Ask Terri a cooking question

HOME | Cooking Basics | Kitchen Tools | Cooking Tips | Ingredients | Wine & Food | About Terri

« Beef Chipotle Tamales | Main | Tomatillo Avocado Salsa »

January 24, 2013

Pork and Vegetable Tamales

The traditional tamale usually is filled with ground beef. This recipe uses shredded pork and corn for a great flavor combination. Serve with Tomatillo avocado salsa for a delicious party food.

Serves 4-6

Ingredients:

  • 8 dried corn husks
  • 2 cups Masa (tamale mix)
  • 1 teaspoon baking soda
  • ½ teaspoon salt for masa mix
  • ¼ cup cooking oil
  • 2 cups canned low-salt chicken broth
  • 1/3 cup frozen yellow (or canned) corn kernels, thawed, (drained)
  • 1 cup (packed) coarsely grated sharp cheddar cheese (optional)
  • 1/8 teaspoon ground black pepper
  • 1 cup shredded pre-cooked pork roast
  • 1 teaspoon Terri’s Mexican seasoning mix (I will provide)
  • Salt and pepper to taste


    Instructions:

    Tamales:

    Soak cornhusks in hot water at least 2 hours or overnight before preparation. Form 8 ties by tearing several husks into small long strips.

    To make dough, mix Masa Mix, salt and soda to combine, add oil until coarse meal forms. Add broth and blend in (mixture will be soft).

    Combine shredded pork, corn, cheese, Mexican seasoning mix, salt and pepper.

    For each tamale, open 1 large softened husk.

    Place 1/3 cup tamale dough in center of husk. Make depression in center of dough; fill with 2 tablespoons shredded pork mixture. Using moistened fingertips, press more dough over filling to cover; shape filled dough into 3-inch-long log parallel to 1 long edge of husk. Fold 1 long side of husk over filling and roll up to enclose. Tie ends of filled husks with husk strips.

    Add enough water to a large pot containing steamer insert to just below insert. Layer tamales in steamer insert. Bring water to boil; cover pot. Steam until tamales are firm, removing insert and adding boiling water to pot to maintain water level as needed, about 30 minutes to one hour depending on heat. Can be made 1 day ahead. Cool slightly. Refrigerate. Before serving, re-steam 30 minutes to heat through.

    Serve tamales in husks with Tomatillo-Avocado Salsa.

  • Posted by terri at January 24, 2013 02:16 AM

    Comments