Best Pork Tamale Filling Recipes

CROCK POT PORK TAMALE FILLING

Steps:

• Toss all ingredients in a Crock pot and cook for min 10 hours (usually I'll start this the night before and let cook all night).
• Take out roast and strain the broth, reserving about 3 cups.
• Take all the"stuff" you strained out and put into a blender (you'll get a nice paste mixture).
• Mix in some of the reserved broth (but you don't want it to be too running) and blend once more.
• Shread your pork and place into a large bowl.
• Now mix all the stuff you blended into the meat.
• Make sure to taste it and adjust if you need more broth or salt and pepper.
• Spread mixture on your prepared masa or on a burrito shell.
• It's wonderfully flavored.

RED CHILE AND PORK TAMALE FILLING

Steps:

• Heat a griddle or heavy skillet over medium-high heat until a drop of water sizzles on contact.
• Meanwhile, remove stems and seeds from chiles while rinsing under cold running water.
• Place them on the griddle and toast, 3 or 4 at a time, just until the aroma is released, 30 to 60 seconds. Be careful not to burn them.
• Place the chiles in a bowl and cover with the boiling water. Let soak until softened, about 10 minutes.
• Drain the chiles and discard the liquid.
• Place chiles, oregano, 2 garlic cloves and the water or stock in blender and process to a smooth puree. Add more water or stock if it is too thick.
• Work puree through a medium-mesh sieve into a bowl.
• Discard any solids that remain.
• Pour in a little more liquid to help rinse the sauce through the sieve.
• In heavy, medium-size saucepan, heat lard or oil over medium-high heat until rippling.
• Add remaining garlic and brown in the hot fat, pressing down with the back of a cooking spoon to release flavor.
• Remove and discard garlic.
• Add flour, stirring constantly until golden.
• Add strained chile puree and salt to the pan and reduce the heat to low.
• It will splatter, so be careful.
• Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes.
• Reserve 1/2 cup of chile to mix with masa dough.
• Mix shredded pork into remaining mixture. Makes enough filling for 45 to 50 tamales.

GREEN CHILE PORK TAMALE FILLING

Steps:

• In a large, heavy pot heat the oil (I use my Le Cruset). Saute the onion until just translucent, then add the minced garlic and saute another few minutes until garlic softens.
• Add the green chiles and saute, stirring occasionally, for about 7 minutes, allowing most of the moisture from the chiles to evaporate.
• Add the ground pork and stir well to combine. Saute until pork is fully cooked and slightly browned, about 10-14 minutes. Add the ancho powder, cumin, and oregano, stirring to coat the mixture well.
• Fold in the cotija cheese and combine well. Use as tamale filling and enjoy! Top your tamales with your favorite tamale sauce (I use my Rich and Delicious Enchilada Sauce recipe for tamales, absolutely wonderful stuff).
• Also works very well as an enchilada filling. Makes about 3-4 cups filling.

PORK TAMALE FILLING

Steps:

• Fill the stock pot with the chicken broth and add the chili powder, cumin, garlic powder, salt, sugar, and cinnamon. Heat to boiling then cover and simmer on low while you cut up the pork. Cut the pork into 1 inch cubes. Trim as much fat off as you can. I prefer chucks of tender pork in my tamales recipe instead of shredded pork. You can do it either way. Add the cut up pork to the boiling sauce. Partially cover and simmer on low for 2 to 3 hours or until pork is real tender. When the pork is done and very tender, combine the 1/2 cup cold water and flour with a whisk until well. Turn the heat up to high and when it is boiling, slowly add the flour mixture to the pork. Stir the pork continuously to avoid lumps just like you would when making gravy. Continue to slow boil while stirring for about 3 to 5 minutes and then turn the heat off.