Pork Tamales

Name: Pork Tamales
Prep time: 3 h 55 min
Cook time: 3 h 55 min
Total time: 3 h 55 min
Yield: 24
Cuisine: Mexican
Ingredients: 2 bay leaves; 12 black peppercorns; 1 kilograms boneless pork shoulder, cut into 3-inch pieces; 79 milliliters chili powder; 24 dried corn husks; 2 teaspoons all-purpose flour; 4 sprigs fresh thyme or 2 teaspoons dried thyme; 1 clove garlic, minced; 2 teaspoons ground cumin; 24 servings Kosher salt; 946 milliliters masa harina (instant corn flour); 1 onion, quartered; 2 teaspoons dried oregano (preferably Mexican); 2 teaspoons sugar; 1 Tbsp vegetable oil; 315 milliliters lard

Pork Tamales might be just the main course you are searching for. Watching your figure? This dairy free recipe has 140 calories, 13g of protein, and 3g of fat per serving. This recipe serves 24. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 3 hours and 55 minutes. Head to the store and pick up oregano, peppercorns, kosher salt, and a few other things to make it today. To use up the corn husks you could follow this main course with the Paleo Banana Bread - Egg & Nut Free as a dessert.

Instructions

Put the pork in a deep saucepan and cover with cold water (about 6 cups).

Ingredients you will need

Water

Pork

Equipment you will use

Sauce Pan

Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours.

Ingredients you will need

Peppercorns

Bay Leaves

Oregano

Onion

Thyme

Pork

Salt

Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.

Ingredients you will need

Pork

Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.

Ingredients you will need

Corn Husks

Water

Equipment you will use

Bowl

Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.

Ingredients you will need

Vegetable Oil

Chili Powder

Garlic

Cumin

All Purpose Flour

Sugar

Pork

Equipment you will use

Frying Pan

Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.

Ingredients you will need

Chili Powder

Masa Harina

Lard

Salt

Equipment you will use

Bowl

Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.

Ingredients you will need

Spread

Dough

Pork

Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes.

Ingredients you will need

Tamales

Dough

Water

Equipment you will use

Steamer Basket

Pot

Remove from the steamer and let cool slightly before unwrapping.

Photograph by Kat Teutsch

Equipment

Ingredients

Servings:

bay leaves 12

black peppercorns 1kilograms

boneless pork shoulder, cut into 3-inch pieces 79milliliters

chili powder 24

dried corn husks 2teaspoons

all-purpose flour 4sprigs

fresh thyme or 2 teaspoons dried thyme 1clove

garlic, minced 2teaspoons

ground cumin 24servings

Kosher salt 946milliliters

masa harina (instant corn flour)1

onion, quartered 2teaspoons

dried oregano (preferably Mexican)2teaspoons

sugar 1Tbsp

vegetable oil 315milliliters

lard

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Tudor Wines Balo Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 68 dollars per bottle.