Traditional Pork Tamales With Mole Sauce Recipe 425

facebook share image   twitter share image   pinterest share image   E-Mail share image

TRADITIONAL PORK TAMALES



Traditional Pork Tamales image

Provided by Food Network

Categories     main-dish

Time 16h

Yield 4 to 6 dozen tamales

Number Of Ingredients 25

2 1/2 pounds boneless pork butt in 1 piece, trimmed of all but a thin layer of fat
1 whole head garlic, un-peeled, cut crosswise in 1/2
1 teaspoon black peppercorns
4 large bay leaves
1 teaspoon salt
10 pounds masa (cornmeal flour)
1/4 cup water
3 heaping tablespoons baking powder
1/4 cup salt
4 cups vegetable shortening, boiled and cooled
5 whole dried California chiles
2 whole dried New Mexico chiles
2 whole dried pasilla chiles
2 pounds tomatoes
4 cloves garlic
2 teaspoons salt
2 teaspoons cumin seeds
3 tablespoons salt
2 cups water (stock saved from boiling chiles and tomatoes)
2 tablespoons vegetable shortening
1 1/2 tablespoons all-purpose flour
4 to 6 dozen dried corn husks
Green olives
Potatoes, peeled and cut into small pieces
Carrot sticks, peeled and cut into small pieces

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.

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.

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.

AUTHENTIC MOLE SAUCE



Authentic Mole Sauce image

Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.

Provided by Allrecipes

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 1h

Yield 4

Number Of Ingredients 22

2 cups chicken broth
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
3 dried chipotle chiles, stemmed and seeded
1 dinner roll, torn into pieces
2 corn tortillas, cut into 1-inch strips
2 tomatoes, cut in half crosswise
5 tomatillos, cut in half crosswise
1 tablespoon lard
1 onion, halved and thinly sliced
½ head garlic, peeled and sliced
⅓ cup chopped peanuts
¼ cup raisins
2 tablespoons cumin seeds
1 tablespoon dried thyme
3 cinnamon sticks
5 whole cloves
6 whole allspice berries
5 ounces dark chocolate, coarsely chopped
1 cup chicken broth
3 tablespoons white sugar
1 teaspoon salt

Steps:

  • Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
  • Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
  • Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
  • Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
  • Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
  • Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
  • Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 74.9 g, Cholesterol 7.1 mg, Fat 23.3 g, Fiber 11.3 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 1372.7 mg, Sugar 42.5 g

PORK TAMALES WITH ROASTED TOMATILLO-CHILE SALSA



Pork Tamales With Roasted Tomatillo-Chile Salsa image

This recipe makes several dozen tamales, but don't be surprised when they disappear quickly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes about 45

Number Of Ingredients 23

1 pound boneless pork shoulder, cut into 1/4-inch dice
3 cups water
1 medium onion, quartered
2 garlic cloves, peeled
2 sprigs fresh cilantro
1 teaspoon coarse salt
3 plum tomatoes, halved lengthwise
4 dried New Mexico or California chiles, seeds and ribs removed
Hot water, for skillet
1 chipotle chile (canned in adobo sauce)
2 tablespoons coarsely chopped onion
2 garlic cloves, minced
2 sprigs fresh cilantro
2 tablespoons fresh pork lard or vegetable shortening
Coarse salt and freshly ground pepper, to taste
2 3/4 cups masa harina (Mexican corn flour)
2 1/4 cups hot water
3/4 cup fresh pork lard or vegetable shortening (about 7 ounces), chilled
1 1/2 teaspoons baking powder
1 1/4 teaspoons coarse salt
50 dried cornhusks
Roasted Tomatillo-Chile Salsa
Mexican crema or sour cream, for serving

Steps:

