Ingredients with Measurements:
- 2 cups of masa harina
- 2 cups of hot water
- 1 cup of vegetable shortening
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1 pound of pork shoulder, cut into small pieces
- 1 cup of piloncillo, grated
- 2 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of dried oregano
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 2 cups of chicken broth
- 20 corn husks, soaked in warm water
Special equipment needed:
- Steamer pot
Step-by-step instructions:
1. In a large mixing bowl, combine the masa harina, hot water, vegetable shortening, baking powder, and salt. Mix until well combined and set aside.
2. In a separate bowl, combine the pork shoulder, grated piloncillo, garlic, cumin, paprika, oregano, black pepper, and salt. Mix well and set aside.
3. In a large pot, bring the chicken broth to a boil. Add the pork mixture and simmer for 30 minutes, or until the pork is tender and the liquid has reduced.
4. To assemble the tamales, take a soaked corn husk and spread a thin layer of the masa mixture on it, leaving a 1-inch border around the edges.
5. Spoon a small amount of the pork mixture onto the center of the masa mixture.
6. Fold the sides of the corn husk towards the center, then fold the bottom of the husk up and secure it with a piece of kitchen twine.
7. Repeat the process with the remaining corn husks and filling.
8. Place the tamales in a steamer pot and steam for 1 hour.
9. Remove the tamales from the steamer pot and let them cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Steaming temperature: 212°F
Serving size:
This recipe makes 20 tamales.
Nutritional information:
Calories per serving: 240
Fat: 11g
Carbohydrates: 30g
Protein: 8g
Sodium: 400mg
Sugar: 10g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Piloncillo can be substituted with brown sugar.
Variations:
- Add diced jalapenos or green chilies to the pork mixture for a spicy kick.
- Use different types of meat, such as chicken or beef, for a different flavor.
Tips and tricks:
- Make sure to soak the corn husks in warm water for at least 30 minutes before using them.
- Spread the masa mixture thinly on the corn husks to ensure that the tamales cook evenly.
- Use a steamer basket or a colander to keep the tamales upright while steaming.
Storage instructions:
- Store leftover tamales in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat tamales, wrap them in a damp paper towel and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the tamales on a platter with a side of salsa and guacamole.
Garnishes:
- Garnish with chopped cilantro and a squeeze of lime juice.
Pairings:
- Serve with a side of refried beans and Spanish rice.
Suggested side dishes:
- Refried beans
- Spanish rice
- Grilled vegetables
Troubleshooting advice:
- If the masa mixture is too dry, add a little more hot water until it reaches the desired consistency.
- If the tamales are falling apart, make sure that the masa mixture is spread thinly and evenly on the corn husks.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
- Tamales have been a staple food in Mexico for thousands of years and were often used as portable food for hunters and travelers.
Flavor profiles:
- The Cochinito de Piloncillo Tamales have a sweet and savory flavor profile, with the sweetness of the piloncillo balancing out the savory flavors of the pork and spices.
Serving suggestions:
- Serve the tamales hot with a side of salsa and guacamole for dipping.
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Region: Mexican