Deconstructed Tamales Recipes

DECONSTRUCTED TAMALES: TRISHA'S CHEESE GRIT CAKE WITH TAMALE-STYLE PULLED PORK

Steps:

• In a large skillet over medium heat, add the oil and heat to a shimmer. Add Trisha's Pulled Pork, the chili powder, garlic powder, salt, cumin and black pepper; stir to combine. Add enough reserved cooking liquid to coat the meat but not saturate it. Cook until the meat starts to brown and the spices become fragrant, 8 to 10 minutes. Remove from the heat and hold.
• Place a Grit Cake on each serving plate and top with some pork, Corn Salsa, sour cream, chopped green onions and cilantro.
• Season the ribs well on all sides with salt and pepper.
• In a large Dutch oven over high heat, heat the oil to a shimmer. Add the ribs and sear until browned on all sides, about 8 minutes. Remove the ribs and transfer to a plate. Add the garlic, carrots and onion and cook until golden and caramelized, about 10 minutes. Add the tomato paste and cook for 2 minutes. Add 1 cup of water and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add 2 more cups of water and stir to combine.
• Return the ribs to the Dutch oven, cover and reduce the heat to low. Cook until fork-tender, about 3 hours.
• Remove the ribs from the liquid and transfer to a baking sheet to cool. Strain the cooking liquid and reserve. When cool enough to handle, use 2 forks to shred the pork.
• Line an 8-by-10-inch baking pan with parchment paper, leaving any excess hanging off the sides, and spray with cooking spray.
• In a medium saucepan over medium-high heat, combine the vegetable broth, grits and salt. Bring to a boil and cook until the grits are thickened and soft, 3 to 5 minutes. Fold in the cheese. Pour the grits into the prepared pan and chill for 30 minutes to 1 hour.
• Using a round cutter or a knife, cut the grits into 2 1/2-inch cakes.
• In a large skillet, heat the oil to a shimmer and add the cakes. Fry until golden brown, 2 to 3 minutes, then flip and continue cooking until golden brown on the other side, 2 to 3 minutes more. Remove from the skillet and drain on paper towels.
• In a medium skillet over high heat, heat the oil until it shimmers. Add the corn and cook until beginning to caramelize, about 4 minutes. Add the salsa and enough broth, starting with a 1/4 cup, to make it thick yet pourable. Serve warm.

DECONSTRUCTED TAMALES

Steps:

• If using frozen sofrito thaw under cool running water, if needed.
• Remove pork roast from package.
• Drain(reserve au jus for another use if desired) place pork roast in a large saucepan.
• Stir in sofrito and tomatoes.
• Bring to a boil over medium heat.
• Stir to break up meat.
• Cook and stir for 7-8 minutes or until throughly heated.
• Meanwhile, preheat medium fry pan over medium heat, about 2-3 minutes.
• Remove pan from heat and spray with cooking spray.
• Add arepas and cook for 2-3 minutes on each side or until throughly heated.
• Transfer arepas to serving platter.
• Top with pork mixture and sprinkle with cheese.
• Squeeze a little lime juice over the tamale mixture to add a touch of fresh flavor, if desired.
• Serve.
• Enjoy.

NORTH CAROLINA-STYLE PULLED PORK

Steps:

• Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off the center burners. On a charcoal grill, light the coals, then push to the edges of the grill, creating an open space in the middle; put a disposable aluminum drip pan in the middle of the grill under the grates.
• When the grill registers 250˚ F, place the pork on the grill grates over the cooler part. Cover the grill and cook the pork until the skin is crisp, the meat easily falls off the bone and a thermometer inserted into the center of the pork (away from the bone) registers 190˚ F to 200˚ F, 7 to 10 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 250˚ F).
• Meanwhile, make the barbecue sauce: Combine 1 cup water, the vinegar, hot sauce, sugar, red pepper flakes, 2 1/2 tablespoons salt and 2 teaspoons black pepper in a pot. Bring to a boil over medium-high heat, stirring occasionally, until the sugar and salt dissolve. Let cool.
• If using a gas grill, turn off the heat and carefully transfer the pork to a cutting board. If using a charcoal grill, do this quickly, as the grease may cause the coals to catch fire. Let the pork rest at least 30 minutes, then pull the meat off the bone with tongs and a large fork; discard the bones and any large pieces of fat. Chop the crispy skin and stir into the meat. Transfer to a bowl and toss with 1 to 2 cups of the barbecue sauce. Serve on buns with the remaining sauce.