Shredded Pork Tamales With Onions Recipes

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SHREDDED PORK TAMALES WITH ONIONS



Shredded Pork Tamales with Onions image

Make these shredded pork tamales with onions from My Food and Family next time you feel like impressing a crowd! These shredded pork tamales with pickled red onions and wrapped in banana leaves are our take on a traditional Latin dish called conchinita pibil.

Provided by My Food and Family

Categories     Home

Time 1h30m

Number Of Ingredients 14

1 cup lard
3 cups masa harina for tamales
1-1/2 tsp. baking powder
1 tsp. salt
2-3/4 cups fat-free reduced-sodium chicken broth, warmed
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
2/3 cup orange juice
1/4 cup KRAFT Original Barbecue Sauce
1 Tbsp. (1 oz.) annatto paste
3-1/2 cups shredded cooked pork
1 pkg. (16 oz.) banana leaves, cut into 8-inch pieces
1-1/4 qt. (5 cups) water, divided
1 large red onion, sliced
1/3 cup KRAFT Zesty Italian Dressing

Steps:

  • Beat first 4 ingredients in large bowl with mixer on low speed until blended. Gradually add broth, beating well after each addition until light and fluffy. Stir in cheese.
  • Blend juice, barbecue sauce and annatto paste in blender until smooth. Add to meat; mix lightly.
  • Spoon about 1/3 cup dough onto center of each of 14 banana leaves; spread into 5x3-inch rectangle. Top each with 1/4 cup meat mixture. Fold in sides of leaves to completely enclose filling. Tie closed with strips of additional leaves.
  • Pour 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of basket with leaves; add tamales, overlapping as necessary to fit. Cover tamales with remaining leaves or damp kitchen towel. Cover with tight-fitting lid. Bring to boil on medium-high heat. Cook on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pot as necessary.
  • Bring remaining 2 cups water to boil in medium saucepan. Add onions; cook 5 min. Drain. Transfer onions to bowl; toss with dressing. Serve over tamales.

Nutrition Facts : Calories 0 g, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 55 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g

HOT TAMALES USING CORN FLOUR



Hot tamales using corn flour image

This pork tamales recipe has a pork filling with a sauce made with dry red peppers, very similar to the ones made in the Mexican Northern States of Coahuila and Nuevo León. A lady from Monclova, Coahuila gave me her recipe years ago. Her name is Yolanda and she sells these tamales to her neighbors.

Provided by Mely Martínez

Categories     Antojitos     Main Course

Time 1h45m

Number Of Ingredients 18

3 cups of Masa Harina for Tortillas
1 1/3 cup of Lard
2 1/2 cups of the broth where you cooked the meat.
1 teaspoon of baking powder
Salt if needed (Broth has already salt added)
3/4 pound of pork shoulder cut into cubes.
2 garlic cloves
1/4 white onion
1 Bay leaf
4 cups of water
1 teaspoon of salt
2 Ancho Peppers cleaned (deveined and seeded.)
3 Guajillo Peppers cleaned (deveined and seeded.)
2 small garlic cloves
1/3 teaspoon of fresh ground cumin seeds
1 Tablespoon of vegetable oil
Salt and black pepper to season
16 Large Corn Husks plus more for the steaming pot

Steps:

  • In a medium-size pot, combine the pork meat, garlic, onion, Bay Leaf and 1 teaspoon of salt. Cover with the water. Bring to a boil, reduce heat. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour or until meat is tender enough to shred. Remove onion, garlic, Bay leaf, and discard. Skim the broth and when the meat is cool enough to handle shred into bite-size pieces and set aside.
  • While the meat is cooking. Soak the dry peppers in a medium size pot with warm water for about 20 minutes. Drain the peppers and place in the blender with the garlic cloves, cumin and 1/3 cup of soaking water. Process until you have a smooth sauce. Heat the vegetable oil in a medium-size skillet over medium heat, add the dry peppers sauce, 1 cup of the meat broth and cook for 8 minutes. Add shredded pork and season with salt and ground black pepper. Add more broth if needed. Simmer until heated through, about 5 more minutes.
  • Place corn husks into a large bowl or pot. Pour enough boiling water over the husks to cover. Place a metal lid or heatproof dish on the husks to keep them submerged. Soak for about 45 minutes. Remove, drain and set aside.
  • In a large bowl, beat the lard by hand or with an electric mixer until it is light. Add baking powder and the masa-harina and gradually the stock until dough is very light. If your dough looks dry add more broth or water. Taste and add salt if needed.
  • Continue to beat until dough is well combined, light and smooth. To make sure your dough is light enough place a small amount in a glass with water. It will float when it's ready.
  • Now comes the fun part. Assembling the Tamales. Place a small amount of the dough in the center of a corn husk. Using the back of a spoon spread the dough and top it with 1 1/2 tablespoon of the meat filling. Fold the sides of the husks. Fold bottom toward the center. And place tamales standing up in your already prepared tamal steamer cover with a layer of corn husks and a dish towel, cook for 1 hour and 15 minutes. Add more water to the steamer if needed during that time. For more pictures and instructions to assemble and cooking the tamales check this post "Chicken in green sauce Tamales"
  • To check for doneness remove one of the tamales and if the husk can easily be removed from the dough they are ready. But if the dough sticks to the husk place back into the pot and cooks for 15 more minutes.

