Pork Tamales
Intro: Pork Tamales
These are pork tamales in every sense-the filling is pork and the stock and lard mixed with the masa are all from a pig. Traditionally in Latin America, they are eaten on holidays and special occasions, and making them is a process, and you usually make about 100 at a time. They also freeze well, and you can take them out and steam them at any time. It's best to ask for people to help and plan on making lots.
STEP 1: Slow Cook Pork
We broke down a whole pig, and are lucky enough to have a sous vide machine, so I put about 12 pounds of pork roast into the sous vide overnight at 140. It was super tender. If you don't have a whole pig or sous vide, buy pork shoulder or pork butt and slow cook it over a very low heat for 6 hours or cook it overnight in a crockpot. You can also add two cloves of garlic, a roughly chopped onion, and salt and pepper. Save the stock that it cooked in and use this when mixing the masa.
STEP 2: Make Adobo Sauce
Use 10 dried ancho peppers and 10 dried pasilla peppers. Heat up a pan of water and soak these in the water. When they have softened, take them from the water, but don't discard it.
Remove the seeds and stems from the chili peppers. Put them in a food processor with 1 onion, 1 head of garlic, and 3 tbsps of cumin. Add 1.5 cups of the water you soaked the chilies in. Puree this into a sauce. Put this into a large saucepan and add 1 tbsp. of sugar and 1 tbsp. of vinegar and bring to a simmer.
STEP 3: Simmer Pork in Adobo Sauce
Save the water you cooked the pork in. Remove the pork, shred it and add it to the adobo sauce. Keep it on a very low simmer.
STEP 4: Mix Masa With Lard and Stock
The ratio used here will all depend on the directions on the package. All masa is different, so it's best to follow it. I used Maseca masa.
12 cups MASECA
14 cups pork broth
2.5 cups lard
2 tablespoon baking powder
2.5 tablespoons salt
Blend these together until they have a thick paste substance.
STEP 5: Spread Masa in Corn Husks
Take two corn husks that have been soaked for at least 2 hours, and lay them on top of one another. Spread about 1/4 cup of masa in the husk. Smear it in the right hand corner of the leaves, leaving a few inches empty below and about 1 inch on the left side of the husk with no masa. Put in pork filling. We also added a little Oaxacan cheese and roasted poblano peppers.
STEP 6: Roll Tamales
Start rolling from left to right, then when you reach the center, fold the bottom part of the corn husk upwards. Continue to roll until you reach the end.
STEP 7: Steam Tamales
Put meat broth or water in the bottom of a large steamer. This should not be touching the bottom of the tamales, but also be careful it doesn't evaporate or you'll scorch the pan and tamales. Place your tamales in the steamer, cover and let them steam for 2 hours over a medium flame.
STEP 8: Serve!
Tamales are pretty festive just on their own, but a little guacamole and salsa on the side are good also.
27 Comments
ErinD3 2 years ago
Soph461 8 years ago
sounds really hard but easy
Cantilkid1 9 years ago
dsantil71 9 years ago
mkam1 9 years ago
Maria Finn 9 years ago
Fortunately, I used a Vitamix, so no problems with that, but good advice.
mkam1 9 years ago
craftyharper 9 years ago
It may not be the 'traditional' way to roll up a tamale, but it looks like it works. Now, if you lay them on their sides to cook you'd have a serious leakage problem...
I read somewhere that you should put a penny in the bottom of the pot. The penny will start to rattle when the boiling water starts to get low, it works! <g>
Maria Finn 9 years ago
Yes on the penny. I didn't do that and scorched a batch.
mdeblasi1 9 years ago
Perhaps someone can help with this question.
I've often read that one should beat the lard into the tamales until a small piece of dough floats in a glass of water.
I have beaten until I began to worry for my kitchen aid mixer and I have never had the dough float.
Is this a real thing, or am I doing extra work for nothing?
Maria Finn 9 years ago
I read several different methods for mixing the dough. I mainly follow the recipe on the masa package as they all differ slightly. I'll ask my ranchera relatives from Mexico-who are the real-deal tamale makers-what they do. (I know they soak the masa with a pig's head).
Tezcumpapa 9 years ago
I like these! I made tamales dulce with some super sweet corn, and pork (your recipe) and some of my family's recipe. I am stocked for the holidays! BTW, I wrap my tamales the same way as you do. My little sister as started using tiny ties (with bows). I am glad to know there is someone else who cooks their tamales for two hours. BTW, try the Oaxacan cheese in a mix of black beans and eggs...
Maria Finn 9 years ago
Sounds great-I'll try it with the eggs and black beans.
samfelis 9 years ago
"Remove the seeds and stems from the chili peppers. Put them in a food processor with 1 onion, 1 head of garlic, and 3 tbsps of cumin."
For clarification, the "them" in the second sentence is confusing. Specify that it's the peppers that are to be blended, not the seeds and stems!
Otherwise this looks great; I love tamales and can't wait to try this out!
Maria Finn 9 years ago
Good point! I'll change that.
DeeRilee 9 years ago
Wonderful Instructable!
I've made tamales, slightly different recipe (not as "hot"), and we had the husk at both ends 'tucked in'. If I remember correctly, one husk was "headed 'north' and the other headed 'south'....so we had a 'skinny' bit at each end to tuck in.
Homemade tamales are a lot of work, but they are 'heaven' to eat!
mcarrascoza 9 years ago
Not to be rude but those are called "cuchitos". But then again they aren't traditional with the use of spices.
Nonetheless they will always come out delicious. I will try em out soon and maybe I'll let my grandmother try
dwahoo 9 years ago
Good Recipe...excellent techniques that I will copy. We have learned to make what is known as Nacatamales, a national traditional dish in Nicaragua. And like these Nacatamales are usually made for Christmas and special occasions. The Nacatamales are similar but larger, and are wrapped in plantain or banana leaves.
romanfernandez 9 years ago
radoxmachine 9 years ago
sorry but that's not the way to pack a tamal, you need to bend the tip of the corn leaf when heating the tamal content wont get away