CROCK-POT RED PORK TAMALE FILLING RECIPE
easy to make spicy red pork filling made in the crock pot perfect for homemade tamales. It's easier to make these red pork tamales than you think and so worth it.
Provided by Ashlee Marie
Categories dinner
Time 12h50m
Number Of Ingredients 15
Steps:
- First de-stem and de-seed your chilies
- Soak the red chilies in hot water until they are soft. Weight them down, to keep them soaking
- Toast your bay leaves however you like. I cooked them in a dry skillet over low heat on the stove.
- Your chilies should be nice and soft now, put them in a blender or food processor, but retain the chile water (use gloves or tongs)
- Add the garlic, onion, thyme, marjoram, oregano, salt and pepper with the chilies to the blender and blend until smooth.
- If it's too thick or not blending well add some of your chile water to the blender. I used about half a cup
- In a large enough bowl so the meat can be covered (or in a large gallon size zip-lock freezer bag, like me), add the cubed pork, bay leaves and smother with the chile mix so that it can marinate for a minimum of 3 hours.
- After marinating for a sufficient amount of time, add the meat and the chile mixture to your slow cooker and cook on low overnight (or all day depending on what time your going to make your tamales, you want a good 8 hours).
- When it's done shred the pork and your ready to fill your tamales!
- soak the corn husks in water until soft
- whisk the Maseca, baking powder and salt together
- add the broth and combine
- in a separate bowl beat the lard until fluffy
- add add most of the beaten lard to the maseca mixture and combine with your hands - mix until the texture feels right - this might take a little playing - add more lard as needed
- keep a damp paper towel over the dough your not using to keep it from drying out
- roll a ball about 1 1/2 inches wide, flatten it (I use a tortilla press with a plastic bag) - if the texture is right the flattened circle won't break or crack, if it does add more whipped lard
- dry a corn husk, and place the flattened circle in the corn husk
- fill with a few Tablespoons of filling and fold one side, then the other over the filling, then fold up the bottom and press closed. I recommend using the corn husk vs your hands - try not to touch the filling.
- wrap the corn husk around and fold up the bottom and use the husk to fold and press the top dough down, seal.
- stack the wrapped tamales chimney style in a large steamer
- add a damp towel over the top and steam for 1 hour - text to see if they are done - they might need to steam for an extra 30 mins.
- Serve with Beans!
- you can freeze extras before or after steaming
Nutrition Facts : Calories 50 kcal, Carbohydrate 4 g, Protein 4 g, Fat 1 g, Cholesterol 12 mg, Sodium 130 mg, ServingSize 1 serving
CROCK POT PORK TAMALE FILLING
I love using my Crock Pot and just happend to throw stuff from my pantry in a pot and there you go. The first time I made this, it was almost too hot to eat. Now I crave it. I've changed it here and there, so hopefully this recipe is the final one I came up with.
Provided by Shelly Goodman Wrig
Categories Pork
Time 10h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Toss all ingredients in a Crock pot and cook for min 10 hours (usually I'll start this the night before and let cook all night).
- Take out roast and strain the broth, reserving about 3 cups.
- Take all the"stuff" you strained out and put into a blender (you'll get a nice paste mixture).
- Mix in some of the reserved broth (but you don't want it to be too running) and blend once more.
- Shread your pork and place into a large bowl.
- Now mix all the stuff you blended into the meat.
- Make sure to taste it and adjust if you need more broth or salt and pepper.
- Spread mixture on your prepared masa or on a burrito shell.
- It's wonderfully flavored.
Nutrition Facts : Calories 273.4, Fat 8.8, SaturatedFat 3, Cholesterol 107.2, Sodium 117.1, Carbohydrate 7.8, Fiber 0.8, Sugar 1.8, Protein 39
GREEN CHILE PORK TAMALE FILLING
I wanted green chile pork tamales and couldn't find a recipe, so I made up my own. This filling is mild and delicious! (Time does not include making it into tamales.)
Provided by Julesong
Categories Pork
Time 32m
Yield 12-16 tamales worth of filling, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large, heavy pot heat the oil (I use my Le Cruset). Saute the onion until just translucent, then add the minced garlic and saute another few minutes until garlic softens.
- Add the green chiles and saute, stirring occasionally, for about 7 minutes, allowing most of the moisture from the chiles to evaporate.
- Add the ground pork and stir well to combine. Saute until pork is fully cooked and slightly browned, about 10-14 minutes. Add the ancho powder, cumin, and oregano, stirring to coat the mixture well.
- Fold in the cotija cheese and combine well. Use as tamale filling and enjoy! Top your tamales with your favorite tamale sauce (I use my Rich and Delicious Enchilada Sauce recipe for tamales, absolutely wonderful stuff).
- Also works very well as an enchilada filling. Makes about 3-4 cups filling.
MEXICAN CROCK POT PORK TORTILLA FILLING
I always struggle to find something to do with the pork steaks that come in the bottom of the pork chop package. My family loves Mexican food and the ingredients are usually in my pantry. I throw it together together in the morning before I go to work.
Provided by Ginny
Categories One Dish Meal
Time 9h50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Seer pork. Can be done the night before.
- Put everything except rice and tortillas in crock pot.
- Cover and cook 9 hours on low.
- Add rice and continue cooking for 30 minutes. It should look soupy if if doesn't add 1/2 C water with rice.
- I serve with cheddar cheese and sour cream on flour tortillas.
- This recipe is very forgiving. It can also be converted to a soup by adding chicken broth and omitting the rice.
Nutrition Facts : Calories 355.8, Fat 9.8, SaturatedFat 3.2, Cholesterol 38, Sodium 435.1, Carbohydrate 46.6, Fiber 10.7, Sugar 4.6, Protein 22.2
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