  • For the pork: Bring pork, water, onion, garlic, cilantro, and salt to a boil in a large saucepan. Reduce heat, and simmer for 35 minutes. Let cool. Strain, reserving broth and pork separately and discarding onion, garlic, and cilantro.
  • For the sauce: Preheat broiler. Place tomatoes, cut sides down, on a rimmed baking sheet. Broil, flipping occasionally, until soft and charred, about 10 minutes.
  • Heat a large skillet over medium-high heat. Add dried chiles; press gently with a spatula and toss occasionally until soft and fragrant, about 2 minutes. Remove from heat, and add enough hot water to cover chiles. Let soak for 10 minutes. Drain, and puree chiles in a blender or a food processor until smooth. Add tomatoes, 1/2 cup of the reserved pork broth, the chipotles, onion, garlic, and cilantro, and puree until smooth.
  • Heat lard or shortening in a large skillet over medium-high heat. Add tomato-chile mixture, and cook until slightly thick, 5 to 7 minutes. Season with salt and pepper. Add pork and 1/2 cup of the remaining pork broth, and simmer, stirring occasionally, until sauce is thick and pork is tender, about 15 minutes.
  • For the batter: Combine masa harina and hot water, and stir until mixture forms a paste. Let cool.
  • Heat 1 cup of the remaining pork broth until warm. Beat lard, baking powder, and salt with a mixer on high speed until fluffy, about 2 minutes. Reduce speed to low, add 1 cup masa harina mixture and 1/3 cup warm pork broth, and beat until combined. Beat in remaining masa harina and 2/3 cup of the remaining pork broth. Raise speed to medium, and beat until smooth and fluffy, about 3 minutes. (Batter should be soft but still hold its shape in a spoon.) Refrigerate for at least 1 hour (or up to 2 days).
  • Meanwhile, place cornhusks in a large bowl, and cover with water by about 2 inches. Place an inverted plate on top to keep the husks submerged. Let soak, turning and separating them occasionally, for at least 1 hour or until you are ready to assemble the tamales.
  • To assemble: Remove 3 husks from water, and dry with paper towels. Tear husks to make a total of 90 thin strips.
  • Remove another husk from water, place on a work surface, and dry. Scoop 2 tablespoons tamale batter over center of husk. Spread into a 4-inch square, leaving a 2-inch border on straight end and a 1/2-inch border on sides. Spoon 1 1/2 teaspoons pork filling along center of batter. Fold 2 long sides of the husk in to meet in center. Tuck 1 inch of the pointed end up, and tie loosely with a strip of husk. Do not tuck opposite end, but tie it shut with another strip. Repeat, keeping finished tamales covered with damp paper towels as you work. (Tamales can be prepared up to this point 1 day in advance. Cover with damp paper towels, and refrigerate.)
  • Add enough water to a large pot to come about 3 inches up sides. Bring to a simmer. Set a large metal colander in pot (it should rest above water). Place tamales vertically in colander, leaning them against one another. Cover pot, and cook until batter pulls away from sides (you will need to remove a tamale carefully and open it to check), about 1 1/2 hours, adding more water to pot as needed. Serve tamales with salsa and crema. Leftover tamales can be wrapped in plastic or sealed in a container and frozen for up to a month; you do not need to let them thaw before steaming.

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

More about "traditional pork tamales with mole sauce recipe 425"

PORK MOLE TAMALES - CHOWHOUND
2021-10-14 Instructions. Place corn husks in a large bowl or baking dish, cover completely with hot water, and weigh down with a plate or bowl to fully submerge. Soak until husks are very pliable, at least 2 ...
From greatist.com
Author Kate Ramos


CRISPY BAKED PORK TAMALE RECIPE - MELISSA GUERRA | FOOD & WINE
Directions. Preheat the oven to 350°. In a 6-quart pot, cover the pork with the water. Add the garlic, bay leaves, onion, pepper and 1 tablespoon of the kosher salt, and bring to …
From foodandwine.com


ROASTED PORK WITH MOLE SAUCE - WILLIAMS SONOMA
Preheat an oven to 400°F. Season the pork roast with salt and pepper. Cover with plastic wrap and refrigerate for at least 1 hour or up to 4 hours. In a roasting pan over medium-high heat, warm 1 Tbs. of the olive oil. Brown the pork, 4 to 5 minutes per side. Transfer the pan to the oven and roast until an instant-read thermometer inserted ...
From williams-sonoma.com


PORK TAMALE SAUCE RECIPE – NORTHRICHLANDHILLSDENTISTRY
2022-03-10 Traditional Pork Tamales With Mole Sauce Recipe – Los … Jun 27, 2001 · Add salt to taste and enough water to cover. Bring the water to boil and simmer the pork, covered, for at least 4 hours. Refrigerate the pork overnight, covered. 2. The next day, remove the fat …
From northrichlandhillsdentistry.com


