PULLED PORK TAMALE CASSEROLE
From time to time, I cook a pork shoulder and pull the pork to be used with a few different meals. This is a recipe I came up with that may not be a traditional tamale but the ingredients meet the criteria and it is a filling comfort food. There is no reason why you couldn't substitute shredded chicken or ground beef for the pork.
Provided by James
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine pulled pork, enchilada sauce, green chile peppers, black beans, corn, onion, and olives in a large bowl. Spread mixture into a 9x13-inch casserole dish.
- Combine corn bread mix, milk, egg, and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top.
- Bake in the preheated oven until cheese is melted and casserole is hot, about 35 minutes.
Nutrition Facts : Calories 456.4 calories, Carbohydrate 50.6 g, Cholesterol 87.3 mg, Fat 17.4 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 7.1 g, Sodium 1796.9 mg, Sugar 8.1 g
TAMALES DE PUERCO (SHREDDED PORK TAMALES)
This is a great recipe for tamales, without the heat or hot stuff, which I can no longer consume. If you want heat, just add the chili stuff.
Provided by Alan Leonetti
Categories Lunch/Snacks
Time 3h
Yield 32 tamales
Number Of Ingredients 20
Steps:
- DIRECTIONS:.
- A day in advance, trim fat from meat. If not already cut into 4 strips, cut meat into 4 strips and place into a large pot.
- Add broth or water, onion, garlic, bay leaves, 1 tablespoon salt, peppercorns, 1/2 teaspoon oregano and 1/2 teaspoon cumin. Bring to a boil.
- Reduce heat, cover and simmer 1 hour. Drain meat, reserving about 5 cups of the broth for the tamale dough.
- With 2 forks, shred the meat and mix in 4 tablespoons flour, 1 tablespoon salt,.
- 1 tablespoon ground black pepper, 1 tablespoon dried oregano and 3 tablespoons ground cumin. If too dry, add a little broth to make it like a paste.
- Refrigerate the meat mixture and the reserved broth overnight. If you like it on the tangy side, add some chopped chilis to the meat mixture.
- You will only use about half of the meat filling mixture. The other half you can freeze for the next time you make tamales. So, the next time, you will only have to make the dough.
- The next day, soak the corn husks in hot water 1 hour to soften. Also soak a few additional husks to cover tamales. Rinse and pat dry with paper towels.
- Prepare the dough by mixing all the dough ingredients, except the corn husks, with warm pork broth. You will need to make 2 batches of the dough. Hold each corn husk with point towards you. Place a rounded tablespoonful of dough at large end of husk. Spread with fingers. Place 2 or 3 tablespoons of pork filling on dough. Top with another tablespoon of dough and spread to cover filling.
- Fold sides of husk over the tamale. Fold pointed end of corn husk under the seam on outside. Stand tamales on folded ends on a steaming rack over water in a large pot.
- Cover with additional layers of husks. Bring water to a boil. Reduce heat, cover and steam 1 hour, or until dough pulls away easily from husk. Makes about 32 tamales.
Nutrition Facts : Calories 258.8, Fat 17.6, SaturatedFat 6.3, Cholesterol 45, Sodium 570.1, Carbohydrate 12.6, Fiber 1.2, Sugar 0.4, Protein 12.2
PULLED PORK TAMALES
People in the Mississippi Delta are very serious about their tamales, which were introduced to the region decades ago by Mexican migrant workers. Big or small, hot or mild, steamed or stewed every version is delicious. For the sauce the Espresso adds a jolt of rich taste to this unusual barbecue sauce, which works well with pork, beef and poultry, complementing and rounding out the flavor of the meat.
Provided by Olha7397
Categories Meat
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 30
Steps:
- In a food processor, combine the onion, ketchup, honey, vinegar, Worcestershire sauce, chile powder, garlic and 2 tablespoons each of salt and pepper and pulse until smooth. Transfer the paste to a large re-sealable plastic bag. Add the pork roast, turning to coat it with the paste; seal the bag and refrigerate for at least 8 hours or overnight.
- Preheat the oven to 325°F Set the pork in an enameled casserole and cover with the paste. Add 1 cup of water and bring to a simmer. Cover the casserole and roast the meat in the oven for 3 1/2 hours, or until meltingly tender; turn the roast occasionally and add more water if it is looking dry. Transfer the pork to a cutting board and let cool. Remove the strings and pull the meat into thick shreds. Transfer to a bowl and toss with 1/2 cup of the Espresso Barbecue Sauce.
- FOR THE MASA HARINA: Put the masa harina in a large bowl. Add 1 1/2 cups of hot water in a thin stream and beat at low speed until a dough forms. Continue beating the dough at medium low speed until it is cool, about 5 minutes. Add the shortening, 1 tablespoon at a time, beating well after each addition. Beat in the baking powder and 2 teaspoons of salt. Scrape the dough into a large bowl and fold in 2 1/2 cups of the shredded pork.
- Arrange the corn husks on a large work surface. Scoop about 1/4 cup of the tamale filling into the center of each husk. Fold the ends of the husks over the filling, then roll the husks up to enclose the filling completely. Alternatively, wrap 1/4 cup of tamale filling in a rectangle of foil, forming an oval shape, and twist the ends securely. Place the tamales, seam side down, in a large steamer basket, in several layers if necessary.
- Steam the tamales until the filling is firm, about 20 minutes. Serve the tamales piping hot, with the remaining barbecue sauce on the side. Serves 6 to 8.
- NOTE: Masa harina, a flour made from corn that has been treated with lime is used to make tortillas and tamales. It is available at most supermarkets.
- MAKE AHEAD: The tamales can be prepared through Step 4 and frozen for up to 1 month in a sturdy plastic bag.
