALES



HOT (HEART OF TEXAS) PORK TAMALES image

Categories     Pork     Braise     Christmas     Easter

Yield 6-8 dozen

Number Of Ingredients 19

1/4 cup chili powder
2 tablespoons kosher salt
2 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 1/2 teaspoons cayenne pepper
2 teaspoons ground black pepper
1 teaspoon ground cumin
2 pounds pork roast
1/2 cup vegetable oil
1 large onion, finely chopped
1 cloves garlic, minced
1 jalapeno pepper, seeded and minced
6-8 dozen dried corn husks
1 lb Masa Harina-Instant Corn Masa
1 1/2 tablespoons kosher salt
1 tablespoon baking powder
1 ½ lb lard or shortening
3 to 4 cups beef or chicken broth

Steps:

  • In a small bowl, combine chili powder, kosher salt, paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Cut the pork into even pieces and place into a 6 to 8-quart pot. Add the half of spice mixture and enough water to completely cover the meat. Cover and bring to a boil. Reduce to low and simmer until the meat is tender and falling apart. When cooled, shred the meat into small pieces, pulling apart with your hands or using 2 forks. Reserve cooking liquid. Place a skillet over medium heat; add vegetable oil. Add onion and cook translucent. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat. While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 1-2 hours. Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and knead together until the lard is well mixed. Gradually add enough of the reserved cooking liquid, 3 to 4 cups. The dough should be moist but not wet. Cover with a damp towel. Remove a corn husks from the water and pat dry to remove excess water. Spread 2 tablespoons of the dough evenly layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Tie with kitchen twine. Stand the tamales upright on their folded ends in same pot used to cook the meat. Add chicken broth. Cover and bring to a boil. Reduce heat to low, simmering until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.

TRADITIONAL PORK TAMALES



Traditional Pork Tamales image

Make and share this Traditional Pork Tamales recipe from Food.com.

Provided by Sherri L.

Categories     Pork

Time 5h

Yield 25 Tamales, 25 serving(s)

Number Of Ingredients 20

4 1/2 cups masa harina flour
4 1/2 cups broth (from the cooking of the meat)
2 teaspoons kosher salt
2 tablespoons chili powder
1 tablespoon baking powder
2 tablespoons olive oil
25 corn husks, soaked overnight
1 1/2 lbs pork shoulder
1 1/2 teaspoons salt
2 teaspoons cumin
2 teaspoons smoked paprika
1/4 teaspoon nutmeg
2 tablespoons olive oil
2 garlic cloves large cloves, minced
1 onion, medium thinly sliced
3 bay leaves
3 cups chicken stock
2 tablespoons cilantro, chopped
12 stuffed olives, sliced into thirds
2 tablespoons raisins

Steps:

  • To prepare the meat: Place the meat in a glass dish.
  • In a small bowl mix together salt, cumin, paprika and nutmeg.
  • Rub the spice mixture all over the meat and marinate for about 4-6 hours. If you can marinate overnight, even better.
  • In a Dutch oven on medium, heat the olive oil and sear the meat until slightly brown on all sides. Add the onions, garlic, bay leaves and chicken stock.
  • Cover and cook for about 2-3 hours hours on low or until fork tender. Turn the meat and baste it every 20 minutes or so. Add the cilantro.
  • Place meat on a large cutting board and allow it to cool slightly. Shred using two forks. Place in a bowl. Add the olives and the raisins and mix well.
  • Save the broth and strain it, you will need it to add to the masa. Add the strained solids back to the meat mixture and toss out the bay leaves.
  • To make the dough: In a small bowl mix chili powder, salt, and olive oil and set aside.
  • Place the masa in a large bowl and add the baking powder. Mix well.
  • Add the cooled broth from the cooked meat to the masa and then the chili powder mixture.
  • To assemble: DO NOT OVERFILL, or you will not be able to properly close up the tamales.
  • Pat dry the corn husks as you use them.
  • Place a corn husk in your hand with the tapered end facing you.
  • With your hand, pinch off a chunk of dough and put it in the center of the husk. Flatten it out a little bit.
  • Take approximately a tablespoon of the filling and place it on top along the length of the dough.
  • Cover the filling with another chunk of dough.
  • Fold both sides of the husk inward so they overlap. Take each end and flip inwards towards the center. You will end up with somewhat of a rectangle.
  • Tie using kitchen twine, as though you were tying a parcel.
  • Steam for about 35 minutes.
  • To make sure tamales are ready, take one out, cut the twine and unwrap. Tamales are ready if the corn husk peels away easily.

PORK TAMALES



Pork Tamales image

Categories     Corn     Pork     Christmas     New Year's Eve     Dinner     Steam

Number Of Ingredients 17

1 red bell pepper, chopped
1/2 large onion, chopped
1 1/2 cups fresh orange juice, divided
6 scallions
5 cloves garlic
2 serrano chiles, stemmed and chopped
3 tablespoons fresh lime juice
3 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon sazon seasoning with saffron (such as Goya)
1 tablespoon fine sea salt, divided
12 ounces boneless pork shoulder roast, cut into 1/2-inch pieces
12 ounces boneless, skinless pork belly, cut into 1/2-inch pieces
3 1/2 cups masarepa (precooked white cornmeal)
4 cups warm water
24 (12-inch) banana or palm leaf pieces
1/2 teaspoon crushed red pepper

Steps:

  • Process the bell pepper, onion, 1 cup orange juice, scallions, garlic, chiles, lime juice, cumin, coriander, sazon and 1 teaspoon salt in a blender until smooth. Reserve 1 cup of the marinade.
  • Place the pork shoulder and belly in a gallon-size ziplock plastc bag and add the remaining marinade. Seal and place in refrigerator; marinate for at least 2 hours and preferably 24.
  • When ready to assemble the tamales: In a large bowl, stir together the masarepa, reserved 1 cup marinade, remaining 2 teaspoons salt and 4 cups warm water to form a spreadable smooth dough. Add more water by 1/4 cupfuls if dough is too stiff.
  • Wipe the leaves with a damp towel to remove any dirt. Lay 1 banana leaf piece on a work surface, shiny side down and ribs running horizontally and lay a second piece on top, shiny side down and ribs running vertically.
  • Spread about 3/4 cup of tamale dough in center in a 5-inch square. Top with 1/4 cup marinated pork. Fold the top leaf over the dough and meat to enclose, then fold the bottom leave around the packet to fortify. Secure the packet with kitchen twine (I like to tie them like gift ribbons) then place in a large steamer basket.
  • Repeat with remaining banana leaves, tamale dough, and meat.
  • Set the steamer basket over a pot of boiling water. Cover and steam until pork filling is rendered and cooked through and masa is firm, about 1 hour and 30 minutes. Let stand 15 minutes before serving.
  • Stir together the remaining 1/2 cup orange juice, crushed red pepper, and a pinch of salt. Serve sauce with tamales.

Tips:

  • To make the tamales more flavorful, use a flavorful pork shoulder or pork butt for the filling.
  • If you don't have time to make your own masa, you can use store-bought masa harina.
  • To make the tamales easier to handle, soak the corn husks in warm water for at least 30 minutes before using them.
  • To prevent the tamales from sticking to the steamer, line the steamer basket with parchment paper.
  • Steam the tamales for at least 1 hour, or until the pork is cooked through and the masa is firm.
  • Serve the tamales with your favorite toppings, such as salsa, guacamole, sour cream, or cheese.

Conclusion:

Pork tamales are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great option for parties and potlucks. With a little planning and effort, you can easily make delicious pork tamales at home. So next time you're looking for a new and exciting dish to try, give pork tamales a try!

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