MEXICAN FOOD WITH CORN HUSK RECIPES

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TRADITIONAL TAMALES (PORK) RECIPE - FOOD.COM



Traditional Tamales (Pork) Recipe - Food.com image

This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many use. These take about all day to make and are a lot of work, but they are so worth the time and the effort. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574. Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal.

Total Time 6 hours

Prep Time 2 hours

Cook Time 4 hours

Yield 50 Tamales

Number Of Ingredients 10

3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
10 cups water
1 medium onion, quartered
3 garlic cloves, minced
3 1/2 teaspoons salt
4 cups red chili sauce (see Red Chili Sauce (To Be Used With Traditional Tamales) for red chili sauce)
3/4 cup shortening
6 cups masa harina
1 1/2 teaspoons baking powder
50 dried corn husks (about 8 inches long)

Steps:

  • In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
  • Simmer covered, about 2 1/2 hours or until meat is very tender.
  • Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
  • Shred the meat using 2 forks, discarding fat.
  • Strain the broth and reserve 6 cups.
  • In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
  • To make masa beat shortening on medium speed in a large bowl for 1 minute.
  • In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
  • Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
  • In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
  • To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
  • Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
  • Fold in sides of husk and fold up the bottom.
  • Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
  • Lean the tamales in the basket, open side up.
  • Add water to Dutch oven just below the basket.
  • Bring water to boil and reduce heat.
  • Cover and steam 40 minutes, adding water when necessary.
  • To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

Nutrition Facts : Calories 153.3, FatContent 9.3, SaturatedFatContent 2.8, CholesterolContent 22.5, SodiumContent 196.5, CarbohydrateContent 10.7, FiberContent 0.9, SugarContent 0.1, ProteinContent 6.8

INGREDIENTS USED IN MEXICAN FOOD - THE SPRUCE EATS
Feb 18, 2020 · Corn . Although wheat and rice are prevalent in Mexico, corn is still the main source of grain when it comes to cooking. Most of the time it is dried and ground into a dough called "masa" and is used to make tamales, tortillas, beverages, and soups. The corn …
From thespruceeats.com
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INGREDIENTS USED IN MEXICAN FOOD - THE SPRUCE EATS
Feb 18, 2020 · Corn . Although wheat and rice are prevalent in Mexico, corn is still the main source of grain when it comes to cooking. Most of the time it is dried and ground into a dough called "masa" and is used to make tamales, tortillas, beverages, and soups. The corn …
From thespruceeats.com
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From everydaysouthwest.com
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Dec 24, 2021 · Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn …
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From tasteofhome.com
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Dec 24, 2021 · Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn …
From muybuenocookbook.com
See details


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Feb 25, 2022 · The lighting is warm and flattering at this Hamilton Heights Mexican restaurant. A small bar faces the white-tiled open kitchen, where cooks work the grill and press house-made corn tortillas at a steady clip. The street food …
From guide.michelin.com
See details


THE BEST GRILLED VEGETABLE RECIPES OF ALL TIME I TASTE OF H…
Mar 30, 2015 · Grilled Corn in Husks If you're new to grilling corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak …
From tasteofhome.com
See details