Best 2 Sylvias Pork Tamales Recipes
## **Dive into the Diverse World of Tamales: A Culinary Journey Through Sylvia's Pork, Chicken, Bean and Cheese Delights**
Embark on a tantalizing culinary adventure with Sylvia's tamales, a symphony of flavors that will transport your taste buds to the vibrant streets of Mexico. These delectable pockets of heaven showcase the artistry of traditional Mexican cuisine, expertly crafted with the freshest ingredients and imbued with a rich cultural heritage. Sylvia's Pork Tamales tantalize with tender, slow-cooked pork enveloped in a luscious masa blanket, while the Chicken Tamales offer a delightful harmony of succulent chicken and aromatic spices. For a vegetarian delight, the Bean and Cheese Tamales deliver a medley of textures and flavors, a perfect symphony of hearty beans and melted cheese. Each tamale is a culinary masterpiece, lovingly wrapped in corn husks and meticulously steamed to perfection, a testament to the artistry and passion of Sylvia's tamale-making prowess. Savor the authentic, soul-satisfying flavors of these handmade treasures, a celebration of Mexican culinary heritage.
## **Recipes in the Article:**
1. **Sylvia's Pork Tamales:** Indulge in the classic and flavorful combination of tender pork and masa in these mouthwatering tamales.
2. **Sylvia's Chicken Tamales:** Experience the harmonious blend of succulent chicken, aromatic spices, and the comforting embrace of masa in every bite.
3. **Sylvia's Bean and Cheese Tamales:** Embrace the hearty goodness of beans and melted cheese, enveloped in a soft and fluffy masa blanket.
4. **Sylvia's Red Chile Sauce:** Elevate your tamale experience with this rich, flavorful, and slightly spicy sauce that adds a vibrant layer of complexity to each bite.
5. **Sylvia's Green Chile Sauce:** Discover the bright and herbaceous flavors of this green chile sauce, a refreshing complement to the savory tamales.
PORK TAMALES
Provided by Food Network Kitchen
Time 3h55m
Yield 24 tamales
Number Of Ingredients 16
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.
SYLVIA'S PORK TAMALES
Pork tamales from our friend Sylvia Gonzales. These are authentic and amazing!
Provided by mzhelaineous
Categories Mexican Recipes
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
Tips:
- Prep your ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you stay organized and ensure that you have everything you need.
- Choose the right masa harina: There are two types of masa harina: coarse and fine. Coarse masa harina is best for tamales because it gives them a more traditional texture. Fine masa harina can be used, but the tamales will be softer.
- Soak the corn husks: Before you can use the corn husks to wrap the tamales, you need to soak them in warm water for at least 30 minutes. This will make them pliable and easy to work with.
- Spread the masa evenly: When you're spreading the masa on the corn husks, make sure to do it evenly. This will help the tamales cook evenly.
- Fold the tamales tightly: Once you've filled the corn husks with masa and your fillings, fold them tightly. This will help keep the tamales from coming apart while they're cooking.
- Steam the tamales properly: The key to making perfect tamales is to steam them properly. Make sure you have a steamer that is large enough to hold all of the tamales. The water in the steamer should be boiling before you add the tamales. Steam the tamales for at least 1 hour, or until they are cooked through.
Conclusion:
Sylvia's pork tamales are a delicious and traditional Mexican dish. They are perfect for a special occasion or a weeknight meal. With a little planning and effort, you can easily make these tamales at home. So what are you waiting for? Get cooking!
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