AUTHENTIC PORK MOLE BEST RECIPES - RECIPESFORWEB.COM
How to cook pork tenderloin with mole sauce? In a bowl, combine the spices for the rub. Because I am pairing this with a mole sauce I used similar flavors like ground coffee, chili powder, kosher salt and some pepper, oregano, cumin, and a little cocoa powder too. Coat the entire pork tenderloin on all sides in an even layer to create a nice crust.
From recipesforweb.com


PORK WITH MOLE SAUCE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Mix sauce well and simmer for about 5 minutes more. Working in small batches, puree mole sauce in a blender until smooth. Next, thinly slice pork and return to pot. Cover pork with mole sauce and cook for 1 hour more. Remove from oven and serve garnished with remaining 1/4 cup cilantro. Yields about 1 cup meat and sauce per serving.
From therecipes.info


TAMALE SAUCE RECIPE (TEX-MEX STYLE) - THE ANTHONY KITCHEN
2019-05-25 Place a skillet over medium heat, and add the butter. As soon as it has melted, sprinkle over the flour. Whisk until a paste has formed and stir for 1-2 minutes more. Begin adding the beef broth a splash at a time, whisking well after each addition, until it resembles a pudding-like consistency.
From theanthonykitchen.com


AUTHENTIC MOLE SAUCE - TASTES BETTER FROM SCRATCH
2020-08-25 Boil the chicken in the spices: add chicken pieces, garlic, onion, bay leaf, chicken bouillon, salt, oregano and water to a pot. Bring to a low boil and cook over medium heat until chicken is just cooked through (165 degrees F ) about 30 minutes. Remove chicken to a plate, (reserving the broth) cover and set aside.
From tastesbetterfromscratch.com


PORK TAMALES. AUTHENTIC RECIPE - MARICRUZ AVALOS KITCHEN …
2020-12-21 Place them into a bowl and cover with hot water for at least 20 minutes. Place the chilies in a blender, add tomatoes, onion, garlic, oregano, cumin, and salt. Add 2 cups of the meat cooking water and blend for 4 minutes on high until you’ll end with a smooth sauce. Reserve one and a half cups of the sauce and set aside.
From maricruzavalos.com


TRADITIONAL PORK TAMALES WITH MOLE SAUCE RECIPE - COOKING INDEX
Add salt to taste and enough water to cover. Bring the water to boil and simmer the pork, covered, for at least 4 hours. Refrigerate the pork overnight, covered. The next day, remove the fat, gristle and the bone, and shred and save the cooked pork. Strain and save the broth to make the mole sauce.
From cookingindex.com


HOT SPICY PORK TAMALES - THATOTHERCOOKINGBLOG
2016-06-20 Add all the ingredients to the pressure cooker. Barely cover with water. Pressure cook for 20 minutes. That should be plenty. Depressurize by running cold water over the pressure cooker. If cooking in a regular pot, then cook for 30-40 minutes. Allow the sauce to cool a bit. Remove the stems from the chiles.
From thatothercookingblog.com


KARL’S PORK TAMALES WITH MOLE POBLANO - JABBERWOCKY STEW
2013-03-11 18. Bring the pot to a boil and then put the cover on and turn the heat down to medium low. Steam the tamales for 1 hour, Check the water level occasionally. You do not want the water to all boil away. Add more water as necessary. Serving the tamales. 19. Unwrap the tamales at the table and serve with a sauce of warmed Mole Poblano.
From jabberwockystew.net


ROASTED PORK TAMALES WITH CLASSIC - STARCHEFS.COM
Tamales are done when the leaf peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up. For the best-textured tamales, let them cool completely, then re-steam about 15 minutes to heat through. Mole to go with tamales
From starchefs.com


PORK TAMALES WITH RED CHILE SAUCE - JETT'S KITCHEN
Masa. Place the lard and water in a stand mixer and beat until fluffy. Add a cup of corn flour, salt and baking powder and continue mixing. Alternate by adding flour and pork stock to mixer and beat until all blended. At the very end of mixing add 2 Tablespoons of red chile sauce and mix until completely combined.
From jettskitchen.com


TRADITIONAL PORK MOLE - LA TORTILLA FACTORY
Heat 1 tbsp oil in a Dutch oven over medium-high. Add half of pork (to avoid overcrowding) and cook 5 minutes or until browned, turning to brown evenly. Transfer to a bowl. Repeat with remaining oil and pork. Return cooked pork to pan and stir in mole sauce, scraping bottom of pan to loosen any browned bits stuck to the bottom.
From latortillafactory.com


MOLE SAUCE RECIPE TRADITIONAL : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


