HOT (HEART OF TEXAS) PORK TAMALES
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Cynthia Njobvu
[email protected]These tamales are a great way to use up leftover pork.
Keke Palmer
[email protected]I'm allergic to nuts, so I substituted almond flour for the masa harina. The tamales were still delicious!
Mike Muyombwe
[email protected]I used a different type of chili powder than the recipe called for, and the tamales were still delicious.
Jamarrius Byrd
[email protected]These tamales are a great make-ahead meal. I made them a few days ahead of time and they were just as good when I reheated them.
Mehar Abdullah
[email protected]The pork filling was a bit dry.
Shelly Robinson
[email protected]Delicious!
Mpho_M Mariri
[email protected]I've never made tamales before, but this recipe made it easy. The tamales turned out great and my family loved them.
Greg Lacroix
[email protected]These tamales were a little too spicy for my taste, but my husband loved them. He said they were the best tamales he's ever had.
morphddq
[email protected]I'm not a fan of spicy food, but these tamales were just the right amount of heat. The pork was perfectly cooked and the masa dough was delicious.
Fazal jan Tv
[email protected]These tamales were amazing! The pork was so tender and juicy, and the masa dough was light and fluffy. I will definitely be making these again for my family.
Matt Mirando
[email protected]I've made tamales a few times before, but this recipe was by far the easiest to follow. The tamales turned out great - they were delicious and didn't fall apart.
DeVante Williams
[email protected]These tamales were a hit at my Cinco de Mayo party! The pork filling was flavorful and moist, and the masa dough was perfectly cooked. I will definitely be making these again.