RED CHILE PORK TAMALES
While it's common to make tamales all year round, these delicious steamed corn husk-wrapped bundles are traditionally made and shared around the holidays. Everyone has their favorite filling--chicken, beef and pork are all popular. In our version, the pork shoulder filling is cooked low and slow in a flavorful sauce of dried chiles, aromatics and spices and then wrapped in a fluffy, tender masa dough. Enjoy these tamales on their own, or with a squeeze of fresh lime juice.
Provided by Food Network Kitchen
Time 4h15m
Yield 32 tamales
Number Of Ingredients 21
Steps:
- For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. Add the onion, 1/4 teaspoon salt and a few grinds black pepper and cook until just tender, about 5 minutes. Add the chicken broth and guajillo, ancho and pasilla chiles and bring to a boil. Cover, turn off the heat and let sit until the chiles have softened, about 10 minutes. Transfer to a blender with the cumin, oregano, garlic, 2 teaspoons salt and a few grinds black pepper and puree until very smooth.
- Pour the sauce back into the Dutch oven, then add the pork and bay leaves. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low to maintain a steady simmer and cook until the pork is very tender and the sauce is brick red, 1 hour 45 minutes to 2 hours.
- Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour.
- Discard the bay leaves from the pork, then shred the pork with 2 forks. Stir in the apple cider vinegar; taste and adjust the seasoning with more salt and pepper. Set aside to cool slightly.
- For the masa dough: Beat the lard, baking powder, chile powder and 1 teaspoon salt in a large bowl with an electric mixer on medium-high speed until smooth and light in texture, about 2 minutes. (Alternatively, use a stand mixer with the paddle attachment.) Reduce the speed to low and add the masa harina. Once just incorporated, slowly add 2 1/2 cups of the chicken broth and mix until combined, 2 to 4 minutes. Test the dough by placing a 1/2-teaspoon dollop in a cup of cold water--it should float. If not, add the remaining 1/2 cup broth and mix until combined, about 2 minutes more. This will ensure that the masa dough is light and fluffy.
- Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides. Spoon 2 heaping 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 open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and cool slightly before unwrapping. Serve with lime wedges if desired.
PORK TAMALES
Provided by Food Network Kitchen
Time 3h55m
Yield 24 tamales
Number Of Ingredients 16
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.
TAMALES OAXAQUEñOS (OAXACAN-STYLE TAMALES)
This authentic homemade tamales recipe comes from the Mexican region Oaxaca. The tamales are stuffed with a homemade masa and chicken filling made with tomatillos and 2 different types of chile peppers - ancho chile and mulato chile. [Recipe originally submitted to Allrecipes.com.mx]
Provided by mega
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 36
Number Of Ingredients 12
Steps:
- Beat 9 ounces lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and beat well until combined. Add chicken broth, 1/4 cup at a time, beating until masa has a smooth and workable consistency similar to cookie dough, about 3/4 cup total. 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, beat the dough a little longer.
- Combine tomatillos, ancho chile pepper, mulato chile pepper, garlic, salt, pepper, and oregano in a blender; blend until smooth.
- Heat remaining 2 ounces lard in a skillet and cook tomatillo sauce until lightly thickened, 3 to 5 minutes. Add shredded chicken and a little of the remaining chicken broth. Cook over low heat until chicken filling has thickened, about 10 minutes.
- Spread 2 to 3 tablespoons masa mixture onto 1 banana leaf, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of banana leaf together, one over the other. Fold the bottom of the banana leaf over the seam of the 2 folded sides and tie together with kitchen string. Repeat with remaining banana leaves.
- 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 leaf, 1 hour 30 minutes to 2 hours. Let tamales rest for 15 minutes before serving.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 21.9 g, Cholesterol 18.1 mg, Fat 11.2 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 3.9 g, Sodium 46.7 mg, Sugar 0.1 g
XOCHIPILLI'S ANCHO PORK TAMALES
This traditional Mexican recipe uses an nontraditional cooking method. Time does not include marinating or standing time. From a local Mexican restaurant.
Provided by Member 610488
Categories Pork
Time 2h30m
Yield 24 tamales
Number Of Ingredients 20
Steps:
- Prepare Basic Masa Dough up to three days ahead, and refrigerate in an airtight container.
- Basic Masa Dough: Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.
- Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.
- Tamales: Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
- Combine broth, cherries, and ancho chile in a microwave-safe dish. Microwave at HIGH for 2 minutes or until cherries and ancho are tender. Combine broth mixture, onion, and next 5 ingredients (through garlic) in a blender; process until mixture is smooth. Reserve 1/2 cup broth mixture; cover and chill. Place remaining broth mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning bag occasionally.
- Preheat oven to 450°F.
- Remove pork from bag, and discard marinade. Place pork on a broiler pan coated with cooking spray. Bake at 450F for 30 minutes or until a thermometer registers 155F (slightly pink). Let pork stand 20 minutes; shred pork with 2 forks. Toss shredded pork with reserved 1/2 cup broth mixture.
- Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk, about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon pork mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
- Steam tamales at 450F for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes. Serve with sauce and lime wedges, if desired.
- Can be frozen for up to 3 months. Reheat in microwave for 2 minutes.
Nutrition Facts : Calories 141.2, Fat 3.9, SaturatedFat 1.2, Cholesterol 14.3, Sodium 230.4, Carbohydrate 21.5, Fiber 2.2, Sugar 1.4, Protein 6.6
TíA CHITA'S TRADITIONAL MEXICAN PORK TAMALES
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
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.