AUTHENTIC HOMEMADE TAMALES WITH PORK AND RED SAUCE - KENT …
Add them to a medium saucepan that is about 3/4 full of water. Add a white onion (cut in half) and 2 whole garlic cloves. Take the dried ancho chilies and de-stem and remove the seeds from these as well and add to the saucepan. Finally, de-stem the jalaepno and serrano peppers – remove the seeds if you like less heat.
From kentrollins.com


TAMALES WITH TURKEY IN MOLE SAUCE RECIPE - FOOD NEWS
Traditional Pork Tamales With Mole Sauce Recipe 425 Chicken Mole Tamales 0 Turkey Mole Tamales Cuaresma Mexican noviembre 13, 2017 Cook: 45 mins Ingredients 8 oz of shortening 3 cups corn masa 2 cups chicken broth 2 tsp salt 2 tsp baking powder Corn husks Turkey mole Directions 1Soak the corn husks in a bowl of warm water. 2In a large bowl, beat the shortening …
From foodnewsnews.com


AUTHENTIC TAMALES RECIPE - TASTES BETTER FROM SCRATCH
2020-02-03 Prepare desired fillings*. Make the tamal dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat well with an electric mixer.
From tastesbetterfromscratch.com


PORK TAMALES WITH DOUBLE-CHILE SAUCE - RECIPE - FINECOOKING
Heat 1-1/2 Tbs. of the lard or oil in a 4-quart saucepan over medium heat. Add the onion and garlic and cook until beginning to brown, about 5 minutes. Transfer the onion and garlic to a blender. Add the soaked chiles, tomatoes, and a little …
From finecooking.com


MOLE SAUCE RECIPE: AUTHENTIC MEXICAN - RESTLESS CHIPOTLE
2020-01-23 When all the ingredients are soft puree them in a blender or food processor. Melt the chocolate and chili powder together in a large saucepan over medium heat and stir until smooth. Add the puree to the chocolate mixture, bring to a boil, and adjust seasonings. I t's best if it sits overnight in the refrigerator.
From restlesschipotle.com


TRADITIONAL MEXICAN TAMALES - ALL INFORMATION ABOUT HEALTHY …
Tips for making the best Mexican Tamales Recipe: Cook the beef and pork mixture the day before preparing the masa and rolling the tamales. Refrigerate the meat mixture overnight in a large bowl so that the fat will rise to the top and solidify. Remove the fat from the top of the meat before mixing into the red chile sauce.
From therecipes.info


TRADITIONAL PORK TAMALES WITH MOLE SAUCE RECIPE - COOKEATSHARE
Quarter the onion. Cut the pork into 3-inch cubes. Place the pork in a large pot with the bone, if there is one, along with the cut head of garlic and the onion. Add in salt to taste and sufficient water to cover. Bring the water to boil and simmer the pork, covered, for at least 4 hrs. Chill the pork overnight, covered.
From cookeatshare.com


EASY PORK TAMALES - HONEST COOKING - RECIPES
2017-01-10 Meat. In a slow cooker add pork butt, garlic, salt, pepper and water. Cook on low 5 hours or High 2.5 hours or until meat easily falls apart. Drain extra liquid out and save meat broth in separate container for masa. Shred pork with a fork. Stir in enchilada sauce and taco sauce. Set aside. Masa.
From honestcooking.com


EASY MOLE RECIPE FOR TAMALES
The traditional Mexican tamale filled with beans and (if sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) use this sauce for traditional tamales, recipe #15286. Easy mole recipe for tamales. For quick chicken tamales, try shredding the meat from a rotisserie chicken and mixing with ...
From courserecipe.blogspot.com


PORK WITH MOLE SAUCE BEST RECIPES - RECIPESFORWEB.COM
2022-01-15 Mole Sauce. 1 / 2 cup chicken broth . 1 (14.5-ounce) can diced tomatoes with mild green chiles . 1 (1-ounce) square semi-sweet baking chocolate . 1 teaspoon … From landolakes.com 4.5/5 (2) Servings 8 Cuisine Mexican Calories 350 per serving. Combine all sauce ingredients in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil.
From recipesforweb.com


AUTHENTIC MEXICAN PORK TAMALES ROJOS RECIPE - MUY BUENO …
2021-12-24 Place pork, water, and salt in a slow cooker and cook for 6 to 8 hours. After meat is cooked, remove from the slow cooker and let cool to room temperature. Shred pork and remove fat while shredding, reserving fat. (Usually, after pork is cooked and shredded, you will be left with about three pounds of meat.)
From muybuenocookbook.com


