Tamales recipe?

Question

I am trying to make tamales for the first time. I read some recipes online but I bought a pork roast with the done in by accident. I should have boughtt he pork loin from what I've read.
Can I use it and just peel off the meat? I'm using the pressure cooker to get the meat tender and then put in the sauce to marinate. I have the masa.

Does it sound ok? any other thoughts?

thanks

Answer 1

*****TAMALES

6lb Meat ( Pork, Beef or Chicken
1 Onion
6 Bay Leaves
1 tsp Granulated Garlic
1 TBS Whole Cumin Seed
6 New Mexico Chiles
6 Pasilla Ancho Chiles
1 To 3 Arbol Chiles
10 Black Pepper Corns
Salt To Taste
1/2 T BS Ground Cumin
5 lb Masa Preparada

Step 1 ~ PREPARING THE MEAT
Place meat, bay leaves, Chile de Arbol, garlic, salt to taste, peppercorns and onion (cut in 4 pieces) into pot and add enough water to just cover the meat and ingredients.Bring to boil. Skim foam,reduce heat.Cover and simmer 1 hr. Cook meat and spices until tender. When done, remove and shred meat. Set aside 3 to 4 cups of the broth and bay leaves for preparing the chilies.

Step 2 ~ PREPARING THE CORN HUSKS
Soak corn husks in hot water for 30 minutes to over night until flexible.

Step 3 ~PREPARING THE CHILI SAUCE
Remove stem and seeds. Place the New Mexico Chiles and the Pasilla Ancho Chiles in a separate pot. Cover chilies with water and bring to a boil. Drain chilies. Place the chilies in a blender. From step 1 above, use the 3 to 4 cups of broth with bay leaves removed, add ground cumin and puree.
Add the shredded meat and the chili sauce together in a pot and heat. Remove from heat when sauce has thickened.

Step 4~ PREPARING THE TAMALE IN THE CORN HUSK
10 lbs. Prepared masa 1/2 cup sauce , salt to taste, 1 cup broth and 1/3 cup oil.
Place 2 TBS. of mesa into the center of the corn husks. Flatten and spread evenly . Spread 1-2 tsp of meat sauce in the center cover. Fold the husks. Place in a steamer pot open end up. Place lid on pot and steam tamales for 1.5 to 2 hours.
Tamales are done when the masa easily separates from the husks.

Answer 2

Sure use the roast with the bone in. Since others posted how to make the whole tamale I'm giving you the recipe for pork carnitas as a filler meat for you to use it's delicious!

Pork Carnitas

1 bone-in pork shoulder roast, about 4 lb.
1 small onion, chopped
4 cloves garlic, minced
1 orange, quartered
1 lime, quartered
3/4 cup water
1/4 cup brown sugar
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
Corn or flour tortillas
Accompaniments: beans, lettuce, shredded
Cheddar or Jack cheese and pico de gallo

DIRECTIONS
Prep time: 15 minutes
Cook time: 4 to 10 hours in a slow cooker

Trim fat from pork and cut meat into 2 pieces. Place all ingredients except tortillas and accompaniments in a large slow cooker. Cover and cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours. Let cool slightly, then remove from slow cooker. Shred meat using 2 forks, stirring in some of the cooking liquid. Spoon into warmed tortillas with desired accompaniments.

Makes 6 to 8 servings.

Answer 3

pork should be cooked though and though where shed's with easy by fork then add flavor to it and stuff into masa mix and wrap up, freeze till served and steam it in large pot on end (like a spaghetti maker) about water salt it so it smells good just before serving drop lemon slice and chili pepper sliced open in water to introduce flavor and smell in kitchen!

Answer 4

really you can make tamles out out of anything the day after5 thatnksgiving we mad turky tamales ..lol

Answer 5

EASY TAMALES

1 lb. ground beef
Salt and pepper
Onion - to your liking (I leave it out myself)
1 can Hormel chili WITHOUT beans
2 cans cream of mushroom soup
1 pkg. sm. flour tortilla shells
8 oz. shredded Cheddar cheese

Brown ground beef and onion, season with salt and pepper. Pour off grease. Add chili and soups to meat, heat through. Smear bottom of 9 x 13 inch pan with small amount of meat mixture. Spoon about 1/3 cup of meat mixture onto middle of shell, fold in half and place in pan. Continue to fill shells and lay in pan overlapping just a bit making one layer. Sprinkle cheese on shells. Second layer, same as first, but lay shells in opposite directions. Again sprinkle with cheese. Pour remaining meat mixture over the top. Sprinkle with cheese. Cover with foil and bake at 350 degrees for 20 minutes


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TAMALES

THE NIGHT BEFORE:

6 lbs. pork shoulder, cut through bone
6 lbs. pork butt
4 tbsp. salt
2 whole garlic heads (remove excess skin)

Combine these ingredients in a large pot with enough water to cover the meat. Bring it to a boil and simmer all night (7 hours) with a very low flame. (The meat will fall off the bone.)

