Pork Tamales In Banana Leaves Tamales Con Puerco Food

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PORK TAMALES IN BANANA LEAVES (TAMALES CON PUERCO)



Pork Tamales in Banana Leaves (Tamales Con Puerco) image

Received this in email - reminds me of tamales a Honduran friend described. Since the banana plants are up & growing like crazy now I thought this is the right time to give this recipe a whirl. Given the time involved to make I plan to double recipe & freeze a lot of tamales. Received in email from gourmet-recipes-from-around-the-world. Thanks Lavender! Lavender noted - Aluminum foil may be substituted for banana leaves.

Provided by Busters friend

Categories     Pork

Time 3h

Yield 16 tamales

Number Of Ingredients 16

1 lb boneless pork shoulder, cut into 1/2-inch cubes
3 cups water
1 white onion, small, halved
2 garlic cloves
1 lb tomatillo, fresh, husks removed
boiling water
3 poblano chiles, fresh, roasted, peeled, seeded and de-veined
10 romaine lettuce leaves, small
3 sprigs cilantro, fresh
3 tablespoons white onions, chopped
7 1/2 tablespoons lard (at room temperature) or 7 1/2 tablespoons vegetable shortening (at room temperature)
2 cups masa harina
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
4 -5 banana leaves
tomatoes, wedges

Steps:

  • Place pork, the 3 cups water, onion halves and 1 clove of the garlic in medium saucepan. Heat over medium heat to boiling; reduce heat to low. Simmer, partially covered, until pork is fork-tender, 20 to 30 minutes. Drain pork, reserving 1 1/2 cups broth.
  • Place tomatillos and boiling water to cover in medium saucepan. Simmer over medium heat until fork tender, 8 to 10 minutes; drain. Place tomatillos, chiles, 2 small lettuce leaves, cilantro, chopped onion and remaining clove garlic in blender container; process until smooth.
  • Heat 2 tablespoons lard or vegetable shortening in 4-quart saucepan over medium heat until hot; add tomatillo mixture. Cook and stir until slightly thickened, 3 to 4 minutes. Stir in pork; simmer, stirring occasionally, until pork is very tender, 20 to 30 minutes.
  • Mix Masa Harina, salt and baking powder in medium bowl. Beat remaining 5 1/2 tablespoons lard in large mixer bowl until light and fluffy, 5 to 10 minutes. Beat in masa mixture, 1/4 cup at a time; beat until thoroughly blended. Heat reserved pork broth jut until warm; gradually beat into masa mixture to form soft, moist dough.
  • Rinse banana leaves well; using scissors, cut out an discard center rib. Cut leaf halves crosswise into 24 (8-inch) squares. Set stove burner at medium heat. Pass each leaf square quickly across burner a few times until pliable; do not overheat or it will become brittle. Cut remaining 8 small lettuce leaves crosswise into halves.
  • Spread about 2 tablespoons dough into a 3-inch square on center of 1 banana leaf piece. Top with about 2 tablespoons pork mixture; cover with 1/2 lettuce leaf. Fold sides, then ends of banana leaf over filling to enclose. Repeat to make 16 tamales.
  • Line large steamer basket with remaining 8 banana leaf squares. Stack tamales sin basket, folded sides down; cover with kitchen towel. Place steamer basket over 3 to 4 inches boiling water; cover with lid. Adjust heat to maintain gentle boil; steam tamales until dough is cooked through, about 1 hour.
  • Transfer to serving bowl lined with large lettuce leaves; garnish with tomato wedges. Serve hot.

Nutrition Facts : Calories 197.7, Fat 12.7, SaturatedFat 4.5, Cholesterol 25.9, Sodium 276.3, Carbohydrate 15, Fiber 2.1, Sugar 2.1, Protein 6.8

PORK TAMALES: TAMALES DE PUERCO



Pork Tamales: Tamales de Puerco image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 6 servings

Number Of Ingredients 15

2 cups fresh corn kernels
1 cup masa harina
1 cup water
1 1/2 pounds boneless pork shoulder, cut in small pieces
Olive oil, for frying
1 Spanish onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4 jalapeno, seeded and chopped
5 cloves garlic, minced
1 cup peeled and crushed tomatoes
1/2 cup red wine
1 lemon, juiced
Salt and pepper
12 banana leaves or cornhusks (soaked in water before using)

Steps:

  • Slice corn off the cob. Grind in a food processor until it becomes coarse. Remove and blend with masa harina and water. Fry the pork in a little olive oil. Add onions, peppers, chile, and garlic, cook until the onions are translucent. Add tomatoes and wine. Add the pork and vegetables to the corn mixture. Season with lemon, salt, and pepper.
  • Take two husks or banana leaves, and overlap them flat on the table. Put some of the corn mixture in the center of the husk. Fold the corn husks over and around the meat. Tie with string. Cook in a steamer for 45 minutes.

