Traditional pork tamales are a beloved dish in many cultures around the world, and for good reason. The combination of tender, slow-cooked pork, flavorful masa, and aromatic fillings creates a taste experience that is both comforting and satisfying. Whether you're a seasoned tamale maker or a first-timer, finding the best recipe can make all the difference. With so many variations to choose from, it can be overwhelming to know where to start. But fear not, tamale enthusiasts! In this article, we will guide you through the key factors to consider when choosing a traditional pork tamales recipe, ensuring that you end up with a dish that delights your taste buds and warms your soul.
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TRADITIONAL TAMALES (PORK)
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
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.
TRADITIONAL PORK TAMALES
Make and share this Traditional Pork Tamales recipe from Food.com.
Provided by Sherri L.
Categories Pork
Time 5h
Yield 25 Tamales, 25 serving(s)
Number Of Ingredients 20
Steps:
- To prepare the meat: Place the meat in a glass dish.
- In a small bowl mix together salt, cumin, paprika and nutmeg.
- Rub the spice mixture all over the meat and marinate for about 4-6 hours. If you can marinate overnight, even better.
- In a Dutch oven on medium, heat the olive oil and sear the meat until slightly brown on all sides. Add the onions, garlic, bay leaves and chicken stock.
- Cover and cook for about 2-3 hours hours on low or until fork tender. Turn the meat and baste it every 20 minutes or so. Add the cilantro.
- Place meat on a large cutting board and allow it to cool slightly. Shred using two forks. Place in a bowl. Add the olives and the raisins and mix well.
- Save the broth and strain it, you will need it to add to the masa. Add the strained solids back to the meat mixture and toss out the bay leaves.
- To make the dough: In a small bowl mix chili powder, salt, and olive oil and set aside.
- Place the masa in a large bowl and add the baking powder. Mix well.
- Add the cooled broth from the cooked meat to the masa and then the chili powder mixture.
- To assemble: DO NOT OVERFILL, or you will not be able to properly close up the tamales.
- Pat dry the corn husks as you use them.
- Place a corn husk in your hand with the tapered end facing you.
- With your hand, pinch off a chunk of dough and put it in the center of the husk. Flatten it out a little bit.
- Take approximately a tablespoon of the filling and place it on top along the length of the dough.
- Cover the filling with another chunk of dough.
- Fold both sides of the husk inward so they overlap. Take each end and flip inwards towards the center. You will end up with somewhat of a rectangle.
- Tie using kitchen twine, as though you were tying a parcel.
- Steam for about 35 minutes.
- To make sure tamales are ready, take one out, cut the twine and unwrap. Tamales are ready if the corn husk peels away easily.
Tips:
- Soak the corn husks properly: Before using, soak the corn husks in warm water for at least 30 minutes. This will make them pliable and less likely to tear when you fill and wrap the tamales.
- Use a good quality masa harina: The quality of the masa harina you use will greatly affect the taste and texture of your tamales. Look for a brand that is finely ground and has a fresh, cornmeal-like aroma.
- Season the meat filling well: The meat filling is one of the most important components of tamales, so be sure to season it well. Use a variety of spices, such as chili powder, cumin, and oregano, to give the filling a flavorful and complex taste.
- Don't overfill the tamales: When filling the tamales, be careful not to overfill them. Too much filling will make them difficult to wrap and cook properly.
- Steam the tamales until they are cooked through: The tamales are cooked through when the masa is firm and the meat filling is heated through. Depending on the size of your tamales, this will usually take about 1-2 hours.
Conclusion:
Tamales are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little practice, you can make tamales at home that are just as good as the ones you buy from a restaurant. So next time you're looking for a special meal to make, give tamales a try. You won't be disappointed!
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