PORK TENDERLOIN WITH SALSA VERDE
Pair roasted pork tenderloin with an herb-filled sauce made with cilantro, parsley, chives and tarragon.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes.
- While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper.
- Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.
MEXICAN RED PORK TAMALES AS MADE BY EDNA PEREDIA RECIPE BY TASTY
Here's what you need: dry corn husk, hot water, roma tomatoes, small white onion, dried guajillo chiles, dried pasilla chiles, garlic, water, salt, pepper, ground cumin, canola oil, pork shoulder, baking soda, baking powder, lard, fresh corn masa, salsa verde
Provided by Matthew Johnson
Categories Dinner
Yield 16 servings
Number Of Ingredients 18
Steps:
- Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.
- Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.
- Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.
- Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.
- Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.
- In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.
- Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.
- Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.
- Drain the soaked corn husks.
- Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.
- Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.
- Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.
- Unwrap the tamales and serve with salsa verde.
- Enjoy!
Nutrition Facts : Calories 487 calories, Carbohydrate 46 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, Sugar 1 gram
ROAST PORK BUTT WITH SALSA VERDE
This dish defines the phrase "it's worth the wait." The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours. Inspired by a "Pork Dinner" family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast. Just don't forget the salsa after all that time.
Provided by Adam Nagourney
Categories dinner, quick, roasts, main course
Time 10h15m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 200 degrees. Season the pork with 3 1/2 tablespoons of salt and 1/4 cup black pepper, rubbing it in well on all sides. Roast the pork, covered, until the internal temperature reaches 195 degrees, 9 to 10 hours. While the pork is roasting, prepare the salsa verde.
- In a blender or food processor, working in batches if necessary, combine the olive oil, 6 tablespoons of the vinegar, parsley, oregano, garlic and pepper flakes. Process to a purée, and transfer to a mixing bowl. Season with salt, ground black pepper and more vinegar to taste.
- To serve, pull the pork apart with tongs or forks or slice it. Serve with the salsa and a salad of bitter greens.
Nutrition Facts : @context http, Calories 1092, UnsaturatedFat 60 grams, Carbohydrate 19 grams, Fat 86 grams, Fiber 10 grams, Protein 62 grams, SaturatedFat 21 grams, Sodium 272 milligrams, Sugar 1 gram, TransFat 0 grams
PORK TAMALES WITH ROASTED TOMATILLO-CHILE SALSA
This recipe makes several dozen tamales, but don't be surprised when they disappear quickly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes about 45
Number Of Ingredients 23
Steps:
- For the pork: Bring pork, water, onion, garlic, cilantro, and salt to a boil in a large saucepan. Reduce heat, and simmer for 35 minutes. Let cool. Strain, reserving broth and pork separately and discarding onion, garlic, and cilantro.
- For the sauce: Preheat broiler. Place tomatoes, cut sides down, on a rimmed baking sheet. Broil, flipping occasionally, until soft and charred, about 10 minutes.
- Heat a large skillet over medium-high heat. Add dried chiles; press gently with a spatula and toss occasionally until soft and fragrant, about 2 minutes. Remove from heat, and add enough hot water to cover chiles. Let soak for 10 minutes. Drain, and puree chiles in a blender or a food processor until smooth. Add tomatoes, 1/2 cup of the reserved pork broth, the chipotles, onion, garlic, and cilantro, and puree until smooth.
- Heat lard or shortening in a large skillet over medium-high heat. Add tomato-chile mixture, and cook until slightly thick, 5 to 7 minutes. Season with salt and pepper. Add pork and 1/2 cup of the remaining pork broth, and simmer, stirring occasionally, until sauce is thick and pork is tender, about 15 minutes.
- For the batter: Combine masa harina and hot water, and stir until mixture forms a paste. Let cool.
