After working on this for a couple of days it looked like a hand written novel. In order to shorten it a bit I will refer you to a couple of places for making the masa and assembly. This recipe will make about 16 tamales.
The ingredients needed are:
1 bag masa harina
1/2 lb lard
1 box chicken broth, I use the 32 oz Swanson broth
1 box beef broth, same brand and size as above
baking powder
kosher salt
1 15 oz can tomato sauce
at least 3 tablespoons of chili powder, I prefer Morton and Bassett
3 tablespoons chopped dehydrated onion
1 teaspoon garlic powder
1 1/2 lbs pulled pork
1 package dried corn husks
Place the corn husks in a large bowl and cover them with warm water. You will need a weight of some kind to hold them down. I use a sauce pan lid. After 30 minutes change the water and soak for 30 more minutes.
The masa recipe I use is at, Serious eats, Basic Mexican tamale dough recipe. Don't use water, use chicken broth, they don't taste authentic with water.
To make the pulled pork filling place the pork in a skillet or pot with a lid. Add enough beef broth to make it very moist. Add the dehydrated onion, chili powder, garlic, and about 1/4 cup tomato sauce. Heat over low heat. I don't make a separate red sauce. I season the pork as I warm it. It will take about 20 minutes for the ingredients to hydrate and release their flavor. Taste the pork, add more chili powder if you want deeper flavor, if you are good with the flavor, but want more heat add a little cayenne powder. Continue to simmer the meat for another 20 minutes. I normally end up adding more beef broth as the pork absorbs it. You want the meat moist.
Shreded brisket with green chili sauce tamales are incredible also.
For assembly instructions go to: Spruce eats, how to make tamales, a step by step guide with photos.
I steam mine for an hour, then stack and wrap them in aluminum foil. Next I like to cover them with a towel for an hour to left everything set and let the flavors develop​​​​​.
I know this sounds like a lot of trouble, but they are so good. Once you get the hange of it you can up scale the recipe and make several dozen at a time. Wrapped tightly they freeze well.
This is a great cold winters day project.
The ingredients needed are:
1 bag masa harina
1/2 lb lard
1 box chicken broth, I use the 32 oz Swanson broth
1 box beef broth, same brand and size as above
baking powder
kosher salt
1 15 oz can tomato sauce
at least 3 tablespoons of chili powder, I prefer Morton and Bassett
3 tablespoons chopped dehydrated onion
1 teaspoon garlic powder
1 1/2 lbs pulled pork
1 package dried corn husks
Place the corn husks in a large bowl and cover them with warm water. You will need a weight of some kind to hold them down. I use a sauce pan lid. After 30 minutes change the water and soak for 30 more minutes.
The masa recipe I use is at, Serious eats, Basic Mexican tamale dough recipe. Don't use water, use chicken broth, they don't taste authentic with water.
To make the pulled pork filling place the pork in a skillet or pot with a lid. Add enough beef broth to make it very moist. Add the dehydrated onion, chili powder, garlic, and about 1/4 cup tomato sauce. Heat over low heat. I don't make a separate red sauce. I season the pork as I warm it. It will take about 20 minutes for the ingredients to hydrate and release their flavor. Taste the pork, add more chili powder if you want deeper flavor, if you are good with the flavor, but want more heat add a little cayenne powder. Continue to simmer the meat for another 20 minutes. I normally end up adding more beef broth as the pork absorbs it. You want the meat moist.
Shreded brisket with green chili sauce tamales are incredible also.
For assembly instructions go to: Spruce eats, how to make tamales, a step by step guide with photos.
I steam mine for an hour, then stack and wrap them in aluminum foil. Next I like to cover them with a towel for an hour to left everything set and let the flavors develop​​​​​.
I know this sounds like a lot of trouble, but they are so good. Once you get the hange of it you can up scale the recipe and make several dozen at a time. Wrapped tightly they freeze well.
This is a great cold winters day project.
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