TAMALES DE PUERCO (SHREDDED PORK TAMALES)



Tamales De Puerco (Shredded Pork Tamales) image

This is a great recipe for tamales, without the heat or hot stuff, which I can no longer consume. If you want heat, just add the chili stuff.

Provided by Alan Leonetti

Categories     Lunch/Snacks

Time 3h

Yield 32 tamales

Number Of Ingredients 20

4 -5 lbs pork butt (cut into 4 strips)
9 cups water
1 medium onion (quartered)
1 teaspoon chopped garlic (from jar)
4 bay leaves
1 tablespoon salt
1 tablespoon salt
32 whole black peppercorns
3 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin, plus
3 tablespoons ground cumin
1 tablespoon ground black pepper
4 tablespoons all-purpose flour
4 cups instant masa harina flour (comes in a bag where flour is located)
2 teaspoons baking powder
1 teaspoon salt
2 1/2 cups lukewarm broth reserved from the pork
1 1/4 cups lard (or any shortening like Crisco)
2 teaspoons ground cumin
dried corn husk (found in produce section)

Steps:

  • DIRECTIONS:.
  • A day in advance, trim fat from meat. If not already cut into 4 strips, cut meat into 4 strips and place into a large pot.
  • Add broth or water, onion, garlic, bay leaves, 1 tablespoon salt, peppercorns, 1/2 teaspoon oregano and 1/2 teaspoon cumin. Bring to a boil.
  • Reduce heat, cover and simmer 1 hour. Drain meat, reserving about 5 cups of the broth for the tamale dough.
  • With 2 forks, shred the meat and mix in 4 tablespoons flour, 1 tablespoon salt,.
  • 1 tablespoon ground black pepper, 1 tablespoon dried oregano and 3 tablespoons ground cumin. If too dry, add a little broth to make it like a paste.
  • Refrigerate the meat mixture and the reserved broth overnight. If you like it on the tangy side, add some chopped chilis to the meat mixture.
  • You will only use about half of the meat filling mixture. The other half you can freeze for the next time you make tamales. So, the next time, you will only have to make the dough.
  • The next day, soak the corn husks in hot water 1 hour to soften. Also soak a few additional husks to cover tamales. Rinse and pat dry with paper towels.
  • Prepare the dough by mixing all the dough ingredients, except the corn husks, with warm pork broth. You will need to make 2 batches of the dough. Hold each corn husk with point towards you. Place a rounded tablespoonful of dough at large end of husk. Spread with fingers. Place 2 or 3 tablespoons of pork filling on dough. Top with another tablespoon of dough and spread to cover filling.
  • Fold sides of husk over the tamale. Fold pointed end of corn husk under the seam on outside. Stand tamales on folded ends on a steaming rack over water in a large pot.
  • Cover with additional layers of husks. Bring water to a boil. Reduce heat, cover and steam 1 hour, or until dough pulls away easily from husk. Makes about 32 tamales.

Nutrition Facts : Calories 258.8, Fat 17.6, SaturatedFat 6.3, Cholesterol 45, Sodium 570.1, Carbohydrate 12.6, Fiber 1.2, Sugar 0.4, Protein 12.2

TAMALES OAXAQUEñOS (OAXACAN-STYLE TAMALES)



Tamales Oaxaqueños (Oaxacan-Style Tamales) image

This authentic homemade tamales recipe comes from the Mexican region Oaxaca. The tamales are stuffed with a homemade masa and chicken filling made with tomatillos and 2 different types of chile peppers - ancho chile and mulato chile. [Recipe originally submitted to Allrecipes.com.mx]

Provided by mega

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h

Yield 36

Number Of Ingredients 12

11 ounces lard, divided
salt to taste
9 cups masa harina
1 cup warm chicken broth, divided
3 fresh tomatillos, husks removed
1 ancho chile pepper - stems, seeds, and veins removed
1 mulato chile pepper - stems, seeds, and veins removed
1 clove garlic, minced
1 pinch freshly ground black pepper, or to taste
1 pinch crushed dried oregano
1 pound shredded cooked chicken
36 banana leaves, softened

Steps:

