Best 5 Mexican Tamalestamales Mexicanos De Puerco Recipes

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

Mexican tamales, also known as tamales mexicanos de puerco, are a delightful and iconic dish deeply rooted in Mexican cuisine. Their origins date back to ancient Mesoamerican cultures, where they were considered a staple food and held significant cultural and ceremonial importance. Today, tamales continue to be cherished as a beloved dish, enjoyed by people of all ages and backgrounds. Whether savored during festive occasions or as a comforting everyday meal, these delectable parcels of flavor offer a delightful culinary experience. This article aims to guide you in discovering the best recipe for cooking authentic Mexican tamales de puerco, allowing you to indulge in the rich flavors and textures that make this dish so special.

Let's cook with our recipes!

TAMALES DE PUERCO (RED PORK TAMALES)



Tamales de Puerco (Red Pork Tamales) image

This authentic red pork tamales recipe comes from Jalisco, Mexico. The tamales are filled with pork shoulder and a spicy tomato sauce.

Provided by mega

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h45m

Yield 15

Number Of Ingredients 15

1 ½ pounds boneless pork shoulder, trimmed
½ onion
4 cloves garlic, minced
2 bay leaves
salt to taste
water to cover
corn husks
1 pound Roma tomatoes
4 dried chile de arbol peppers
4 small guajillo chile peppers, stemmed and seeded
1 tablespoon cornstarch
1 ¼ cups lard
4 ½ cups fresh corn masa dough
1 tablespoon salt
1 tablespoon baking powder

Steps:

  • Cut pork into 3 chunks and place in a large saucepan. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface. Reduce heat, cover, and simmer for 1 hour. Remove pork and let cool. Strain broth and reserve.
  • Bring a pot of water to a boil while pork is cooking. Add tomatoes, arbol chiles, and guajillo chiles, and boil until chiles are soft, about 5 minutes. Remove with a slotted spoon, reserving cooking water, and allow to cool.
  • Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  • Combine tomatoes, 1/2 cup cooking water, chiles de arbol, guajillo chiles, and cornstarch in a blender; blend until smooth. Strain tomato sauce through a fine-mesh sieve.
  • Beat lard with an electric mixer in a large bowl until fluffy. Combine masa, 1 cup reserved pork broth, 1 tablespoon salt, and baking powder in a separate bowl and mix until smooth. Add masa mixture to lard and mix until it has a smooth cookie dough consistency. 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, keep beating for a little longer.
  • Shred cooled pork with 2 forks.
  • Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomato sauce and pork down the center of the masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • 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 husk, about 1 hour. Let tamales rest for 15 minutes before serving.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 30 g, Cholesterol 33.3 mg, Fat 20.3 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 7.4 g, Sodium 643.8 mg, Sugar 1.2 g

PORK TAMALES: TAMALES DE PUERCO



Pork Tamales: Tamales de Puerco image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 6 servings

Number Of Ingredients 15

2 cups fresh corn kernels
1 cup masa harina
1 cup water
1 1/2 pounds boneless pork shoulder, cut in small pieces
Olive oil, for frying
1 Spanish onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4 jalapeno, seeded and chopped
5 cloves garlic, minced
1 cup peeled and crushed tomatoes
1/2 cup red wine
1 lemon, juiced
Salt and pepper
12 banana leaves or cornhusks (soaked in water before using)

Steps:

  • Slice corn off the cob. Grind in a food processor until it becomes coarse. Remove and blend with masa harina and water. Fry the pork in a little olive oil. Add onions, peppers, chile, and garlic, cook until the onions are translucent. Add tomatoes and wine. Add the pork and vegetables to the corn mixture. Season with lemon, salt, and pepper.
  • Take two husks or banana leaves, and overlap them flat on the table. Put some of the corn mixture in the center of the husk. Fold the corn husks over and around the meat. Tie with string. Cook in a steamer for 45 minutes.

HOT TAMALES USING CORN FLOUR



Hot tamales using corn flour image

This pork tamales recipe has a pork filling with a sauce made with dry red peppers, very similar to the ones made in the Mexican Northern States of Coahuila and Nuevo León. A lady from Monclova, Coahuila gave me her recipe years ago. Her name is Yolanda and she sells these tamales to her neighbors.

Provided by Mely Martínez

Categories     Antojitos     Main Course

Time 1h45m

Number Of Ingredients 18

3 cups of Masa Harina for Tortillas
1 1/3 cup of Lard
2 1/2 cups of the broth where you cooked the meat.
1 teaspoon of baking powder
Salt if needed (Broth has already salt added)
3/4 pound of pork shoulder cut into cubes.
2 garlic cloves
1/4 white onion
1 Bay leaf
4 cups of water
1 teaspoon of salt
2 Ancho Peppers cleaned (deveined and seeded.)
3 Guajillo Peppers cleaned (deveined and seeded.)
2 small garlic cloves
1/3 teaspoon of fresh ground cumin seeds
1 Tablespoon of vegetable oil
Salt and black pepper to season
16 Large Corn Husks plus more for the steaming pot

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.

Nutrition Facts : ServingSize 1 Tamal, Calories 282 kcal, Carbohydrate 21 g, Protein 5 g, Fat 21 g, SaturatedFat 16 g, Cholesterol 9 mg, Sodium 311 mg, Fiber 3 g, Sugar 2 g

MEXICAN TAMALES



Mexican Tamales image

30 years ago my ex invited a couple over for a BBQ. It was actually to teach me to make authentic tamales. t was one of the good things he had done--ok,probably the only good thing! LOL Time is very difficult to judge. I do the crock pot prep over night, so cooking time is steaming time.

