Tamales de Puerco (Pork Tamales)
- Source
- Cookbook clipping
- Serves
- 16 tamales
- Cuisine
- Mexican
Prepare the filling a day in advance for these mildly seasoned tamales.
Ingredients
- 1 lb. pork butt
- 2-1/2 cups water
- 1/4 medium onion
- 1 garlic clove
- 1 bay leaf
- Salt
- 8 peppercorns
- 2/3 cup Salsa para Enchiladas
- Corn husks or foil wrapping for 16 tamales
- Masa para Tamales prepared with warm pork broth
Steps
- A day in advance, trim fat from meat. Cut meat in chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt to taste and peppercorns. Bring to a boil. Skim foam from surface; reduce heat. Cover and simmer 1 hour.
- Prepare Salsa para Enchiladas. Drain meat, reserving 1-1/4 cups broth for tamale dough. With 2 forks, shred meat and mix with salsa. Refrigerate meat mixture and reserved broth overnight.
- Prepare foil wrapping or soak corn husks 1 hour in hot water. Soak a few additional husks to cover tamales. Rinse and pat dry with paper towels. Prepare Masa para Tamales with warm pork broth.
- Hold each corn husk with point toward you. Place a rounded tablespoonful of dough at large end of husk. Spread with fingers. Place 1 tablespoon pork filling on dough. Top with another tablespoon of dough; spread to cover filling.
- Fold sides of husk over tamale. Fold pointed end of corn husk under with seam on outside. Stand tamales on folded ends on a rack over water in a large pot. Cover with additional husks or foil. Bring water to a boil; reduce heat. Cover and steam 1 hour or until dough pulls away easily from husk. Makes 16 tamales.