  • Beat 9 ounces lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and beat well until combined. Add chicken broth, 1/4 cup at a time, beating until masa has a smooth and workable consistency similar to cookie dough, about 3/4 cup total. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, beat the dough a little longer.
  • Combine tomatillos, ancho chile pepper, mulato chile pepper, garlic, salt, pepper, and oregano in a blender; blend until smooth.
  • Heat remaining 2 ounces lard in a skillet and cook tomatillo sauce until lightly thickened, 3 to 5 minutes. Add shredded chicken and a little of the remaining chicken broth. Cook over low heat until chicken filling has thickened, about 10 minutes.
  • Spread 2 to 3 tablespoons masa mixture onto 1 banana leaf, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of banana leaf together, one over the other. Fold the bottom of the banana leaf over the seam of the 2 folded sides and tie together with kitchen string. Repeat with remaining banana leaves.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the leaf, 1 hour 30 minutes to 2 hours. Let tamales rest for 15 minutes before serving.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 21.9 g, Cholesterol 18.1 mg, Fat 11.2 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 3.9 g, Sodium 46.7 mg, Sugar 0.1 g

ROASTED PORK TAMALES WITH SALSA VERDE FILLING



Roasted Pork Tamales With Salsa Verde Filling image

This tamale preparation will work with any type of filling, i.e., chicken, beef. The filling also works well in empanadas, tacos, sopes and quesadillas.

Provided by Witch Doctor

Categories     Pork

Time 5h20m

Yield 24-36 Tamales

Number Of Ingredients 17

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
2 lbs pork (boneless shoulder works best)
2 tablespoons vegetable oil
2 cups chicken broth
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

Steps:

  • 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.

Nutrition Facts : Calories 180.5, Fat 10.7, SaturatedFat 3.9, Cholesterol 38.5, Sodium 219.3, Carbohydrate 9.3, Fiber 1.1, Sugar 0.9, Protein 11.8

TAMALES WRAPPED IN BANANA LEAVES



Tamales Wrapped in Banana Leaves image

The people in southern Mexico often wrap their tamales in banana leaves instead of corn husks, first wilting the leaves by quickly holding them over a flame or a very hot electric burner. It is said that "the good tamale is known by its wrapper," so try to make a secure and attractive package. Frozen banana leaves from the Philippines can be found in most Asian and Mexican markets.

Provided by Honey Sweet

Categories     Pork

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb lean pork
3 garlic cloves
1/2 onion, cut in half
1 teaspoon salt
6 dried ancho chiles, seeds and membranes removed
8 dried guajillo chilies, seeds and membranes removed
2 tomatoes
1 teaspoon dried marjoram
4 black peppercorns
2 whole cloves
1 lb masa dough
5 tablespoons lard
banana leaf, 1 large (plus more leaves to line steamer)

Steps:

  • In a large saucepan, cover pork with water and add 1 garlic clove, 1 onion quarter and 1/2 tsp salt. Bring to a boil, cover and simmer until the pork is tender, 45-60 minutes. Shred the meat, reserving the stock.
  • Heat a comal or iron skillet over medium heat. Place the chiles in the hot skillet, using a spatula to press them against it slightly. Turn them so that both sides begin to change color. This will take 1-2 minutes. Be careful not to burn them. Place the chiles in a bowl, cover with warm water and soak for 20 minutes.
  • Meanwhile, place the tomatoes on a comal or griddle and grill until the skin is charred. Alternatively, put the tomatoes in a baking pan lined with foil and broil until skin is blackened, turning once. Peel and purée in a blender.
  • Roast the other onion quarter, 2 cloves garlic, marjoram, peppercorns and cloves. Drain the chiles and transfer to a blender. Add the roasted onion, garlic, marjoram, peppercorns, cloves and 1 cup (8 fl oz/250 ml) of reserved stock, then purée until smooth.
  • Melt 1 tablespoon of the lard in a skillet and sauté the chile purée in it for 5 minutes. Add the puréed tomatoes and sauté for another 5 minutes; add the pork, stir and cover. Lower the heat and cook for 10 minutes.
  • Hold the banana leaf directly over the heat for 5 seconds. Cut into 5-in (13 cm) squares.
  • Knead the masa with 2 tablespoons (1 oz/30 g) of the lard for 5 minutes.
  • Use the remaining lard to grease one side of the banana leaf. Place 3-in (7.5-cm) square of masa on the lard and top with 1 1/2 tablespoons of pork mixture.
  • Fold the opposite edges of the leaf toward the center, then do the same with the same outer edges to form a closed rectangle. To secure tie the tamales with narrow strips of leaf.
  • Place 2 cups (16 oz fl oz/500 ml) water in a pressure cooker, then cover the steamer basket with a layer of flattened banana leaves. Add the tamales to the steamer basket and cover with another layer of leaves. Place the lid on the pan and cook 20 minutes. If you use an ordinary steamer, follow the same procedure but use 4 cups (32 fl oz/1 L) water and cook for 1 hour.
  • Serve warm, with frijoles refritos (refried beans).

