Pork Tamales

Another "hats off" to the Mexican culture. This is one of the most economical meals, yet pretty labor-intensive. It's fun, and worth the effort if you have a Sunday to spare! I made the pork a day in advance, so I had plenty of time to assemble and steam the tamales.

Tamales are like mini cornbreads that are stuffed with meat and/or cheese, then wrapped in corn husks and steamed.

Shredded Mexican Crock Pot Pork

(1) 2 lb pork butt
1/2 tsp kosher salt
2 poblano peppers, roasted and peeled
3 cloves of garlic, crushed
2 TB of adobo sauce
2 1/2 cups of water
1 cup chicken broth
Squeeze of 1/2 a lime


Heat a cast iron pot on med-high, and coat the bottom with olive oil. Sear the pork butt on all sides, and place into the crockpot.

Place the rest of the ingredients into the crock pot and set on LOW for at least 7 hours. Shred with fork when cooled.

Tamales
adapted from Joy of Cooking

• 1 - 4oz package of corn husks
• 3 cups of Masa flour
• 2 1/4 tsp baking powder
• 3/4 to 1 cup of shortening
• 2 1/4 cups of chicken broth, warmed
• 1 1/2 cups of shredded chihuahua cheese or queso fresco

In a large saucepan, add the husks and water to cover. Bring to a boil, then remove from heat. Weigh the husks down with a heavy plate to keep them submerged. Let sit for 1-2 hrs until pliable.

Meanwhile, in a large bowl, combine the masa flour and the baking powder. In another large bowl, beat the shortening until fluffy. About 2 mins.

Gradually add the masa mixture and beat on high speed. Slowly beat in the chicken broth, use about 2 cups. You may need more. Continue beating until dough looks like mashed potatoes, about 2 mins. The dough is ready when a 1/2 tsp of dough dropped into a glass of cold water floats.

Season with 1 1/2 tsp salt, or to taste. Cover the mixture until the husks are ready.

Drain the husks, let dry. Set aside 16 of the biggest husks.

Place a steamer insert in the bottom of a deep stockpot. Fill the bottom with water to fill about 1 inch. Water should not touch the steamer. Line the bottom and sides of the steamer with more of the husks.

Start assembling the tamales by laying the husk rough side up on a work surface, with the pointed end closest to you. Spread about 1/4 cup of the masa into a 4-inch square, leaving a 1 1/2 inch border at the pointed end and a 1 inch border on all other sides.

Add some pork over top of the masa. Sprinkle with cheese. 

Fold the left and right sides, the fold the pointed end up, and tie with a strip of husk.

Stand the tamales upright in the steamer, and repeat with the rest of the husks. Leave room in the steamer for expansion, and cover the tamales with husks. Cover the pot, bring to a boil, and steam over med heat until the husks peel away from the filling. 1 to 1 1/4 hours time. Add more water to pot if necessary.

 

 

Remove from heat, let stand covered for 5 mins. Serve!

 Freeze for up to 1 month.