Shredded Pork Tamales With Onions Recipes

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.

HOT TAMALES USING CORN FLOUR

Steps:

• In a medium-size pot, combine the pork meat, garlic, onion, Bay Leaf and 1 teaspoon of salt. Cover with the water. Bring to a boil, reduce heat. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour or until meat is tender enough to shred. Remove onion, garlic, Bay leaf, and discard. Skim the broth and when the meat is cool enough to handle shred into bite-size pieces and set aside.
• While the meat is cooking. Soak the dry peppers in a medium size pot with warm water for about 20 minutes. Drain the peppers and place in the blender with the garlic cloves, cumin and 1/3 cup of soaking water. Process until you have a smooth sauce. Heat the vegetable oil in a medium-size skillet over medium heat, add the dry peppers sauce, 1 cup of the meat broth and cook for 8 minutes. Add shredded pork and season with salt and ground black pepper. Add more broth if needed. Simmer until heated through, about 5 more minutes.
• Place corn husks into a large bowl or pot. Pour enough boiling water over the husks to cover. Place a metal lid or heatproof dish on the husks to keep them submerged. Soak for about 45 minutes. Remove, drain and set aside.
• In a large bowl, beat the lard by hand or with an electric mixer until it is light. Add baking powder and the masa-harina and gradually the stock until dough is very light. If your dough looks dry add more broth or water. Taste and add salt if needed.
• Continue to beat until dough is well combined, light and smooth. To make sure your dough is light enough place a small amount in a glass with water. It will float when it's ready.
• Now comes the fun part. Assembling the Tamales. Place a small amount of the dough in the center of a corn husk. Using the back of a spoon spread the dough and top it with 1 1/2 tablespoon of the meat filling. Fold the sides of the husks. Fold bottom toward the center. And place tamales standing up in your already prepared tamal steamer cover with a layer of corn husks and a dish towel, cook for 1 hour and 15 minutes. Add more water to the steamer if needed during that time. For more pictures and instructions to assemble and cooking the tamales check this post "Chicken in green sauce Tamales"
• To check for doneness remove one of the tamales and if the husk can easily be removed from the dough they are ready. But if the dough sticks to the husk place back into the pot and cooks for 15 more minutes.

PULLED PORK TAMALE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine pulled pork, enchilada sauce, green chile peppers, black beans, corn, onion, and olives in a large bowl. Spread mixture into a 9x13-inch casserole dish.
• Combine corn bread mix, milk, egg, and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted and casserole is hot, about 35 minutes.

PORK FOR TAMALES

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.

SHREDDED PORK TAMALES

Steps:

• Prepare Shredded Savory Pork and Chile Colorado as directed. Soak the corn husks in hot water about 30 minutes to soften.
• Meanwhile, for dough, in a large bowl, stir together masa harina and the water. Cover and let stand for 20 minutes (mixture will appear dry). In a mixing bowl, beat shortening and 1/2 teaspoon salt with an electric mixer on medium speed for 1 minute. Gradually beat in flour mixture until combined (mixture should resemble a thick, creamy paste).
• For filling, in a medium saucepan, combine Shredded Savory Pork and Chile Colorado; heat through.
• Drain corn husks well; pat dry with paper towels. For each tamale, spread about 2 tablespoons of the dough into a 5 x 4-inch rectangle on each corn husk so one of the long sides of the dough is at the long edge of the husk. (If husks are small, overlap two small husks.) Spoon about 1 tablespoon of the filing lengthwise down the center of the dough. Fold the long edge of husk over the filling so dough edges meet. Roll husk around outside of filled masa mixture. Tie ends securely with strips of cornhusk or 100-percent-cotton kitchen string.
• To prepare steamer, if desired, place a cone-shape ball of foil in the center of a steamer basket. Stand tamales upright in basket (don't pack tamales too tightly, but fill the space). Place about 1-1/2 inches of water in bottom of steamer or Dutch oven. Place baskets over water. Bring water to boiling; reduce heat. Cover and steam for 40 to 45 minutes or until tamales pull away from corn husks, adding water to pan as necessary. Makes 16 tamales.
• Make-Ahead Directions: Wrap and freeze the cooked tamales in the corn husks. To serve, thaw overnight in the refrigerator. Place the tamales in a steamer basket over gently boiling water for 15 to 20 minutes or until heated through.

