Pork Tamale Filling Recipes

MEXICAN PORK TAMALES

Steps:

• Cook the Pork.
• Remove the skin from the shoulder and chop into big chunks, pop in large saucepan and cover with at least 20 cups of water add seasoning's and bring to the boil, simmer for around 2 hours till meat can be shredded. When pork is ready remove from broth and leave to cool, DO NOT DISCARD THE BROTH.
• Prepare the MASA.
• In a large mixing bowl add 6 cups of Masa Flour, cumin, salt, pepper,garlic powder, paprika and baking powder. Add 6 cups of retained broth and beat in well, dissolve the lard in a bowl in a microwave, when liquid beat in to the dough for about 10 mins to get some air into the mix, makes for a fluffier masa. Leave covered to cool.
• Put your husks in a mixing bowl and cover with hot water to soften (about 30 mins).
• To make the Mole.
• fry onions till brown, add tomatoes, seasoning's and chillis add the remaining broth bring to the boil then turn down to simmer, add 1 cup of masa flour and stir until the mole thickens a bit. Leave to cool.
• Prepare the filling.
• Shred the pork with your fingers or 2 forks and put into a mixing bowl. Add mole until you have a nice moist mixture (not to runny)
• Make your Tamales.
• Take a husk place on a flat surface, take one tablespoon of masa dough and spread over husk to within 1 inch of the edges. Place one tablespoon of filling onto the centre of the masa, pick up husk and roll the masa over the filling roll into a tube flip up the pointed end to make a packet and tie with butchers string or a strip of husk. Place in your steamer and steam for 90 mins, till cooked.
• Once cooked you can eat them or store in the freezer for later. I vacuum seal mine in pairs they will keep for 6 months (if you can keep your hands off them). Best eaten hot with a good slosh of salsa and a nice crisp salad. To reheat steam for about 10 mins or re heat in microwave for about 2 mins well covered until piping hot.

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

REAL HOMEMADE TAMALES

Steps:

• Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
• Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
• Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
• Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
• Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

GREEN CHILE PORK TAMALES

Steps:

• Place the dried corn husks in a large pot and cover with water.
• Place a heavy plate or a smaller pot full of water on top of husks to keep them in the water. Let soak for 3 hours or up to 1 day, flipping occasionally until husks are softened.
• Place an oven rack on the top setting. Turn the oven on broil. Peel and rinse the tomatillos.
• Line a heavy baking sheet with foil. Place tomatillos on baking sheet and place under broiler.
• Broil (grill) until black spots form on tomatillos, then flip and broil (grill) other side. This takes about 5-10 minutes per side depending on the strength of the broiler.
• Place roasted tomatillos and juices from the pan into a food processor and allow to cool about 5 minutes. Add the garlic and chopped Serrano chiles and process until smooth.
• Heat the olive oil in a medium saucepan over medium high heat.
• Add the tomatillo puree and boil, stirring continuously, for 5 minutes (it should turn thick like a paste).
• Add in the chicken broth, stir to mix well. Reduce heat to medium low and allow to simmer, stirring occasionally until mixture coats the back of a spoon and is reduced to about a cup.
• Stir in the shredded pork and cilantro. Salt to taste.
• Prepare the dough. In the bowl of an electric mixer, cream together the butter and canola oil until it's white and creamy.
• In a separate bowl mix the masa harina, baking powder and salt. Add masa mixture to whipped butter and canola one cup at a time.
• Reduce the mixer speed to low, gradually add the chicken broth. Add more or less as necessary until it has the consistence of soft cream cheese.
• Take 3 large corn husks and tear them into 1/4 inch strips. (Put these back in the water until ready to use because they dry out and start breaking when you try to work with them.
• Take a large pot with a steamer attachment. Pour about 2 inches of water into the bottom of the pot, or enough to touch the bottom of the steamer. Line the bottom of the steamer with corn husks.
• Unfold 2 corn husks onto a work surface. Take 1/4 cup of dough and, starting near the top of the husk, press it out into a 4 inch square, leaving 2-3 inches at the bottom of the husk. Place a heaping tablespoon of the filling in a line down the center of the dough square.
• Fold the dough into the corn husk. And wrap the husk around the dough. Fold up the skinny bottom part of the husk. And secure it with one of the corn husk ties.
• Stand them up in the steamer. If there aren't enough tamales to tightly pack the steamer, place crumpled aluminum foil in the excess space.
• Steam the tamales for about 40 minutes or until the dough deepens in color and easily pulls away from the husk.

