Queso de Puerco Tamales Recipe

Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 cup lard or vegetable shortening
- 1 tsp baking powder
- 1 tsp salt
- 1 lb pork shoulder, cooked and shredded
- 2 cups queso fresco, crumbled
- 1/2 cup salsa verde
- 1/4 cup chopped cilantro
- 20-25 dried corn husks

Special equipment needed:
- Large pot with a steamer basket
- Mixing bowl
- Electric mixer or stand mixer
- Plastic wrap

Step-by-step instructions:

1. Soak the corn husks in hot water for at least 30 minutes until they are pliable.

2. In a mixing bowl, combine the masa harina, baking powder, and salt. Mix well.

3. Add the warm water and lard or vegetable shortening to the mixing bowl. Beat with an electric mixer or stand mixer until the mixture is light and fluffy.

4. In a separate bowl, mix together the shredded pork, queso fresco, salsa verde, and chopped cilantro.

5. Take a corn husk and spread a thin layer of the masa mixture on it, leaving a border around the edges.

6. Spoon a small amount of the pork and cheese mixture onto the center of the masa.

7. Roll the corn husk tightly around the filling and fold the bottom end up. Tie the top end with a strip of corn husk to secure the tamale.

8. Repeat with the remaining corn husks and filling.

9. Place the tamales in a steamer basket and steam for 1-1 1/2 hours, or until the masa is firm and cooked through.

10. Remove the tamales from the steamer and let them cool for a few minutes before serving.


Time:
Preparation time: 45 minutes
Cooking time: 1-1 1/2 hours
Temperature:
Steamer basket: High heat
Serving size:
Makes 20-25 tamales

Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 22g
Protein: 14g

Substitutions for ingredients:
- You can use vegetable oil instead of lard or vegetable shortening.
- You can substitute the pork with chicken or beef.

Variations:
- You can add diced green chilies or jalapenos to the pork and cheese mixture for a spicy kick.
- You can use different types of cheese, such as cheddar or Monterey Jack.

Tips and tricks:
- Make sure to spread the masa mixture thinly on the corn husks to ensure even cooking.
- Don't overfill the tamales, or they will burst open during cooking.
- If the tamales are too dry, you can add a little bit of chicken broth to the masa mixture.

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. Wrap them tightly in plastic wrap and then in aluminum foil before freezing.

Reheating instructions:
- To reheat tamales, steam them for 10-15 minutes until heated through.

Presentation ideas:
- Serve the tamales on a platter with a dollop of sour cream and a sprinkle of chopped cilantro.

Garnishes:
- Chopped cilantro
- Salsa verde
- Sour cream

Pairings:
- Spanish rice
- Refried beans
- Guacamole

Suggested side dishes:
- Mexican street corn
- Grilled vegetables
- Black bean salad

Troubleshooting advice:
- If the tamales are too dry, you can add a little bit of chicken broth to the masa mixture.
- If the tamales are too wet, you can add a little bit more masa harina to the mixture.

Food safety advice:
- Make sure to cook the tamales thoroughly to prevent foodborne illness.
- Store leftover tamales in the refrigerator or freezer promptly.

Food history:
- Tamales have been a staple food in Mexico and Central America for thousands of years. They were often used as portable food for hunters and travelers.

Flavor profiles:
- The queso de puerco tamales have a savory and slightly spicy flavor from the pork, cheese, and salsa verde.

Serving suggestions:
- Serve the tamales with a side of Spanish rice and refried beans for a complete meal.

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Region: Mexican

Taste: Savory, Spicy, Tangy, Rich, Meaty