Pork Tamale Filling Food

HOT TAMALES USING CORN FLOUR

Steps:

• In a medium-size pot, combine the pork meat, garlic, onion, Bay Leaf and 1 teaspoon of salt. Cover with the water. Bring to a boil, reduce heat. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour or until meat is tender enough to shred. Remove onion, garlic, Bay leaf, and discard. Skim the broth and when the meat is cool enough to handle shred into bite-size pieces and set aside.
• While the meat is cooking. Soak the dry peppers in a medium size pot with warm water for about 20 minutes. Drain the peppers and place in the blender with the garlic cloves, cumin and 1/3 cup of soaking water. Process until you have a smooth sauce. Heat the vegetable oil in a medium-size skillet over medium heat, add the dry peppers sauce, 1 cup of the meat broth and cook for 8 minutes. Add shredded pork and season with salt and ground black pepper. Add more broth if needed. Simmer until heated through, about 5 more minutes.
• Place corn husks into a large bowl or pot. Pour enough boiling water over the husks to cover. Place a metal lid or heatproof dish on the husks to keep them submerged. Soak for about 45 minutes. Remove, drain and set aside.
• In a large bowl, beat the lard by hand or with an electric mixer until it is light. Add baking powder and the masa-harina and gradually the stock until dough is very light. If your dough looks dry add more broth or water. Taste and add salt if needed.
• Continue to beat until dough is well combined, light and smooth. To make sure your dough is light enough place a small amount in a glass with water. It will float when it's ready.
• Now comes the fun part. Assembling the Tamales. Place a small amount of the dough in the center of a corn husk. Using the back of a spoon spread the dough and top it with 1 1/2 tablespoon of the meat filling. Fold the sides of the husks. Fold bottom toward the center. And place tamales standing up in your already prepared tamal steamer cover with a layer of corn husks and a dish towel, cook for 1 hour and 15 minutes. Add more water to the steamer if needed during that time. For more pictures and instructions to assemble and cooking the tamales check this post "Chicken in green sauce Tamales"
• To check for doneness remove one of the tamales and if the husk can easily be removed from the dough they are ready. But if the dough sticks to the husk place back into the pot and cooks for 15 more minutes.

PORK FOR TAMALES

Steps:

• Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
• Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.

CROCK POT PORK TAMALE FILLING

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.

TíA CHITA'S TRADITIONAL MEXICAN PORK TAMALES

Steps:

• There are a few steps to making tamales and it is usually an all-day affair.
• Cooking the meat: Chop the pork butt into 3-inch cubes; reserve the bone.
• Add the oil to a large pot or Dutch oven and place over medium-high heat (we use a Dutch oven because it seems to cook faster). Add the pork butt to the pot. Sear the sides slightly until just golden, 2 to 3 minutes per side. Add the peppercorns, bay leaves, onion, 3 cloves of the garlic and 1 tablespoon salt. Add 2 to 4 cups of water, or enough to cover the pork butt, then add the reserved bone. Cover the pot with a tight-fitting lid and bring it to a boil. Cook on medium heat until very tender, about 2 hours.
• Preparing the corn husks: Separate the corn husks and take off all the little hairs and dust from them. Allow them to soak in hot water while the pork is cooking (or soak overnight).
• Carefully remove the pork from the broth with tongs to a plate or cutting board. Pour the leftover broth through a colander into a large bowl so that all the onion and other ingredients stay behind. Set the strained broth aside for later (about 4 cups).
• Shred the meat with 2 forks into small bite-size pieces. (You want it small enough that you aren't getting large pieces or chunks into the tamal.) Transfer to a medium saucepan.
• Preparing the chile: Cut the stems from the ancho chiles, open them and remove all the seeds and veins. Put them in a 3-quart saucepan, cover with water and add 1 teaspoon salt. Place over medium-high heat and bring to a boil. Once the water is boiling, remove from the heat, set aside, cover and let steam for 5 minutes.
• To a blender, add the softened chiles, ground cumin and 1/4 teaspoon salt and blend. Press in the remaining clove of garlic and slowly add 2/3 cup of the reserved pork broth. Continue to blend until smooth. Pour through a fine-mesh strainer into a medium bowl. Reserve 1/4 cup of the chile mixture for the masa, then pour the remaining red chile sauce over the shredded pork and mix together to combine. Keep warm over low heat.
• Preparing the masa: Melt the lard in a small saucepan over medium-low heat. Pour the melted lard into a large bowl. Add the masa harina to the bowl of lard, then add the baking powder, 3/4 teaspoon salt, reserved 1/4 cup of the red chile sauce and 1/2 cup of the reserved pork broth. Knead well. Add more pork broth as needed until the dough is moistened and fluffy.
• Assembling the tamales: Drain the husks and pat them dry with a clean towel. Spread the kneaded masa onto the smooth side of the corn husks with a spoon in the center of the husks (2 to 3 tablespoons of masa per husk). Add the meat to the center of the masa, 1 to 2 tablespoons per husk. Fold over the husks in half vertically so that the masa wraps around the filling completely. Fold the pointy side up at the end to hold the tamale in place.
• Cooking the tamales: Arrange the tamales open-side up around the inside of a steamer basket that fits into a large (10-quart) pot, packing the tamales together. If there's extra space in the steamer basket, place a mason jar or small heatproof ceramic bowl upside down in the center, arranging the tamales around it. Arrange a layer of husks around the sides of the steamer basket and up over the top of the tamales and cover with a damp kitchen towel. Fill the large pot with 1 to 2 inches of water. (Note: You can put a penny at the bottom of the pot so you can hear it rolling when you need more water.) Bring the water to a rolling simmer over medium-high heat, then reduce to medium low, set the steamer basket inside of the pot and cover with a tight-fitting lid. Allow the tamales to steam for 1 to 2 hours or until the masa pulls away from the husks. Let sit to cool down for 5 to 10 minutes. Use tongs to remove the tamales afterwards and set on a jelly roll pan to cool down.