MEXICAN PORK TAMALES

Steps:

• Add corn husks to a large pot. Add warm water to the pot for at least one hour. (The corn husks can be soaked overnight.)
• Use the lid of the pot to weight the corn husks down.(This will make sure that all of the husks are equally soaked).
• Set Instant Pot on Saute mode. Add oil. Heat.
• Coat both sides of the pork roast with salt. Add the pork
• roast to the Instant Pot. Sear the roast on both sides until the sides are browned. (About 5 minutes on each side)
• Add garlic, chile pods, oregano, and water to the Instant Pot. Seal the lid of the Instant Pot. Set the Instant Pot to high pressure for 60 minutes. Allow the pressure to naturally release when it has been on for 60 minutes.
• Transfer the roast to a large bowl.
• Transfer the cooking liquid into a measuring cup.
• Pour it through a fine mesh sieve.
• Press down on the chiles and garlic to force out as much liquid as possible.
• Set aside both the liquid and meat until they cool enough to handle. ( Pull out the fat chunks and disregard.)
• Add in salsa.
• Using an electric mixer (fitted with paddle attachment on low) combine masa flour, baking powder, and salt in the mixing bowl.
• Combine chicken broth and the drippings from the pork roast to equal 3 1/2 cups. Add the cups of liquid to the masa flour. Add the rest of the oil (the 1/2 cup). Use the paddle attachment whip the masa mixture set on medium high for about 10 minutes. (Stop half way through the 10 minutes to scrape the sides of the container.)
• Measure to make sure that the tamales fit in your Instant Pot. (You will place the tamales vertically on the steamer rack.) Each tamale should be no more than 6 inches)
• Before you start making the tamales set aside a small bowl of warm water in your work area. Start with one corn husk by putting the pointy end of the corn husk is facing you. (This will look like a capital V)
• Scoop a generous amount of the masa on the husk. Wet your fingers in the bowl of warm water. Make a thin layer of masa in the shape of a square. ( Starting about 3-4 inches from the bottom of the point (the bottom of the V) spread a thin layer of the masa extending to the edges. Continue to spread the masa to about one inch from the top of the corn husk.
• Filling the corn husk in a straight line in the middle of the husk with the pork. Stop to allow enough room at both the top and bottom of the corn husk so that you can seal the tamale. Add enough filling but leave room so that you can wrap the sides completely around to seal it.
• Additional prep: shred long pieces of an extra husk to tie the folded tips in place.
• Hold the husk, grab both the right and left sides bringing them together until the sides meet. Check to make sure that both sides of the masa are touching begin to pull the left side of the husk away. Wrap the right side over the nasa, Next, take the left side of the husk and wrap it over the right side. Put the husk seam down, with the point of the V still facing you, fold the bottom tip up towards the seam.
• Using the shredded long pieces of husk to tie the tamales holding the folded tip in place.
• Put the streamer rack into the Instant Pot. Add at least one cup of water (or more if room will allow)to fill the base of the Instant Pot until it comes to the bottom of the rack.
• Carefully put that tamales in the Instant Pot vertically, open side up. (If necessary push the tamales down a little bit in order to allow the lid to fit.)
• Close the lid.
• Cook of high pressure for 20 minutes.
• Serve immediately.
• Garnish with salsa, chopped tomatoes, onions, cilantro, and sour cream.

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.

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.