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Shredded Pork Tamales Recipe

   
 

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     Shredded Pork Tamales

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 lb boneless pork butt
2 large onions quartered
3 fresh jalapeno peppers cut up
8 cloves garlic, minced
2 tsp ground coriander
2 tsp cumin
2 tsp dried Mexican oregano
Chili Colorado-
12 mild red peppers (Anaheim, poblano, pasilla) roasted and skinned
 
4 canned chipolte peppers in adobo sauce chopped
1 cup of water
1/2 cup onion chopped
1 tsp Mexican oregano
3 cloves garlic minced
1 Tbsp olive oil
1 1/2 cups chopped tomatoes
1/2 tsp salt
1/4 tsp cumin

Instructions
For the pork- Trim fat from meat. Place roast in large roasting pan. Add enough water to nearly cover. Add remaining ingredients (up to Chili Colorado) and bring to boil. Simmer covered 3 hours. Puree chili Colorado ingredients in food processor add more water if needed. Simmer uncovered 20-25 min. To make tamales you will need- 1 1/2 cups shredded pork, 2/3 cup of chili Colorado, 16 dried corn husks, 2 cups masa harina flour, 1 cup warm water, 2/3 cup lard or shortening. Soak husks in hot water for 30 minutes. For the dough, in large bowls stir together the flour and the water. Cover and stand for 20 minutes. In mixing bowl beat the shortening and 1/2 tsp salt for 1 minutes. Gradually beat the flour mixture until combined. Should resemble a creamy paste. For the filling- combine pork and chili sauce.
Drain cornhusks well. Pat dry with paper towels. For each tamale, spread 2 Tbsp dough into a 5x4 inch rectangle on each cornhusk so one of the long sides of the dough is at the long edge of the husk. Spoon about 1 Tbsp of filling lengthwise down the center of the dough. Fold the long edge of husk over filling so dough edges meet. Roll around outside of dough. Tie ends securely with kitchen string.
To prepare steamer- place a cone shaped ball of foil in the center of steamer basket. Stand tamales upright in basket. Place about 1 1/2 inches of water in bottom of steamer or pot. Cover and steam for 40-45 minutes or until tamales pull away from cornhusks. Add water to pan as necessary.


Originally Submitted
5/5/2009





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