The Pioneer Woman Tasty Kitchen
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Pork Tamales

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Level: Intermediate

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Description

As a lifetime Texan, I’ve eaten my fair share of tamales. I’ve been experimenting with recipes for a while now, and this is my favorite to date. The only reason I’m ranking it at an intermediate level is the time and steps involved. This is certainly do-able, and it can be done in several steps over several days. It makes a ton of tamales, and they freeze well.

Ingredients

  • FOR THE CHILI WATER:
  • 2 cups Water
  • 3 whole Dried New Mexico Cascabel Chilies
  • _____
  • FOR THE FILLING:
  • 1-¼ pound Pork Loin
  • 2 cups Beef Broth
  • 2 cloves Garlic, Minced
  • 1 whole Onion, Diced
  • 4 ounces, weight Chopped Green Chilies With Juice
  • ½ teaspoons Cayenne Pepper
  • ½ teaspoons Ground Chipotle
  • 1 teaspoon Chili Powder
  • ½ teaspoons Fennel Seeds
  • 2 teaspoons Cumin
  • 1 teaspoon Oregano
  • 1 teaspoon Salt
  • _____
  • FOR THE DOUGH:
  • 4 cups Masa Harina
  • 2-½ cups Broth (set Aside From Your Filling)
  • 1 teaspoon Kosher Salt
  • 2 teaspoons Baking Powder
  • 1-⅓ cup Solid Shortening
  • 24 whole Corn Husks

Preparation

For the chili water:
Remove the stem, and seeds from three dried chili peppers. Boil chilies in 2 cups of water over medium heat for 20 minutes. Pulse in a blender, and strain.

For the filling:
1. Place the filling ingredients and strained chili water in a crock pot, and slow cook for 6 hours on high. The meat will be ready when you can shred the pork with a fork.
2. Strain broth, and set juice aside for the dough. Shred the meat, and mix with the remaining onion and green chilies.

For the dough:
3. Soak corn husks in water for at least two hours. (You can also boil them for about 10 minutes to soften them up.)
4. Combine masa harina with 2 1/2 cups of reserved broth, kosher salt, baking powder, and shortening with a mixer.
5. Place palm-sized balls of dough in the middle of a corn husk. Spread over 2/3 inch of the middle of a corn husk.
6. Place 2 tablespoons of filling down the center of spread dough. Roll corn husk one turn, fold in sides, and finish rolling.
7. Place tamales in a steamer and steam for 1 1/2-2 hours. Check water every 30 minutes.
8. Serve with your favorite sauce.

One Comment

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Profile photo of lauraj

lauraj on 9.21.2010

What a beautiful picture. I can taste a great tamale just looking at that plate, and the unwrapped one just does me in. Good tamales are not easy to come by in the midwest.
I may need to take a day off around Christmas and make these. For me, Christmas in Texas meant tamales on Christmas Eve.
Thank you for sharing!

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