Recipes

Authentic Pork Tamales

By November 2, 2018 No Comments

INGREDIENTS

1¼ pounds boneless pork roast
4-5 tablespoons Select New Mexico Chile Powder or 1-1½ cups Select New Mexico Red Chile Sauce
Broth from the pork
15 oz bag of Select New Mexico Corn Husks
1½ cups Select New Mexico Prepared Masa (bring to room temperature to ensure smooth spreading)

DIRECTIONS

1. Cook pork roast plus 3-4 cups of water in a pressure cooker for about 45 minutes or in a covered pot over medium heat with enough water to cover pork for about three hours. Pork is done when it shreds easily with a fork. Save the broth.
2. When the meat is done and tender, shred it and place in a pot with 1 quart of water. Add red chile powder or puree to taste. Add more water slowly, until the pork/chile mixture is covered. Bring to simmer.
3. Turn off the heat and let pork/chile mixture stand covered for at least 20 minutes. Pork/chile mixture should be a rich red color and moist but not watery.
4. Clean/rinse the corn husks. Bring a large pot of water to a boil. Turn off heat, add corn husks, and weigh them down with a plate so they are completely submerged. Let them soak for an hour. Then drain.
5. Remove and separate a single, full leaf corn husk. Corn husk should be moist, soft and easy to work with, and should not have any visible drops of water. Spread the masa evenly on the top half of the drained husk.
6. Add the meat filling in a vertical line down the center of the masa. Then fold in the sides of the husk toward each other, overlapping them a bit. Fold the bottom part of the husk up against the top of the filled tamale.
7. Use a narrow strip of husk to tie around the middle to hold the tamale closed.
8. Finally, lay the tamales flap-side down in a steamer basket. Steam for about 20 minutes, or until the masa feels firm inside the husk. Cook thoroughly to 165°F. Let cool for about 30 minutes. Once cooled, the tamales may be frozen.
9. Add 1 teaspoon crushed garlic and more red chile powder or masa to the remaining pork broth to make red chile sauce to ladle over the tamales. Adjust seasoning to taste.

MAKES ABOUT 2 DOZEN TAMALES