Simple Pork Tamale Recipe

Healthy Tamales Recipe Mexico In My Kitchen

WebDec 17, 2015 · Cook for 60 minutes to 75 minutes over a medium heat. While cooking, add more hot water to the pot if needed, be careful with …

Rating: 5/5(54)
1. In a large pot, place the cornhusks and cover with hot water to soften them. Leave there for at least 30 minutes. Drain and reserve.
2. Meanwhile, in a large bowl, mix the dry ingredients (corn masa-harina, baking powder and salt) , and stir in the vegetable oil. Pour the warm chicken broth and mix with a spatula until you form the dough into a creamy texture, similar to soft ice cream. If the dough doesn’t look as creamy as in the picture, add a little more broth, a tablespoon at the time.
3. Spread about 3 tablespoons of the dough on the already soft corn husk using a spoon or spatula. Top with 2 tablespoons of the filling. Fold one left side of the husk to the center and then the right side to the center. Finally, fold the end toward the center of the tamal. Place the tamal on a tray while you finish assembling the rest.
4. Now, get your steamer ready adding a couple of hot cups of water and line the steamer rack with corn husks. If you don’t have a steamer, place loose pieces of aluminum foil at the bottom of the pot to function as a steamer rack.

Preview

See Also:

Show details

Mexican Pork Tamales (Tamales Rojos de Cerdo)

WebFeb 2, 2015 · Bring to a boil and then reduce heat. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour or …

Rating: 4.7/5(93)

Preview

See Also:

Show details

Instant Pot Pork Tamales Isabel Eats

WebJan 20, 2021 · Press the sauté button on the Instant Pot and add the cooking oil. When hot, add the pork and sear until browned on all sides. …

Rating: 4.8/5(39)
1. Soak the corn husks: Add the corn husks to a large bowl or pot. Pour enough hot water over the corn husks to cover them completely. Cover the bowl with aluminum foil and let them soak for 1 hour to soften them up.
2. Soak the chiles: Bring 5 cups of water to a boil in a medium pot over high heat. Remove from heat and add the guajillo, ancho, and arbol chiles to the hot water, then cover with a lid. Set aside for 15 minutes to let the chiles soften.
3. Mix the masa harina: In a very large mixing bowl or pot, add the masa harina, salt and baking powder. Combine with a whisk or a fork.
4. Finish prepping the corn husks: Drain the water from the corn husks and pat them dry. Lay them flat onto a baking sheet for easy access.

Preview

See Also:

Show details