PORK WITH MOLE SAUCE - CREATE THE MOST AMAZING DISHES
Pork Mole Negro - Kevin Is Cooking tip keviniscooking.com. Season the pork with salt and sear on all sides until brown in skillet. Deglaze the pan with 1/2 cup chicken stock and set aside. Add pork to the large molé cooking pot along with bell peppers, Poblano chilies, onion, garlic, bay leaves, oregano, thyme, cumin and remaining 2 cups chicken stock.
From recipeshappy.com


PORK TAMALES - ELEVATING EVERYDAY MEALS WITH DELICIOUS EASY RECIPES
Rehydrate the corn husks in warm water. To make the masa, whisk together the masa harina, baking powder and salt in a large bowl. Add 3 cups of the reserved pork stock and mix together with clean hands to combine. Keep adding pork stock 1/4 cup at a time, until the mixture is about the consistency of cookie dough.
From norecipes.com


CHICKEN MOLE TAMALES [VIDEO] - MAMá MAGGIE'S KITCHEN
2019-10-24 Use your best judgement on how much filling to add. Remember that you need to fold the sides of the corn husks in. Add 1 cup of water to the steamer. Place the uncooked tamales into the steamer with the open side up. Cover and cook for 1 ½ hours, or until the tamales are easily removed from the corn husks.
From inmamamaggieskitchen.com


A MEDIATION ON MOLE SAUCE OR HOW TO MAKE THE PERFECT TAMALE
2020-07-10 Add the short ribs to the pan, cover and place in your preheated oven. Set your timer for three hours. Once done, remove the ribs from your pan and shred the meat, removing any extra fat. Place the shredded meat onto a dish and cover until ready to assemble your tamales. STEP THREE: MASA. That’s Spanish for dough.
From heyxorje.com


RED TAMALE SAUCE AUTHENTIC RECIPE (+VIDEO) - 24BITE® RECIPES
When we make pork tamales, we only need a quart of this homemade tamale sauce. It will make about 45 tamales or so. If you plan on making more tamales, you can double the recipe. But, don’t put the entire thing in the blender at once. Blend up only about two cups of …
From 24bite.com


TRADITIONAL MOLE SAUCE RECIPE - CREATE THE MOST AMAZING DISHES
Crock Pot Red Lentil Soup Recipe Weeknight Slow Cooker Lentil Soup Dinner Menu
From recipeshappy.com


COST TRADITIONAL PORK TAMALES WITH MOLE SAUCE RECIPE
Home » Recipes » Traditional Pork Tamales With Mole Sauce Suggestions? Traditional Pork Tamales With Mole Sauce - Recipe Cost. Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown Salt to taste. 2 ounce dry New Mexico chiles - (abt 10) Pork broth from preparing pork. and peeled. Pork broth. 1/2 lb hojas …
From cookeatshare.com


TRADITIONAL PORK TAMALES WITH MOLE SAUCE RECIPE | RECIPE
Apr 7, 2013 - Traditional Pork Tamales With Mole Sauce. Discover our recipe rated 4.2/5 by 5 members. Apr 7, 2013 - Traditional Pork Tamales With Mole Sauce. Discover our recipe rated 4.2/5 by 5 members. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by …
From pinterest.co.uk


CHICKEN TAMALES WITH PUMPKIN & MOLE SAUCE | RECIPE | CHICKEN …
Aug 24, 2020 - Fluffy chicken tamales filled with roasted pumpkin, and a sweet and spicy Manchamantel mole sauce made from charred pineapple and chipotles. Aug 24, 2020 - Fluffy chicken tamales filled with roasted pumpkin, and a sweet and spicy Manchamantel mole sauce made from charred pineapple and chipotles. Pinterest. Today. Explore. When autocomplete …
From pinterest.ca


PORK MOLE TAMALES RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
Traditional Pork Tamales With Mole Sauce Recipe. To make the sauce for the tamales, put the tomatoes in the food processor and process until smooth. Strain the tomato puree through a fine mesh strainer into a small sauce pan. Add the reserved 1 cup of mole sauce to the tomato sauce. Cook the sauce over medium low heat until the sauce is thick ...
From foodnewsnews.com


Related Search