Pork Picadillo 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.

PORK PICADILLO TAMALE PIE

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Add pork; cook, breaking up clumps with spoon. Stir in chile, cumin, cinnamon, oregano, pepper flakes and allspice. Cook about 6 minutes or until pork is no longer pink. Add onion; cook and stir 5 minutes longer.
• Add garlic; cook 1 minute. Stir in brown sugar, tomato paste, vinegar, olives and capers. Season well with salt and pepper. Add water; reduce heat so mixture simmers. Simmer 15 minutes (sauce will thicken).
• Meanwhile, heat oven to 450°F. In 3-quart saucepan, heat chicken broth to boiling. With whisk, slowly stir in polenta. Cook about 3 minutes, stirring constantly, until polenta thickens. Stir in butter and honey. Season well with salt and pepper.
• Pour pork mixture into ungreased 12x8-inch (2-quart) glass or ceramic baking dish. Spread polenta mixture over pork mixture. Sprinkle cheese over top.
• Bake 2 to 3 minutes or until cheese melts and bubbles.

PORK PICADILLO EMPANADAS

Steps:

• Prepare the Filling: Heat the oil in a large non-stick skillet over medium-high heat. When hot, add the onions, apple, pork, jalapeño (or Serrano or both) and garlic, cook, stirring often, until the pork is cooked. Add the chili powder, cumin, cinnamon, allspice, and some salt and pepper. Stir until well incorporated; add the raisins and lime juice and cook until the lime juice has reduced to not being there. Remove from heat; stir in the almonds and sour cream. Allow to cool.
• For the Dough: Butter 2 large baking sheets, line with parchment paper, or use a silicon mat.
• Heat oven to 375°F. (190.6ºC)
• In a large bowl mix together the flour, masa, baking powder, and salt. Stir in the melted fat. In a small bowl whisk together 1 of the eggs with 1/2 cup plus 1 tablespoon water, add to the flour mixture. Knead in the bowl until a smooth, pliable dough forms, about 2 minutes. Working with half the dough at a time, roll out on a floured surface to 1/8th inch thickness. Use a 3 3/4 inch biscuit cutter to cut dough into rounds. Reroll dough scraps and cut out additional rounds; you should get about a dozen per half of the dough. Continue with the remaining dough.
• Whisk the remaining egg in a small bowl to blend. Place about 1 1/2 tablespoons filling in the center of each dough round, lightly brush the edges with the egg. Fold over, lift up and gently press the dough together over the filling. Make sure to close them well. Place on prepared sheets. Brush the empanada tops with the remaining egg wash and bake for about 25 minutes, or until nicely browned. Serve with sauce of your choice.

PORK-PICADILLO TAMALES

Steps:

• Beat first 4 ingredients in large bowl with mixer on low speed until blended. Gradually add water, beating well after each addition until light and fluffy.
• Heat dressing in medium skillet on medium-high heat. Add meat and chili powder; cook 5 min. or until lightly browned, stirring occasionally. Stir in raisins and olives; cook 2 min. Remove from heat.
• Spread about 1/3 cup masa dough into 5x3-inch rectangle down center of each of 12 banana leaf pieces. Top each with 1/3 cup meat mixture. Fold in sides of leaves to completely enclose filling. Tie closed with strips cut from some of the remaining banana leaves.
• Pour 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of tamlera liner or steamer basket with some of the remaining banana leaves. Add tamales, overlapping as necessary to fit; cover with remaining leaves or damp kitchen towel. Cover with lid. Bring water to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil. Serve tamales topped with salsa.

PORK PICADILLO

Steps:

• Heat the olive oil in large skillet over medium heat. Cook and stir the onion and garlic in the oil until tender, about 5 minutes. Remove the onion and garlic from the pan and set aside. Crumble the pork into the skillet and cook until no longer pink. Return the onion and garlic to the skillet and stir through the pork. Season with salt and pepper. Cover the skillet and cook the mixture for 5 minutes. Stir the green bell pepper, red bell pepper, yellow bell pepper, and raisins to the mixture; cover and cook another 5 minutes. Add the spinach to the skillet and stir just before serving.

PORK TAMALES

Steps:

• Place corn huks in a large bowl and cover with hot water. Allow to soak for at least 30 minutes (read note 1).

PORK PICADILLO EMPAñADAS WITH CHIPOTLE SALSA

Steps:

• For filling:
• Heat oil in large nonstick skillet over medium-high heat. Add pork, serrano chili, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.
• For dough:
• Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using 3 3/4-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
• Whish remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill.)
• Preheat oven to 375°F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with Chipotle Salsa and sour cream.

TAMALES DE PICADILLO

Steps:

• This recipe is very popular in the North of Veracruz and the following is my mother's recipe for tamales. Cook the pork in water and when it is cooked chop it finely like grnd hamburger. Puree the rest of the ingredients of the picadillo, fry in oil, and when it is reduced add in the minced pork and mix. You can add in if you want one tsp raisins, 6 minced olives, and 1 tsp capers. This is the stuffing you will now stuff your tamales with. In a big sauce pan put the masa and all of the ingredients except the coron husks. With your hands mix everything. Wash the corn husks and soak them for 10-15 min. Then take the husks out of the water and they are ready to be filled with the tamale dough. One Tbsp. of the picadillo filling goes in the middle of the tamle dough in the husk. Spread the dough in the middle of the husk and put the picadillo in the middle of this dough. Then fold the tamale sides first and then the skinny end and then the other end last. It is best to steam the tamales in a pan suspended in a larger pan of water for 1 hour covered. Serve with your favorite red salsa if you want or possibly they are good by themselves. Buen Provecho!!!!!

PORK TAMALE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork roast with garlic salt to taste and place in a 10x15 inch roasting pan. Add water as needed to cover roast halfway.
• Bake at 350 degrees F (175 degrees C) for 2 hours.
• When roast is cool enough to handle, cube the meat and reserve the water from the roasting pan. In a large skillet over medium low heat, combine the meat with 2 cups reserved broth and allow to simmer.
• In a separate skillet over medium heat, combine the cornmeal, milk, corn, tomatoes and eggs. Stir well and add the chili powder, cayenne pepper and salt. Let cook for 20 minutes, stirring often. Add broth as needed if mixture gets too thick. Combine this mixture with the pork in a 9x13 inch baking dish, mixing together well.
• Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.