SYLVIA'S PORK TAMALES
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
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
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Mahtim Snaiker
[email protected]These tamales were a disappointment. The filling was dry and the masa was tough. I won't be making them again.
Ben harkins
[email protected]I've never had tamales before, but these were amazing! The flavors were incredible and the texture was perfect.
Roman Jani
[email protected]These tamales were a bit too spicy for my taste, but my husband loved them. I'll probably make them again, but with less chili powder.
Angel Ogu
[email protected]I made these tamales for my family and they loved them! The pork was tender and juicy, and the masa was fluffy and flavorful.
Melinda Hernandez
[email protected]I'm a beginner cook and this recipe was easy to follow. The tamales came out perfect!
naseem khan
[email protected]These tamales were delicious! I especially liked the addition of the green chiles. They added a nice bit of spice.
Deepika Gurung
[email protected]I followed the recipe exactly, but my tamales turned out dry and bland. I'm not sure what went wrong.
Joshua Rackal
[email protected]I used this recipe to make chicken tamales and they were amazing! The filling was moist and flavorful, and the masa was perfectly cooked.
Amaryllis Jadlady
[email protected]I've made tamales before, but this recipe was by far the easiest to follow. The tamales turned out great and I'll definitely be using this recipe again.
SR ARJUN SARKAR
[email protected]These tamales were a lot of work to make, but they were worth it! They were so delicious and everyone at my dinner party loved them.
Rebecca Ojewunmi
[email protected]I'm not a huge fan of tamales, but these were pretty good. The pork was well-seasoned and the masa was fluffy. I'd definitely try them again.
Njeze Bloxy
[email protected]OMG! These tamales were a hit at my Cinco de Mayo party! Everyone raved about the flavorful filling and the tender masa. I'll definitely be making these again soon.