Crock Pot Pork Tamale Filling Recipes

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CROCK-POT RED PORK TAMALE FILLING RECIPE



Crock-pot Red Pork Tamale Filling Recipe image

easy to make spicy red pork filling made in the crock pot perfect for homemade tamales. It's easier to make these red pork tamales than you think and so worth it.

Provided by Ashlee Marie

Categories     dinner

Time 12h50m

Number Of Ingredients 15

3½ lbs boneless pork shoulder or Boston butt (cut into 3-inch chunks and trimmed)
2 medium onion (roughly chopped)
9 cloves garlic (lightly smashed and peeled)
4 dried bay leaves (toasted)
3 sprigs fresh thyme
1/2 Tbsp Oregano
20-25 various types of dried red chiles (guajillo,New Mexico Big Jim and/or Ancho - they all work well)
1/2 Tbsp kosher salt
1 tsp Black peppercorns
2 C maseca
1 tsp baking powder
1/2 tsp salt
1 1/4 C chicken broth
2/3 C lard
Dried Corn husks

Steps:

  • First de-stem and de-seed your chilies
  • Soak the red chilies in hot water until they are soft. Weight them down, to keep them soaking
  • Toast your bay leaves however you like. I cooked them in a dry skillet over low heat on the stove.
  • Your chilies should be nice and soft now, put them in a blender or food processor, but retain the chile water (use gloves or tongs)
  • Add the garlic, onion, thyme, marjoram, oregano, salt and pepper with the chilies to the blender and blend until smooth.
  • If it's too thick or not blending well add some of your chile water to the blender. I used about half a cup
  • In a large enough bowl so the meat can be covered (or in a large gallon size zip-lock freezer bag, like me), add the cubed pork, bay leaves and smother with the chile mix so that it can marinate for a minimum of 3 hours.
  • After marinating for a sufficient amount of time, add the meat and the chile mixture to your slow cooker and cook on low overnight (or all day depending on what time your going to make your tamales, you want a good 8 hours).
  • When it's done shred the pork and your ready to fill your tamales!
  • soak the corn husks in water until soft
  • whisk the Maseca, baking powder and salt together
  • add the broth and combine
  • in a separate bowl beat the lard until fluffy
  • add add most of the beaten lard to the maseca mixture and combine with your hands - mix until the texture feels right - this might take a little playing - add more lard as needed
  • keep a damp paper towel over the dough your not using to keep it from drying out
  • roll a ball about 1 1/2 inches wide, flatten it (I use a tortilla press with a plastic bag) - if the texture is right the flattened circle won't break or crack, if it does add more whipped lard
  • dry a corn husk, and place the flattened circle in the corn husk
  • fill with a few Tablespoons of filling and fold one side, then the other over the filling, then fold up the bottom and press closed. I recommend using the corn husk vs your hands - try not to touch the filling.
  • wrap the corn husk around and fold up the bottom and use the husk to fold and press the top dough down, seal.
  • stack the wrapped tamales chimney style in a large steamer
  • add a damp towel over the top and steam for 1 hour - text to see if they are done - they might need to steam for an extra 30 mins.
  • Serve with Beans!
  • you can freeze extras before or after steaming

Nutrition Facts : Calories 50 kcal, Carbohydrate 4 g, Protein 4 g, Fat 1 g, Cholesterol 12 mg, Sodium 130 mg, ServingSize 1 serving

CROCK POT PORK TAMALE FILLING



Crock Pot Pork Tamale Filling image

I love using my Crock Pot and just happend to throw stuff from my pantry in a pot and there you go. The first time I made this, it was almost too hot to eat. Now I crave it. I've changed it here and there, so hopefully this recipe is the final one I came up with.

Provided by Shelly Goodman Wrig

Categories     Pork

Time 10h30m

Yield 8 serving(s)

Number Of Ingredients 6

3 -4 lbs pork roast
4 dried red chilies
1/2 sliced onion
2 garlic, cloves crushed
2 jalapenos, seeded and cut in half
salt and pepper

Steps:

  • Toss all ingredients in a Crock pot and cook for min 10 hours (usually I'll start this the night before and let cook all night).
  • Take out roast and strain the broth, reserving about 3 cups.
  • Take all the"stuff" you strained out and put into a blender (you'll get a nice paste mixture).
  • Mix in some of the reserved broth (but you don't want it to be too running) and blend once more.
  • Shread your pork and place into a large bowl.
  • Now mix all the stuff you blended into the meat.
  • Make sure to taste it and adjust if you need more broth or salt and pepper.
  • Spread mixture on your prepared masa or on a burrito shell.
  • It's wonderfully flavored.