RED CHILE AND PORK TAMALE FILLING

Steps:

• Heat a griddle or heavy skillet over medium-high heat until a drop of water sizzles on contact.
• Meanwhile, remove stems and seeds from chiles while rinsing under cold running water.
• Place them on the griddle and toast, 3 or 4 at a time, just until the aroma is released, 30 to 60 seconds. Be careful not to burn them.
• Place the chiles in a bowl and cover with the boiling water. Let soak until softened, about 10 minutes.
• Drain the chiles and discard the liquid.
• Place chiles, oregano, 2 garlic cloves and the water or stock in blender and process to a smooth puree. Add more water or stock if it is too thick.
• Work puree through a medium-mesh sieve into a bowl.
• Discard any solids that remain.
• Pour in a little more liquid to help rinse the sauce through the sieve.
• In heavy, medium-size saucepan, heat lard or oil over medium-high heat until rippling.
• Add remaining garlic and brown in the hot fat, pressing down with the back of a cooking spoon to release flavor.
• Remove and discard garlic.
• Add flour, stirring constantly until golden.
• Add strained chile puree and salt to the pan and reduce the heat to low.
• It will splatter, so be careful.
• Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes.
• Reserve 1/2 cup of chile to mix with masa dough.
• Mix shredded pork into remaining mixture. Makes enough filling for 45 to 50 tamales.

PORK TAMALES

Steps:

• Soak corn husks in water for 24 hours prior to cooking, using something heavy to keep them submerged.
• Prepare pork filling: Place guajillo chile peppers in a dry skillet over medium heat; dry roast until fragrant, 20 to 30 seconds per side. Pour some water over top and simmer until tender, about 2 minutes. Remove chiles from the skillet and transfer to a blender.
• Add beef broth, tomato sauce, onion, garlic, chipotle peppers in adobo sauce, vinegar, cloves, salt, cumin, allspice, and pepper to the blender and process until smooth.
• Place pork butt in a slow cooker and pour marinade over top. Cook on Low until pork is tender and can be easily pulled apart with a fork, 4 to 5 hours. Shred pork and return to the slow cooker. Mix with the sauce until combined.
• Combine masa, baking powder, garlic powder, and salt for dough in the bowl of a stand mixer fitted with the whisk attachment; whisk to combine. Add beef broth and lard and whisk well; the resulting mixture should have an almost fluffy consistency and be relatively tacky.
• Roll out a corn husk and pat it dry. Spread the dough evenly in the center of the corn husk, leaving room around the edges. Dollop a line of pork filling down the center. Fold the bottom of the husk up, then fold one edge over the filling. Tuck that edge under the filling and dough, and roll toward the other edge to seal around the filling. Fold the top down and tie with kitchen string, wrapping twice to secure. Repeat to make remaining tamales.
• Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
• Place tamales vertically into the steamer basket, with the sealed edges down. Cover the pan and steam for 1 hour. Serve hot.