Provided by katie in the UP

Categories     Pork

Time 1h45m

Yield 18 serving(s)

Number Of Ingredients 14

5 lbs pork roast
5 dried ancho chiles
2 whole jalapenos
1 whole bulb of garlic
2 tablespoons cumin
4 cups water
1 (6 ounce) can tomato paste
3 cups masa harina flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup vegetable shortening (like Crisco)
2 cups chicken broth
36 corn husks, soaked
36 small ripe olives

Steps:

  • Place all filling ingredients into a crock pot and cook on low 8 to 10 hours. (I usually do this procedure overnight).
  • When meat is done, remove meat from sauce and shred in bowl this give you the opportunity to remove the fat out of the meat.
  • Run sauce through sieve to remove skins of chiles, garlic and etc. Your sauce should be thick and a beautiful deep red color! Reserve 1 cup of meat sauce for the tamale dough.
  • While meat mixture is cooling, place husks in warm water to soften.
  • Mix all the ingredients of tamale dough plus 1 cup reserved meat sauce together (I do this in my kitchen aid -- makes the job much easier!).
  • Take approx 3 tbsp of dough and place in the middle of corn husk. Spread thinly place filling in the middle with an olive and wrap until dough meets, the Woman who taught me how to make these -- says an olive in the middle brings good luck!
  • Fold ends and roll package so that corn husk has covered all of filling.
  • Place in steamer. Steam for 40 minutes.
  • Spoon sauce over tamales on plate.
  • These freeze very well. I freeze after they are steamed so the prep of dinner is quick, I do know those who freeze before they are steamed and it seems to work as well.

TAMALES DE PUERCO (SHREDDED PORK TAMALES)



Tamales De Puerco (Shredded Pork Tamales) image

This is a great recipe for tamales, without the heat or hot stuff, which I can no longer consume. If you want heat, just add the chili stuff.

Provided by Alan Leonetti

Categories     Lunch/Snacks

Time 3h

Yield 32 tamales

Number Of Ingredients 20

4 -5 lbs pork butt (cut into 4 strips)
9 cups water
1 medium onion (quartered)
1 teaspoon chopped garlic (from jar)
4 bay leaves
1 tablespoon salt
1 tablespoon salt
32 whole black peppercorns
3 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin, plus
3 tablespoons ground cumin
1 tablespoon ground black pepper
4 tablespoons all-purpose flour
4 cups instant masa harina flour (comes in a bag where flour is located)
2 teaspoons baking powder
1 teaspoon salt
2 1/2 cups lukewarm broth reserved from the pork
1 1/4 cups lard (or any shortening like Crisco)
2 teaspoons ground cumin
dried corn husk (found in produce section)

Steps:

  • DIRECTIONS:.
  • A day in advance, trim fat from meat. If not already cut into 4 strips, cut meat into 4 strips and place into a large pot.
  • Add broth or water, onion, garlic, bay leaves, 1 tablespoon salt, peppercorns, 1/2 teaspoon oregano and 1/2 teaspoon cumin. Bring to a boil.
  • Reduce heat, cover and simmer 1 hour. Drain meat, reserving about 5 cups of the broth for the tamale dough.
  • With 2 forks, shred the meat and mix in 4 tablespoons flour, 1 tablespoon salt,.
  • 1 tablespoon ground black pepper, 1 tablespoon dried oregano and 3 tablespoons ground cumin. If too dry, add a little broth to make it like a paste.
  • Refrigerate the meat mixture and the reserved broth overnight. If you like it on the tangy side, add some chopped chilis to the meat mixture.
  • You will only use about half of the meat filling mixture. The other half you can freeze for the next time you make tamales. So, the next time, you will only have to make the dough.
  • The next day, soak the corn husks in hot water 1 hour to soften. Also soak a few additional husks to cover tamales. Rinse and pat dry with paper towels.
  • Prepare the dough by mixing all the dough ingredients, except the corn husks, with warm pork broth. You will need to make 2 batches of the dough. Hold each corn husk with point towards you. Place a rounded tablespoonful of dough at large end of husk. Spread with fingers. Place 2 or 3 tablespoons of pork filling on dough. Top with another tablespoon of dough and spread to cover filling.
  • Fold sides of husk over the tamale. Fold pointed end of corn husk under the seam on outside. Stand tamales on folded ends on a steaming rack over water in a large pot.
  • Cover with additional layers of husks. Bring water to a boil. Reduce heat, cover and steam 1 hour, or until dough pulls away easily from husk. Makes about 32 tamales.

Nutrition Facts : Calories 258.8, Fat 17.6, SaturatedFat 6.3, Cholesterol 45, Sodium 570.1, Carbohydrate 12.6, Fiber 1.2, Sugar 0.4, Protein 12.2

Tips:

  • Soak the corn husks in warm water for at least 30 minutes before using, to soften them and make them pliable.
  • If you don't have a steamer, you can cook the tamales in a large pot of boiling water. Place the tamales in a colander or steamer basket, and set it over the boiling water. Cover the pot and steam the tamales for about 1 hour, or until the masa is cooked through.
  • To check if the tamales are done, insert a toothpick into the center of one. If the toothpick comes out clean, the tamales are done.
  • Tamales can be served immediately, or they can be wrapped in plastic wrap and refrigerated for up to 5 days. To reheat the tamales, steam them for 15-20 minutes, or until heated through.
  • Tamales are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They can also be served as an appetizer or snack.

Conclusion:

Tamales are a traditional Mexican dish that is enjoyed by people of all ages. They are a delicious and versatile dish that can be made with a variety of fillings. With a little planning and effort, you can make delicious tamales at home. So next time you're looking for a new and exciting dish to try, give tamales a try. You won't be disappointed!

Related Topics