Best Roasted Pork Tamales With Salsa Verde Filling Recipes

PORK TAMALES

Steps:

• Place corn huks in a large bowl and cover with hot water. Allow to soak for at least 30 minutes (read note 1).

PORK TAMALES WITH ROASTED TOMATILLO-CHILE SALSA

Steps:

• For the pork: Bring pork, water, onion, garlic, cilantro, and salt to a boil in a large saucepan. Reduce heat, and simmer for 35 minutes. Let cool. Strain, reserving broth and pork separately and discarding onion, garlic, and cilantro.
• For the sauce: Preheat broiler. Place tomatoes, cut sides down, on a rimmed baking sheet. Broil, flipping occasionally, until soft and charred, about 10 minutes.
• Heat a large skillet over medium-high heat. Add dried chiles; press gently with a spatula and toss occasionally until soft and fragrant, about 2 minutes. Remove from heat, and add enough hot water to cover chiles. Let soak for 10 minutes. Drain, and puree chiles in a blender or a food processor until smooth. Add tomatoes, 1/2 cup of the reserved pork broth, the chipotles, onion, garlic, and cilantro, and puree until smooth.
• Heat lard or shortening in a large skillet over medium-high heat. Add tomato-chile mixture, and cook until slightly thick, 5 to 7 minutes. Season with salt and pepper. Add pork and 1/2 cup of the remaining pork broth, and simmer, stirring occasionally, until sauce is thick and pork is tender, about 15 minutes.
• For the batter: Combine masa harina and hot water, and stir until mixture forms a paste. Let cool.
• Heat 1 cup of the remaining pork broth until warm. Beat lard, baking powder, and salt with a mixer on high speed until fluffy, about 2 minutes. Reduce speed to low, add 1 cup masa harina mixture and 1/3 cup warm pork broth, and beat until combined. Beat in remaining masa harina and 2/3 cup of the remaining pork broth. Raise speed to medium, and beat until smooth and fluffy, about 3 minutes. (Batter should be soft but still hold its shape in a spoon.) Refrigerate for at least 1 hour (or up to 2 days).
• Meanwhile, place cornhusks in a large bowl, and cover with water by about 2 inches. Place an inverted plate on top to keep the husks submerged. Let soak, turning and separating them occasionally, for at least 1 hour or until you are ready to assemble the tamales.
• To assemble: Remove 3 husks from water, and dry with paper towels. Tear husks to make a total of 90 thin strips.
• Remove another husk from water, place on a work surface, and dry. Scoop 2 tablespoons tamale batter over center of husk. Spread into a 4-inch square, leaving a 2-inch border on straight end and a 1/2-inch border on sides. Spoon 1 1/2 teaspoons pork filling along center of batter. Fold 2 long sides of the husk in to meet in center. Tuck 1 inch of the pointed end up, and tie loosely with a strip of husk. Do not tuck opposite end, but tie it shut with another strip. Repeat, keeping finished tamales covered with damp paper towels as you work. (Tamales can be prepared up to this point 1 day in advance. Cover with damp paper towels, and refrigerate.)
• Add enough water to a large pot to come about 3 inches up sides. Bring to a simmer. Set a large metal colander in pot (it should rest above water). Place tamales vertically in colander, leaning them against one another. Cover pot, and cook until batter pulls away from sides (you will need to remove a tamale carefully and open it to check), about 1 1/2 hours, adding more water to pot as needed. Serve tamales with salsa and crema. Leftover tamales can be wrapped in plastic or sealed in a container and frozen for up to a month; you do not need to let them thaw before steaming.

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.