Nutrition Facts : Calories 268.1, Fat 16.6, SaturatedFat 5.8, Cholesterol 54.7, Sodium 438.7, Carbohydrate 12.2, Fiber 4.7, Sugar 1.5, Protein 18.8

NACATAMALES (ANY BANANA LEAF WRAPPED CENTRAL AMERICAN TAMALES)



Nacatamales (ANY Banana Leaf Wrapped Central American Tamales) image

These tamales are very different from the regular mexican tamales. The masa is different as is the filling and the wrapping. Nacatamales are usually only made for special occasions or christmas as they are very time consuming and labor intensive but the end product is well worth it. Learning how to make these is a huge milestone in my culture. They can be made vegeterian if you subsitute the chicken broth for veggie broth, the lard for veggie shortening, omit the meat and add sliced zucchini/spinach/sauted poblano peppers with onions or anything else you wish. The masa is the most difficult part. It requires alot of water/broth and constant mixing so that is does not burn (almost like making a roux). It might take a couple of tries before you can get the consitency of the masa right. Too much lard, the masa is too greasy. Too much water it becomes very sticky (like cookie dough). Too little water, the masa will be very dry. Once you can make the masa right, you can make these with your eyes closed

Provided by Chef Sarita in Aust

Categories     Mexican

Time P1DT3h

Yield 25 tamales, 25 serving(s)

Number Of Ingredients 19

6 cups masa harina for tamales (Preffer Maseca)
2 cups lard or 2 cups shortening
1 tablespoon salt (and extra for seasoning)
pepper (to season)
2 -3 tablespoons powder chicken bouillon (preffer knorr)
3/4 cup sour orange juice (1/2 for masa and 1/4 for meat, preffer Goya marinade)
8 -10 cups chicken stock or 8 -10 cups broth, UNSALTED
3 lbs pork butt, cubed into stew meat sizes
paprika (to season)
cumin (to season)
1 -2 tablespoon chipotle salsa
3/4 cup long-grain white rice, soaked in 1/2 cup warm water for 30 minutes, do not drain water
3 large white potatoes, peeled, sliced into 1/4-inch small cubes (the size of a marble)
1 cup olive (or about 25 of them)
1 (16 ounce) can green peas or 1 (16 ounce) can garbanzo beans
1/2 cup whole cilantro leaf
2 tablespoons cooking oil
12 pieces banana leaves, washed, hard spine removed and cut into 10x10-inch rectangles
12 pieces aluminum foil, cut into 10x10-inch rectangles

Steps:

