Top-ranked recipe named "New Mexican Pork Tamales"
Try this New Mexican Pork Tamales recipe, or contribute your own. "Tamale" and "Mexican" are two tags used to describe New Mexican Pork Tamales.
"These were really good but we could not come close to eating them all. I think we spread the masa a little too thick as there just wasn't enough filling. We topped with chili verde salsa and sour cream. Yummy!!"
Preheat oven to 350 degrees. Place pork and onion in med. baking dish and cover with water. Bake for approx. 1-1/2 hrs. or until meat pulls apart easily. Remove pork from broth. Refrigerate broth. When cool, shred meat with 2 forks or with dough blade of food processor. Strain broth after fat has solidified on surface. (All of this can be done day before.) If the broth doesn't measure 2 cups, add water to make 2 cups of liquid. Reserve pork and liquid.
In large skillet, heat oil, add minced garlic and pork. Sprinkle flour over mixture and stir constantly for about a minute as the flour begins to brown. Add ground chile, broth and seasonings. Cook over med-low heat until thickened and almost dry, stirring regularly, about 30 minutes. Remove from heat.
Prepare corn husks by submerging in bowl or baking pan of hot water for 30 min. Separate husks and rinse them under warm running water to wash away any grit or brown silks. Soak them in warm water until ready to use.
Prepare MASA. Measure MASA HARINA in large bowl. Add water, while stirring. Add oil and salt and stir well. Use spoon, powerful mixer, or your hands. When well blended should have the consistency of moist cookie dough. If it begins to dry out, add more water. Cover with damp cloth if necessary.
Assemble tamales. Spread dough on smooth side of husk with back of spoon to about 1/2" from side edges, 1" from top edge, and 2" from bottom edge. Spoon about 2 Tbsp. of filling down center. Roll husk over so that MASA covers filling and should come loose from husk. Then roll up husk and fold bottom end under. Repeat until all MASA and filling is used. Stand tamales loosely packed in a steamer/blancher/spaghetti cooker, or lay flat in a criss cross pattern so steam can penetrate effectively. Cover pot and steam for about 1 hr. to 1-1/4 hrs or until the MASA is firm and pulls away from husk easily. Serve tamales warm. Let each person remove his own husks. May be topped with green chile sauce, chili con carne, or cheese and onions if desired. Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #877 by Bill Webster
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Merlin79 1 year agoGreat recipe, highly recommend!
veronicadeanda 2 years ago
jlburgart 3 years agoThese were really good but we could not come close to eating them all. I think we spread the masa a little too thick as there just wasn't enough filling. We topped with chili verde salsa and sour cream. Yummy!!
Amerixxca28 3 years agoTamales are very simple to make, at first it is quite hard to understand. I'm only 18 and my mom has taught me how to makes these when I was 16, I love cooking. I'm proud of to be a Mexican :)
dakotarussell 4 years agoThese turned out fanatastic. Good, simple recipe. Perfect rainy day project.
promfh 9 years agoThis is a fairly traditional recipe. There's a lot of work to making tamales, so invite lots of friends to help and make a bunch of them.