- Heat 1 cup of the remaining pork broth until warm. Beat lard, baking powder, and salt with a mixer on high speed until fluffy, about 2 minutes. Reduce speed to low, add 1 cup masa harina mixture and 1/3 cup warm pork broth, and beat until combined. Beat in remaining masa harina and 2/3 cup of the remaining pork broth. Raise speed to medium, and beat until smooth and fluffy, about 3 minutes. (Batter should be soft but still hold its shape in a spoon.) Refrigerate for at least 1 hour (or up to 2 days).
- Meanwhile, place cornhusks in a large bowl, and cover with water by about 2 inches. Place an inverted plate on top to keep the husks submerged. Let soak, turning and separating them occasionally, for at least 1 hour or until you are ready to assemble the tamales.
- To assemble: Remove 3 husks from water, and dry with paper towels. Tear husks to make a total of 90 thin strips.
- Remove another husk from water, place on a work surface, and dry. Scoop 2 tablespoons tamale batter over center of husk. Spread into a 4-inch square, leaving a 2-inch border on straight end and a 1/2-inch border on sides. Spoon 1 1/2 teaspoons pork filling along center of batter. Fold 2 long sides of the husk in to meet in center. Tuck 1 inch of the pointed end up, and tie loosely with a strip of husk. Do not tuck opposite end, but tie it shut with another strip. Repeat, keeping finished tamales covered with damp paper towels as you work. (Tamales can be prepared up to this point 1 day in advance. Cover with damp paper towels, and refrigerate.)
- Add enough water to a large pot to come about 3 inches up sides. Bring to a simmer. Set a large metal colander in pot (it should rest above water). Place tamales vertically in colander, leaning them against one another. Cover pot, and cook until batter pulls away from sides (you will need to remove a tamale carefully and open it to check), about 1 1/2 hours, adding more water to pot as needed. Serve tamales with salsa and crema. Leftover tamales can be wrapped in plastic or sealed in a container and frozen for up to a month; you do not need to let them thaw before steaming.
SALSA VERDE PORK
Quick prep work leads to succulent, delicious, and exceptionally easy pork for enchiladas, tamales, or burritos or even to eat all by itself! We use this pork in all sorts of things, but my husband's favorite way is simply right out of the pot. I can't trust him to do the shredding, because too much ends up in his mouth. This pork keeps well and gets even better after a day or two.
Provided by GANGBrown
Categories World Cuisine Recipes Latin American Mexican
Time 6h15m
Yield 6
Number Of Ingredients 3
Steps:
- Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
- Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
- Cook on Low for 5 hours.
- Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 3.6 g, Cholesterol 106.4 mg, Fat 14.6 g, Protein 38.5 g, SaturatedFat 4.7 g, Sodium 237.6 mg, Sugar 1.8 g
TAMALES WITH CHICKEN AND SALSA VERDE
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Prepare cornhusks: Simmer the husks in water to cover for 10 minutes, weighting them with a plate to keep them submerged. Let them stand for a couple of hours until husks are pliable.
- To make the dough: Beat the lard in a mixer until very light, for about a minute. Add 1/2 pound (1 cup) fresh masa to lard. Beat until well blended. Continue beating, adding alternately the remaining 1/2 pound masa and the poultry broth, adding only enough broth to give consistency of medium-thick cake batter. Then sprinkle in the baking powder and salt. Beat 1 minute more.
- To make the salsa: Husk and wash the tomatillos. Put the tomatillos and 3 Serrano chiles and some salt in a pot of water and boil them until tender, about 10 to 15 minutes. Then drain them and put them in the bowl of a food processor. Add the coriander, onion, and garlic. Process until smooth. Heat 1 tablespoon lard in a medium large skillet over medium-high heat. When the lard is hot enough to make a drop of the tomatillo puree sizzle, pour it all in at once. Stir the sauce constantly for 4 to 5 minutes until it gets darker and thicker...thick enough to coat a spoon. Add the chopped tomatillos and cilantro. Season with salt. Mix the shredded chicken with 1/2 cup cooked tomatillo sauce.
- To form the tamales: Remove husks from water when they have softened. Pat husks dry. Tear extra husks into 1/4-inch wide, 7-inch long strips -- one for each tamale. Take one that is at least 6 inches across on wider end and 6 to 7 inches long. Lay out this cornhusk with tapering end toward you.
