Shredded Pork Tamales

Shredded Pork Tamales

Ready in 1 hour
3.5 avg, 2 review(s) 50% would make again

Top-ranked recipe named "Shredded Pork Tamales"

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Try this Shredded Pork Tamales recipe, or contribute your own. "Main dishes" and "Mexican" are two of the tags cooks chose for Shredded Pork Tamales.


Ingredients

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2 tb Raisins
1 Carrot; cut into 1" pieces
TAMALE DOUGH
SHREDDED PORK
1 ts Salt
1 c Shortening; or lard
1 sm Onion; cut into 1/4s
1 tb Chili powder
1 Bay leaf
1 stalk celery; cut into 1"
1 lb Boneless pork shoulder
2 c Pork broth
Pork; shredded
1 Tomato; chopped
1/4 ts Pepper
3 ts Baking Powder
18 corn husks; Dried
1 sm Onion; chopped (1/4 cup)
1 Garlic
1/4 c Basic red sauce
2 tb Capers
1/4 ts Cumin seed
1/4 ts Dried Oregano
2 cups masa harina
2 tb fresh cilantro; Snipped
2 tb Vegetable oil
18 olives; Pitted

Original recipe makes 18

Tamales  

Preparation

Shredded pork: Place all ingredients for pork in a 3-qt saucepan. Add enough water to cover. Heat until boiling; reduce heat. Cover and simmer till pork is tender, about 1 1/2hours. Drain, reserve broth for Tamale dough. Tamale Dough: Beat all dough ingredients in a large mixer bowl on low speed scraping bowl constantly until mixture forms a smooth paste. Beat on medium speed until light and fluffy about 10min. Preparation of the Tamales: Cover corn husks with warm water and let stand until pliable at least 2 hours. Cook and stir onion in oil in 3 qt saucepan until tender. Stir in Red Sauce, shredded pork, and remaining ingredients except for dough and olives. Heat to boiling; reduce heat. Cover and cool 15 minutes. Drain corn husks; pat dry with paper towels. Spread 1/4 cup dough across center of each husk for 1 edge to within 1/2 inch of the other edge. Spoon 2 Tbsp of pork mixture into center of dough and top with an olive. Roll husks about the filling starting with the dough edge. Fold both ends upward toward center and secure with a string if necessary. Place Tamales on rack in Dutch oven or steamer. Pour boiling water into Dutch oven just to rack level. Cover Dutch oven. Keep water simmering over low heat 1 hour. Posted to MM-Recipes Digest by "Kendig - von Fehrn" on Dec 8, 1998

very good recipe, this is my photo, not my recipe,CCheryl photo by CCheryl CCheryl

Calories Per Serving: 626 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I'm not going to rate this only because I never tried it. But there are a few things I made me steer clear of this. Mexicans don't use celery and carrots and don't use pork loin for shredded anything, too lean.
SweetSquishy 1 year ago
very very good, a keeper in my house,CCheryl
CCheryl 4 years ago
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