What’s Cooking in Gail’s Kitchen? Cheerful Choices: Pork Tamales! I have high respect for the Mexican culture, especially when it comes to cooking. For years I have procrastinated about making tamales, probably because I love them and really don’t want that to change. Seriously though, for me the Mexican homemade version is labor intensive. Most little girls were taught the family traditions by their mothers and grannies. To them it comes easily as an art form after decades of making the traditional dish. Sauces from scratch can take an entire day if you begin with boiling the chilies and blending the spices. I left that labor of love for the pros. Now if you’re game, roll up your sleeves, tie on an apron, and let’s get started.
PORK TAMALES
Ingredient Toppings for Tamales:
Tomatoes, diced
Green onions, sliced
Lettuce, chopped
Lime wedge, for garnish
Ingredients for Corn Husks:
6-ounce package dried corn husks
Instructions:
Soak corn husks in hot water for one hour or until softened. Drain husks; pat dry. Set aside.
Ingredients for Cornmeal Dough:
1 1/4 cups solid shortening
4 cups corn masa mix
1 3/4 cups warm chicken broth
1 tablespoon salt
2 teaspoons paprika
Instructions for Cornmeal Dough:
In a large bowl, beat solid shortening on medium speed with an electric mixer until creamy, about 3 minutes. In another bowl, stir corn masa mix, chicken broth, salt, and paprika until combined. Gradually add corn masa mixture to shortening, beating on medium speed just until blended after each addition. Cover dough with plastic wrap until ready to use. Set aside.
Ingredients for Pork Filling:
2 cups fully cooked roast pork, shredded
10-ounce can mild diced tomatoes and green chiles, drained
3/4 cup barbecue sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
Instructions for Pork Filling:
In a bowl, combine shredded pork, diced tomatoes and green chilies, barbecue sauce, garlic powder, onion powder, chili powder, red pepper flakes, and salt. Stir until well blended. Set aside.
Ingredients for Tamale Sauce:
2 tablespoons unsalted butter
3 tablespoons flour
2 cups unsalted beef broth
2 tablespoons adobo sauce from chipotles in adobo
2 teaspoons taco seasoning
Instructions for Tamale Sauce:
In a skillet over medium heat, warm unsalted butter. Do not scorch. Sprinkle in flour, whisking until a paste is formed. Stir 2 minutes longer. Gradually add beef broth, stirring constantly. Allow mixture to slightly thicken, about 5 minutes. Add adobo sauce and taco seasoning. Stir until combined. Set aside. Serve warm over tamales.
Instructions for Assembling Tamales:
Spread about 3 tablespoons of Cornmeal Dough into a 3”x3 1/2” rectangle in center of one corn husk. Spoon one heaping tablespoon of meat filling down the center of the Cornmeal Dough rectangle. Fold long side of husk over, enclosing meat filling with Cornmeal Dough. Fold bottom of husk over folded sides, leaving top end open. Tie with strips of corn husk or bakery twine. Transfer to a platter. Repeat with remaining ingredients. In a 16-quart tamale steamer pot, fill water to about 1/2” from the bottom of the rack. Stand tamales above the water level, closed end down, on rack in steamer.* Cover the tamales with leftover husks and a clean cloth before placing the lid on the pot. Bring to a boil, reduce heat and steam over medium heat for two hours until masa is no longer doughy. Add water as necessary. Take one tamale from the middle to check it is done before turning pot off. When done, allow tamales to cool for 10 minutes to set properly. To serve, transfer tamales to a platter. Unwrap a tamale, ladle on the sauce, and top with diced tomatoes, green onion slices, and chopped lettuce. Garnish with lime wedge. Serve immediately.
*In order to keep the tamales upright, put a heat-proof cup, bottom up, in the middle of the rack. It will help the tamales to balance upright.
Great recipe, but I’m not likely to find corn husks in Australia.
LikeLiked by 1 person
I had to get my from a Mexican grocery store. 🫔
LikeLiked by 1 person
Good for you to make a homemade version – I have yet to do that. Maybe this will give me incentive to try – really sounds good 🙂
LikeLiked by 1 person
I’m not going to lie. It’s labor-intensive, which is probably why it becomes a family-affair. Several hands make light work. Still…….I know I’ll be making them again. They freeze well, so that means quick meals later on. 🫔🍃🌶
LikeLike
On second thought – I don’t have the extra hands 🙂
LikeLiked by 1 person
I’ve never dared to make these, although I love them. I think I’m intimidated that I don’t have a Mexican grandmother standing over my shoulder. I’m glad you had the confidence!
I will wait until corn season for my husks since I’ve never seen them for sale around here!
LikeLiked by 1 person
Wow! That’s what I call “easy access” to corn husks. Psst. It’s amazing how helpful the Mexican people are to give helpful hints. 👏👏👏
LikeLiked by 1 person
I’m sure! Maybe I could find a grandmother and trade a New England recipe or two!
LikeLiked by 1 person
Great idea! 🤔
LikeLiked by 1 person
I love tamales, especially homemade. 🫔😋
LikeLiked by 1 person
There is a vendor at the Farmers Market who sells them. We’ve become friends. 😜
LikeLike
Haha, a good friend to have 😁
LikeLiked by 1 person
These look amazing! 🙂
LikeLiked by 1 person
Awww. Thank you. I savored every bite! 🍃🫔🌶😍
LikeLiked by 1 person
You deserve it, after all the hard work you put into it! 🙂
LikeLiked by 1 person
I never heard of this Mexican food before. Learned something new today.
LikeLiked by 1 person
It’s one of those dishes you must eat right away. Once it cools off……it loses its appeal. I learned that a loooong time ago. 🤣
LikeLiked by 1 person
When the recipe comes from you, I am sure, no meal is ever cooling off 😂
LikeLiked by 1 person
You’ve got a theme running here. . . tamales . . . tacos . . . tasty . .
LikeLiked by 1 person
What can I say…..too much? I think not! 🤔
LikeLiked by 1 person
Never!
LikeLiked by 1 person
They look great!
LikeLiked by 1 person
Thanks very much. 🙏🏻🌿
LikeLike