- Spread a couple of tablespoons of dough mixture into a square, leaving at least a 1 1/2-inch border on side toward you and 3/4-inch border along other sides. Pick up two long sides of cornhusk and bring them together, overlapping one over the other. Fold up the bottom section of husk tightly right up to the filling line. Leave top open. Secure it in place by loosely tying one of strips of husk around tamale. Repeat with remaining husks and dough mixture.
- Stand tamales on the folded bottom in prepared steamer, being sure they are not packed too closely in steamer -- they need to expand. Cover with layer of leftover husks. Cover with lid and steam for 1 hour. Check carefully that all the water doesn't boil away, adding boiling water when necessary. Serve with additional salsa on the side.
- Suggested drink: Mexican beer
TAMALES WITH CHICKEN AND SALSA VERDE
These are what I am making for Christmas this year for my fiance. I am told that tamales are the traditional Christmas Eve dish in many parts of Texas and Mexico
Provided by Miss Erin C.
Categories Chicken
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the husks: simmer the husks in water to cover for 10 minutes, weighting them with a plate to keep them submerged, let stand for a few hours until they are pliable To make dough: Beat the lard in a mixer until very light, for about 1 minute Add 1 cup masa to lard, beat until well blended.
- Continue beating adding alternately the remaining masa and the poultry broth only adding enough broth to give the consistency of a medium thick cake batter.
- Sprinkle the baking powder and salt.
- Beat 1 minute more.
- To make the salsa: Husk and wash the tomatillos.
- Put the tomatillos and serrano chiles and some salt in a pot of water and boil them until tender, about 10-15 minutes.
- Drain and put them into the bowl of a food processor.
- Add the coriander, onion and garlic.
- Process until smooth.
- Heat 1 Tbsp of the lard in a medium large skillet over medium high heat, when the lard is hot enough to make a drop of the tomatillo puree sizzle, pour it all in at once.
- Stir the sauce constantly for 45 minutes until it gets darker and thicker, thick enough to coat a spoon.
- Add the chopped tomatillos and cilantro.
- Season with salt.
- Mix the shredded chicken with 1/2 cup of the cooked tomatillo sauce.
- To form the tamales: Remove the husks from the water when they have softened Pat husks dry.
- Tear the extra husks into 1/4"x7" long strips for each tamale.
- Take a husk that is at least 6"x7", lay out with tapering end toward you.
- Spread a couple of Tbsp of dough mixture into a square, leaving at least 1-1/2" border on side towards you and a 3/4" border along other sides.
- Pick up 2 long sides of corn husk and bring together, overlapping one over the other.
- Fold up the bottom section of husk tightly right up to the filling line.
- Leave top open.
- Secure it in place by loosely tying one of the strips of husk around the tamale.
- Repeat with remaining husks and dough mixture.
- Stand the tamales on the folded bottom in a prepared steamer, being sure they are not packed too closely so they can expand.
- Cover with a layer of leftover husks.
- Cover with lid and steam for 1 hour.
- Check carefully that all the water doesn't boil away, adding boiling water when necessary.
- Serve with salsa on the side.
Nutrition Facts : Calories 530.5, Fat 32.7, SaturatedFat 11.9, Cholesterol 27.4, Sodium 516.1, Carbohydrate 54.5, Fiber 8.7, Sugar 6.9, Protein 7.8
More about "roasted pork tamales with salsa verde filling food"
PORK TAMALES WITH SALSA VERDE - ¡HOLA! JALAPEÑO
From holajalapeno.com
Cuisine MexicanEstimated Reading Time 8 minsServings 48Total Time 6 hrs 20 mins
- Bring a large pot of water to a boil. Remove from heat and add corn husks. Place a bowl on top and press down to completely submerge husks under water. Let soak for at least 1 hour or until very pliable. Drain completely.
- Combine pork shoulder, onion, bay leaf, salt, peppercorns, and oregano in a separate large pot and fill with water. Water should cover ingredients by at least 2 inches.
