SYLVIA'S PORK TAMALES
Pork tamales from our friend Sylvia Gonzales. These are authentic and amazing!
Provided by mzhelaineous
Categories Mexican Recipes
Time 6h45m
Yield 36
Number Of Ingredients 19
Steps:
- Place pork butt, onion, 5 cloves garlic, and 1 tablespoon salt in a large pot; cover with water. Simmer mixture over medium heat until pork is very tender, about 3 hours. Discard onion and garlic. Strain and shred meat, reserving liquid.
- Heat a skillet over medium-high heat. Cook and stir California chile pods and New Mexico chile pods in the hot skillet until toasted and fragrant, 2 to 3 minutes. Rinse chile pods. Bring a pot of water to a boil and add chile pods; boil until chile pods are slightly softened, about 3 minutes. Drain and cool chile pods.
- Blend 1 cup pork broth, 1 cup water, chile pods, 1 tablespoon salt, 3 cloves garlic, and cumin together in a blender until smooth. Stir pork meat and chile sauce together in a bowl.
- Melt 1/2 cup lard in a large pot over medium heat. Stir flour into melted lard until browned and fragrant, about 5 minutes. Stir pork-chile sauce mixture into flour mixture, adding more salt if needed.
- Remove silk and debris from corn husks and soak in boiling water, 30 minutes to 1 hour. Drain and place on a work surface; cover with a clean, damp towel.
- Mix masa, 1 pound lard, 1 cup reserved pork broth, baking powder, and salt in a large pan until mixture is fluffy and holds together.
- Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto corn husk, spreading to the sides and about 2 inches from the bottom and 1/4 inch from the top. Spoon 1 to 2 tablespoons pork mixture down the center of masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of husk over seam of 2 folded sides. Repeat with remaining husks and filling.
- 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 and cook until filling is heated through and set, 1 to 2 hours. Let tamales rest for 30 minutes before serving.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 52 g, Cholesterol 29.6 mg, Fat 21.6 g, Fiber 9.3 g, Protein 10.3 g, SaturatedFat 7.7 g, Sodium 449.2 mg, Sugar 0.3 g
SYLVIA'S PORK TAMALES
Pork tamales from our friend Sylvia Gonzales. These are authentic and amazing!
Provided by mzhelaineous
Categories Mexican Recipes
Time 6h45m
Yield 36
Number Of Ingredients 19
Steps:
- Place pork butt, onion, 5 cloves garlic, and 1 tablespoon salt in a large pot; cover with water. Simmer mixture over medium heat until pork is very tender, about 3 hours. Discard onion and garlic. Strain and shred meat, reserving liquid.
- Heat a skillet over medium-high heat. Cook and stir California chile pods and New Mexico chile pods in the hot skillet until toasted and fragrant, 2 to 3 minutes. Rinse chile pods. Bring a pot of water to a boil and add chile pods; boil until chile pods are slightly softened, about 3 minutes. Drain and cool chile pods.
- Blend 1 cup pork broth, 1 cup water, chile pods, 1 tablespoon salt, 3 cloves garlic, and cumin together in a blender until smooth. Stir pork meat and chile sauce together in a bowl.
- Melt 1/2 cup lard in a large pot over medium heat. Stir flour into melted lard until browned and fragrant, about 5 minutes. Stir pork-chile sauce mixture into flour mixture, adding more salt if needed.
- Remove silk and debris from corn husks and soak in boiling water, 30 minutes to 1 hour. Drain and place on a work surface; cover with a clean, damp towel.
- Mix masa, 1 pound lard, 1 cup reserved pork broth, baking powder, and salt in a large pan until mixture is fluffy and holds together.
- Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto corn husk, spreading to the sides and about 2 inches from the bottom and 1/4 inch from the top. Spoon 1 to 2 tablespoons pork mixture down the center of masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of husk over seam of 2 folded sides. Repeat with remaining husks and filling.
- 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 and cook until filling is heated through and set, 1 to 2 hours. Let tamales rest for 30 minutes before serving.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 52 g, Cholesterol 29.6 mg, Fat 21.6 g, Fiber 9.3 g, Protein 10.3 g, SaturatedFat 7.7 g, Sodium 449.2 mg, Sugar 0.3 g
SYLVIA'S SASSY PORK CHOPS
Make and share this Sylvia's Sassy Pork Chops recipe from Food.com.
Provided by Oolala
Categories Pork
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Rinse and pat dry the pork.
- Season chops with salt and pepper and let stand 20 minutes, or better yet, overnight in the refrigerator.
- Place chops in a 9 X 13 inch baking pan.
- Sprinkle with the onion.
- In a small bowl, stir together the water and steak sauce and pour over the chops.
- Bake for 1 hour, covered.
- In a medium bowl, combine 2 tablespoons of the pan drippings (dicard any more than that), the barbecue sauce, sugar and hot pepper sauce.
- Pour over the chops, turning chops to coat in the sauce and now continue to bake UNCOVERED, for 10 minutes.
- Turn the chops and bake 5 minutes more.
Nutrition Facts : Calories 417.1, Fat 22.5, SaturatedFat 7.6, Cholesterol 112.6, Sodium 1223.7, Carbohydrate 16.7, Fiber 1.2, Sugar 9.6, Protein 35.2
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