Pork Tamale Filling Recipes

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TRADITIONAL TAMALES (PORK)



Traditional Tamales (Pork) image

This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Not for the faint-hearted cook for sure. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574. Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal. For an online tamale-making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.

Provided by Karen From Colorado

Categories     Pork

Time 6h

Yield 50 Tamales

Number Of Ingredients 10

3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
10 cups water
1 medium onion, quartered
3 garlic cloves, minced
3 1/2 teaspoons salt
4 cups red chili sauce (see Red Chili Sauce (To Be Used With Traditional Tamales) for red chili sauce)
3/4 cup shortening
6 cups masa harina
1 1/2 teaspoons baking powder
50 dried corn husks (about 8 inches long)

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.

PORK FOR TAMALES



Pork for Tamales image

A delicious recipe for preparing pork to use in making pork tamales. After the meat is cooked and shredded, mix with salsa and refrigerate overnight. If you are making your own tamale dough, you may want to reserve 1 1/4 cup of the broth before draining.

Provided by APPLUVR

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 16

Number Of Ingredients 8

1 pound pork butt roast
2 ½ cups water
½ onion
1 clove garlic, peeled
1 bay leaf
salt to taste
8 black peppercorns
1 dried red chile pepper

Steps:

  • Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
  • Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.

Nutrition Facts : Calories 32.3 calories, Carbohydrate 0.7 g, Cholesterol 10.3 mg, Fat 1.7 g, Fiber 0.2 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 15.3 mg, Sugar 0.2 g

PORK TAMALES



Pork Tamales image

A little variation here from the traditional, in that this is 100% my own personal recipe for the pork mixture. I also prefer beef broth in the masa as compared to chicken broth. But I think you'll agree these are some darn good tamales.

Provided by Brian Genest

Categories     Tamales

Time P1DT5h55m

Yield 15

Number Of Ingredients 20

15 corn husks, or as needed
2 peppers dried guajillo chile peppers, seeded
1 cup beef broth
1 cup tomato sauce
¼ medium onion, minced
5 cloves garlic, minced
2 peppers chipotle peppers in adobo sauce
1 tablespoon apple cider vinegar
1 tablespoon ground cloves
1 tablespoon salt
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 (4 pound) boneless pork butt (shoulder)
2 cups masa harina
2 tablespoons baking powder
2 tablespoons garlic powder
1 teaspoon salt
2 cups beef broth
⅔ cup lard, at room temperature

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.

Nutrition Facts : Calories 411.1 calories, Carbohydrate 15.3 g, Cholesterol 77.9 mg, Fat 31.3 g, Fiber 2.7 g, Protein 18.1 g, SaturatedFat 11.2 g, Sodium 2474.4 mg, Sugar 1.3 g

PORK TAMALES



Pork Tamales image

Provided by Food Network Kitchen

Time 3h55m

Yield 24 tamales

Number Of Ingredients 16

2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces
Kosher salt
1 onion, quartered
4 sprigs fresh thyme or 2 teaspoons dried thyme
2 teaspoons dried oregano (preferably Mexican)
2 bay leaves
12 black peppercorns
24 dried corn husks
2 teaspoons ground cumin
1/3 cup plus 1/2 teaspoon chili powder
1 clove garlic, minced
2 teaspoons all-purpose flour
2 teaspoons sugar
1 tablespoon vegetable oil
4 cups masa harina (instant corn flour)
1 1/3 cups lard

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.

TíA CHITA'S TRADITIONAL MEXICAN PORK TAMALES



Tía Chita's Traditional Mexican Pork Tamales image

We felt tamales were appropriate for Día de los Muertos because of how labor intensive they are. The "tamalada," a family gathering to make tamales, allows us an opportunity to gather as a family to celebrate and honor our ancestors' memory, and at the end of the day, everyone takes home at least a dozen. What makes Tía Chita's recipe different is the amount of manteca (lard) we use to make it easier for the tamales to slide off the leaf.

