PERUVIAN TAMALES RECIPES

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PORK & GREEN CHILE TAMALES – INSTANT POT RECIPES



Pork & Green Chile Tamales – Instant Pot Recipes image

Making classic Mexican tamales can be an all-day project. The Instant Pot cuts the timing in half—streamlining the process by cooking the meat quickly and in the same pot that steams the finished tamales.

Provided by Williams Sonoma Test Kitchen

Prep Time 20 minutes

Cook Time 100 minutes

Yield 12-16 tamales

Number Of Ingredients 16

3/4 pound pork shoulder (boneless, cut into 4-inch cubes)
kosher salt
pepper (freshly ground)
2 tablespoons canola oil
1 yellow onion (diced)
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 cup chicken broth
4 ounces green chiles (diced)
1/4 cup fresh cilantro leaves (finely chopped)
4 cups corn masa mix (masa harina for tamales)
2 teaspoons salt
1 1/2 teaspoons baking powder
4 cups Water
2/3 cup solid vegetable shortening (melted)
16 in large corn husks (soakedwater to cover for 1 hour)

Steps:

  • Season the pork generously with salt and pepper. Select Sauté on the Instant Pot and warm the oil. In batches, sear the pork until browned on all sides, about 8 minutes total. Using tongs or a slotted spoon, transfer the pork to a plate.
  • Add the onions to the pot and cook, stirring occasionally, until tender and translucent, about 3 minutes.
  • Stir in the cumin and garlic powder, return the pork to the pot, add the broth and chiles, and give everything a good stir. 
  • Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 1 hour at high pressure. 
  • Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
  • Carefully remove the lid and, using a slotted spoon, transfer the pork mixture to a bowl. Using 2 forks, shred the pork.
  • Add the cilantro, season with salt and pepper, stir well and let cool to room temperature. Using pot holders, lift out the inner pot, rinse well, and return the inner pot to the Instant Pot housing.
  • In a large bowl, mix the corn masa mix, salt, and baking powder, then stir in 3 cups of the water until blended.
  • Stir in the vegetable shortening, then knead the masa against the side of the bowl until incorporated. 
  • Remove the husks from the water and pat dry. Place the husks on a work surface with the narrow ends facing you.
  • One at a time, spread about 3 tablespoons of the masa mixture onto the widest part of a husk and top the masa with about 1 tablespoon of the pork mixture. Fold in the sides of the husk to enclose the filling, then fold up the bottom narrow flap of husk over the center and secure with a narrow strip of the husk. Repeat until all the filling is used.  
  • Pour the remaining 1 cup water into the Instant Pot and insert the steam rack. 
  • Arrange the tamales on the rack, standing them upright. Lock the lid in place and turn the valve to Sealing.
  • Press the Manual/Pressure Cook button and set the cook time for 40 minutes at high pressure.  Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
  • Carefully remove the lid and transfer the tamales to a plate. Let stand for 15–30 minutes to set up before serving.

PERUVIAN ANTICUCHOS RECIPE - FOOD.COM



Peruvian Anticuchos Recipe - Food.com image

Beef heart marinated, skewered, and seared over the grill. This is a very tipical and popular Peruvian dish. People line up at the good "anticucherias" (anticucho restaurants) every evening! It takes some work but it is so worth it! I taught myself to make them because I missed them so much! A very special addition to any barbecue party! And the delicious smell will bring over all your neighbors to check it out!

Total Time 1 hours 50 minutes

Prep Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 30-40 skewers, 10-12 serving(s)

Number Of Ingredients 12

2 1/2 lbs of fresh beef heart, thinly sliced and cut into squares of about 2 inches long
1 cup red wine vinegar
4 tablespoons ground cumin
1 teaspoon ground pepper
1 teaspoon salt (or to taste)
5 big fresh garlic cloves
2 tablespoons of finely minced fresh parsley
2 tablespoons of finely minced fresh cilantro
4 dried chilies
1 1/2 cups oil
10 -12 ears corn on the cob, cooked (save some of the husk)
10 -12 boiled potatoes, peeled

Steps:

  • Place the pieces of heart in a glass or ceramic tray.
  • Previously, soak the chiles in hot water until they are soft, devein and take the seeds off. If you want you can keep some of the seeds to make it spicier. In Peru we use aji panca, but this works well too.
  • Blend the vinegar, garlic, aji panca (or dried chile), and all other ingredients with 1/2 cup of the oil until you have a soft paste.
  • Pour it on the pieces of heart and distribute evenly so all pieces are well covered and can absorb the marinade. Cover and let sit in the refrigerator for about 30 minutes. Do not let them marinade for too long or they will dry out because of the vinegar.
  • In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill.
  • Use a charcoal grill and make sure the coals are very hot before you start.
  • Stick three or four pieces of heart in each skewer, so that the meat lays flat.
  • Save the rest of the marinade in a cup or small bowl and add the rest of the oil to it, mixing well. This will be used for basting the anticuchos on the grill.
  • Tie some pieces of fresh corn husk with a string made out of some more husk and shred them half the way to make a kind of brush and use it for basting. (You can use dry husk too but you need to soak it for a while in warm water to make it flexible and then pat it dry before you use it).
  • When the coals are ready and the grill is hot place the anticuchos flat on the grill and baste them generously with the leftover marinade and oil mix.
  • This will drip and cause the coals to flame, make sure it flames over because this is what gives the anticuchos their distinctive flavor.
  • Let anticuchos cook for about 1 minute and a half on each side. DO NOT OVERCOOK! They will dry out and become tough. Medium or medium well is fine. Turn them over continuously and keep basting and flaming until they are done.
  • Hold two or three at a time to turn them over quickly.
  • At the same time, place the pieces of corn and potatoes on a corner of the grill, baste them with the same marinade and allow them to be flamed too.
  • Serve three skewers in each plate, accompanied by one piece of corn and one potato. You can also cut the potatoes in half (across not length wise) and stick a piece at the end of each skewer.
  • Serve hot, right out of the grill, don't let it get cold! ENJOY! :P.
  • What takes the longest time is to slice and cut the heart in squares and stick the pieces on the skewers; as you get practice doing this it will be faster, allow yourself some more time of preparation the first couple of times.
  • You can also use regular beef, chicken, fish, prawns, or lamb to make anticuchos, but the original and traditional recipe calls for cow heart. Hope you like it! :).

Nutrition Facts : Calories 699.7, FatContent 38.9, SaturatedFatContent 6, CholesterolContent 140.9, SodiumContent 365.4, CarbohydrateContent 64.9, FiberContent 6.9, SugarContent 6.3, ProteinContent 27.7

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PERUVIAN ANTICUCHOS RECIPE - FOOD.COM
Beef heart marinated, skewered, and seared over the grill. This is a very tipical and popular Peruvian dish. People line up at the good "anticucherias" (anticucho restaurants) every evening! It takes some work but it is so worth it! I taught myself to make them because I missed them so much! A very special addition to any barbecue party! And the delicious smell will bring over all your neighbors to check it out!
From food.com
Reviews 4.5
Total Time 1 hours 50 minutes
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