Ingredients with Measurements:
- 2 lbs. pork shoulder, cut into small pieces
- 2 cups masa harina
- 1 cup chicken broth
- 1/2 cup vegetable shortening
- 1/4 cup chili powder
- 2 tbsp. paprika
- 2 tbsp. garlic powder
- 2 tbsp. onion powder
- 2 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup tascalate paste
- 1/2 cup water
- 30 dried corn husks
Special equipment needed:
- Large pot
- Steamer basket
- Mixing bowl
- Electric mixer or stand mixer
Step-by-step instructions:
1. In a large pot, cook the pork shoulder over medium heat until browned on all sides. Remove from heat and set aside.
2. In a mixing bowl, combine the masa harina, chicken broth, vegetable shortening, chili powder, paprika, garlic powder, onion powder, cumin, salt, and black pepper. Mix until well combined.
3. In a separate bowl, mix the tascalate paste and water until smooth.
4. Add the tascalate mixture to the masa mixture and mix until well combined.
5. Soak the corn husks in warm water for 30 minutes.
6. Take a corn husk and spread a thin layer of the masa mixture over the husk, leaving a border around the edges.
7. Add a spoonful of the cooked pork to the center of the masa mixture.
8. Fold the sides of the corn husk over the filling, then fold the bottom of the husk up and tie with a piece of kitchen twine.
9. Repeat with the remaining corn husks and filling.
10. Place the tamales in a steamer basket and steam for 1 1/2 to 2 hours, or until the masa is cooked through.
11. Remove from heat and let cool for a few minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Steaming temperature: 212°F
Serving size:
This recipe makes 30 tamales.
Nutritional information:
Calories per serving: 230
Fat: 12g
Carbohydrates: 20g
Protein: 12g
Sodium: 240mg
Sugar: 1g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Vegetable shortening can be substituted with lard or butter.
- Tascalate paste can be substituted with chocolate or cocoa powder.
Variations:
- Add diced green chilies or jalapenos to the filling for a spicy kick.
- Use different types of meat or vegetables in the filling.
- Add cheese to the filling for a cheesy twist.
Tips and tricks:
- Make sure to soak the corn husks in warm water for at least 30 minutes to make them pliable.
- Spread the masa mixture thinly over the corn husks to ensure even cooking.
- Tie the tamales tightly with kitchen twine to prevent them from falling apart during cooking.
Storage instructions:
- Tamales can be stored in the refrigerator for up to 5 days.
- Tamales can 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 the tamales on a platter with a side of salsa and guacamole.
- Garnish with chopped cilantro and a squeeze of lime juice.
Pairings:
- Serve with a side of rice and beans.
- Pair with a cold beer or a margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the masa mixture is too dry, add more chicken broth.
- If the tamales are falling apart during cooking, tie them tighter with kitchen twine.
Food safety advice:
- Make sure to cook the tamales thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator or freezer promptly.
Food history:
- Tamales have been a staple in Mexican cuisine for centuries and were often used as portable food for soldiers and travelers.
Flavor profiles:
- The tascalate paste adds a unique nutty and chocolatey flavor to the tamales, while the spices and pork add savory and smoky notes.
Serving suggestions:
- Serve the tamales hot with your favorite toppings and sides.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican