Tamales De Picadillo De Cerdo Recipes

PORK-PICADILLO TAMALES

Steps:

• Beat first 4 ingredients in large bowl with mixer on low speed until blended. Gradually add water, beating well after each addition until light and fluffy.
• Heat dressing in medium skillet on medium-high heat. Add meat and chili powder; cook 5 min. or until lightly browned, stirring occasionally. Stir in raisins and olives; cook 2 min. Remove from heat.
• Spread about 1/3 cup masa dough into 5x3-inch rectangle down center of each of 12 banana leaf pieces. Top each with 1/3 cup meat mixture. Fold in sides of leaves to completely enclose filling. Tie closed with strips cut from some of the remaining banana leaves.
• Pour 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of tamlera liner or steamer basket with some of the remaining banana leaves. Add tamales, overlapping as necessary to fit; cover with remaining leaves or damp kitchen towel. Cover with lid. Bring water to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil. Serve tamales topped with salsa.

TAMALES DE PICADILLO DE CERDO

Steps:

• Bate los primeros 4 ingredientes en un tazón grande con una batidora eléctrica a velocidad baja hasta mezclarlos bien. Añade gradualmente el agua tibia, batiendo bien después de agregar cada vez hasta que la masa esté ligera y esponjosa.
• Calienta el aderezo en una sartén mediana a fuego medio-alto. Agrega la carne y el chile en polvo; cocínala 5 min. o hasta que esté ligeramente dorada, revolviéndola de vez en cuando. Incorpora las pasas y las aceitunas; cocínalas durante 2 min. Sácala del fuego.
• Esparce cerca de 1/3 taza de masa en un rectángulo de 5x3 pulgs. al centro de cada una de 12 hojas de maíz. Pon encima de la masa 1/3 taza de mezcla de carne. Dobla ambos lados de las hojas para encerrar el relleno. Amarra los tamales con tiras recortadas de algunas de las hojas de plátano restantes.
• Vierte 3 tazas de agua en una tamalera o una olla alta de 8 qt. de capacidad, con una vaporera adentro. Forra el fondo de la tamalera o de la vaporera con algunas de las hojas restantes. Pon los tamales en la tamalera, con el lado abierto hacia arriba; cúbrelos con las hojas restantes o un paño de cocina húmedo. Tapa la tamalera. Deja que el agua hierva a fuego medio-alto; cocina los tamales a fuego medio-bajo, manteniendo un hervor suave durante 1 hora o hasta que los tamales se separen de las hojas; agrega más agua hirviendo y ajusta el fuego según sea necesario para mantener un hervor suave.

TAMALES DE PUERCO (RED PORK TAMALES)

Steps:

• Cut pork into 3 chunks and place in a large saucepan. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface. Reduce heat, cover, and simmer for 1 hour. Remove pork and let cool. Strain broth and reserve.
• Bring a pot of water to a boil while pork is cooking. Add tomatoes, arbol chiles, and guajillo chiles, and boil until chiles are soft, about 5 minutes. Remove with a slotted spoon, reserving cooking water, and allow to cool.
• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• Combine tomatoes, 1/2 cup cooking water, chiles de arbol, guajillo chiles, and cornstarch in a blender; blend until smooth. Strain tomato sauce through a fine-mesh sieve.
• Beat lard with an electric mixer in a large bowl until fluffy. Combine masa, 1 cup reserved pork broth, 1 tablespoon salt, and baking powder in a separate bowl and mix until smooth. Add masa mixture to lard and mix until it has a smooth cookie dough consistency. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
• Shred cooled pork with 2 forks.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomato sauce and pork down the center of the masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.