Tender, lightly spiced masa is stuffed with shredded pork and steamed until tender. Served with a flavorful green sauce.
FEATURED STANDOUTS
Pork Shoulder
Pork shoulder is a flavorful and versatile cut of meat that is perfect for slow-cooking methods such as braising, roasting, and smoking. It is well-marbled with fat, which helps to keep it moist and tender during cooking. Pork shoulder is often used for pulled pork, tacos, and carnitas.
Adobo
Adobo is a marinade, rub or sauce made from a blend of spices, herbs, and vinegar. It is commonly used in Mexican and Spanish cuisine to add flavor and tenderness to meats. Adobo can be made with a variety of ingredients, but typically includes garlic, cumin, oregano, chili powder, and paprika.
Chipotle
Chipotle is a smoke-dried jalapeño pepper that has a deep, rich flavor with a hint of heat. It is commonly used in Mexican and Southwestern cuisine to add a smoky and spicy flavor to dishes. Chipotle can be used in a variety of forms, including whole, ground, or in a sauce.
Cayenne Pepper
Cayenne pepper is a medium-hot chili pepper that is commonly used in cooking to add a spicy kick. It has a bright red color and a slightly sweet flavor. Cayenne pepper can be used in a variety of forms, including whole, ground, or in a sauce.
Corn Masa
Corn masa is a type of dough made from ground cornmeal. It is commonly used in Mexican and Central American cuisine to make tortillas, tamales, and other dishes. Corn masa can be made from white or yellow corn, and it has a slightly sweet and earthy flavor.
TIPS & TRICKS FOR THE BEST SPICY PORK TAMALES
How to Soak Corn Husks
Inspect the corn husks. Remove any husks that are torn or damaged. Rinse the corn husks. Rinse the corn husks under cold water to remove any dirt or debris.
Soak the corn husks. Place the corn husks in a large bowl or sink filled with water. If desired, you can add a weight to the husks to keep them submerged.
Let the corn husks soak for at least 30 minutes. This will give the husks time to soften. Drain the corn husks. After 30 minutes, drain the corn husks and rinse them under cold water.The corn husks are now ready to use. You can use them to make tamales, pupusas, hallacas, or other dishes.
Use warm water. Warm water will help to soften the corn husks more quickly. You can soak the corn husks overnight. This will give the husks plenty of time to soften. Once the corn husks are soaked, they can be stored in the refrigerator for up to 2 days.
What kind of meat can you use in tamales?
Tamales are a traditional Mexican dish made from masa (cornmeal dough) that is filled with various ingredients, wrapped in corn husks, and steamed. While the most common type of tamale is filled with pork, there are many other types of meat that can be used. Some popular options include:
- Beef
- Chicken
- Turkey
- Duck
- Goat
- Seafood (such as shrimp, crab, or fish)
The type of meat that you choose will depend on your personal preferences and the region of Mexico that you are from. For example, pork tamales are more common in central Mexico, while beef tamales are more popular in northern Mexico.
Meatless tamale options
If you prefer a vegetarian option, there are numerous meatless tamale options to savor. Delightful combinations such as black bean, bean and cheese, or simply cheese, can satisfy your taste buds. Even vegetables like sweet potatoes or corn can create delectable fillings. With so many options, you’re sure to find a meatless tamale that satisfies your cravings.
When do you know when the tamales are done?
Tamales are done when the masa is cooked through and the filling is heated. One way to tell if the tamales are done is to insert a toothpick into the center of the tamale. If the toothpick comes out clean, the tamales are done. Another way to tell is to look at the color of the masa. When the tamales are done, the masa will be a light brown color. Masa shouldn’t be sticky after it’s cooked.
How to steam tamales
Tamales are traditionally steamed in a tamale pot, which is a large pot with a steamer basket insert. However, you can also steam tamales in a regular pot or steamer basket. To steam tamales, follow these steps:
- Fill a pot with water and bring it to a boil.
- Place the tamales in the steamer basket and set it over the boiling water.
- Cover the pot and steam the tamales for 30-45 minutes, or until they are done.
How to serve tamales
Tamales are typically served hot with a variety of toppings, such as salsa, guacamole, sour cream, and cheese. They can be eaten as a main course or as a side dish.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Large mixing bowl
Roasting Pan
Steamer and insert
Tongs
SIMILAR INGREDIENTS TO
Crispy Dry Rub Pork Adobo Tacos
Taco Truck Green Sauce
Crispy Fried Pork
ENJOY THIS RECIPE WITH
Calabrian Pork Carnitas
Refried Pinto Beans
Two Layer Cheese Stuffed Jalapenos & Refried Black Bean Tostadas
INGREDIENTS
- Pork Filling
- 3-5lb pork shoulder or pork tenderloin
- 30 Corn Husk, soaked +¼ c Hot Sauce+1/4c Canola oil
- 4 Oz Chipotle Peppers
- 2Tb Cayenne
- 2Tb Black Pepper
- 1Tb Oregano
- 3Tb Salt
- 2Tb Garlic Powder
- 1Tb Onion Powder
- 2 tsp Cumin Powder
- 2 Jalapenos
- 1/4c White Vinegar
- 6 Garlic Cloves, minced
- Tamale Dough Recipe
- 4 cups masa harina
- 1Tb Cayenne
- 1 1/2 teaspoons salt
- 1 1/4 cups warm water
INSTRUCTIONS
- Soak the corn husks in warm water,oil and hot sauce for 40 minutes. Cover completely and set a plate over the top to submerge.
- Preheat the oven to 350°F (150°C).
- Combine all pork rub ingredients in a small bowl.
- Rub the pork shoulder or tenderloin generously with the pork rub.
- Place the pork in a roasting pan with the vinegar, chipotles and jalapeno and add 2 cups of water to the bottom of the pan.
- Cover the roasting pan with aluminum foil and roast for 3-4 hours, or until the pork is fork-tender.
- Remove the pork from the oven and let it rest for 15 minutes and shred
- Making the masa dough
- In a large mixing bowl, combine the masa harina and salt.
- Slowly add the warm water to the masa harina, stirring constantly until a dough forms.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes before using.
- Assembly:
- Spread a thin layer of tamale dough on a corn husk.
- Add a spoonful of the shredded pork to the center of the dough.
- Fold the corn husk over the filling and place at an angle seam side down..
- Repeat steps 2-4 until all of the dough and filling have been used.
- Steam the tamales for 40 minutes to one hour, or until the dough is cooked through.
- Serve hot with your favorite toppings.
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One response to “Spicy Pork Tamales”
I love tamales. 🙂