MARIO BATALI'S GREEN CHILE PORK TAMALES RECIPE - (4.2/5)
Provided by 1buttons
Number Of Ingredients 20
Steps:
- Preheat the oven to 450°F. Toss the poblanos and jalapeños in 2 tablespoons of the olive oil oil and season with salt. Place in the oven to roast for about 15 minutes or until the skin is dark brown. Remove from the oven and allow to cool. Remove the skin and the seeds from the peppers. In a blender, puree the peppers with the tomatillos and half the cilantro and season with salt. Heat the remaining oil in a Dutch oven. Season the pork with salt and pepper and brown the pork on all sides. Add the onions, garlic, and the cumin and cook for 2 more minutes. Add the beer and the chicken stock and bring to a boil and reduce to a simmer. Add the rest of cilantro. Stir in the tomatillo mixture and let simmer until the pork is tender and the mixture has reduced a bit, about an hour and a half. Season with lime wedges. Take 2 tablespoons of masa mixture, press into palm of hand, to flatten. Place a tablespoon of filling mixture into center and fold masa paste around to cover and seal. Place inside two overlapping corn husks, roll up to cover and fold in edges to cover tamale completely. Place tamales in steamer, seam side down and steam for 30 minutes. If you do not have a steamer, add water to pasta pot, enough to boil but not touching the bottom of the pasta insert. TIPS: You could also braise chicken, shrimp or beef in this braising liquid. You can find cornhusks at a Latin grocery store. Be sure to soak them for about an hour before using. The tamales freeze really well, so you can enjoy the leftovers another day.
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Dj Hayes
[email protected]These tamales were delicious! I will definitely be making them again.
Akande Ayinla
[email protected]These tamales were a bit dry, but they were still tasty. I think I will try adding more liquid to the masa next time.
Wande Surulwrw
[email protected]I made these tamales for my family and they loved them. The green chile pork filling was flavorful and the masa was cooked perfectly.
Md. Azam Khan
[email protected]These tamales were amazing! The pork was so tender and the masa was so fluffy. I will definitely be making these again.
Kamar Brown
[email protected]I've never made tamales before, but this recipe made it easy. The tamales were delicious and I will definitely be making them again.
Priyapriya Shrestha
[email protected]The recipe was easy to follow and the tamales turned out great. I used a stand mixer to make the masa and it was so much easier than doing it by hand.
Cyrus
[email protected]These tamales were a lot of work to make, but they were worth it. They were so delicious and everyone at my party loved them.
JOHNMARY MAWEJJE
[email protected]I had some trouble finding green chiles, but I used poblano peppers instead and they worked just fine. The tamales were delicious!
RaZe-_- MyAIM
[email protected]These tamales were a bit too spicy for my taste, but they were still very good. The pork was tender and the masa was cooked perfectly.
Kylan Mickey
[email protected]I followed the recipe exactly and the tamales turned out perfect. They were so moist and flavorful. I will definitely be making these again.
Journey Cross
[email protected]These tamales were delicious! The pork was tender and flavorful, and the masa was light and fluffy. I will definitely be making these again.
Nasir Mirza
[email protected]I've made tamales before, but this recipe is by far the best. The green chile pork filling is amazing and the masa is so fluffy. I will definitely be making these again and again.
shay pearl
[email protected]The recipe was easy to follow and the tamales turned out great. I used a slow cooker to cook the pork and it came out very tender. The masa was also very good.
Mukunda Chemjong
[email protected]These tamales were a hit at my party! The green chile pork filling was flavorful and moist, and the masa was perfectly cooked. I will definitely be making these again.