MISSISSIPPI DELTA PORK TAMALES
Born from a combination of Mexican migrant workers, and thanks to African-American and Italian influences, this dish is pure Delta. From the land of the Blues, highly spiced meat surrounded by corn husks are boiled and not steamed like traditional tamales.
Provided by Member 610488
Categories One Dish Meal
Time 4h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Fill a bowl with hot water and soak the husks to soften.
- Meanwhile, in a large saucepan, mix 2 tbsp chili powder, the tomato paste and the cayenne powder into 6 cups cold water. To this mixture, add the pork.
- Bring to a boil, cover and then reduce the heat to low. Simmer until the meat is very tender, about 3 hours. Transfer to a plate, reserving the broth. Shred the meat and transfer to a bowl.
- In a medium saucepan, heat 1/4 cup oil over medium heat. Stir in 1 tbsp chili powder, 1 1/2 tsp salt, cumin and garlic powder and saute stirring frequently for about 30 seconds. Add in 1 cup of the reserved broth and then stir in the meat.
- In a large bowl, mix the masa, the remaining 1 tbsp chili powder, 1 1/4 tsp salt and 1/2 tsp pepper. Stir in 3 1/2 cups of the broth. Using a wooden spoon, beat in the remaining 1 1/2 cups oil.
- Drain the husks and pat dry. Working with one husk at a time, spread about 1/4 cup of the masa mixture down the center. Top with 2 tbsp meat.
- Fold the long sides of the husk together and roll into a skinny log, making sure the masa mixture completely surrounds the meat filling. Fold up the bottom, creating a package that is open on top.
- Loosely tie three tamales together with a piece of kitchen string, making 12 bundles.
- Place a heatproof 2-cup glass measuring cup upside down in the center of an 8-qt stockpot. Stand the tamale bundles, open ends up, around the cup. Fill the pot with the remaining broth and water to reach halfway up the sides of the tamales.
- Bring to a boil, cover then reduce the heat to medium-low. Simmer until the masa is firm and pulls away from the husk easily, about 1 hour.
- Serve hot with some of the cooking liquid.
MISSISSIPPI TAMALES
Categories Pork
Number Of Ingredients 19
Steps:
- Instructions To make the filling, in a large Dutch oven heat a few tablespoons of cooking oil over medium-high to high heat. Pat the pork dry and season generously with salt and pepper. When the oil is shiny, add the pork and sear until golden brown, about 3 to 5 minutes per side. Remove the meat and set aside. Lower the heat to medium. Add the onions and cook until softened, about 5 minutes. Add the garlic and spices and cook for another 30 to 60 seconds. Return the pork to the skillet and add enough stock to almost cover. Bring the liquid to a boil, cover the skillet, and reduce heat. Simmer until the pork is very tender, about 2 1/2 hours. Turn off heat and let cool, then shred the meat and transfer it to a mixing bowl. Meanwhile, fill a very large bowl or sink with hot water. Add the dried corn husks, placing a heavy pot or weight on them to keep submerged. Soak until they are soft, a minimum of 1 hour. Once pliable, rinse the husks and hold them in a large mixing bowl covered by a damp towel. For the dough, place butter in the bowl of a stand mixer fitted with a paddle attachment and cream on medium-high speed for 2 minutes. Reduce speed to low and add the baking powder and salt. Start adding the masa harina to the butter mixture, adding about ΒΌ cup of stock after every cup of masa. Stop the mixer occasionally to feel the texture of the dough - it should feel light, airy and slightly sticky, almost like grainy mashed potatoes. Turn the mixer to high and continue beating for 1 to 2 minutes, then test the dough for doneness. (Drop a few pea-sized balls into a cup of cold tap water. If it is ready the balls will float to the top. If they sink, add a splash of stock and continue beating to incorporate more air into the mixture.)
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