Mexican > Pork

Spicy Pork Tamales Recipe

Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups chicken broth
- 1/2 cup vegetable shortening
- 1 tsp baking powder
- 1 tsp salt
- 2 cups cooked and shredded pork
- 1/2 cup tomato sauce
- 1/4 cup diced green chilies
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 cup water
- 20-25 dried corn husks

Special equipment needed:
- Large pot with steamer basket
- Electric mixer or stand mixer

Step-by-step instructions:

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

2. In a large bowl, mix together the masa harina, baking powder, and salt.

3. In a separate bowl, beat the vegetable shortening with an electric mixer until fluffy. Gradually add the masa mixture and chicken broth, alternating between the two until a dough forms.

4. In another bowl, mix together the shredded pork, tomato sauce, green chilies, chili powder, cumin, garlic powder, cayenne pepper, and water.

5. To assemble the tamales, spread a thin layer of the masa dough onto the center of a corn husk. Spoon a small amount of the pork mixture onto the center of the masa dough.

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

7. Repeat with the remaining corn husks and filling.

8. Place the tamales in a steamer basket and steam for 45-60 minutes or until the masa dough is cooked through.

9. Serve hot with your favorite toppings.


Time:
Preparation time: 45 minutes
Cooking time: 45-60 minutes
Temperature:
Steam at medium-high heat.
Serving size:
Makes 20-25 tamales.

Nutritional information:
Calories per serving: 200
Fat: 10g
Carbohydrates: 20g
Protein: 10g

Substitutions for ingredients:
- Pork can be substituted with chicken or beef.
- Vegetable shortening can be substituted with lard or butter.

Variations:
- Add cheese to the pork filling for a cheesy twist.
- Use different types of chili peppers for varying levels of spiciness.

Tips and tricks:
- Make sure to soak the corn husks for at least 30 minutes to prevent them from tearing.
- Spread the masa dough thinly to ensure the tamales cook evenly.
- Serve with salsa, guacamole, or sour cream.

Storage instructions:
Store leftover tamales in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat tamales in the microwave or steamer until heated through.

Presentation ideas:
Arrange the tamales on a platter and garnish with chopped cilantro and lime wedges.

Garnishes:
- Chopped cilantro
- Lime wedges
- Salsa
- Guacamole
- Sour cream

Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables

Suggested side dishes:
- Mexican street corn
- Cucumber salad
- Black bean salad

Troubleshooting advice:
- If the masa dough is too dry, add more chicken broth.
- If the tamales are falling apart, the masa dough may be too thick. Add more chicken broth to thin it out.

Food safety advice:
- Make sure to cook the tamales thoroughly to avoid any foodborne illnesses.

Food history:
Tamales are a traditional Mexican dish that date back to ancient times. They were often used as portable food for soldiers and hunters.

Flavor profiles:
Spicy, savory, and slightly sweet.

Serving suggestions:
Serve hot with your favorite toppings and side dishes.

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Region: Mexican

Taste: Spicy, Savory, Smoky, Tangy, Herby