Ingredients with Measurements:
- 2 cups masa harina
- 2 cups warm water
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable shortening
- 1 pound pork shoulder, cut into small pieces
- 2 cups diced zucchini
- 1 cup diced onion
- 1 cup diced tomato
- 1/2 cup diced green chilies
- 1/4 cup chopped cilantro
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Corn husks
Special equipment needed:
- Steamer
Step-by-step instructions:
1. Soak the corn husks in hot water for 30 minutes.
2. In a large bowl, mix the masa harina, baking powder, and salt.
3. Add the warm water and vegetable shortening to the bowl and mix until a dough forms.
4. In a separate bowl, season the pork shoulder with cumin, chili powder, garlic powder, salt, and pepper.
5. In a large skillet, cook the pork shoulder over medium-high heat until browned on all sides.
6. Add the zucchini, onion, tomato, green chilies, cilantro, and any remaining seasoning to the skillet and cook until the vegetables are tender.
7. Take a corn husk and spread a thin layer of masa dough on it, leaving a border around the edges.
8. Add a spoonful of the pork and vegetable mixture to the center of the masa dough.
9. Roll the corn husk tightly around the filling and fold the bottom end up.
10. Place the tamales in a steamer and steam for 1 hour.
11. Serve hot.
Time:
Preparation time: 1 hour
Cooking time: 1 hour
Temperature:
Steamer temperature: 212°F
Serving size:
Makes 12 tamales
Nutritional information:
Calories per serving: 300
Fat per serving: 15g
Carbohydrates per serving: 30g
Protein per serving: 12g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Zucchini can be substituted with yellow squash.
- Green chilies can be substituted with jalapeños.
Variations:
- Add cheese to the filling for a cheesy twist.
- Use different types of meat or vegetables for different flavor combinations.
Tips and tricks:
- Make sure to spread the masa dough thinly to avoid a doughy texture.
- Don't overfill the tamales to prevent them from bursting open while steaming.
- Serve with salsa or guacamole for added flavor.
Storage instructions:
- Store leftover tamales in an airtight container in the refrigerator for up to 3 days.
- Tamales can also be frozen for up to 3 months.
Reheating instructions:
- To reheat tamales, steam them for 10-15 minutes or microwave them for 1-2 minutes.
Presentation ideas:
- Serve tamales on a platter with a side of salsa and guacamole.
- Garnish with chopped cilantro and diced tomatoes.
Pairings:
- Serve with a side of rice and beans for a complete meal.
Suggested side dishes:
- Spanish rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the masa dough is too dry, add more water.
- If the tamales are too dry, add more filling or serve with a side of salsa or guacamole.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Tamales originated in Mesoamerica and have been a staple food for centuries.
Flavor profiles:
- Savory, spicy, and slightly sweet.
Serving suggestions:
- Serve hot with salsa and guacamole for added flavor.
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Region: Mexican