SLOW COOKER TAMALES RECIPES

Steps:

• Season pork with salt and pepper.
• In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes.
• Remove from heat and allow to cool.
• Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers all the way in so you no longer see them.
• Season pork generously with cumin, adobo, sazon, oregano all over.
• Pour chicken broth in the crockpot, add bay leaves and chipotle peppers.
• Place pork in crock pot and cover.
• Cook low for 8 hours.
• After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom.
• Remove bay leaves and adjust salt and cumin as needed.
• Let it cook another 15-30 minutes.

Steps:

• Cover corn husks with cold water; soak until softened, at least 2 hours., Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock., For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes., For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes., Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure., Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.