  • Season the pork with salt, pepper,cumin and paprika to taste. Add 1 to 2 tablespoons of the chipotle salsa (depending on how hot you like it) to the pork. Place in a large bowl and pour 1/4 cup sour orange juice over pork. Cover and let marinate for about 30 minutes in refrigerator.
  • Place the masa harina, lard,salt, and 2 tablespoons of the chicken knorr in the bowl of an electric mixer. Blend on a low speed to incorporate the fat into the masa harina and give it a mealy texture. You may have to do this and the next step in two batches if your mixer bowl is not large enough to hold all the ingredients without overflowing.
  • With the mixer still on low speed, add remaining 1/2 cup of the sour orange juice and enough chicken stock to make a soft, moist dough (about 7 cups added intermitently between mixing). It should be almost like the texture of mashed potatoes but thicker. Increase the mixer speed to medium-high and beat for 2-3 minutes to incorporate some air into the masa and make it fluffier. Cover the bowl and set the masa aside to rest for at least 30 minutes.
  • After the resting period, place the masa in a large pot and on medium heat, stir the masa slowly and constantly for about 20 mintues adding 2 more cups of water or chichen stock (1/2 cup every 5 minutes for the 20 mintues of stirring). Remove from heat and set aside.
  • Drain the marinade from the pork and set aside. Heat oil in large frying pan on high heat. Once it is heated, add the cubed pork and brown for abour 3 minutes (being careful of splattering oil). Set aside and let cool for about 5 minutes Reserve pan juices from pork in another bowl.
  • Place the rice (with the watere still in it) in a microwave safe bowl and cook for about 2 minutes. The rice will be semi cooked. Set aside.
  • Assemble all of your filling ingredients and assembly items on a large table or work surface. Gather family and friends to help in an assembly line.
  • Lay out a banana leaf square with the smooth side up. Place 1 cup of the masa in the middle of the banana leaf and, using wetted hands, spread it out a little. Put about 4 pieces of pork on top of the masa and sprinkle 1 or 2 tablespoons of rice over the pork. Lay 5 or 6 pieces of potato on top of the pork, add 1 table spoon green beans/garganzo beans, add 1 olive and add a little bit of the pan juices from the pork. Top off with 1 or 2 cilantro leaves.
  • Fold the top edge of the banana leaf down over the filling. Bring the bottom edge of the banana leaf up over this. Then fold in both sides to make a rectangular package. Be careful not to wrap it too tightly or the filling will squeeze out. Flip the package over so it is seam side down.
  • Set the tamal in the middle of an aluminum foil square and wrap it up tightly the same way you wrapped up the banana leaf. Set aside and repeat with the remaining ingredients to make 10 to 12 nacatamales in total.
  • Add 2 or 3 inches of water to a tamalera or pot large enough to hold all the nacatamales. (You may have to use two pots if you don't have one big enough to hold the nacatamales in one batch.) Place a rack in the bottom or toss in enough wadded up aluminum foil to hold the nacatamales mostly out of the water. Add the nacatamales and bring to a boil over high heat. Cover tightly, reduce heat to low and steam for about 3 hours. Add more water as needed to keep the pot from boiling dry.
  • Once cooked, drain the water and let tamales rest for atleast 2 hours in the pot so that the masa can become firm.
  • Remove the nacatamales from the pot, take off their aluminum foil covering and serve warm. Each diner opens the banana leaf on his or her own nacatamal before eating.
  • This is MY family recipe. Nacatamales are a general name used for ANY central American tamale wrapped in a banana leaf, not just Nicaraguan. If you make yours differently, that's great! But keep in mind that there is no authentic recipe so PLEASE do not compare MY recipe to other recipes as I am sure everyones is different. It is very helpful to others if you rate according to your experience and result with this particular recipe. Thanks and enjoy!

TRADITIONAL TAMALES (PORK)



Traditional Tamales (Pork) image

This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Not for the faint-hearted cook for sure. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574. Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal. For an online tamale-making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.

Provided by Karen From Colorado

Categories     Pork

Time 6h

Yield 50 Tamales

Number Of Ingredients 10

3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
10 cups water
1 medium onion, quartered
3 garlic cloves, minced
3 1/2 teaspoons salt
4 cups red chili sauce (see Red Chili Sauce (To Be Used With Traditional Tamales) for red chili sauce)
3/4 cup shortening
6 cups masa harina
1 1/2 teaspoons baking powder
50 dried corn husks (about 8 inches long)

Steps:

  • In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
  • Simmer covered, about 2 1/2 hours or until meat is very tender.
  • Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
  • Shred the meat using 2 forks, discarding fat.
  • Strain the broth and reserve 6 cups.
  • In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
  • To make masa beat shortening on medium speed in a large bowl for 1 minute.
  • In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
  • Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
  • In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
  • To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
  • Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
  • Fold in sides of husk and fold up the bottom.
  • Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
  • Lean the tamales in the basket, open side up.
  • Add water to Dutch oven just below the basket.
  • Bring water to boil and reduce heat.
  • Cover and steam 40 minutes, adding water when necessary.
  • To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

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From latimes.com


TAMALES DE PUERCO (PORK TAMALES) – MY BACK KITCHEN
ウェブ 2022年12月5日 The pork filling for Tamales de Puerco is a labor of love. Tender, pork shoulder is cooked, chopped, and seasoned with a combination of spices then simmered with raisins providing succulent morsels of meat to be nestled within the masa dough. This flavorful …
From mybackkitchen.com


STEAMED PORK TAMALES RECIPE - ALEX STUPAK - FOOD & WINE
ウェブ 2016年6月16日 In this recipe, New York chef Alex Stupak shows how to prepare steamed banana-leaf-wrapped tamales. He also gives two variations: fried until crisp …
From foodandwine.com


PORK TAMALES IN BANANA LEAVES RECIPE
ウェブ Instructions Place pork, the 3 cups water, onion halves and 1 clove of the garlic in medium saucepan. Heat over medium heat to boiling; reduce heat to low. Simmer, partially …
From recipegoldmine.com


MEXICAN PORK TAMALES (TAMALES ROJOS DE CERDO)
ウェブ 2015年2月2日 People who are familiar with making tamales outside of México will use corn flour made especially for tamales. Jump to: You know, the one sold by “Maseca” in a 5-pound paper package. So, I decided to make a step by step tutorial on how to make pork tamales …
From mexicoinmykitchen.com


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