Crock Pot Red Pork Tamale Filling Recipes

CROCK-POT RED PORK TAMALE FILLING RECIPE

Steps:

• First de-stem and de-seed your chilies
• Soak the red chilies in hot water until they are soft. Weight them down, to keep them soaking
• Toast your bay leaves however you like. I cooked them in a dry skillet over low heat on the stove.
• Your chilies should be nice and soft now, put them in a blender or food processor, but retain the chile water (use gloves or tongs)
• Add the garlic, onion, thyme, marjoram, oregano, salt and pepper with the chilies to the blender and blend until smooth.
• If it's too thick or not blending well add some of your chile water to the blender. I used about half a cup
• In a large enough bowl so the meat can be covered (or in a large gallon size zip-lock freezer bag, like me), add the cubed pork, bay leaves and smother with the chile mix so that it can marinate for a minimum of 3 hours.
• After marinating for a sufficient amount of time, add the meat and the chile mixture to your slow cooker and cook on low overnight (or all day depending on what time your going to make your tamales, you want a good 8 hours).
• When it's done shred the pork and your ready to fill your tamales!
• soak the corn husks in water until soft
• whisk the Maseca, baking powder and salt together
• add the broth and combine
• in a separate bowl beat the lard until fluffy
• add add most of the beaten lard to the maseca mixture and combine with your hands - mix until the texture feels right - this might take a little playing - add more lard as needed
• keep a damp paper towel over the dough your not using to keep it from drying out
• roll a ball about 1 1/2 inches wide, flatten it (I use a tortilla press with a plastic bag) - if the texture is right the flattened circle won't break or crack, if it does add more whipped lard
• dry a corn husk, and place the flattened circle in the corn husk
• fill with a few Tablespoons of filling and fold one side, then the other over the filling, then fold up the bottom and press closed. I recommend using the corn husk vs your hands - try not to touch the filling.
• wrap the corn husk around and fold up the bottom and use the husk to fold and press the top dough down, seal.
• stack the wrapped tamales chimney style in a large steamer
• add a damp towel over the top and steam for 1 hour - text to see if they are done - they might need to steam for an extra 30 mins.
• Serve with Beans!
• you can freeze extras before or after steaming

CROCK POT PORK TAMALE FILLING

Steps:

• Toss all ingredients in a Crock pot and cook for min 10 hours (usually I'll start this the night before and let cook all night).
• Take out roast and strain the broth, reserving about 3 cups.
• Take all the"stuff" you strained out and put into a blender (you'll get a nice paste mixture).
• Mix in some of the reserved broth (but you don't want it to be too running) and blend once more.
• Shread your pork and place into a large bowl.
• Now mix all the stuff you blended into the meat.
• Make sure to taste it and adjust if you need more broth or salt and pepper.
• Spread mixture on your prepared masa or on a burrito shell.
• It's wonderfully flavored.

PORK RED-CHILE TAMALES

Steps:

• Make the pork: Combine the pork with the garlic, 1 tablespoon salt and 3 quarts cold water in a large pot or dutch oven. Bring to a boil, partially cover, then reduce the heat to maintain a simmer. Cook until the pork is tender, 2 1/2 to 3 hours, turning the pork halfway through and adding more water as needed to keep the pork submerged. Remove the pork to a plate, reserving the broth. Let the pork cool slightly, then shred.
• Make the salsa: Bring a large saucepan of water to a boil. Add the chiles and simmer until soft, about 10 minutes. Drain, reserving the saucepan; transfer the softened chiles to a blender along with the granulated garlic, oregano, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Add 1 1/2 cups of the pork broth and puree until smooth.
• Wipe out the reserved saucepan. Heat the canola oil in the pan over medium heat. Add all but 3/4 cup salsa to the pan and cook, stirring, until it thickens and darkens, about 5 minutes. Stir in the shredded pork and 1 cup pork broth. Simmer gently, stirring occasionally, until thickened, about 45 minutes. Season with salt.
• Make the masa: Mix the masa harina, baking powder and 1 teaspoon salt in a large bowl. Using clean hands, gradually mix in 3 1/2 cups warm pork broth, the reserved 3/4 cup salsa and the melted lard until smooth and fully combined; the mixture should be fluffy, almost like frosting. Season with salt.
• Assemble the tamales: Place a softened corn husk on a work surface. Spread 1/4 cup masa across the wider end of the corn husk. Add 2 tablespoons pork mixture in a line down the center. Fold in the sides of the husk to encase the filling, then fold in the narrower end so the goodness doesn't come out. Repeat with the remaining husks, dough and filling.
• Cook the tamales: Fill a tamale steamer or large pot with a steamer insert with 2 inches of water and bring to a simmer over medium heat. Stand the tamales up in the steamer basket with the open end up. Steam, covered, until the tamales are softly set, about 1 1/2 hours, checking halfway through and adding more water if needed. Remove the tamales and let cool 10 to 15 minutes to firm up. Serve with salsa, cheese and sour cream.

