Best 2 Traditional Pork Tamales Recipes

TRADITIONAL TAMALES (PORK)

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.

TRADITIONAL PORK TAMALES

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.