Nutrition Facts : Calories 273.4, Fat 8.8, SaturatedFat 3, Cholesterol 107.2, Sodium 117.1, Carbohydrate 7.8, Fiber 0.8, Sugar 1.8, Protein 39

PORK TAMALES



Pork Tamales image

Provided by Food Network Kitchen

Time 3h55m

Yield 24 tamales

Number Of Ingredients 16

2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces
Kosher salt
1 onion, quartered
4 sprigs fresh thyme or 2 teaspoons dried thyme
2 teaspoons dried oregano (preferably Mexican)
2 bay leaves
12 black peppercorns
24 dried corn husks
2 teaspoons ground cumin
1/3 cup plus 1/2 teaspoon chili powder
1 clove garlic, minced
2 teaspoons all-purpose flour
2 teaspoons sugar
1 tablespoon vegetable oil
4 cups masa harina (instant corn flour)
1 1/3 cups lard

Steps:

  • Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.
  • Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
  • Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
  • Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.
  • Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
  • Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.

CROCKPOT TAMALES



CROCKPOT TAMALES image

Make and share this CROCKPOT TAMALES recipe from Food.com.

Provided by avalontwilightdesig

Categories     < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 14

1 (3 1/2 lb) store-bought rotisserie chicken
1 teaspoon cumin
1/2 yellow onion, diced
1 garlic clove, minced
1/2 teaspoon kosher salt
1 (4 ounce) can chopped green chilies
1 (15 ounce) can corn, drained
1 cup shredded cheddar cheese (optional)
4 cups masa harina
2 1/2 cups beef broth
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/3 cups lard (I used crisco) or 1 1/3 cups vegetable shortening (I used crisco)
1 (6 ounce) package dried corn husks

Steps:

  • If you're going to use the rotisserie chicken, combine the meat with the onion, garlic, can of green chilies, cumin, salt, and drained corn in a 4 quart (or so) crockpot and cook on high for 3-4 hours, or on low for 6. The onions need to be translucent before going into the tamales. If you don't have time for this step, skip the garlic and onion, and combine the chicken with the chiles, cumin, salt, and drained corn in a mixing bowl. Set aside.
  • Soften the corn husks by soaking them in very hot water until they are quite pliable.
  • To make the masa, combine all dough ingredients in a large mixing bowl, and beat on medium-to-high speed until everything is mixed well and the dough is spongy. Check the dough by dropping a little ball of it into a glass of water. It should float. If it doesn't float, this source says to continue to beat the dough.
  • Take a bit larger than a golf-ball size piece of masa dough, and spread it into a wet corn husk. The dough should be about 1/4 inch thick--you do not want to see the corn husk through the dough. Add a bit of filling, and some cheese. Fold the corn husk over to join the edges of the masa. If you need to add more dough, do so---no filling should peek through. Fold all corn husk edges into the center and place into the bottom of an empty crockpot, seam side down (I used a 6.5 quart, and fit 19 inside).
  • Repeat. Many, many, many times. It took me about 2 hours to make all of the tamales. If you find that your corn husks are unraveling, you can add another the other way to secure it, and tear off a long piece to tie around. I had to do this a few times. I also needed to add more hot water to the soaking husks to keep them pliable. If you need to step away from the tamale-making-process for a bit, put the lid on your crockpot to keep moisture inside.
  • When the crockpot is full, put the lid on and cook on high for 4-6 hours, or until a tester tamale looks and tastes done. The tamales on the edges will cook a bit faster. Once your tester looks good (I used the same one, and kept re-wrapping it and adding it back when it wasn't ready), unplug the crockpot and keep the lid off. Don't unwrap any others until they've set for about 15 minutes. My tamales were cooked at 6 hours, but I began checking every 45 minutes at 4 hours.

Nutrition Facts : Calories 807.8, Fat 53.8, SaturatedFat 18, Cholesterol 145, Sodium 759.9, Carbohydrate 45.7, Fiber 4.2, Sugar 2.8, Protein 36.2

PORK TAMALES



Pork Tamales image

A little variation here from the traditional, in that this is 100% my own personal recipe for the pork mixture. I also prefer beef broth in the masa as compared to chicken broth. But I think you'll agree these are some darn good tamales.

Provided by Brian Genest

Categories     Tamales

Time P1DT5h55m

Yield 15

Number Of Ingredients 20

15 corn husks, or as needed
2 peppers dried guajillo chile peppers, seeded
1 cup beef broth
1 cup tomato sauce
¼ medium onion, minced
5 cloves garlic, minced
2 peppers chipotle peppers in adobo sauce
1 tablespoon apple cider vinegar
1 tablespoon ground cloves
1 tablespoon salt
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 (4 pound) boneless pork butt (shoulder)
2 cups masa harina
2 tablespoons baking powder
2 tablespoons garlic powder
1 teaspoon salt
2 cups beef broth
⅔ cup lard, at room temperature

Steps:

  • Soak corn husks in water for 24 hours prior to cooking, using something heavy to keep them submerged.
  • Prepare pork filling: Place guajillo chile peppers in a dry skillet over medium heat; dry roast until fragrant, 20 to 30 seconds per side. Pour some water over top and simmer until tender, about 2 minutes. Remove chiles from the skillet and transfer to a blender.
  • Add beef broth, tomato sauce, onion, garlic, chipotle peppers in adobo sauce, vinegar, cloves, salt, cumin, allspice, and pepper to the blender and process until smooth.
  • Place pork butt in a slow cooker and pour marinade over top. Cook on Low until pork is tender and can be easily pulled apart with a fork, 4 to 5 hours. Shred pork and return to the slow cooker. Mix with the sauce until combined.
  • Combine masa, baking powder, garlic powder, and salt for dough in the bowl of a stand mixer fitted with the whisk attachment; whisk to combine. Add beef broth and lard and whisk well; the resulting mixture should have an almost fluffy consistency and be relatively tacky.
  • Roll out a corn husk and pat it dry. Spread the dough evenly in the center of the corn husk, leaving room around the edges. Dollop a line of pork filling down the center. Fold the bottom of the husk up, then fold one edge over the filling. Tuck that edge under the filling and dough, and roll toward the other edge to seal around the filling. Fold the top down and tie with kitchen string, wrapping twice to secure. Repeat to make remaining tamales.
  • Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
  • Place tamales vertically into the steamer basket, with the sealed edges down. Cover the pan and steam for 1 hour. Serve hot.

Nutrition Facts : Calories 411.1 calories, Carbohydrate 15.3 g, Cholesterol 77.9 mg, Fat 31.3 g, Fiber 2.7 g, Protein 18.1 g, SaturatedFat 11.2 g, Sodium 2474.4 mg, Sugar 1.3 g

EASY SLOW-COOKER TAMALE DINNER



Easy Slow-Cooker Tamale Dinner image

Here is a quick and easy dinner, which is very satisfying. No need to fool with corn husks here! My parents and friends often request this for dinner. -Laurel Lawshae, Round Rock, Texas

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 13

1 pound ground turkey
1 large egg, lightly beaten
1-1/2 cups 2% milk
3/4 cup yellow cornmeal
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup frozen corn, thawed
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
Shredded cheddar cheese, sour cream and salsa
Chopped green onions, optional

Steps:

  • In a small skillet, cook turkey over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. In a large bowl, combine egg, milk and cornmeal until smooth. Add tomatoes, corn, seasonings and turkey. , Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until edges are brown, 4-5 hours. Serve with cheese, sour cream and salsa. If desired, sprinkle with green onions.

Nutrition Facts :

PORK FOR TAMALES



Pork for Tamales image

A delicious recipe for preparing pork to use in making pork tamales. After the meat is cooked and shredded, mix with salsa and refrigerate overnight. If you are making your own tamale dough, you may want to reserve 1 1/4 cup of the broth before draining.

Provided by APPLUVR

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 16

Number Of Ingredients 8

1 pound pork butt roast
2 ½ cups water
½ onion
1 clove garlic, peeled
1 bay leaf
salt to taste
8 black peppercorns
1 dried red chile pepper

Steps:

  • Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
  • Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.

Nutrition Facts : Calories 32.3 calories, Carbohydrate 0.7 g, Cholesterol 10.3 mg, Fat 1.7 g, Fiber 0.2 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 15.3 mg, Sugar 0.2 g

SLOW-COOKED TAMALE CASSEROLE



Slow-Cooked Tamale Casserole image

I've been making this recipe for years because my family really likes it. It's great for busy days because you make it earlier in the day and let it cook.

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 10

1 pound ground beef
1 large egg, beaten
1-1/2 cups whole milk
3/4 cup cornmeal
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 envelope chili seasoning
1 teaspoon seasoned salt
1 cup shredded cheddar cheese

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef. , Transfer to a greased 3-qt. slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 386 calories, Fat 17g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 1255mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 24g protein.

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From yummly.com


INSTANT POT PORK TAMALES RECIPE | PRESSURE COOKING TODAY
2020-07-04 Add the water, onion, garlic, both chili powders, salt, pepper and cumin to the pressure cooking pot and stir to combine. Add pork and lock the lid in place. Select High Pressure and 75 minutes cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.
From pressurecookingtoday.com


CROCK-POT RED PORK TAMALE FILLING RECIPE
Apr 2, 2012 - This delicious red pork tamale recipe makes the perfect filling for a good tamale. Easy and delicious, sure to be a hit, and spicy, red pork tamales are the greatest!
From pinterest.ca


HOW TO MAKE MEXICAN PORK TAMALES - 4 SONS 'R' US
2020-10-29 Coat both sides of the pork roast with salt before placing it in the hot oil. Sear both sides of the roast until they are browned, which will take about 5 minutes per side. Next, add the garlic, chili pods, oregano, and water to the Instant Pot. Close the lid of the Instant Pot and set to high pressure for 60 minutes.
From 4sonrus.com


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