Tamales Verdes Recipes

ROASTED PORK TAMALES WITH SALSA VERDE FILLING

Steps:

• For the Tamale Dough:.
• In a mixer add corn flour, water, baking powder, salt, butter and shortening. Mix at medium speed for about 3 minutes until mixture becomes light and fluffy.
• Spread 2 ounces of tamale dough on each corn husk and place 1 1/2 ounces of pork filling in the center of each. Fold corn husk and place into a steamer for 1 hour. Allow time to rest and serve warm.
• For the Roast Pork with Salsa Verde Filling:.
• Heat medium-sized roasting pan, add vegetable oil, and add pork which has been cut into cubes about 2 inches by 2 inches and seasoned on all sides with salt and pepper.
• Sear pork to a golden brown on all sides.
• Add salsa Verde and chicken broth. Cover and place in a 300-degree oven for about 1 1/2 hours, or until meat is very tender.
• Remove pork from liquid and cool.
• Pull meat, shredding it into small pieces, then brown lightly in a sauté pan and add cooking liquid. Season to taste.
• For the Salsa Verde:.
• In a medium pot bring 3 quarts of water to a boil, then add tomatillos, onions, jalapenos and garlic. Simmer for 5 minutes and drain.
• Place ingredients in a blender with cilantro, lime juice and salt; puree.
• Return pureed mixture to sauce pot and simmer gently for 15 minutes. Adjust seasoning as needed.

TOMATILLO SALSA VERDE

Steps:

• Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
• Using a blender, carefully puree the tomatillos and water in batches until smooth.

REAL HOMEMADE TAMALES

Steps:

• Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
• Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
• Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
• Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
• Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

CAROLINA'S TAMALES RECIPE BY TASTY

Steps:

• Make the filling: In a large skillet, heat the olive oil over medium-high heat. Add the cactus and onion, and cook until tender, 3-5 minutes. Add the garlic and salt, and cook for another 2 minutes, until the garlic is fragrant. Transfer to a medium bowl and set aside.
• Make the tamales: In a large bowl, combine the masa harina, rice flour, salt, and baking powder.
• Add the melted lard and 3 cups of beef stock, and mix with an electric mixer on low speed until partially combined. Add the remaining 3½ cups of beef stock and continue mixing by hand until a wet dough forms. The dough should have the consistency of a thick hummus; if it is too dry, add more stock or water. And if it is too wet, add more masa harina, ¼ cup at a time.
• Soak the corn husks in water until softened slightly, about 2 minutes.
• Scoop about 4 tablespoons of the masa mixture onto the center of the smooth side of a corn husk. Spread into a flat rectangular shape, leaving the bottom third of the corn husk empty. Add about a tablespoon of the cooked cactus mixture, 1-2 tablespoons queso fresco, and 2 tablespoons salsa verde to the center of the masa rectangle.
• Bring the long sides of the corn husk together to encase the filling inside the masa, then fold the bottom of the corn husk up. Leave the top open. Tie a strip of corn husk around the tamale to secure. Repeat with the remaining ingredients.
• Fill a large pot with the water. Set a smaller pot lid upside down in the bottom of the pot, then layer 5-6 corn husks on top to create a nest. Stack the assembled tamales on top of the nest with the open ends of the tamales facing up, filling the pot to the top.
• Cover the pot with aluminum foil and steam the tamales over medium heat for 45-60 minutes. (To check if the tamales are cooked, carefully remove and open a tamale from the very top of the pot.The masa should separate easily from the corn husk.)
• Remove tamales from the steamer and let cool until ready to eat.
• Enjoy!