Pulled-Pork Tamales

Name: Pulled-Pork Tamales
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps ancho chile powder; 1 teaspoons baking powder; 6 servings Espresso Barbecue Sauce; 6 servings Coarse salt and freshly ground pepper; 24 fresh corn husks (from about 5 ears of corn), optional; 2 larges garlic cloves; 59 milliliters honey; 118 milliliters ketchup; 473 milliliters masa harina (see Note); 1 large onion, coarsely chopped; 2 kilograms boneless pork shoulder roast, tied; 59 milliliters red wine vinegar; 79 milliliters solid vegetable shortening; 6 servings Hot water; 2 Tbsps Worcestershire sauce

Need a gluten free and dairy free main course? Pulled-Pork Tamales could be an outstanding recipe to try. One portion of this dish contains about 36g of protein, 25g of fat, and a total of 569 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of wine vinegar, baking powder, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a food processor, combine the onion, ketchup, honey, vinegar, Worcestershire sauce, chile powder, garlic and 2 tablespoons each of salt and pepper and pulse until smooth.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Chili Powder

Ketchup

Vinegar

Garlic

Honey

Onion

Equipment you will use

Food Processor

Transfer the paste to a large resealable plastic bag.

Equipment you will use

Ziploc Bags

Add the pork roast, turning to coat it with the paste; seal the bag and refrigerate for at least 8 hours or overnight.

Ingredients you will need

Pork Roast

Preheat the oven to 32

Equipment you will use

Oven

Set the pork in an enameled casserole and cover with the paste.

Ingredients you will need

Pork

Add 1 cup of water and bring to a simmer. Cover the casserole and roast the meat in the oven for 3 1/2 hours, or until meltingly tender; turn the roast occasionally and add more water if it is looking dry.

Ingredients you will need

Water

Meat

Equipment you will use

Oven

Transfer the pork to a cutting board and let cool.

Ingredients you will need

Pork

Equipment you will use

Cutting Board

Remove the strings and pull the meat into thick shreds.

Ingredients you will need

Meat

Transfer to a bowl and toss with 1/2 cup of the Espresso Barbecue Sauce.

Ingredients you will need

Barbecue Sauce

Espresso

Equipment you will use

Bowl

Put the masa harina in a large bowl.

Ingredients you will need

Masa Harina

Equipment you will use

Bowl

Add 1 1/2 cups of hot water in a thin stream and beat at low speed until a dough forms. Beat at medium-low speed until the dough is cool, about 5 minutes.

Ingredients you will need

Dough

Water

Add the shortening, 1 tablespoon at a time, beating well after each addition. Beat in the baking powder and 2 teaspoons of salt. Scrape the dough into a large bowl and fold in 2 1/2 cups of the shredded pork.

Ingredients you will need

Baking Powder

Pulled Pork

Shortening

Dough

Salt

Equipment you will use

Bowl

Arrange the corn husks on a large work surface. Scoop about 1/4 cup of the tamale filling into the center of each husk. Fold the ends of the husks over the filling, then roll the husks up to enclose the filling completely. Alternatively, wrap 1/4 cup of tamale filling in a rectangle of foil, forming an oval shape, and twist the ends securely.

Ingredients you will need

Corn Husks

Tamales

Roll

Wrap

Equipment you will use

Aluminum Foil

Place the tamales, seam-side down, in a large steamer basket, in several layers if necessary.

Ingredients you will need

Tamales

Equipment you will use

Steamer Basket

Steam the tamales until the filling is firm, about 20 minutes.

Ingredients you will need

Tamales

Serve the tamales piping hot, with the remaining barbecue sauce on the side.

Ingredients you will need

Barbecue Sauce

Tamales

Equipment

Ingredients

Servings:

2Tbsps

ancho chile powder 1teaspoons

baking powder 6servings

Espresso Barbecue Sauce 6servings

Coarse salt and freshly ground pepper 24

fresh corn husks (from about 5 ears of corn), optional 2larges

garlic cloves 59milliliters

honey 118milliliters

ketchup 473milliliters

masa harina (see Note)1large

onion, coarsely chopped 2kilograms

boneless pork shoulder roast, tied 59milliliters

red wine vinegar 79milliliters

solid vegetable shortening 6servings

Hot water 2Tbsps

Worcestershire sauce

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. One wine you could try is Archery Summit Willamette Valley Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 40 dollars.