Tamales De Picadillo Recipes

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PORK-PICADILLO TAMALES



Pork-Picadillo Tamales image

Pork sweetened with raisins fills these tasty tamales. The banana leaf wrappers give them even more flavor.

Provided by My Food and Family

Categories     Mexican Dinner

Time 1h25m

Yield 12 servings

Number Of Ingredients 12

1/2 cup lard
1-3/4 cups masa harina
1 tsp. baking powder
3/4 tsp. salt
1-2/3 cups warm water
1/4 cup KRAFT Zesty Italian Dressing
1 lb. ground pork
1 Tbsp. chili powder
1/3 cup raisins
1/3 cup pitted green olives
1 lb. banana leaves, cut into 12 (8-inch-long) pieces
1/3 cup red salsa

Steps:

  • Beat first 4 ingredients in large bowl with mixer on low speed until blended. Gradually add water, beating well after each addition until light and fluffy.
  • Heat dressing in medium skillet on medium-high heat. Add meat and chili powder; cook 5 min. or until lightly browned, stirring occasionally. Stir in raisins and olives; cook 2 min. Remove from heat.
  • Spread about 1/3 cup masa dough into 5x3-inch rectangle down center of each of 12 banana leaf pieces. Top each with 1/3 cup meat mixture. Fold in sides of leaves to completely enclose filling. Tie closed with strips cut from some of the remaining banana leaves.
  • Pour 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of tamlera liner or steamer basket with some of the remaining banana leaves. Add tamales, overlapping as necessary to fit; cover with remaining leaves or damp kitchen towel. Cover with lid. Bring water to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil. Serve tamales topped with salsa.

Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

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