Provided by Food Network

Categories     main-dish

Time 5h

Yield 30 to 32 tamales

Number Of Ingredients 13

2 1/2 pounds bone-in pork butt roast
2 tablespoons olive or vegetable oil
1 teaspoon whole black peppercorns
3 dried bay leaves
1/2 medium onion
4 large cloves garlic
Kosher salt
30 to 32 corn husks (from one 8-ounce package)
2 ancho chiles
1/2 teaspoon ground cumin
12 ounces lard
4 cups masa harina preparada (instant corn flour) for tamales, such as Maseca Tamal
3/4 teaspoon baking powder

Steps:

  • There are a few steps to making tamales and it is usually an all-day affair.
  • Cooking the meat: Chop the pork butt into 3-inch cubes; reserve the bone.
  • Add the oil to a large pot or Dutch oven and place over medium-high heat (we use a Dutch oven because it seems to cook faster). Add the pork butt to the pot. Sear the sides slightly until just golden, 2 to 3 minutes per side. Add the peppercorns, bay leaves, onion, 3 cloves of the garlic and 1 tablespoon salt. Add 2 to 4 cups of water, or enough to cover the pork butt, then add the reserved bone. Cover the pot with a tight-fitting lid and bring it to a boil. Cook on medium heat until very tender, about 2 hours.
  • Preparing the corn husks: Separate the corn husks and take off all the little hairs and dust from them. Allow them to soak in hot water while the pork is cooking (or soak overnight).
  • Carefully remove the pork from the broth with tongs to a plate or cutting board. Pour the leftover broth through a colander into a large bowl so that all the onion and other ingredients stay behind. Set the strained broth aside for later (about 4 cups).
  • Shred the meat with 2 forks into small bite-size pieces. (You want it small enough that you aren't getting large pieces or chunks into the tamal.) Transfer to a medium saucepan.
  • Preparing the chile: Cut the stems from the ancho chiles, open them and remove all the seeds and veins. Put them in a 3-quart saucepan, cover with water and add 1 teaspoon salt. Place over medium-high heat and bring to a boil. Once the water is boiling, remove from the heat, set aside, cover and let steam for 5 minutes.
  • To a blender, add the softened chiles, ground cumin and 1/4 teaspoon salt and blend. Press in the remaining clove of garlic and slowly add 2/3 cup of the reserved pork broth. Continue to blend until smooth. Pour through a fine-mesh strainer into a medium bowl. Reserve 1/4 cup of the chile mixture for the masa, then pour the remaining red chile sauce over the shredded pork and mix together to combine. Keep warm over low heat.
  • Preparing the masa: Melt the lard in a small saucepan over medium-low heat. Pour the melted lard into a large bowl. Add the masa harina to the bowl of lard, then add the baking powder, 3/4 teaspoon salt, reserved 1/4 cup of the red chile sauce and 1/2 cup of the reserved pork broth. Knead well. Add more pork broth as needed until the dough is moistened and fluffy.
  • Assembling the tamales: Drain the husks and pat them dry with a clean towel. Spread the kneaded masa onto the smooth side of the corn husks with a spoon in the center of the husks (2 to 3 tablespoons of masa per husk). Add the meat to the center of the masa, 1 to 2 tablespoons per husk. Fold over the husks in half vertically so that the masa wraps around the filling completely. Fold the pointy side up at the end to hold the tamale in place.
  • Cooking the tamales: Arrange the tamales open-side up around the inside of a steamer basket that fits into a large (10-quart) pot, packing the tamales together. If there's extra space in the steamer basket, place a mason jar or small heatproof ceramic bowl upside down in the center, arranging the tamales around it. Arrange a layer of husks around the sides of the steamer basket and up over the top of the tamales and cover with a damp kitchen towel. Fill the large pot with 1 to 2 inches of water. (Note: You can put a penny at the bottom of the pot so you can hear it rolling when you need more water.) Bring the water to a rolling simmer over medium-high heat, then reduce to medium low, set the steamer basket inside of the pot and cover with a tight-fitting lid. Allow the tamales to steam for 1 to 2 hours or until the masa pulls away from the husks. Let sit to cool down for 5 to 10 minutes. Use tongs to remove the tamales afterwards and set on a jelly roll pan to cool down.

CROCK POT PORK TAMALE FILLING



Crock Pot Pork Tamale Filling image

I love using my Crock Pot and just happend to throw stuff from my pantry in a pot and there you go. The first time I made this, it was almost too hot to eat. Now I crave it. I've changed it here and there, so hopefully this recipe is the final one I came up with.

Provided by Shelly Goodman Wrig

Categories     Pork

Time 10h30m

Yield 8 serving(s)

Number Of Ingredients 6

3 -4 lbs pork roast
4 dried red chilies
1/2 sliced onion
2 garlic, cloves crushed
2 jalapenos, seeded and cut in half
salt and pepper

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.