TRADITIONAL PORK TAMALES

Steps:

• Pork Butt:
• Place pork butt in large Dutch oven or medium-size stock pot. Add garlic, peppercorns, bay leaves and salt. Add enough cold water to cover by at least 3 inches. Bring just to a boil on high heat, quickly reduce heat to medium-low, and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 minutes of cooking. A piece this size should be well-cooked but not dried out in 1 1/2 to 2 hours. Remove from stock and let cool to room temperature. When cool, pull meat into fine shreds.
• Strain and degrease the stock. It will be easier to remove fat when thoroughly chilled.
• Can be kept, tightly covered, 2 days in the refrigerator, if de-greased at once, up to 1 week if you leave the top layer of fat on it until ready to use. The stock also freezes well.
• In a mixing bowl, combine the shredded pork with the red chile sauce.
• Masa:
• Place 10 pounds of masa in a large plastic mixing bowl. Mix 1/4 cup water with baking powder in a cup held over the bowl with the dry masa until it fizzes, then pour mixture evenly over masa. Add 1/4 cup salt and work masa with hands to mix evenly. Melt 4 cups vegetable shortening in a large saucepan and allow to cool. Pour evenly over masa and knead masa with hands again. When it starts to feel thick and compact (like fudge) it¿s ready. Pat down in bowl and set aside.
• Chile Sauce:
• In a large saucepan, boil chiles and tomatoes together for about 10 minutes or until softened. Drain the chiles and tomatoes and reserve the water (stock.) Set stock aside. Rinse seeds out of boiled chiles at sink. Grind garlic, 2 teaspoons salt and whole cumin with mortar and pestle. Put chiles, tomatoes, 3 additional tablespoons salt and ground ingredients together in blender and blend well. Add 2 cups of the reserved water (stock.)
• In a heavy, medium-size saucepan, heat 2 tablespoons vegetable oil over medium-high heat until rippling. Add flour, stirring constantly until golden. Add strained chile puree 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.
• In a mixing bowl, combine the shredded pork with the chile sauce.
• To assemble the tamales, soak dried corn husks in warm water for about 1 hour until soft. Spread masa mixture evenly onto husk using a wooden spoon. Fill with about 2 tablespoons pork mixture and top with 1 green olive, 1 slice of potato and 1 carrot stick. Fold and tie ends with pieces of corn husk. Steam for 1 and 1/2 hours.
• To steam: To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner. Water level should be below the rack. Lay extra corn husks over rack. Stand the tamales on the folded edge in the steamer (the open edge with be facing upward). First fill the bottom of the steamer, then start stacking tamales on top of one another. Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours. Replenish boiling water if necessary during steaming, time. The tamales are done when the husk peels away easily from the filling.

PULLED PORK TAMALES

Steps:

• In a food processor, combine the onion, ketchup, honey, vinegar, Worcestershire sauce, chile powder, garlic and 2 tablespoons each of salt and pepper and pulse until smooth. Transfer the paste to a large re-sealable plastic bag. Add the pork roast, turning to coat it with the paste; seal the bag and refrigerate for at least 8 hours or overnight.
• Preheat the oven to 325°F Set the pork in an enameled casserole and cover with the paste. Add 1 cup of water and bring to a simmer. Cover the casserole and roast the meat in the oven for 3 1/2 hours, or until meltingly tender; turn the roast occasionally and add more water if it is looking dry. Transfer the pork to a cutting board and let cool. Remove the strings and pull the meat into thick shreds. Transfer to a bowl and toss with 1/2 cup of the Espresso Barbecue Sauce.
• FOR THE MASA HARINA: Put the masa harina in a large bowl. Add 1 1/2 cups of hot water in a thin stream and beat at low speed until a dough forms. Continue beating the dough at medium low speed until it is cool, about 5 minutes. Add the shortening, 1 tablespoon at a time, beating well after each addition. Beat in the baking powder and 2 teaspoons of salt. Scrape the dough into a large bowl and fold in 2 1/2 cups of the shredded pork.
• Arrange the corn husks on a large work surface. Scoop about 1/4 cup of the tamale filling into the center of each husk. Fold the ends of the husks over the filling, then roll the husks up to enclose the filling completely. Alternatively, wrap 1/4 cup of tamale filling in a rectangle of foil, forming an oval shape, and twist the ends securely. Place the tamales, seam side down, in a large steamer basket, in several layers if necessary.
• Steam the tamales until the filling is firm, about 20 minutes. Serve the tamales piping hot, with the remaining barbecue sauce on the side. Serves 6 to 8.
• NOTE: Masa harina, a flour made from corn that has been treated with lime is used to make tortillas and tamales. It is available at most supermarkets.
• MAKE AHEAD: The tamales can be prepared through Step 4 and frozen for up to 1 month in a sturdy plastic bag.
• BEER: These tamales are best suited to a full flavored beer. Try the Brooklyn Brown Ale from Brooklyn Brewery or the Red Ale from Abita Brewery in Louisiana.
• FOR THE ESPRESSO BARBECUE SAUCE: Combine One large onion, garlic, brown sugar, vinegar, ketchup,espresso coffee, molasses, mustard, chile powder, Worcestershire sauce, cumin, salt and pepper, in a medium saucepan and simmer them over moderately low heat, stirring occasionally, until the sauce has reduced by about half, approximately 45 minutes. Let cool completely, strain, then puree in a blender until smooth.
• Serve the sauce right away or cover and refrigerate until ready to use.
• MAKE AHEAD: The Espresso Barbecue Sauce can be refrigerated in a jar for up to 3 months.
• Food & Wine Magazine's Cookbook.