CHILI PREPARATION:

Approximately 20 (2 pkgs. chili pasilla-dried)
Approximately 6 (1/2 pkg. chili)

The seeds and veins are very hot, so you must remove all of the seeds and as much of the vein as possible. Pull out the stem and tear the chili with your fingers to remove the seeds and veins. Wash the chilies well and put into a large pot with a lid.
Cover the chiles with boiling water and cover; set overnight. You may want to use rubber glove while cleaning the chiles.


CORN HUSK PREPARATION:

Soak 2 packages of corn husks in a large container of very hot water.
THE NEXT MORNING (6:00 A.M.) :

Remove the pot of meat from the stove and let the meat cool in the broth. When it is cool, remove bones and save the garlic head. Put the meat into a colander and save the broth for later use. Shred the meat with your hands and take the garlic heads and press the juice into the meat.


RED CHILI SAUCE FOR PICADILLO (MEAT):

Chiles soaking in pot
4 tbsp. cumin seed (grind in molcajete)
2 tsp. whole oregano (crumble leaves)
1 cinnamon stick
1 med. onion, cut in quarters
1 whole garlic head, peeled and cleaned
Salt to taste

Heat a saucepan large enough to hold the meat and the sauce on low heat. Meanwhile, in a blender, add a handful of the soaked chiles with 1 1/2 cups of meat broth. Puree.
Pour this into the heated saucepan and raise the heat. Continue this process to the final batch. In the final batch, add remaining ingredients and puree. Add the final batch to the saucepan, stirring continually.

When the sauce boils, add the shredded meat and cook until the meat comes to a boil. Simmer for 30 minutes, stirring constantly. If the meat needs more liquid, add small amounts of the meat broth. Meat is now ready to remove from the stove to fill the tamales.


MASA DOUGH:

12 lbs. prepared masa (fresh corn prepared masa)
1/2 c. meat broth
2 tbsp. baking powder
1 tbsp. salt
1 c. lard (melted)

Using your hands, knead the dough until the masa expands and is very fluffy. (Masa will float to the top when dropped into a cup of cold water.) More broth from meat can be added, a small amount at a time, if the masa seems too thick to spread easily.
The masa should be used the same day it is bought. It should not be refrigerated. (I have someone pick up masa while I prepare meat mixture.)


ASSEMBLING:

Shake the corn husks well to remove any excess water and pick the silk off. Pat them dry with a towel. Stand them in a large bowl. Smear a thin coat (1 heaping tablespoon) of masa over the broadest part of the husk. Spread 1 heaping tablespoon of filling down the middle of the masa.
Fold the right side over the filling and then fold, or roll the left side over the previously folded side. Fold the pointed end (no masa is there) of the husk down over the tamale.


STEAMING THE TAMALES:

The most convenient way to cook tamales is a conventional steamer. You can, of course, improvise, but improvisations are not usually as efficient -- a lot of good steam escapes and the cooking is not as even.
Fill the bottom of the steamer with broth from meat up to the level indicated and bring it to a boil. As the liquid in the bottom part comes to a boil, put a coin into it, and put the top part of the steamer on. Stack the tamales upright and for beat results they should be packed firmly but not too tightly, because the husks swell out as the dough cooks. (I always find that a small batch of tamales, not firmly packed in the steamer, do not cook as well or as quickly and are more likely to absorb the condensed steam.)

Cover the top of the steamer with heavy duty foil. Seal tightly so steam does not escape, and let the tamales cook for 2 hours over a medium flame. Keep the water bubbling, but not boiling violently. That is the reason for the coin. You will be able to hear it dancing about, and it will tell you if the water goes off the boil or is getting dangerously low. If the water is allowed to go off the boil, the tamales will be heavy.

To test the tamales for doneness (after 2 hours), remove one from the center and one from the side of the steamer. As you open the husks, the dough should come away easily from the husks and be completely smooth. To make doubly sure, open up the tamales and see if they are spongy and well cooked throughout.

Once cooked, the tamales are very good tempered. They are wonderful eaten right away, straight out of the husks. After they cool off, they are also extremely good heated through very gently in their husks in an ungreased heavy frying pan, on a griddle, or in the microwave oven. When they are heated in a frying pan, keep turning them so that they heat through evenly and the husk gets slightly browned but does not burn. They can be refrigerated and will keep well stored that way for about a week. It is best, however, to freeze them. To reheat, they can be wrapped in foil, put into a 350 degree oven still frozen, and heated through for about 30 minutes. They can also be heated in the microwave oven. The best result is to resteam.

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TAMALE PIE CASSEROLE

1 1/2 lb. hamburger
1 med. size onion
2 c. stewed tomatoes
1 sm. can tomato sauce
2 c. whole kernel corn
1 c. sliced ripe olives
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chili powder
1 clove garlic, minced
1/4 c. green pepper, chopped

TOPPING:

1 1/2 c. milk
1/2 c. cornmeal
2 tbsp. butter
1 tsp. salt
2 eggs, lightly beaten
1 c. shredded cheese

Brown hamburger and onion. Add tomatoes, sauce, corn, olives, green pepper and seasonings and cook for about 20 minutes. Pour into well greased 8 x 12 inch baking dish or large casserole.
For Topping: Mix the milk, cornmeal, butter and salt; cook until thick. Add the eggs and cheese; e mix well and pour over meat mixture. Bake until top is browned at 350 degrees, about 45 minutes to 1 hour.