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.
Provided by Maricruz
Categories main dish
Time 2h15m
Number Of Ingredients 19
Steps:
- Place corn huks in a large bowl and cover with hot water. Allow to soak for at least 30 minutes (read note 1).
Nutrition Facts : Calories 413 kcal, Carbohydrate 30 g, Protein 12 g, Fat 28 g, SaturatedFat 7 g, TransFat 3 g, Cholesterol 21 mg, Sodium 577 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 19 g, ServingSize 1 serving
PORK AND TOMATILLO CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Toss the tomatillos and tomatoes with 1 tablespoon vegetable oil on a baking sheet and push to one side. Put the poblanos and jalapenos on the other side of the baking sheet. Broil, turning the vegetables occasionally, until charred, about 10 minutes. Transfer the tomatillos and tomatoes to a cutting board and let cool. Put the peppers in a bowl and cover with a plate; set aside 10 minutes. Pull the skins off the tomatoes, then core and chop them along with the tomatillos. Peel, seed and chop the peppers; set all the vegetables aside.
- Toss the pork with the chili powder, cumin, 2 teaspoons salt and a few grinds of pepper in a large bowl. Heat 2 tablespoons vegetable oil in a large Dutch oven or pot over medium heat. Working in batches, add the pork to the pot and cook, turning, until browned, about 3 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil, the onion and garlic to the pot; cook, stirring, until softened, about 3 minutes. Sprinkle in the cornmeal and cook, stirring, until lightly toasted, about 1 minute. Add the broiled tomatillos, tomatoes and peppers. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the broth and pork and any collected juices, then bring to a simmer.
- Cover and cook, stirring occasionally, until the pork is tender, about 1 1/2 hours. Uncover, season generously with salt and continue simmering, stirring occasionally, until the liquid reduces slightly, about 30 more minutes. Remove from the heat and let stand about 10 minutes; spoon off any excess fat from the top. Season the chili with salt and pepper and serve with toppings.
TAMALES WITH GREEN CHILI AND PORK RECIPE
A green chili made of roasted poblanos, tomatillos, and cilantro provides a bright and fruity base for the rich pork carnitas in these light and tender tamales.
Provided by Joshua Bousel
Categories Entree Appetizers and Hors d'Oeuvres Snacks
Time 2h30m
Yield 30
Number Of Ingredients 13
Steps:
- Preheat broiler. Roast poblanos and jalapeño peppers directly over the flame of a gas stove, grill, or under a hot broiler, turning occasionally, until skin is completely charred and blackened all over. Place in a bowl, cover with plastic wrap, and let stand until cool enough to handle, 10 to 15 minutes. Using paper towels, run off charred skins, then stem and seed peppers. Transfer to the jar of a blender and set aside.
- Meanwhile, place tomatillos on a baking sheet, cut sides down. Broil until tomatillos have charred and softened, about 10 minutes. Transfer to blender with peppers, along with any liquid.
- Add garlic, cilantro, chicken stock and lime juice and puree until smooth. Transfer salsa to a large bowl and season with salt and sugar to taste. Stir in shredded pork and set aside.
- Working one at a time, place a corn husk on work surface. Place 2-3 tablespoons of tamale dough on larger end of husk and spread into a rectangle approximately 1/4 inch thick, leaving a 1-inch border around edges of husk. Place a heaping tablespoon of filling in a line down center of dough. Fold over sides of husk so dough surrounds filling, then fold bottom of husk up and secure closed by tying a thin strip of husk around tamale. Repeat with remaining husks, dough, and filling.
- Fill a large pot with 1 inch of water and bring to a boil. Rest tamales upright in a steamer insert or on rack above the water level. Cover and steam until dough is cooked through and pulls away easily from the husk, about 1 hour. Remove tamales from steamer and let rest until dough firms up, about 15 minutes. Serve immediately with salsa verde or store in refrigerator for up to a week or freeze for up to four months. Defrost and reheat tamales in steamer until warmed through or in microwave on high for 2 minutes.
Nutrition Facts : Calories 307 kcal, Carbohydrate 25 g, Cholesterol 41 mg, Fiber 4 g, Protein 14 g, SaturatedFat 5 g, Sodium 927 mg, Sugar 2 g, Fat 16 g, ServingSize Makes approximately 30 tamales, UnsaturatedFat 0 g
ROAST PORK TACOS WITH TOMATILLO SALSA
If I could pick my last supper, this would be it. It's a versatile recipe, easy to put together and perfect for a crowd. Finished with a simple slaw and tangy tomatillo salsa, it's guaranteed to be requested, even beyond the last supper.
