PORK TAMALE FILLING RECIPE RECIPES

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CROCK POT PORK TAMALE FILLING RECIPE - FOOD.COM



Crock Pot Pork Tamale Filling Recipe - Food.com image

I love using my Crock Pot and just happend to throw stuff from my pantry in a pot and there you go. The first time I made this, it was almost too hot to eat. Now I crave it. I've changed it here and there, so hopefully this recipe is the final one I came up with.

Total Time 130 minutes

Prep Time 30 minutes

Cook Time 1

Yield 8 serving(s)

Number Of Ingredients 6

3 -4 lbs pork roast
4 dried red chilies
1/2 sliced onion
2 garlic, cloves crushed
2 jalapenos, seeded and cut in half
salt and pepper

Steps:

  • Toss all ingredients in a Crock pot and cook for min 10 hours (usually I'll start this the night before and let cook all night).
  • Take out roast and strain the broth, reserving about 3 cups.
  • Take all the"stuff" you strained out and put into a blender (you'll get a nice paste mixture).
  • Mix in some of the reserved broth (but you don't want it to be too running) and blend once more.
  • Shread your pork and place into a large bowl.
  • Now mix all the stuff you blended into the meat.
  • Make sure to taste it and adjust if you need more broth or salt and pepper.
  • Spread mixture on your prepared masa or on a burrito shell.
  • It's wonderfully flavored.

Nutrition Facts : Calories 273.4, FatContent 8.8, SaturatedFatContent 3, CholesterolContent 107.2, SodiumContent 117.1, CarbohydrateContent 7.8, FiberContent 0.8, SugarContent 1.8, ProteinContent 39

PORK TAMALES RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Pork Tamales Recipe | Food Network Kitchen | Food Network image

Shredded pork gets cooked in a bright, aromatic chili powder sauce instead of the ancho and guajillo sauce typically used for pork tamales in Mexico. Stuff corn masa with the juicy pork filling, wrap in corn husks and steam to tender perfection.

Provided by Food Network Kitchen

Total Time 3 hours 55 minutes

Prep Time 2 hours 25 minutes

Cook Time 1 hours 30 minutes

Yield 24 tamales

Number Of Ingredients 16

2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces
Kosher salt
1 onion, quartered
4 sprigs fresh thyme or 2 teaspoons dried thyme
2 teaspoons dried oregano (preferably Mexican)
2 bay leaves
12 black peppercorns
24 dried corn husks
2 teaspoons ground cumin
1/3 cup plus 1/2 teaspoon chili powder
1 clove garlic, minced
2 teaspoons all-purpose flour
2 teaspoons sugar
1 tablespoon vegetable oil
4 cups masa harina (instant corn flour)
1 1/3 cups lard

Steps:

  • Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.
  • Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
  • Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
  • Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.
  • Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
  • Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.

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