Herbed Cream Cheese Pork Tamales Recipes

HERBED CREAM CHEESE & PORK TAMALES

Steps:

• 1. An hour before, soak corn husks in a sink filled with cold water. Husks must be wet and pliable before using.
• 2. In a food processor, combine cream cheese, onions, garlic powder, salt & pepper. Pulse until onions are chopped and mixture is completely blended. It may become slightly green from the onion.
• 3. In a stand mixer, combine shortening and cream cheese mixture. Add 1 c. masa and mix. Dough will become stiff. Add water to loosen, but do not let your dough become batter. Add the second cup of masa, a bit more water, and mix. Again, add a little water to loosen. Add the third cup of masa, more water, and mix. You want the dough to be soft enough to spread with your fingers, but not so loose that it's soupy. I usually add enough water to make it the consistency of soft biscuit dough
• 4. To roll tamales, lay a wet corn husk on the work surface. Place approiximately 1/4 c.(large meatball size) dough into the center, and with wet fingers press the dough out to 1/4-1/2″ thickness. Place a small amount of shredded pork in the center of the dough. Roll up so that the two outer edges of the dough meet and the corn husk sides overlap. Fold under the ends to make a little package. Some people use string to tie the tamales closed. I find that tucking them under and pressing them down as I put them in the pan works just fine.
• 5. Place rolled tamales in a steamer basket or the colander insert of a pasta pot. Add enough water to the bottom of the pot to steam, but do not let the water tough the tamales. Cover the pot with the lid and bring the water to a boil over high heat. Boil/steam for 20-30 minutes, depending on how many layers of tamales are in the pot. Remove the steamer basket and allow to cool for a few minutes before trying to open each tamale.
• 6. Serve with red or green chili sauce or sour cream. Enjoy!

GARLIC AND HERB CREAM CHEESE

Steps:

• Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours. This can be frozen for long-term storage.

MEXICAN PORK TAMALES

Steps:

• Cook the Pork.
• Remove the skin from the shoulder and chop into big chunks, pop in large saucepan and cover with at least 20 cups of water add seasoning's and bring to the boil, simmer for around 2 hours till meat can be shredded. When pork is ready remove from broth and leave to cool, DO NOT DISCARD THE BROTH.
• Prepare the MASA.
• In a large mixing bowl add 6 cups of Masa Flour, cumin, salt, pepper,garlic powder, paprika and baking powder. Add 6 cups of retained broth and beat in well, dissolve the lard in a bowl in a microwave, when liquid beat in to the dough for about 10 mins to get some air into the mix, makes for a fluffier masa. Leave covered to cool.
• Put your husks in a mixing bowl and cover with hot water to soften (about 30 mins).
• To make the Mole.
• fry onions till brown, add tomatoes, seasoning's and chillis add the remaining broth bring to the boil then turn down to simmer, add 1 cup of masa flour and stir until the mole thickens a bit. Leave to cool.
• Prepare the filling.
• Shred the pork with your fingers or 2 forks and put into a mixing bowl. Add mole until you have a nice moist mixture (not to runny)
• Make your Tamales.
• Take a husk place on a flat surface, take one tablespoon of masa dough and spread over husk to within 1 inch of the edges. Place one tablespoon of filling onto the centre of the masa, pick up husk and roll the masa over the filling roll into a tube flip up the pointed end to make a packet and tie with butchers string or a strip of husk. Place in your steamer and steam for 90 mins, till cooked.
• Once cooked you can eat them or store in the freezer for later. I vacuum seal mine in pairs they will keep for 6 months (if you can keep your hands off them). Best eaten hot with a good slosh of salsa and a nice crisp salad. To reheat steam for about 10 mins or re heat in microwave for about 2 mins well covered until piping hot.