- Bring to a boil, then reduce heat to medium-low and cook until pork is very tender and can easily be shredded with a fork, about 2 hours.
- Remove pork to a baking sheet or large plate. Strain broth through a fine mesh strainer into a heatproof container and discard solids. Shred pork with two forks or your hands (if cool enough to handle).
MEXICAN PORK TAMALES (TAMALES ROJOS DE CERDO)
From mexicoinmykitchen.com
CHILE VERDE TAMALES • MAMA LATINA TIPS
From mamalatinatips.com
TAMALES WITH GREEN CHILI AND PORK RECIPE - SERIOUS EATS
From seriouseats.com
PORK TAMALES WITH VERDE SALSA | AN INSPIRED COOK
From aninspiredcook.com
TAMALES & SALSA VERDE - MINDFOOD
From mindfood.com
PORK TAMALES WITH SALSA VERDE RECIPE | HEALTH.COM
From health.com
Servings 10Calories 300 per serving
GREEN PORK TAMALES WITH ROASTED GARLIC MASA – COLLAB KITCHEN
From collabkitchen.com
WHAT TO EAT WITH TAMALES | 24 TAMALES SIDE DISHES
From mexicanmademeatless.com
ROASTED PORK TAMALES WITH SALSA VERDE FILLING - PLAIN.RECIPES
From plain.recipes
CHICKEN TAMALES RECIPE WITH SALSA VERDE - MEXICAN FOOD …
From mexicanfoodjournal.com
TAMALES DE SALSA VERDE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN TAMALES WITH SALSA VERDE | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
HOW TO MAKE TAMALES FOR LAS POSADAS THE EASY WAY - SMART FUN DIY
From smartfundiy.com
PORK CHILE VERDE TAMALES - NIBBLES AND FEASTS
From nibblesandfeasts.com
SALSA VERDE RECIPE FOR TAMALES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
TAMALES SALSA VERDE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
ROASTED PORK TAMALES | PORK TAMALES, TRADITIONAL CHRISTMAS FOOD, …
From pinterest.com
PORK TAMALES. AUTHENTIC RECIPE - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
21 GREEN PORK TAMALE RECIPE - SELECTED RECIPES
From selectedrecipe.com
HOMEMADE PORK TAMALES WITH RED CHILI SAUCE | 24BITE® RECIPES
From 24bite.com
SALSA VERDE TAMALES - CELEBRATION GENERATION
From celebrationgeneration.com
EASY HOMEMADE CHICKEN TAMALES WITH SALSA VERDE
From muybuenocookbook.com
ROASTED PORK TAMALES | PORK TAMALES, TRADITIONAL CHRISTMAS FOOD, …
From pinterest.com
TAMALES WITH SALSA VERDE — BALD EAGLE FOODS
From baldeaglefoods.com
ROAST PORK LOIN WITH SALSA VERDE RECIPE | EATINGWELL
From eatingwell.com
GREEN PORK TAMALES + VIDEO - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
AUTHENTIC MEXICAN PORK TAMALES ROJOS RECIPE - MUY BUENO …
From muybuenocookbook.com
PORK TAMALES IN SALSA VERDE | MODESTO BEE
From modbee.com
GREEN TAMALES WITH CHICKEN (TAMALES DE POLLO EN SALSA VERDE)
From mexicoinmykitchen.com
SALSA ROJA PORK TAMALES RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN SALSA VERDE TAMALES + VIDEO - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
FAVORITE SALSA VERDE DISHES - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
ROASTED PORK ENCHILADAS - PLAIN.RECIPES
From plain.recipes
SALSA VERDE PORK TACOS | RICARDO
From ricardocuisine.com
SALSA VERDE CHICKEN TAMALES {TAMALES DE POLLO CON SALSA VERDE}
From sweetlifebake.com
MY FAVORITE TAMAL OF ALL TIME: CHICKEN IN GREEN SALSA
From patijinich.com
ROASTED PORK TAMALES WITH SALSA VERDE FILLING RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love