Pork And Apple Tamales Recipes

PORK TAMALES

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.

MUSTARDY PORK & APPLES

Steps:

• Rub the pork steaks with a little oil and season with pepper and salt to taste. Heat a large frying pan and fry the steaks for 2 mins on both sides until golden. Transfer to a plate. Adding a little more oil to the pan, fry the apples, onions and sage for 5 mins or until the apples have softened.
• Pour in the stock and spoon in the mustard, then return the pork to the pan and simmer for 10 mins until the sauce has reduced by about a third and the pork is cooked through. Serve with veg and mashed potatoes.

HERBED PORK AND APPLES

Steps:

• In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover, and refrigerate roast for 6 to 8 hours, or overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.
• In a medium bowl, mix apples and onion with brown sugar. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 145 degrees F (63 degrees C). Transfer the roast, apples and onion to a serving platter, and keep warm.
• To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast, and serve with gravy.

SMOKED PORK TAMALES

Steps:

• 1. Combine brown sugar, paprika, garlic powder, salt and pepper in a medium-size bowl. Rub the pork shoulder with the spice blend on every side. 2. Preheat your smoker to 135°C and toss a handful of wood chunks onto the hot coals. Place a pan with 1 cup of water on or under the grate. HOT TIP - Using a water pan to add moisture to the smoke chamber is optional and can increase condensation under the smoker lid. Adding spices, beer or wine to the water pan can be used to infuse an added layer of flavour into your food. 3. Place the pork shoulder in your smoker and cook until the internal temperature reaches 95°C, about 4 hours. 4. In a large baking dish, submerge the dry corn husks in hot water. Let soften for 4-6 hours. 5. For the tamale sauce, add peppers, chillies, tomatillos, onion and garlic to boiling water. Boil for 10 minutes. Transfer all vegetables to a blender and add 3 cups of the boiling liquid, cumin, salt, pepper and oregano. Blend for 2 minutes. 6. To make the tamale dough, whip the shortening with a hand mixer for 5 minutes in a large bowl. Add baking powder and salt. Mix for another minute. Add fresh masa and mix with a wooden spoon until well-combined. HOT TIP - Masa flour is available at most grocery stores, but it's a long process to make fresh masa at home. You can purchase pre-made, fresh masa at local Latin markets. 7. When the pork shoulder reaches its targeted temperature, remove from the smoker, cover and let rest for 1 hour. Shred the pork shoulder completely using meat claws or two forks. Discard all bones and sizeable chunks of fat. Mix the tamale sauce with the shredded pork. 8. To form the tamales, lay each softened husk flat and spread tamale dough starting from the centre and moving out to the edges, covering the whole husk. Spoon the meat and tamale sauce mixture onto the centre of the dough. Roll the husk so that the dough completely wraps around the meat. Fold the bottom of the husk to form a pocket and tie with butcher twine. 9. Stack the tamales in a steamer and steam for 45 minutes. Remove from the steamer and let rest 15 minutes before serving. 10. Unwrap tamales and serve with salsa verde.

PORK TAMALES

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.

APPLE WITH PECAN TAMALE

Steps:

• Clean and soak the cornhusks in warm water for 1 hour.
• In a bowl, mix by hand the masa, oil, baking powder and salt. Add the brown sugar and cinnamon and mix well. Gently mix in the apple pie filling and pecans. For small tamales, place about 3 tablespoons filling on the smooth side of 1 cornhusk and wrap. There is no rule to wrapping tamales, just do the best you can and have fun. However, peeling apart a cornhusk into strips and using as ties to hold together each tamale is helpful.
• Bring water to a boil in a tamale pot or steamer. Steam the tamales over medium heat until the masa is no longer white and doughy, about 40 minutes.