Side Pannel
Shredded Pork Tamales
Shredded Pork Tamales
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Mexican
Ingredients List
- 18 Dried corn husks
- 1 sm Onion chopped (1/4 cup)
- 2 tb Vegetable oil
- 1/4 c Basic red sauce
- Shredded pork
- 2 tb Raisins
- 2 tb Capers
- 2 tb Snipped fresh cilantro
- 18 Pitted olives
Directions
SHREDDED PORK
1 lb Boneless pork shoulder
1 Tomato chopped
1 sm Onion cut into 1/4ths
1 Carrot cut into 1" pieces
1 Stalk celery cut into 1"
-pieces
1 tb Chili powder
1 ts Salt
1/4 ts Cumin seed
1/4 ts Dried oregano
1/4 ts Pepper
1 Clove garlic
1 Bay leaf
TAMALE DOUGH
1 c Shortening or lard
2 Cups masa harina
3 ts Baking powder
2 c Pork broth
Shredded pork: Place all ingredients for pork in a 3-qt saucepan. Add
enough water to cover. Heat until boiling; reduce heat. Cover and simmer
till pork is tender, about 1 1/2hours. Drain, reserve broth for Tamale
dough.
Tamale Dough: Beat all dough ingredients in a large mixer bowl on low speed
scraping bowl constantly until mixture forms a smooth paste. Beat on medium
speed until light and fluffy about 10min.
Preparation of the Tamales: Cover corn husks with warm water and let stand
until pliable at least 2 hours. Cook and stir onion in oil in 3 qt saucepan
until tender. Stir in Red Sauce, shredded pork, and remaining ingredients
except for dough and olives. Heat to boiling; reduce heat. Cover and cool
15 minutes.
Drain corn husks; pat dry with paper towels. Spread 1/4 cup dough across
center of each husk for 1 edge to within 1/2 inch of the other edge. Spoon
2 Tbsp of pork mixture into center of dough and top with an olive.
Roll husks about the filling starting with the dough edge. Fold both ends
upward toward center and secure with a string if necessary.
Place Tamales on rack in Dutch oven or steamer. Pour boiling water into
Dutch oven just to rack level. Cover Dutch oven. Keep water simmering over
low heat 1 hour.
1 lb Boneless pork shoulder
1 Tomato chopped
1 sm Onion cut into 1/4ths
1 Carrot cut into 1" pieces
1 Stalk celery cut into 1"
-pieces
1 tb Chili powder
1 ts Salt
1/4 ts Cumin seed
1/4 ts Dried oregano
1/4 ts Pepper
1 Clove garlic
1 Bay leaf
TAMALE DOUGH
1 c Shortening or lard
2 Cups masa harina
3 ts Baking powder
2 c Pork broth
Shredded pork: Place all ingredients for pork in a 3-qt saucepan. Add
enough water to cover. Heat until boiling; reduce heat. Cover and simmer
till pork is tender, about 1 1/2hours. Drain, reserve broth for Tamale
dough.
Tamale Dough: Beat all dough ingredients in a large mixer bowl on low speed
scraping bowl constantly until mixture forms a smooth paste. Beat on medium
speed until light and fluffy about 10min.
Preparation of the Tamales: Cover corn husks with warm water and let stand
until pliable at least 2 hours. Cook and stir onion in oil in 3 qt saucepan
until tender. Stir in Red Sauce, shredded pork, and remaining ingredients
except for dough and olives. Heat to boiling; reduce heat. Cover and cool
15 minutes.
Drain corn husks; pat dry with paper towels. Spread 1/4 cup dough across
center of each husk for 1 edge to within 1/2 inch of the other edge. Spoon
2 Tbsp of pork mixture into center of dough and top with an olive.
Roll husks about the filling starting with the dough edge. Fold both ends
upward toward center and secure with a string if necessary.
Place Tamales on rack in Dutch oven or steamer. Pour boiling water into
Dutch oven just to rack level. Cover Dutch oven. Keep water simmering over
low heat 1 hour.
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