Provided by Jonathan Waxman
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 27
Steps:
- For the pork butt, preheat the oven to 375 degrees F (190 degrees C). Melt the lard in a large, heavy-bottomed pot over medium-high heat. Cut the pork butt into 2-inch cubes. Add the pork to the pot and allow the meat to slowly brown. Season the pork with salt and freshly ground black pepper.
- Peel and quarter the yellow onion. Add the onion and garlic to the pot with the pork.
- Combine the cinnamon, turmeric, chile powder and crushed coriander and set aside. Continue to allow the pork to brown and caramelize.
- While the pork is browning, start the tomatillo salsa by heating a large cast iron skillet over medium-high heat. Add the olive oil to the pan. Add the halved tomatillos, the outer strips of the jalapeños, halved onions and garlic, and cook until tender.
- Add the spices to the browned pork. Check the ingredients for the tomatillo salsa, the tomatillos and chiles will cook faster than the onion, so you can remove them to a bowl if necessary. Add ¼ cup (60ml) water to the pan to finish cooking the onions. Remove onions when softened. Cover the bowl with the cooked salsa ingredients.
- For the coleslaw, slice both cabbages and put in a large bowl. Add the juice of two limes, mirin, salt and fresh ginger, and toss to combine. Cover with plastic wrap and let sit, tossing every 30 minutes, until the cabbage is slightly cooked by the seasonings.*Browning the pork will take about 20 to 25 minutes. Once the pork is sufficiently browned, add 1 to 2 cups of water to the pot, bring the water to a simmer, transfer the pot to the oven (preheated to 375 degrees F) and bake until the pork is fork tender about 1.5 hours, checking every 15 minutes.
- To finish the salsa, transfer the tomatillo mixture to a blender and puree until chunky, adding 1 tablespoon (15ml) water at a time, if necessary. Season with salt and pepper. The salsa can be stored in the refrigerator in an airtight container for up to 1 week.
- Check the pork, and continue roasting uncovered to finish the caramelization process. Remove the pork butt from the oven and flake into large chunks with a fork. Make tacos with the pork in warm corn tortillas, garnished with the coleslaw, salsa, sour cream and cilantro. Serve with lime wedges.
THREE CHILE DRY ROASTED TOMATILLO SALSA
A wonderful vegan Three Chile Tomatillo Salsa. The tomatillos and chiles are dry roasted (slightly blackened) in an iron skillet giving it a wonderful flavor. Great for green chilaquiles.
Provided by HMAUSER
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
- Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.
Nutrition Facts : Calories 17.8 calories, Carbohydrate 3.5 g, Fat 0.4 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 49.9 mg, Sugar 2 g
RED-CHILE PORK TAMALES
Making real tamales with anything but good, fresh lard is like making duck confit or pork rillettes with, say, vegetable oil. It can certainly be done, but at a flavorful sacrifice. Two-thirds of a cup is used in the base tamale batter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 12
Number Of Ingredients 9
Steps:
- Reconstitute the corn husks.
- In the jar of a blender, combine chiles, garlic, pepper, and cumin. Add 1 1/2 cups water, and blend until a smooth puree forms.
- Strain mixture into a medium saucepan. Add the pork, 1 3/4 cups water, and salt. Place over medium heat; cook, stirring frequently, until liquid has reduced to consistency of a thick sauce and meat is very tender, 50 to 60 minutes. Using a fork, break up the meat.
- Place the classic tamale batter in a large bowl. Add 3 tablespoons sauce; combine.
- Assemble twelve tamales with the batter and the pork filling, using large husks for wrappers and ties, and reserving smaller ones to line basket and cover the tamales.
- Prepare the steamer, and steam the tamales. Let stand until batter has firmed. Serve tamales with the salsa.
