Pork Tamales Tamales De Puerco Recipes

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TAMALES DE PUERCO (RED PORK TAMALES)



Tamales de Puerco (Red Pork Tamales) image

This authentic red pork tamales recipe comes from Jalisco, Mexico. The tamales are filled with pork shoulder and a spicy tomato sauce.

Provided by mega

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h45m

Yield 15

Number Of Ingredients 15

1 ½ pounds boneless pork shoulder, trimmed
½ onion
4 cloves garlic, minced
2 bay leaves
salt to taste
water to cover
corn husks
1 pound Roma tomatoes
4 dried chile de arbol peppers
4 small guajillo chile peppers, stemmed and seeded
1 tablespoon cornstarch
1 ¼ cups lard
4 ½ cups fresh corn masa dough
1 tablespoon salt
1 tablespoon baking powder

Steps:

  • Cut pork into 3 chunks and place in a large saucepan. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface. Reduce heat, cover, and simmer for 1 hour. Remove pork and let cool. Strain broth and reserve.
  • Bring a pot of water to a boil while pork is cooking. Add tomatoes, arbol chiles, and guajillo chiles, and boil until chiles are soft, about 5 minutes. Remove with a slotted spoon, reserving cooking water, and allow to cool.
  • Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  • Combine tomatoes, 1/2 cup cooking water, chiles de arbol, guajillo chiles, and cornstarch in a blender; blend until smooth. Strain tomato sauce through a fine-mesh sieve.
  • Beat lard with an electric mixer in a large bowl until fluffy. Combine masa, 1 cup reserved pork broth, 1 tablespoon salt, and baking powder in a separate bowl and mix until smooth. Add masa mixture to lard and mix until it has a smooth cookie dough consistency. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
  • Shred cooled pork with 2 forks.
  • Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomato sauce and pork down the center of the masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • 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 with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 30 g, Cholesterol 33.3 mg, Fat 20.3 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 7.4 g, Sodium 643.8 mg, Sugar 1.2 g

TAMALES DE PUERCO (SHREDDED PORK TAMALES)



Tamales De Puerco (Shredded Pork Tamales) image

This is a great recipe for tamales, without the heat or hot stuff, which I can no longer consume. If you want heat, just add the chili stuff.

Provided by Alan Leonetti

Categories     Lunch/Snacks

Time 3h

Yield 32 tamales

Number Of Ingredients 20

4 -5 lbs pork butt (cut into 4 strips)
9 cups water
1 medium onion (quartered)
1 teaspoon chopped garlic (from jar)
4 bay leaves
1 tablespoon salt
1 tablespoon salt
32 whole black peppercorns
3 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin, plus
3 tablespoons ground cumin
1 tablespoon ground black pepper
4 tablespoons all-purpose flour
4 cups instant masa harina flour (comes in a bag where flour is located)
2 teaspoons baking powder
1 teaspoon salt
2 1/2 cups lukewarm broth reserved from the pork
1 1/4 cups lard (or any shortening like Crisco)
2 teaspoons ground cumin
dried corn husk (found in produce section)

Steps:

  • DIRECTIONS:.
  • A day in advance, trim fat from meat. If not already cut into 4 strips, cut meat into 4 strips and place into a large pot.
  • Add broth or water, onion, garlic, bay leaves, 1 tablespoon salt, peppercorns, 1/2 teaspoon oregano and 1/2 teaspoon cumin. Bring to a boil.
  • Reduce heat, cover and simmer 1 hour. Drain meat, reserving about 5 cups of the broth for the tamale dough.
  • With 2 forks, shred the meat and mix in 4 tablespoons flour, 1 tablespoon salt,.
  • 1 tablespoon ground black pepper, 1 tablespoon dried oregano and 3 tablespoons ground cumin. If too dry, add a little broth to make it like a paste.
  • Refrigerate the meat mixture and the reserved broth overnight. If you like it on the tangy side, add some chopped chilis to the meat mixture.
  • You will only use about half of the meat filling mixture. The other half you can freeze for the next time you make tamales. So, the next time, you will only have to make the dough.
  • The next day, soak the corn husks in hot water 1 hour to soften. Also soak a few additional husks to cover tamales. Rinse and pat dry with paper towels.
  • Prepare the dough by mixing all the dough ingredients, except the corn husks, with warm pork broth. You will need to make 2 batches of the dough. Hold each corn husk with point towards you. Place a rounded tablespoonful of dough at large end of husk. Spread with fingers. Place 2 or 3 tablespoons of pork filling on dough. Top with another tablespoon of dough and spread to cover filling.
  • Fold sides of husk over the tamale. Fold pointed end of corn husk under the seam on outside. Stand tamales on folded ends on a steaming rack over water in a large pot.
  • Cover with additional layers of husks. Bring water to a boil. Reduce heat, cover and steam 1 hour, or until dough pulls away easily from husk. Makes about 32 tamales.