- BEER: These tamales are best suited to a full flavored beer. Try the Brooklyn Brown Ale from Brooklyn Brewery or the Red Ale from Abita Brewery in Louisiana.
- FOR THE ESPRESSO BARBECUE SAUCE: Combine One large onion, garlic, brown sugar, vinegar, ketchup,espresso coffee, molasses, mustard, chile powder, Worcestershire sauce, cumin, salt and pepper, in a medium saucepan and simmer them over moderately low heat, stirring occasionally, until the sauce has reduced by about half, approximately 45 minutes. Let cool completely, strain, then puree in a blender until smooth.
- Serve the sauce right away or cover and refrigerate until ready to use.
- MAKE AHEAD: The Espresso Barbecue Sauce can be refrigerated in a jar for up to 3 months.
- Food & Wine Magazine's Cookbook.
SHREDDED PORK TAMALES
From msn website from BHG: http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=7083060
Provided by mylittlestar
Categories Pork
Time 1h40m
Yield 16 Tamales, 16 serving(s)
Number Of Ingredients 6
Steps:
- Prepare Shredded Savory Pork and Chile Colorado as directed. Soak the corn husks in hot water about 30 minutes to soften.
- Meanwhile, for dough, in a large bowl, stir together masa harina and the water. Cover and let stand for 20 minutes (mixture will appear dry). In a mixing bowl, beat shortening and 1/2 teaspoon salt with an electric mixer on medium speed for 1 minute. Gradually beat in flour mixture until combined (mixture should resemble a thick, creamy paste).
- For filling, in a medium saucepan, combine Shredded Savory Pork and Chile Colorado; heat through.
- Drain corn husks well; pat dry with paper towels. For each tamale, spread about 2 tablespoons of the dough into a 5 x 4-inch rectangle on each corn husk so one of the long sides of the dough is at the long edge of the husk. (If husks are small, overlap two small husks.) Spoon about 1 tablespoon of the filing lengthwise down the center of the dough. Fold the long edge of husk over the filling so dough edges meet. Roll husk around outside of filled masa mixture. Tie ends securely with strips of cornhusk or 100-percent-cotton kitchen string.
- To prepare steamer, if desired, place a cone-shape ball of foil in the center of a steamer basket. Stand tamales upright in basket (don't pack tamales too tightly, but fill the space). Place about 1-1/2 inches of water in bottom of steamer or Dutch oven. Place baskets over water. Bring water to boiling; reduce heat. Cover and steam for 40 to 45 minutes or until tamales pull away from corn husks, adding water to pan as necessary. Makes 16 tamales.
- Make-Ahead Directions: Wrap and freeze the cooked tamales in the corn husks. To serve, thaw overnight in the refrigerator. Place the tamales in a steamer basket over gently boiling water for 15 to 20 minutes or until heated through.
Nutrition Facts : Calories 129.9, Fat 9.1, SaturatedFat 2.2, Sodium 1.4, Carbohydrate 11.4, Fiber 0.1, Sugar 0.3, Protein 1.4
PORK TAMALES
Provided by Food Network Kitchen
Time 3h55m
Yield 24 tamales
Number Of Ingredients 16
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 TAMALES
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
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
More about "shredded pork tamales recipes"
SHREDDED PORK TAMALES - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (4)Total Time 2 hrs 10 minsServings 16Calories 198 per serving
- Prepare Shredded Savory Pork and Chile Colorado as directed. Soak the cornhusks in hot water about 30 minutes to soften.
- Meanwhile, for dough, in a large bowl, stir together masa harina and the water. Cover and let stand for 20 minutes (mixture will appear dry). In a mixing bowl, beat shortening and 1/2 teaspoon salt with an electric mixer on medium speed for 1 minute. Gradually beat in flour mixture until combined (mixture should resemble a thick, creamy paste).
- For filling, in a medium saucepan, combine Shredded Savory Pork and Chile Colorado; heat through.
- Drain cornhusks well; pat dry with paper towels. For each tamale, spread about 2 tablespoons of the dough into a 5 x 4-inch rectangle on each cornhusk so one of the long sides of the dough is at the long edge of the husk. (If husks are small, overlap two small husks.) Spoon about 1 tablespoon of the filing lengthwise down the center of the dough. Fold the long edge of husk over the filling so dough edges meet. Roll husk around outside of filled masa mixture. Tie ends securely with strips of cornhusk or 100-percent-cotton kitchen string.
HOMEMADE SHREDDED PORK TAMALES / THE GRATEFUL GIRL …
From thegratefulgirlcooks.com
PULLED-PORK TAMALES RECIPE - MICHAEL LOMONACO - FOOD …
From foodandwine.com
SPICY SHREDDED PORK TAMALES RECIPE - FOOD NEWS
From foodnewsnews.com
TAMALES DE CARNITAS (PULLED PORK) | GONNANEEDMILK
From gonnaneedmilk.com
SHREDDED PORK TAMALES RECIPE - COOKEATSHARE
From cookeatshare.com
PULLED PORK TAMALES - CULINARY GINGER
From culinaryginger.com
SHREDDED PORK TAMALES - BIGOVEN.COM
From bigoven.com
SHREDDED PORK TAMALES RECIPE - EASY RECIPES
From recipegoulash.cc
TAMALES DE PUERCO (SHREDDED PORK TAMALES) RECIPE
From foodnewsnews.com
PORK TAMALES RECIPE, PORK RECIPES
From porkrecipe.org
PULLED-PORK TAMALES - PLAIN.RECIPES
From plain.recipes
TAMALES DE PUERCO (SHREDDED PORK TAMALES) - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love