PORK TAMALES

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.

RED CHILE AND PORK TAMALE FILLING

Steps:

• Heat a griddle or heavy skillet over medium-high heat until a drop of water sizzles on contact.
• Meanwhile, remove stems and seeds from chiles while rinsing under cold running water.
• Place them on the griddle and toast, 3 or 4 at a time, just until the aroma is released, 30 to 60 seconds. Be careful not to burn them.
• Place the chiles in a bowl and cover with the boiling water. Let soak until softened, about 10 minutes.
• Drain the chiles and discard the liquid.
• Place chiles, oregano, 2 garlic cloves and the water or stock in blender and process to a smooth puree. Add more water or stock if it is too thick.
• Work puree through a medium-mesh sieve into a bowl.
• Discard any solids that remain.
• Pour in a little more liquid to help rinse the sauce through the sieve.
• In heavy, medium-size saucepan, heat lard or oil over medium-high heat until rippling.
• Add remaining garlic and brown in the hot fat, pressing down with the back of a cooking spoon to release flavor.
• Remove and discard garlic.
• Add flour, stirring constantly until golden.
• Add strained chile puree and salt to the pan and reduce the heat to low.
• It will splatter, so be careful.
• Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes.
• Reserve 1/2 cup of chile to mix with masa dough.
• Mix shredded pork into remaining mixture. Makes enough filling for 45 to 50 tamales.

EASY SLOW-COOKER TAMALE DINNER

Steps:

• In a small skillet, cook turkey over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. In a large bowl, combine egg, milk and cornmeal until smooth. Add tomatoes, corn, seasonings and turkey. , Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until edges are brown, 4-5 hours. Serve with cheese, sour cream and salsa. If desired, sprinkle with green onions.

PORK TAMALES

Steps:

• Soak corn husks in water for 24 hours prior to cooking, using something heavy to keep them submerged.
• Prepare pork filling: Place guajillo chile peppers in a dry skillet over medium heat; dry roast until fragrant, 20 to 30 seconds per side. Pour some water over top and simmer until tender, about 2 minutes. Remove chiles from the skillet and transfer to a blender.
• Add beef broth, tomato sauce, onion, garlic, chipotle peppers in adobo sauce, vinegar, cloves, salt, cumin, allspice, and pepper to the blender and process until smooth.
• Place pork butt in a slow cooker and pour marinade over top. Cook on Low until pork is tender and can be easily pulled apart with a fork, 4 to 5 hours. Shred pork and return to the slow cooker. Mix with the sauce until combined.
• Combine masa, baking powder, garlic powder, and salt for dough in the bowl of a stand mixer fitted with the whisk attachment; whisk to combine. Add beef broth and lard and whisk well; the resulting mixture should have an almost fluffy consistency and be relatively tacky.
• Roll out a corn husk and pat it dry. Spread the dough evenly in the center of the corn husk, leaving room around the edges. Dollop a line of pork filling down the center. Fold the bottom of the husk up, then fold one edge over the filling. Tuck that edge under the filling and dough, and roll toward the other edge to seal around the filling. Fold the top down and tie with kitchen string, wrapping twice to secure. Repeat to make remaining tamales.
• Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
• Place tamales vertically into the steamer basket, with the sealed edges down. Cover the pan and steam for 1 hour. Serve hot.

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

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!