Nutrition Facts : Calories 273.4, Fat 8.8, SaturatedFat 3, Cholesterol 107.2, Sodium 117.1, Carbohydrate 7.8, Fiber 0.8, Sugar 1.8, Protein 39

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PORK TAMALES RECIPE | MEXICAN RECIPES | PBS FOOD
pork-tamales-recipe-mexican-recipes-pbs-food image

From pbs.org
  • PORK: Place pork butt in medium-size stock pot. Add the garlic, salt and pepper. Add cold water to cover the pork. On high heat, bring to a boil, then reduce heat to medium low and let it simmer partly covered for about 1 ½ to 2 hours.
  • CHILE SAUCE: In a large saucepan, boil the chile ancho for about 10 – 12 minutes or until softened. Drain the chiles and reserve the water. Rinse the seeds out of the boiled chiles.
  • MASA: Place 10 pounds of masa in a large mixing bowl. Pour water and add the baking powder over the masa evenly. Add salt and begin mixing the masa with your hands.
  • TAMALE ASSEMBLY: Soak the dried husks in warm water for about an hour and a half or until soft. Drain the husks well; pat dry with paper towels. For each tamale spread about 2 tablespoons of the masa mixture on each cornhusk.
  • STEAM TAMALES: At this point, the tamales are ready to be steamed. Use a stock pot with wire lining or steamer insert. Add enough water as to keep it below the steamer.


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From thespruceeats.com


INSTANT POT PORK TAMALES - SELF PROCLAIMED FOODIE
2019-02-28 Using an Instant Pot on Saute mode, heat the oil. Cover both sides of the pork roast with the salt. Sear the pork roast on both sides in the Instant Pot until browned, about 5 minutes on each side. Add the garlic, chile pods, oregano and water to the Instant Pot. Seal the lid and set it to high pressure for 60 minutes.
From selfproclaimedfoodie.com


BASIC TAMALES WITH FILLING VARIATIONS - MAZOLA®
Stir masa corn flour, baking powder and salt in a medium mixing bowl until thoroughly combined; make a well in the center. Whisk water and bouillon together; pour into well along with oil. Mix thoroughly with a large spoon until dough is formed. Let sit 5 …
From mazola.com


TAMALES: SWEET AND SAVORY FILLINGS - MUY BUENO COOKBOOK
2016-12-09 Chicken and Roasted Pumpkin Tamales with Manchamantel Mole Sauce. Fluffy tamales filled with chicken, roasted pumpkin, and a sweet and spicy manchamantel mole sauce made from charred pineapple and chipotles. “Manchamantel” literally translates to tablecloth-stainer. Such a creative recipe by my amiga Kate.
From muybuenocookbook.com


PORK TAMALES - BUENO FOODS
2019-11-15 Fill a large pot approximately 1/3 full of water. Place a colander in pot and place tamales on top. Make sure water does not touch tamales. Cover. Bring water to a boil. Lower heat and steam tamales over low heat for 1 to 1 1/2 hours, adding water if needed.
From buenofoods.com


PORK IN RED CHILE FILLING FOR TAMALES - RICK BAYLESS
In a medium (3-quart) saucepan, whisk together the chile powder, salt and 3 cups water. Add the meat and bring to a boil over high heat. Partially cover and reduce the temperature to keep the liquid at a gentle simmer until the meat is fall-apart tender, about 1 hour. Let cool for a few minutes, then use a slotted spoon to remove the meat.
From rickbayless.com


PORK AND RED CHILE TAMALE FILLING RECIPE | MYRECIPES
Directions. Step 1. Cook pork: Put all ingredients for pork in a large heavy pot and add enough water to cover pork. Bring to a boil, skimming foam periodically, then reduce to a simmer. Cover and simmer until a paring knife slides in easily, 1 1/2 to 2 hours. Remove from heat and let cool.
From myrecipes.com


SMOKED PORK TAMALES | TACO SECRET SEASONING | FIRE & SMOKE …
Prepare the masa. In the bowl of an electric mixer fitted with the paddle attachment, whip the butter (and/or shortening) for about 2 minutes, until fluffy. Reduce the speed to medium and add half the masa, in large pieces. Add 1 cup of stock and then add the remaining masa, salt, and cornstarch and beat until evenly combined.
From fireandsmokesociety.com


PORK TAMALES RECIPE
How to Make Pork Tamales Step by Step. Here are 4 simple procedures you can follow to help you make tasty Mexican pork tamales during your festive season. Step 1- Prepare the Ingredients. Corn husks – Soak in hot water and ensure that they are tender. Masa–Make the dough to a nice smooth texture.
From thebrilliantkitchen.com


RED PORK TAMALE FILLING RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


HOW TO MAKE MEXICAN PORK TAMALES - 4 SONS 'R' US
2020-10-29 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 …
From 4sonrus.com


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