Nutrition Facts : ServingSize 1 Tamal, Calories 282 kcal, Carbohydrate 21 g, Protein 5 g, Fat 21 g, SaturatedFat 16 g, Cholesterol 9 mg, Sodium 311 mg, Fiber 3 g, Sugar 2 g

TAMALES DE PUERCO (SHREDDED PORK TAMALES)



Tamales De Puerco (Shredded Pork Tamales) image

This is a great recipe for tamales, without the heat or hot stuff, which I can no longer consume. If you want heat, just add the chili stuff.

Provided by Alan Leonetti

Categories     Lunch/Snacks

Time 3h

Yield 32 tamales

Number Of Ingredients 20

4 -5 lbs pork butt (cut into 4 strips)
9 cups water
1 medium onion (quartered)
1 teaspoon chopped garlic (from jar)
4 bay leaves
1 tablespoon salt
1 tablespoon salt
32 whole black peppercorns
3 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin, plus
3 tablespoons ground cumin
1 tablespoon ground black pepper
4 tablespoons all-purpose flour
4 cups instant masa harina flour (comes in a bag where flour is located)
2 teaspoons baking powder
1 teaspoon salt
2 1/2 cups lukewarm broth reserved from the pork
1 1/4 cups lard (or any shortening like Crisco)
2 teaspoons ground cumin
dried corn husk (found in produce section)

Steps:

  • DIRECTIONS:.
  • A day in advance, trim fat from meat. If not already cut into 4 strips, cut meat into 4 strips and place into a large pot.
  • Add broth or water, onion, garlic, bay leaves, 1 tablespoon salt, peppercorns, 1/2 teaspoon oregano and 1/2 teaspoon cumin. Bring to a boil.
  • Reduce heat, cover and simmer 1 hour. Drain meat, reserving about 5 cups of the broth for the tamale dough.
  • With 2 forks, shred the meat and mix in 4 tablespoons flour, 1 tablespoon salt,.
  • 1 tablespoon ground black pepper, 1 tablespoon dried oregano and 3 tablespoons ground cumin. If too dry, add a little broth to make it like a paste.
  • Refrigerate the meat mixture and the reserved broth overnight. If you like it on the tangy side, add some chopped chilis to the meat mixture.
  • You will only use about half of the meat filling mixture. The other half you can freeze for the next time you make tamales. So, the next time, you will only have to make the dough.
  • The next day, soak the corn husks in hot water 1 hour to soften. Also soak a few additional husks to cover tamales. Rinse and pat dry with paper towels.
  • Prepare the dough by mixing all the dough ingredients, except the corn husks, with warm pork broth. You will need to make 2 batches of the dough. Hold each corn husk with point towards you. Place a rounded tablespoonful of dough at large end of husk. Spread with fingers. Place 2 or 3 tablespoons of pork filling on dough. Top with another tablespoon of dough and spread to cover filling.
  • Fold sides of husk over the tamale. Fold pointed end of corn husk under the seam on outside. Stand tamales on folded ends on a steaming rack over water in a large pot.
  • Cover with additional layers of husks. Bring water to a boil. Reduce heat, cover and steam 1 hour, or until dough pulls away easily from husk. Makes about 32 tamales.

Nutrition Facts : Calories 258.8, Fat 17.6, SaturatedFat 6.3, Cholesterol 45, Sodium 570.1, Carbohydrate 12.6, Fiber 1.2, Sugar 0.4, Protein 12.2

SHREDDED PORK TAMALES



Shredded Pork Tamales image

From msn website from BHG: http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=7083060

Provided by mylittlestar

Categories     Pork

Time 1h40m

Yield 16 Tamales, 16 serving(s)

Number Of Ingredients 6

1 1/2 cups shredded savory pork (see recipe center)
2/3 cup chile, colorado (see recipe center)
16 corn husks (dried, about 8 inches long and 6 inches wide at the top)
2 cups masa harina (corn tortilla flour)
1 cup warm water
2/3 cup shortening or 2/3 cup lard

Steps:

