Yes, I know Cinco De Mayo ended two days ago. Hey, I can eat Mexican food everyday, and that is why I made these Spicy Pork Tamales. I was going to make them for Cinco De Mayo, but I had cooked so much food, I decided to hold off for a couple of days to allow my food to digest….
Tamales are a labor of love, it’s takes time and work to make good tamales. I like to use all butter in my dough instead of lard. You can substitute all or some of the butter for lard for a real authentic tamale.
I have made these using all lard, which I might say are DELICIOUS, half lard, half butter, which are also DELICIOUS, and ALL BUTTER, which are DELICIOUS…You decide what you prefer by trial and error.
After soaking the corn husk in hot water for about 20 minutes, roll the masa into golf ball size balls and flatten inside corn husk, make sure it’s on the smooth side of the husk or get ready to have sticky tamales. Place some pork and cheese and roll up the tamale, pressing to form a nice log.
Tie each end of the tamale with corn husk, not to tightly. Steam the tamales for about 90 minutes, allow to cool, if you can wait that long, and top with extra enchilada sauce, more cheese and sour cream. Enjoy!
Look at the pork people, this looks so yummy!
I told you this was going to be Spicy and good. These tamales can be cooled and frozen after steaming. All you have to do it heat them up in the microwave whenever you want a nice spicy tamale.
Spicy Pork Tamales
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Servings: 20-30 tamales, depending on size
5 cups instant corn masa mix
3 sticks of butter, unsalted, room temperature
2 chipotle peppers, minced
2 cup enchilada sauce
1 cup chicken broth
2 teaspoon creole seasoning
2 teaspoon black pepper
2 teaspoon garlic powder
2 teaspoon chili powder
1 teaspoon baking powder
1 pork roast (recipe below)
Toppings, enchilada sauce, cheese, sour cream, guacamole
For the Pork Roast
3 lb pork roast
2 tablespoon creole seasoning
2 tablespoon garlic powder
2 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon chili powder
3 cup chicken broth
1 small can hot tomato sauce
1 onion , chopped
1 bell pepper, chopped
4 cloves garlic, chopped
1 cup flour
extra virgin olive oil
To prepare the pork roast, preheat oven to 375 degrees
Mix seasoning blend and set aside. Rinse roast and pat dry. Season roast with half of the seasoning blend and roll into flour mixture.
In a large dutch oven heat about 3 tablespoons of olive oil over medium heat. Add roast and brown on all sides about 3 minutes per side. Remove roast from pan, add all vegetables except chopped garlic. Saute for about 5 minutes, add garlic and saute for 1 minute more. Add roast back to pan, pour in chicken broth and hot tomato sauce. Place roast in oven, covered and cook for about 3-4 hours
In a bowl add masa mix and all the seasonings and baking powder, mix well and set aside. In a mixer add butter and beat well, add chipotle peppers and beat well, add masa, broth and enchilada sauce, mix well. Cover mixture and refrigerate for at least an hour.
Soak corn husk in medium hot water for about 20 minutes. Remove husk and pick out the large ones, pat dry and set aside. Make tie strips using small corn husk to tie both ends of the tamales.
Create a working station. Set out corn husk, grated cheese, shredded pork and masa. Form masa into golf ball size balls. Place masa ball into corn husk, make sure you place masa on the smooth side of the corn husk to prevent sticking.
Flatten masa ball with your hand, in the middle of the husk, add about 1-2 tablespoons of pork and 1-2 tablespoons of grated cheese. Roll half of husk forming a tight little wrap. Fold bottom of tamale under and tie with a string, not to tightly, do the same at the top and tie with a husk string. Repeat.
Heat a steamer with hot boiling water. Use foil if needed to raise the tamales up and prevent them from touching the water. Steam tamales over medium heat for about 90 minutes.
Replacing water as needed. Allow to rest for about 20 minutes before unwrapping and eating. Tamales can also be chilled and frozen after cooking. Top tamales with enchilada sauce, extra cheese, sour cream and guacamole. Enjoy!