GRILLED PORK CHOPS WITH TOMATILLO SALSA
Provided by Melissa Clark
Categories Food Processor Pork Broil Pork Chop Grill/Barbecue Tomatillo Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat broiler. Place tomatillos, 4 whole garlic cloves, and jalapeños on rimmed baking sheet. Broil until tender and vegetables are slightly charred, turning occasionally, about 7 minutes for garlic and 8 minutes for tomatillos and jalapeños. Transfer to plate and let stand until cool enough to handle. Stem and seed jalapeños. Place tomatillos, garlic, jalapeños, onion, and cilantro in processor. Puree until almost smooth. Season tomatillo salsa with salt and pepper. DO AHEAD Salsa can be made 1 day ahead. Cover and chill. Return salsa to room temperature before serving.
- Prepare barbecue (medium-high heat). Rub both sides of pork chops with halved garlic clove. Sprinkle with kosher salt and pepper; brush with oil. Grill until just cooked through, about 8 minutes per side. Transfer chops to plate; let rest 10 minutes. Grill tortillas until slightly charred, about 1 minute per side. Serve chops with tortillas and salsa.
ROASTED PORK TAMALES WITH SALSA VERDE FILLING
This tamale preparation will work with any type of filling, i.e., chicken, beef. The filling also works well in empanadas, tacos, sopes and quesadillas.
Provided by Witch Doctor
Categories Pork
Time 5h20m
Yield 24-36 Tamales
Number Of Ingredients 17
Steps:
- For the Tamale Dough:.
- In a mixer add corn flour, water, baking powder, salt, butter and shortening. Mix at medium speed for about 3 minutes until mixture becomes light and fluffy.
- Spread 2 ounces of tamale dough on each corn husk and place 1 1/2 ounces of pork filling in the center of each. Fold corn husk and place into a steamer for 1 hour. Allow time to rest and serve warm.
- For the Roast Pork with Salsa Verde Filling:.
- Heat medium-sized roasting pan, add vegetable oil, and add pork which has been cut into cubes about 2 inches by 2 inches and seasoned on all sides with salt and pepper.
- Sear pork to a golden brown on all sides.
- Add salsa Verde and chicken broth. Cover and place in a 300-degree oven for about 1 1/2 hours, or until meat is very tender.
- Remove pork from liquid and cool.
- Pull meat, shredding it into small pieces, then brown lightly in a sauté pan and add cooking liquid. Season to taste.
- For the Salsa Verde:.
- In a medium pot bring 3 quarts of water to a boil, then add tomatillos, onions, jalapenos and garlic. Simmer for 5 minutes and drain.
- Place ingredients in a blender with cilantro, lime juice and salt; puree.
- Return pureed mixture to sauce pot and simmer gently for 15 minutes. Adjust seasoning as needed.
Nutrition Facts : Calories 180.5, Fat 10.7, SaturatedFat 3.9, Cholesterol 38.5, Sodium 219.3, Carbohydrate 9.3, Fiber 1.1, Sugar 0.9, Protein 11.8
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PORK TAMALES WITH SALSA VERDE - ¡HOLA! JALAPEÑO
From holajalapeno.com
Cuisine MexicanEstimated Reading Time 8 minsServings 48Total Time 6 hrs 20 mins
- Bring a large pot of water to a boil. Remove from heat and add corn husks. Place a bowl on top and press down to completely submerge husks under water. Let soak for at least 1 hour or until very pliable. Drain completely.
- Combine pork shoulder, onion, bay leaf, salt, peppercorns, and oregano in a separate large pot and fill with water. Water should cover ingredients by at least 2 inches.
- Bring to a boil, then reduce heat to medium-low and cook until pork is very tender and can easily be shredded with a fork, about 2 hours.
- Remove pork to a baking sheet or large plate. Strain broth through a fine mesh strainer into a heatproof container and discard solids. Shred pork with two forks or your hands (if cool enough to handle).
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4.8/5 (37)Total Time 6 hrs 55 minsCategory MainCalories 212 per serving
- Prep the corn husks: Add the corn husks to a large bowl or pot. Pour enough hot water over the corn husks to cover them completely. Cover the bowl with aluminum foil and let them soak for 1 hour to soften them up.
- Soak the chiles: Add the guajillo and ancho chiles to a large bowl. Pour enough hot water over the dried chiles to cover them completely. Cover the bowl with aluminum foil or a large plate and set aside to soften chiles for 15 minutes.
- Make the chile sauce: Using a slotted spoon, transfer chiles to a large blender. Add garlic powder, salt, ground cumin, 1 cup of the chile soaking water and 1 cup of fresh water.
- Blend the chile sauce: Blend on high until completely smooth, about 3 minutes depending on the power of your blender.
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