Nutrition Facts : Calories 258.8, Fat 17.6, SaturatedFat 6.3, Cholesterol 45, Sodium 570.1, Carbohydrate 12.6, Fiber 1.2, Sugar 0.4, Protein 12.2

PORK TAMALES: TAMALES DE PUERCO



Pork Tamales: Tamales de Puerco image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 6 servings

Number Of Ingredients 15

2 cups fresh corn kernels
1 cup masa harina
1 cup water
1 1/2 pounds boneless pork shoulder, cut in small pieces
Olive oil, for frying
1 Spanish onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4 jalapeno, seeded and chopped
5 cloves garlic, minced
1 cup peeled and crushed tomatoes
1/2 cup red wine
1 lemon, juiced
Salt and pepper
12 banana leaves or cornhusks (soaked in water before using)

Steps:

  • Slice corn off the cob. Grind in a food processor until it becomes coarse. Remove and blend with masa harina and water. Fry the pork in a little olive oil. Add onions, peppers, chile, and garlic, cook until the onions are translucent. Add tomatoes and wine. Add the pork and vegetables to the corn mixture. Season with lemon, salt, and pepper.
  • Take two husks or banana leaves, and overlap them flat on the table. Put some of the corn mixture in the center of the husk. Fold the corn husks over and around the meat. Tie with string. Cook in a steamer for 45 minutes.

PORK TAMALES IN BANANA LEAVES (TAMALES CON PUERCO)



Pork Tamales in Banana Leaves (Tamales Con Puerco) image

Received this in email - reminds me of tamales a Honduran friend described. Since the banana plants are up & growing like crazy now I thought this is the right time to give this recipe a whirl. Given the time involved to make I plan to double recipe & freeze a lot of tamales. Received in email from gourmet-recipes-from-around-the-world. Thanks Lavender! Lavender noted - Aluminum foil may be substituted for banana leaves.

Provided by Busters friend

Categories     Pork

Time 3h

Yield 16 tamales

Number Of Ingredients 16

1 lb boneless pork shoulder, cut into 1/2-inch cubes
3 cups water
1 white onion, small, halved
2 garlic cloves
1 lb tomatillo, fresh, husks removed
boiling water
3 poblano chiles, fresh, roasted, peeled, seeded and de-veined
10 romaine lettuce leaves, small
3 sprigs cilantro, fresh
3 tablespoons white onions, chopped
7 1/2 tablespoons lard (at room temperature) or 7 1/2 tablespoons vegetable shortening (at room temperature)
2 cups masa harina
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
4 -5 banana leaves
tomatoes, wedges

Steps:

  • Place pork, the 3 cups water, onion halves and 1 clove of the garlic in medium saucepan. Heat over medium heat to boiling; reduce heat to low. Simmer, partially covered, until pork is fork-tender, 20 to 30 minutes. Drain pork, reserving 1 1/2 cups broth.
  • Place tomatillos and boiling water to cover in medium saucepan. Simmer over medium heat until fork tender, 8 to 10 minutes; drain. Place tomatillos, chiles, 2 small lettuce leaves, cilantro, chopped onion and remaining clove garlic in blender container; process until smooth.
  • Heat 2 tablespoons lard or vegetable shortening in 4-quart saucepan over medium heat until hot; add tomatillo mixture. Cook and stir until slightly thickened, 3 to 4 minutes. Stir in pork; simmer, stirring occasionally, until pork is very tender, 20 to 30 minutes.
  • Mix Masa Harina, salt and baking powder in medium bowl. Beat remaining 5 1/2 tablespoons lard in large mixer bowl until light and fluffy, 5 to 10 minutes. Beat in masa mixture, 1/4 cup at a time; beat until thoroughly blended. Heat reserved pork broth jut until warm; gradually beat into masa mixture to form soft, moist dough.
  • Rinse banana leaves well; using scissors, cut out an discard center rib. Cut leaf halves crosswise into 24 (8-inch) squares. Set stove burner at medium heat. Pass each leaf square quickly across burner a few times until pliable; do not overheat or it will become brittle. Cut remaining 8 small lettuce leaves crosswise into halves.
  • Spread about 2 tablespoons dough into a 3-inch square on center of 1 banana leaf piece. Top with about 2 tablespoons pork mixture; cover with 1/2 lettuce leaf. Fold sides, then ends of banana leaf over filling to enclose. Repeat to make 16 tamales.
  • Line large steamer basket with remaining 8 banana leaf squares. Stack tamales sin basket, folded sides down; cover with kitchen towel. Place steamer basket over 3 to 4 inches boiling water; cover with lid. Adjust heat to maintain gentle boil; steam tamales until dough is cooked through, about 1 hour.
  • Transfer to serving bowl lined with large lettuce leaves; garnish with tomato wedges. Serve hot.

Nutrition Facts : Calories 197.7, Fat 12.7, SaturatedFat 4.5, Cholesterol 25.9, Sodium 276.3, Carbohydrate 15, Fiber 2.1, Sugar 2.1, Protein 6.8

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