Kali Durga. Very nice very simple. Just ate it in wraps with mesclun and tomatoes. I cut up the onion not even realizing the recipe didn't call for chopped onion. Will leave the onion in one piece next time! Baking Nana Allstar. This is pretty much how we usually make our pork for tamales but then the pork is mixed with chili sauce green chiles and cheese so the pork itself doesn't need to be highly seasoned. I question the amount of pork for 16 servings.
Is this supposed to be 16 tamales? You might be able to get 16 tamales out of this 1 pound of meat but I doubt it. I usually do 10 lbs at a time. When we are making tamales we don't just make a few. Nixza Hernandez. I have never embarked on the task of making "authentic" Mexican tamales. Although I am Puerto Rican I want to try my hand at making these to expand my culinary skills and experiences. Based on other comments here I will give this untried-as-of-yet recipe a 4-star rating.
The comments seem quite reasonable and since I've known my way about a kitchen seem perfectly valid and justifiable at a 4-star rating at this time. I hope to someday soon add my photos of my first tamale attempt.
Wish me luck! All Reviews for Pork for Tamales. Thank you! I will use this recipe over and over again! From the masa to the pork, I followed the recipe as is. Along the way, I made a couple of adjustments. Here they are in case anyone else can use them. Thank you, Isabel! I had a lot of small chile pieces after blending that gave it a weird texture.
Strain and you will have smooth chile. It made it peanut butter smooth and very easy to spread on the husk. I made almost 6 dozen tamales with red chili, pork meat and black olives all by myself!!! Isabel, Love your pork tamale recipe.
The step by step pictures and instructions are really helpful. I made a batch of your tamales and they turned out great.
Love the flavor!! Stuck to the recipe for the first batch. Also turned out great. Thanks for the wonderful recipe!!!
Thank you so much, Jack! The addition of the Monterey Jack cheese sounds amazing. Skip to primary navigation Skip to main content Skip to primary sidebar trending now: tasty mexican soups and stews! Free ebook! Download my top 10 easy Mexican recipes! Jump to latest Browse All Recipes. Home Recipes Dinner.
Jump to Recipe. Recipe 5 from 9 votes. Serves: 45 tamales. Print Pin. Place about 1 tablespoon meat and sauce mixture in the middle of the masa. Fold in sides of husk and fold up the bottom. Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven. Lean the tamales in the basket, open side up. Add water to Dutch oven just below the basket. Bring water to boil and reduce heat. Cover and steam 40 minutes, adding water when necessary.
To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot. Top Spicy Recipes. Bring the water to a boil, cover the pot and cook tamales for about 1 hour and 15 minutes, checking occasionally and adding more water when is needed.
The traditional way for eating pork tamales is just with a hot drink on the side. Those below are our favorite atole recipes, check them up and choose your favorite to pair with those tamales rojos :.
Your email address will not be published. These look so good and now I know how to make sure they taste great too! These look so yummy! Skip to content Go to recipe. Pork Tamales. Those red pork tamales are filled with a delicious red chili mixture made with pork, Mexican chilies and spices.
Serve with your favorite drink and enjoy for breakfast or dinner. PREP 1 hour. COOK 1 hour 15 minutes. TOTAL 2 hours 15 minutes. Servings: Author: Maricruz. Ingredients Cups US — Metric.
Instructions Place corn huks in a large bowl and cover with hot water. Allow to soak for at least 30 minutes read note 1. Cook the meat Place the meat into a pot and cover with plenty of water. Add garlic, bay leaves and salt.
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