thataintchicken
Well-Known Member
Here is my basic Pork Tamale Ingredients and Recipe.
This makes a dozen tamales.
For the Pork Tamale Filling:
1 pound of pork shoulder ( if you use a 5 pound boston butt, you'll have plenty of leftovers to freeze or use for tacos )
1 bottle of Mexican Coke -- or throwback pepsi -- use the kind with Cane Sugar.. seriously, it makes a difference.
1 small can of El Pato or a similar mexican tomato sauce.
1/4 cup of onions
Big pinch of Kosher Salt and fresh cracked black pepper.
1 tsp liquid smoke.
2-3 cascabel peppers. You can use serranos, jalapeno or whatever you wish.
Stock or water to cover the pork shoulder in your stockpot or dutch oven.
simmer for 2 hours, then let rest in the liquid until cool.
You can ice bath it in the sink to speed things up if you want.
For the Masa:
2 Cups of Masa Harina
1 tsp Baking Powder
2 cups warm water or stock
1/2 cup reserved simmering liquid or stock
4oz lard or shortening.
Using a hand blender or stand mixer, mix the lard,baking powder and masa. add the simmering liquid reserved from the pork. Continue mixing while slowly adding the remaining liquid. You want the masa to resemble a medium cake batter.
Let the masa rest for 30 minutes before assembling the tamales.
Assemble the tamales using soaked corn husks or Parchment paper.
Steam them for an hour to an hour and a half.
They are done when the tamales separate easily from the corn husks or parchment wrappers when opening.
Pretty easy and economical.
This makes a dozen tamales.
For the Pork Tamale Filling:
1 pound of pork shoulder ( if you use a 5 pound boston butt, you'll have plenty of leftovers to freeze or use for tacos )
1 bottle of Mexican Coke -- or throwback pepsi -- use the kind with Cane Sugar.. seriously, it makes a difference.
1 small can of El Pato or a similar mexican tomato sauce.
1/4 cup of onions
Big pinch of Kosher Salt and fresh cracked black pepper.
1 tsp liquid smoke.
2-3 cascabel peppers. You can use serranos, jalapeno or whatever you wish.
Stock or water to cover the pork shoulder in your stockpot or dutch oven.
simmer for 2 hours, then let rest in the liquid until cool.
You can ice bath it in the sink to speed things up if you want.
For the Masa:
2 Cups of Masa Harina
1 tsp Baking Powder
2 cups warm water or stock
1/2 cup reserved simmering liquid or stock
4oz lard or shortening.
Using a hand blender or stand mixer, mix the lard,baking powder and masa. add the simmering liquid reserved from the pork. Continue mixing while slowly adding the remaining liquid. You want the masa to resemble a medium cake batter.
Let the masa rest for 30 minutes before assembling the tamales.
Assemble the tamales using soaked corn husks or Parchment paper.
Steam them for an hour to an hour and a half.
They are done when the tamales separate easily from the corn husks or parchment wrappers when opening.
Pretty easy and economical.