XOCHIPILLI'S ENCHILADAS DE MARISCO
Make and share this Xochipilli's Enchiladas De Marisco recipe from Food.com.
Provided by Member 610488
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large sauté pan over medium high heat, heat the olive oil, add garlic and onion and cook until softened. Remove from heat and stir in the crab, shrimp meat and half of the shredded cheese.
- Divide the seafood mixture onto the 6 flour tortillas, then roll up. Place seam side down into baking dish.
- In a sauce pan over medium low heat, combine the half & half, sour cream, butter, parsley and salt and bring to a simmer. Remove from heat and stir in the chilies.
- Pour sauce over enchiladas followed by the remaining cheese. Bake in 350 degree F oven until enchiladas are heated through and the cheese is bubbly.
- Remove from oven and sprinkle the olives over top, followed by the avocado, lime juice and cilantro.
Nutrition Facts : Calories 1032, Fat 66, SaturatedFat 31, Cholesterol 196.7, Sodium 2392.8, Carbohydrate 71.5, Fiber 9.1, Sugar 6.2, Protein 41.2
XOCHIPILLI'S PORK TOSTADAS
This recipe is from a local Mexican restaurant near my home town. A lot of slow cooking and yet easy to make. Easy recipe to make ahead. just freeze the meat and finish everything else the day of service. You can also use purchased tortillas if you don't want to make your own.
Provided by Member 610488
Categories Pork
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, add pork, quartered onion, smashed garlic, salt, thyme and 6 cups of water, heat on medium-high and bring to a boil. Skim any foam that rises to the surface.
- Reduce heat to medium low and partially cover. Simmer until pork is tender, 60-90 minutes.
- Drain, setting aside one cup of the liquid. Using a potato masher, smash the pork until it breaks apart.
- Heat oven to 400°F Lay tortillas out on two baking sheets. Brush them lightly with canola oil on on both sides and lightly salt. Top with upside-down cooling racks to keep them flat and bake for about 10-15 minutes, until lightly browned. You will want to swap the position of the baking sheets half-way through. Definitely keep an eye on the tortillas since they can easily go from golden brown to yucky brown fairly quickly. Set aside and allow to cool.
- Meanwhile, heat oil in a large skillet (I like cast iron for this). Add pork, diced onion and oregano and cook until browned with crisp edges, about 10 minutes. Add garlic and continue to cook until it becomes fragrant, less than a minute.
- Add tomatoes, chipotle powder, reserved liquid and bay leaves. Stir in and continue to cook until nearly all of the liquid has evaporated.
- Top each tortilla with 1/2 cup lettuce and 1/8 of the pork mixture. Optional toppings are light sour cream, diced fresh tomatoes and cilantro.
ANCHO CHILE PORK CHOPS
Spicy broiled or grilled marinated pork chops. I came across this recipe when I wanted to use up some ancho chilies and this fit the bill perfectly. If you want it spicier you may want to add another chili to the marinade mixture. Recipe adapted from Cooking Light (March, 2003). Prep time does not include marinating time (8 hours). Cook time is grilling or broiling time.
Provided by ellie_
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Remove stems and seeds from chilies.
- Tear chilies into pieces.
- Spray a skillet with Pam and heat over medium heat.
- Add chili pieces and cook for 15 seconds, stirring so chilies do not burn.
- Add garlic and cook 2 minutes.
- Add broth- allspice to chili/garlic mixture in skillet.
- Stir in 1 tablespoon vinegar.
- Bring to a boil and reduce heat to low.
- Let mixture simmer for 5 minutes.
- Remove from heat.
- Place (cooled) mixture in blender or food processor and process until smooth using on/off turns.
- Heat skillet over medium-high heat and add chili/spice mixture and cook 5 minutes, stirring constantly.
- Remove from heat.
- Stir in sugar, salt, remaining 1 tablespoon vinegar and lemon juice.
- Put pork chops in marinating dish or zip-lock bag.
- Pour chili sauce over chops.
- Refrigerate marinated chops for up to 8 hours.
- Spray broiler rack with Pam or prepare grill (spray grill with Pam for easier clean up) for grilling chops.
- Remove pork chops from dish and prepare grill or preheat broiler.
- Spray broiler rack or grill with Pam.
- If grilling, grill for 5-10 minutes each side, basting with marinade.
- Time depends on degree of doneness desired and thickness of chops.
- If broiling, brush chops well with marinade.
- Broiler rack should be 6-inches below heat.
- Broil for 5-10 minutes per side (brush with marinade when turning chops) depending on degree of doneness and thickness of chops.
XOCHIPILLI'S PORK ADOBADA TACOS
This recipe is from a Mexican restaurant close to my home town. This is one of those recipes that you prepare ahead of time and just quickly put together when it's time to eat.
Provided by Member 610488
Categories Pork
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Puree the salt, pineapple, achiote and garlic in a blender until a thick paste forms, adding up to 1/4 cup water if necessary.
- Trim and remove most of the fat from the pork butt. Slice and then dice the trimmed meat and mix with half the puree. Place in the fridge and let sit for 24 hours.
- Before cooking the pork, rub the puree into the meat, adding more if necessary. Add to a skillet and cook over medium heat until the meat is cooked through and browned, 6 to 10 minutes.
- On a heated griddle, warm two tortillas and place them together one on top of the other, fill with meat. Garnish with a sprinkle of cilantro and serve.
Nutrition Facts : Calories 828.2, Fat 51.2, SaturatedFat 17.5, Cholesterol 209.6, Sodium 1613.2, Carbohydrate 25.8, Fiber 3.5, Sugar 1.6, Protein 63
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