SHREDDED PORK TAMALES WITH ONIONS
Make these shredded pork tamales with onions from My Food and Family next time you feel like impressing a crowd! These shredded pork tamales with pickled red onions and wrapped in banana leaves are our take on a traditional Latin dish called conchinita pibil.
Provided by My Food and Family
Categories Home
Time 1h30m
Number Of Ingredients 14
Steps:
- Beat first 4 ingredients in large bowl with mixer on low speed until blended. Gradually add broth, beating well after each addition until light and fluffy. Stir in cheese.
- Blend juice, barbecue sauce and annatto paste in blender until smooth. Add to meat; mix lightly.
- Spoon about 1/3 cup dough onto center of each of 14 banana leaves; spread into 5x3-inch rectangle. Top each with 1/4 cup meat mixture. Fold in sides of leaves to completely enclose filling. Tie closed with strips of additional leaves.
- Pour 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of basket with leaves; add tamales, overlapping as necessary to fit. Cover tamales with remaining leaves or damp kitchen towel. Cover with tight-fitting lid. Bring to boil on medium-high heat. Cook on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pot as necessary.
- Bring remaining 2 cups water to boil in medium saucepan. Add onions; cook 5 min. Drain. Transfer onions to bowl; toss with dressing. Serve over tamales.
Nutrition Facts : Calories 0 g, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 55 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g
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