  • Prepare Shredded Savory Pork and Chile Colorado as directed. Soak the corn husks in hot water about 30 minutes to soften.
  • Meanwhile, for dough, in a large bowl, stir together masa harina and the water. Cover and let stand for 20 minutes (mixture will appear dry). In a mixing bowl, beat shortening and 1/2 teaspoon salt with an electric mixer on medium speed for 1 minute. Gradually beat in flour mixture until combined (mixture should resemble a thick, creamy paste).
  • For filling, in a medium saucepan, combine Shredded Savory Pork and Chile Colorado; heat through.
  • Drain corn husks well; pat dry with paper towels. For each tamale, spread about 2 tablespoons of the dough into a 5 x 4-inch rectangle on each corn husk so one of the long sides of the dough is at the long edge of the husk. (If husks are small, overlap two small husks.) Spoon about 1 tablespoon of the filing lengthwise down the center of the dough. Fold the long edge of husk over the filling so dough edges meet. Roll husk around outside of filled masa mixture. Tie ends securely with strips of cornhusk or 100-percent-cotton kitchen string.
  • To prepare steamer, if desired, place a cone-shape ball of foil in the center of a steamer basket. Stand tamales upright in basket (don't pack tamales too tightly, but fill the space). Place about 1-1/2 inches of water in bottom of steamer or Dutch oven. Place baskets over water. Bring water to boiling; reduce heat. Cover and steam for 40 to 45 minutes or until tamales pull away from corn husks, adding water to pan as necessary. Makes 16 tamales.
  • Make-Ahead Directions: Wrap and freeze the cooked tamales in the corn husks. To serve, thaw overnight in the refrigerator. Place the tamales in a steamer basket over gently boiling water for 15 to 20 minutes or until heated through.

Nutrition Facts : Calories 129.9, Fat 9.1, SaturatedFat 2.2, Sodium 1.4, Carbohydrate 11.4, Fiber 0.1, Sugar 0.3, Protein 1.4

PULLED PORK TAMALES



Pulled Pork Tamales image

People in the Mississippi Delta are very serious about their tamales, which were introduced to the region decades ago by Mexican migrant workers. Big or small, hot or mild, steamed or stewed every version is delicious. For the sauce the Espresso adds a jolt of rich taste to this unusual barbecue sauce, which works well with pork, beef and poultry, complementing and rounding out the flavor of the meat.

Provided by Olha7397

Categories     Meat

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 30

1 large onion, coarsely chopped
1/2 cup ketchup
1/4 cup honey
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons dried ancho chile powder
2 large garlic cloves
coarse salt
fresh ground black pepper
3 1/2 lbs boneless pork shoulder, tied
hot water
2 cups masa harina (see Note)
1 1/2 cups hot water
1/3 cup vegetable shortening, solid
1 1/4 teaspoons baking powder
2 teaspoons salt
1 large onion, finely chopped for the sauce
2 large garlic cloves, minced
3/4 cup packed dark brown sugar
1 cup red wine vinegar
1 cup ketchup
1 cup brewed espresso
3 tablespoons molasses
2 tablespoons dry mustard, mixed with
1 tablespoon water
1/4 cup dried ancho chile powder
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
1 teaspoon coarse salt
1 teaspoon fresh ground pepper

Steps:

  • 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. Transfer the paste to a large re-sealable plastic bag. Add the pork roast, turning to coat it with the paste; seal the bag and refrigerate for at least 8 hours or overnight.
  • Preheat the oven to 325°F Set the pork in an enameled casserole and cover with the paste. 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. Transfer the pork to a cutting board and let cool. Remove the strings and pull the meat into thick shreds. Transfer to a bowl and toss with 1/2 cup of the Espresso Barbecue Sauce.
  • FOR THE MASA HARINA: Put the masa harina in a large bowl. Add 1 1/2 cups of hot water in a thin stream and beat at low speed until a dough forms. Continue beating the dough at medium low speed until it is cool, about 5 minutes. 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.
  • 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. Place the tamales, seam side down, in a large steamer basket, in several layers if necessary.
  • Steam the tamales until the filling is firm, about 20 minutes. Serve the tamales piping hot, with the remaining barbecue sauce on the side. Serves 6 to 8.
  • NOTE: Masa harina, a flour made from corn that has been treated with lime is used to make tortillas and tamales. It is available at most supermarkets.
  • MAKE AHEAD: The tamales can be prepared through Step 4 and frozen for up to 1 month in a sturdy plastic bag.
  • BEER: These tamales are best suited to a full flavored beer. Try the Brooklyn Brown Ale from Brooklyn Brewery or the Red Ale from Abita Brewery in Louisiana.
  • FOR THE ESPRESSO BARBECUE SAUCE: Combine One large onion, garlic, brown sugar, vinegar, ketchup,espresso coffee, molasses, mustard, chile powder, Worcestershire sauce, cumin, salt and pepper, in a medium saucepan and simmer them over moderately low heat, stirring occasionally, until the sauce has reduced by about half, approximately 45 minutes. Let cool completely, strain, then puree in a blender until smooth.
  • Serve the sauce right away or cover and refrigerate until ready to use.
  • MAKE AHEAD: The Espresso Barbecue Sauce can be refrigerated in a jar for up to 3 months.
  • Food & Wine Magazine's Cookbook.

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