Roasted Pork Tamales With Salsa Verde Filling
- Ready In:
- 5hrs 20mins
For the Tamale Dough
- 2 cups maseca cornflour, for tamales (Maseca is the brand name, it is Mexican corn flour)
- 2 cups warm water or 2 cups stock
- 1 teaspoon baking powder
- 1 teaspoon salt
- 5 1⁄3 tablespoons vegetable shortening
- 5 1⁄3 tablespoons butter
- 12 dry corn husks
For the Roast Pork with Salsa Verde Filling
- 2 lbs pork (boneless shoulder works best)
- 2 tablespoons vegetable oil
- 2 cups chicken broth
For the Salsa Verde (use 1 quart)
- 10 tomatillos
- 1 medium onion, peeled and quartered
- 6 garlic cloves, stem removed
- 2 jalapenos or 2 serrano peppers
- 1⁄2 cup chopped cilantro
- 2 tablespoons lime juice
- salt, to taste
For the Tamale Dough:
- In a mixer add corn flour, water, baking powder, salt, butter and shortening. Mix at medium speed for about 3 minutes until mixture becomes light and fluffy.
- Spread 2 ounces of tamale dough on each corn husk and place 1 1/2 ounces of pork filling in the center of each. Fold corn husk and place into a steamer for 1 hour. Allow time to rest and serve warm.
For the Roast Pork with Salsa Verde Filling:
- Heat medium-sized roasting pan, add vegetable oil, and add pork which has been cut into cubes about 2 inches by 2 inches and seasoned on all sides with salt and pepper.
- Sear pork to a golden brown on all sides.
- Add salsa Verde and chicken broth. Cover and place in a 300-degree oven for about 1 1/2 hours, or until meat is very tender.
- Remove pork from liquid and cool.
- Pull meat, shredding it into small pieces, then brown lightly in a sauté pan and add cooking liquid. Season to taste.
For the Salsa Verde:
- In a medium pot bring 3 quarts of water to a boil, then add tomatillos, onions, jalapenos and garlic. Simmer for 5 minutes and drain.
- Place ingredients in a blender with cilantro, lime juice and salt; puree.
- Return pureed mixture to sauce pot and simmer gently for 15 minutes. Adjust seasoning as needed.
Questions & Replies
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This was my family's Christmas Eve dinner. I followed the directions exactly, and was pleased with the finished tamales. I got exactly 14 tamales, but had about 3 or 4 cups of leftover filling. That is fine b/c we will use the rest to make enchiladas. I did have a problem with steaming, and it's the same problem I had the one other time I made tamales. After 2 hours, they were still mush and not set at all. I had to resort to setting them on a tray and putting them in the oven on low heat for about 30 minutes. I use a plain old steamer basket, so perhaps I need to invest in an actual tamale steamer to fix that problem. All in all, everyone loved the tamales, I know I will use the recipe again. Thanks for posting it.
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Retired world traveler. I have collected recipes from many of the places I have been. Not the recipes from the local 5 star restaraunts but the cuisine that the REAL people eat! Lots of interesting stuff out there people eat! Love to try out those recipes I have collected now that I have the time. Only problem is finding the original ingredients. <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">