TAMALES WITH CHICKEN AND SALSA VERDE

Steps:

• Prepare cornhusks: Simmer the husks in water to cover for 10 minutes, weighting them with a plate to keep them submerged. Let them stand for a couple of hours until husks are pliable.
• To make the dough: Beat the lard in a mixer until very light, for about a minute. Add 1/2 pound (1 cup) fresh masa to lard. Beat until well blended. Continue beating, adding alternately the remaining 1/2 pound masa and the poultry broth, adding only enough broth to give consistency of medium-thick cake batter. Then sprinkle in the baking powder and salt. Beat 1 minute more.
• To make the salsa: Husk and wash the tomatillos. Put the tomatillos and 3 Serrano chiles and some salt in a pot of water and boil them until tender, about 10 to 15 minutes. Then drain them and put them in the bowl of a food processor. Add the coriander, onion, and garlic. Process until smooth. Heat 1 tablespoon lard in a medium large skillet over medium-high heat. When the lard is hot enough to make a drop of the tomatillo puree sizzle, pour it all in at once. Stir the sauce constantly for 4 to 5 minutes until it gets darker and thicker...thick enough to coat a spoon. Add the chopped tomatillos and cilantro. Season with salt. Mix the shredded chicken with 1/2 cup cooked tomatillo sauce.
• To form the tamales: Remove husks from water when they have softened. Pat husks dry. Tear extra husks into 1/4-inch wide, 7-inch long strips -- one for each tamale. Take one that is at least 6 inches across on wider end and 6 to 7 inches long. Lay out this cornhusk with tapering end toward you.
• Spread a couple of tablespoons of dough mixture into a square, leaving at least a 1 1/2-inch border on side toward you and 3/4-inch border along other sides. Pick up two long sides of cornhusk and bring them together, overlapping one over the other. Fold up the bottom section of husk tightly right up to the filling line. Leave top open. Secure it in place by loosely tying one of strips of husk around tamale. Repeat with remaining husks and dough mixture.
• Stand tamales on the folded bottom in prepared steamer, being sure they are not packed too closely in steamer -- they need to expand. Cover with layer of leftover husks. Cover with lid and steam for 1 hour. Check carefully that all the water doesn't boil away, adding boiling water when necessary. Serve with additional salsa on the side.
• Suggested drink: Mexican beer

SALSA VERDE PORK

Steps:

• Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
• Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
• Cook on Low for 5 hours.
• Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.

ROASTED PORK ENCHILADAS

Steps:

• In a mixing bowl, combine the chicken stock, sour cream and salsa. Season with salt and pepper. Mix well. Spread 1 cup of the sour cream mixture over the bottom of the prepared pan. Spread 1/4 cup of the Roasted Pork filling over 1/4 of each tortilla. Roll the tortillas up firmly. Place the tortillas, seam side down, next to each other in the prepared pan. Spread the remaining sour cream mixture over the rolled tortillas. Cover the pan with parchment paper and aluminum foil. Place in the oven and cook for 10 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool slightly before serving.
• Place 2 of the enchiladas in the center of each serving plate. Spoon some of the pan sauce over the top of the enchiladas. Crumble the cheese over the top. Garnish with the cilantro. Serve warm.
• For the Roasted Pork and Caramelized Onion Filling:.
• In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until the onions are caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool completely. When the pork is cool, remove any excess fat and the bone. Shred the meat into bite-size pieces. In a mixing bowl, combine the pork, onions, chilies and cheese. Season with salt and pepper. Mix thoroughly.

ROAST PORK BUTT WITH SALSA VERDE

Steps:

• Heat oven to 200 degrees. Season the pork with 3 1/2 tablespoons of salt and 1/4 cup black pepper, rubbing it in well on all sides. Roast the pork, covered, until the internal temperature reaches 195 degrees, 9 to 10 hours. While the pork is roasting, prepare the salsa verde.
• In a blender or food processor, working in batches if necessary, combine the olive oil, 6 tablespoons of the vinegar, parsley, oregano, garlic and pepper flakes. Process to a purée, and transfer to a mixing bowl. Season with salt, ground black pepper and more vinegar to taste.
• To serve, pull the pork apart with tongs or forks or slice it. Serve with the salsa and a salad of bitter greens.