Pork Tamales
6 cups of Instant Masa mix
(approx) 3 cup of broth from pork shoulder and 3 cups of water (6 cups of broth and water combined)
1 cup corn oil
salt (see below)
1 tsp baking powder
3 lbs pork shoulder or pork butt roast
1 - 2 tsp chili powder (or to taste) for meat *See note below
1 bags corn husks (approx. 4 oz)
If possible, pressure cook pork roast on medium high (15 psi or 1kg) for 1 hour. If using a pressure cooker, salt well using 1 TBSP of salt as pressure cooker robs meat of salt. Meat should be able to tear easily off the bone when done. If pressure cooker is not available, cook pork roast in a broth until it is tender enough that the meat tears off the bone. Drain and shred the pork fine. Save broth.
Place shredded meat in cooking pot or large pan and add water and broth (total of water and broth together should be 6 cups). Heat over medium/low flame for about 15 minutes. Add approx. 1-2 tsp of chili powder and salt to taste. Molè is traditionally used, but I prefer chili powder. (See note)
Soak the corn husks in warm water until soft-- preferably overnight.
Blend masa, corn oil, salt, baking powder and the broth in a large bowl until mixture is consistent. (Masa should have the consistency of peanut butter). Spread masa evenly over corn husks (1/8 to 1/4 inch thick layer). Allow a 1/4 to 1/2 inch margin (no masa) at the top and about 2 inches at the bottom. I leave small margins w/o masa (or spread the masa thinner) on the sides as well as this part is folded over. Put a spoonful of shredded pork on top of the masa (vertically) down the middle of the corn husk.
Fold the sides of package Fold the empty part of the husk under so that it rest against the side of the tamale with a seam. (A tamale is wrapped much like a baby is bundled in a blanket).
There is usually leftover masa or meat. I sometimes make hamburger tamales if there is a lot of masa leftover. If there is quite a bit of meat leftover, I will use it on tacos or make up a small amount of masa to make more tamales. Much of this, of course, also depends on how many corn husks are left.
My preferred method of cooking is to pack the tamales upright and close together in a pressure cooker. I usually put something (like an empty aluminum can) in the middle to help position the tamales. If you have a rack, fill the bottom of the pressure cooker with water just under the rack so that the tamales don't get placed in the water. If you have no rack, try an upside-down pie or round cake tin punctured in many places to let steam out. Check after 60 minutes if using a large pressure cooker (for large batch). Usually take 60-90 minutes. (Less if using a small pressure cooker). Cook at same pressure as pork shoulder. The tamales are cooked when they separate easily from the corn husk.
If steaming tamales, cook for approx 40 min. Check every 20 minutes.
This recipe will make approx 5 dozen tamales.
NOTES:
My mother's parents were both from Mexico. When I was growing up, relatives would gather at "Aunt Suzie's" on Christmas Eve where we would break the piñata, enjoy a visit from Santa Claus, and of course eat tamales. Every Christmas, I keep up the tradition and make tamales.
Traditionally, the seasoning "Molè" (MO' LAY) is used to season the pork (to taste). I prefer to use chili powder. Molè is usually found in small glass jars in the Mexican section of most grocery stores.
Jalapeños hot red peppers, or Tabasco sauce can be added to the meat to make hot tamales. Chili powder or mole can be added to the masa to add flavor.
If you use jalapeños, use about 1/8 of a lb. De-seed them. Chop fine and add gradually to meat (to taste).
If you add hot red pepper, boil 2 or 3 until theyre soft. Peel the skin. (Only use the meat of the peppers). Mash them and mix them with the meat. Add gradually to taste.
If you use Tabasco sauce, just add to taste.
Makes about 5 dozen tamales
If you click on the pictures, they will be large enough to read.
6 cups of Instant Masa mix
(approx) 3 cup of broth from pork shoulder and 3 cups of water (6 cups of broth and water combined)
1 cup corn oil
salt (see below)
1 tsp baking powder
3 lbs pork shoulder or pork butt roast
1 - 2 tsp chili powder (or to taste) for meat *See note below
1 bags corn husks (approx. 4 oz)
If possible, pressure cook pork roast on medium high (15 psi or 1kg) for 1 hour. If using a pressure cooker, salt well using 1 TBSP of salt as pressure cooker robs meat of salt. Meat should be able to tear easily off the bone when done. If pressure cooker is not available, cook pork roast in a broth until it is tender enough that the meat tears off the bone. Drain and shred the pork fine. Save broth.
Place shredded meat in cooking pot or large pan and add water and broth (total of water and broth together should be 6 cups). Heat over medium/low flame for about 15 minutes. Add approx. 1-2 tsp of chili powder and salt to taste. Molè is traditionally used, but I prefer chili powder. (See note)
Soak the corn husks in warm water until soft-- preferably overnight.
Blend masa, corn oil, salt, baking powder and the broth in a large bowl until mixture is consistent. (Masa should have the consistency of peanut butter). Spread masa evenly over corn husks (1/8 to 1/4 inch thick layer). Allow a 1/4 to 1/2 inch margin (no masa) at the top and about 2 inches at the bottom. I leave small margins w/o masa (or spread the masa thinner) on the sides as well as this part is folded over. Put a spoonful of shredded pork on top of the masa (vertically) down the middle of the corn husk.
Fold the sides of package Fold the empty part of the husk under so that it rest against the side of the tamale with a seam. (A tamale is wrapped much like a baby is bundled in a blanket).
There is usually leftover masa or meat. I sometimes make hamburger tamales if there is a lot of masa leftover. If there is quite a bit of meat leftover, I will use it on tacos or make up a small amount of masa to make more tamales. Much of this, of course, also depends on how many corn husks are left.
My preferred method of cooking is to pack the tamales upright and close together in a pressure cooker. I usually put something (like an empty aluminum can) in the middle to help position the tamales. If you have a rack, fill the bottom of the pressure cooker with water just under the rack so that the tamales don't get placed in the water. If you have no rack, try an upside-down pie or round cake tin punctured in many places to let steam out. Check after 60 minutes if using a large pressure cooker (for large batch). Usually take 60-90 minutes. (Less if using a small pressure cooker). Cook at same pressure as pork shoulder. The tamales are cooked when they separate easily from the corn husk.
If steaming tamales, cook for approx 40 min. Check every 20 minutes.
This recipe will make approx 5 dozen tamales.
NOTES:
My mother's parents were both from Mexico. When I was growing up, relatives would gather at "Aunt Suzie's" on Christmas Eve where we would break the piñata, enjoy a visit from Santa Claus, and of course eat tamales. Every Christmas, I keep up the tradition and make tamales.
Traditionally, the seasoning "Molè" (MO' LAY) is used to season the pork (to taste). I prefer to use chili powder. Molè is usually found in small glass jars in the Mexican section of most grocery stores.
Jalapeños hot red peppers, or Tabasco sauce can be added to the meat to make hot tamales. Chili powder or mole can be added to the masa to add flavor.
If you use jalapeños, use about 1/8 of a lb. De-seed them. Chop fine and add gradually to meat (to taste).
If you add hot red pepper, boil 2 or 3 until theyre soft. Peel the skin. (Only use the meat of the peppers). Mash them and mix them with the meat. Add gradually to taste.
If you use Tabasco sauce, just add to taste.
Makes about 5 dozen tamales
If you click on the pictures, they will be large enough to read.