Pork tamales

Votes: 6

Photo of the dish: Kat Teutsch

Time: 3 hours 55 minutes
Complexity: average
Quantity: 24 tamales

Pork tamales - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.2 kg boneless pork shoulder, cut into 7 cm pieces
1 onion, cut into quarters
4 sprigs fresh thyme or 2 tsp dried thyme
2 tsp dried oregano
2 bay leaves
12 black peppercorns
24 dried corn husks
2 tsp ground cumin
1/3 cup and 1/2 tsp chili powder (See the recipe for the chili pepper spice mix here)
1 clove of garlic, chopped
2 teaspoons of wheat flour
2 teaspoons of sugar
1 tbsp. vegetable oil
4 cups corn flour
1 1/3 cups lard
Coarse salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork, onions, thyme, oregano, bay leaf, black pepper, corn husk, cumin, garlic, flour, corn flour, lard, chili seasoning

Cooking the dish according to the recipe:

Prepare the filling: Place the chopped meat in a saucepan and cover with 6 cups of cold water. Add 2 teaspoons of salt, onion, thyme, oregano, bay leaves, and peppercorns, cover, and bring to a boil. Reduce the heat and adjust the temperature so that the water remains at a gentle simmer. stew porkuntil the meat is tender, 1.5 - 2 hours. Transfer the meat to a platter and separate into fibers. Strain the broth, return it to the pan and keep warm..
Meanwhile, place the corn husks in a bowl and cover with hot water. Press down with a plate to ensure all the husks are completely submerged. Soak until the husks are pliable, about 1 hour.

Combine pork, cumin, 1/3 cup chili powder, garlic, flour, sugar, vegetable oil, and 1 cup beef broth in a large skillet. Bring to a boil and simmer over medium heat, stirring occasionally, until the liquid has evaporated, about 25 minutes.
Prepare the dough: In a large bowl, combine cornmeal, lard, 2 teaspoons salt, 1/2 teaspoon chili powder, and 2 2/3 cups beef broth. Mix until smooth.
Prepare tamales: Remove the leaves from the water and pat dry. Lay the leaves out on a clean surface, discarding any small or torn ones. Place 3 tablespoons of dough in the center of each leaf and spread it out evenly, leaving a 2.5 cm (1 inch) border around each edge. Then place 2 tablespoons of pork in the center of the dough and spread it out evenly. Roll the tamale into a roll, ensuring the filling remains inside the dough. Then fold the ends in and tie with kitchen string.
Place the steamer basket in a large pot filled with 1-2 inches of water. Place the tamales in the basket and cover the pot with a lid. Bring the water to a boil and steam the tamales until the dough separates from the leaves, about 1 hour. Remove the tamales from the steamer and let cool slightly.