Best Xochipillis Ancho Pork Tamales Recipes

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XOCHIPILLI'S ANCHO PORK TAMALES



Xochipilli's Ancho Pork Tamales image

This traditional Mexican recipe uses an nontraditional cooking method. Time does not include marinating or standing time. From a local Mexican restaurant.

Provided by Member 610488

Categories     Pork

Time 2h30m

Yield 24 tamales

Number Of Ingredients 20

2 cups reduced-sodium fat-free chicken broth
2 ancho chilies
1 1/2 cups frozen corn kernels, thawed
3 3/4 cups masa harina
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/4 cup lard, chilled
24 dried corn husks
1/2 cup reduced-sodium fat-free chicken broth
1/3 cup dried cherries
1 ancho chili, stemmed
1 cup onion, chopped
2 tablespoons brown sugar
3 tablespoons fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon salt
5 garlic cloves
1 (1 lb) pork tenderloin
2 cups hot water
lime wedge (optional)

Steps:

  • Prepare Basic Masa Dough up to three days ahead, and refrigerate in an airtight container.
  • Basic Masa Dough: Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.
  • Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.
  • Tamales: Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
  • Combine broth, cherries, and ancho chile in a microwave-safe dish. Microwave at HIGH for 2 minutes or until cherries and ancho are tender. Combine broth mixture, onion, and next 5 ingredients (through garlic) in a blender; process until mixture is smooth. Reserve 1/2 cup broth mixture; cover and chill. Place remaining broth mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning bag occasionally.
  • Preheat oven to 450°F.
  • Remove pork from bag, and discard marinade. Place pork on a broiler pan coated with cooking spray. Bake at 450F for 30 minutes or until a thermometer registers 155F (slightly pink). Let pork stand 20 minutes; shred pork with 2 forks. Toss shredded pork with reserved 1/2 cup broth mixture.
  • Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk, about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon pork mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
  • Steam tamales at 450F for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes. Serve with sauce and lime wedges, if desired.
  • Can be frozen for up to 3 months. Reheat in microwave for 2 minutes.

Nutrition Facts : Calories 141.2, Fat 3.9, SaturatedFat 1.2, Cholesterol 14.3, Sodium 230.4, Carbohydrate 21.5, Fiber 2.2, Sugar 1.4, Protein 6.6

ROASTED PORK TAMALES WITH SALSA VERDE FILLING



Roasted Pork Tamales With Salsa Verde Filling image

This tamale preparation will work with any type of filling, i.e., chicken, beef. The filling also works well in empanadas, tacos, sopes and quesadillas.

Provided by Witch Doctor

Categories     Pork

Time 5h20m

Yield 24-36 Tamales

Number Of Ingredients 17

2 cups maseca cornflour, for tamales (Maseca is the brand name, it is Mexican corn flour)
2 cups warm water or 2 cups stock
1 teaspoon baking powder
1 teaspoon salt
5 1/3 tablespoons vegetable shortening
5 1/3 tablespoons butter
12 dry corn husks
2 lbs pork (boneless shoulder works best)
2 tablespoons vegetable oil
2 cups chicken broth
10 tomatillos
1 medium onion, peeled and quartered
6 garlic cloves, stem removed
2 jalapenos or 2 serrano peppers
1/2 cup chopped cilantro
2 tablespoons lime juice
salt, to taste

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.

Nutrition Facts : Calories 180.5, Fat 10.7, SaturatedFat 3.9, Cholesterol 38.5, Sodium 219.3, Carbohydrate 9.3, Fiber 1.1, Sugar 0.9, Protein 11.8

MISSISSIPPI DELTA PORK TAMALES



Mississippi Delta Pork Tamales image

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

36 dried corn husks
1/4 cup chili powder
2 tablespoons tomato paste
1 teaspoon cayenne powder
2 1/2 lbs boneless pork shoulder, quartered
1 3/4 cups vegetable oil
2 3/4 teaspoons salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon garlic powder
4 cups instant masa harina

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.

TAMALES DE PUERCO (SHREDDED PORK TAMALES)



Tamales De Puerco (Shredded Pork Tamales) image

This is a great recipe for tamales, without the heat or hot stuff, which I can no longer consume. If you want heat, just add the chili stuff.

Provided by Alan Leonetti

Categories     Lunch/Snacks

Time 3h

Yield 32 tamales

Number Of Ingredients 20

4 -5 lbs pork butt (cut into 4 strips)
9 cups water
1 medium onion (quartered)
1 teaspoon chopped garlic (from jar)
4 bay leaves
1 tablespoon salt
1 tablespoon salt
32 whole black peppercorns
3 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin, plus
3 tablespoons ground cumin
1 tablespoon ground black pepper
4 tablespoons all-purpose flour
4 cups instant masa harina flour (comes in a bag where flour is located)
2 teaspoons baking powder
1 teaspoon salt
2 1/2 cups lukewarm broth reserved from the pork
1 1/4 cups lard (or any shortening like Crisco)
2 teaspoons ground cumin
dried corn husk (found in produce section)

Steps:

  • DIRECTIONS:.
  • A day in advance, trim fat from meat. If not already cut into 4 strips, cut meat into 4 strips and place into a large pot.
  • Add broth or water, onion, garlic, bay leaves, 1 tablespoon salt, peppercorns, 1/2 teaspoon oregano and 1/2 teaspoon cumin. Bring to a boil.
  • Reduce heat, cover and simmer 1 hour. Drain meat, reserving about 5 cups of the broth for the tamale dough.
  • With 2 forks, shred the meat and mix in 4 tablespoons flour, 1 tablespoon salt,.
  • 1 tablespoon ground black pepper, 1 tablespoon dried oregano and 3 tablespoons ground cumin. If too dry, add a little broth to make it like a paste.
  • Refrigerate the meat mixture and the reserved broth overnight. If you like it on the tangy side, add some chopped chilis to the meat mixture.
  • You will only use about half of the meat filling mixture. The other half you can freeze for the next time you make tamales. So, the next time, you will only have to make the dough.
  • The next day, soak the corn husks in hot water 1 hour to soften. Also soak a few additional husks to cover tamales. Rinse and pat dry with paper towels.
  • Prepare the dough by mixing all the dough ingredients, except the corn husks, with warm pork broth. You will need to make 2 batches of the dough. Hold each corn husk with point towards you. Place a rounded tablespoonful of dough at large end of husk. Spread with fingers. Place 2 or 3 tablespoons of pork filling on dough. Top with another tablespoon of dough and spread to cover filling.
  • Fold sides of husk over the tamale. Fold pointed end of corn husk under the seam on outside. Stand tamales on folded ends on a steaming rack over water in a large pot.
  • Cover with additional layers of husks. Bring water to a boil. Reduce heat, cover and steam 1 hour, or until dough pulls away easily from husk. Makes about 32 tamales.

Nutrition Facts : Calories 258.8, Fat 17.6, SaturatedFat 6.3, Cholesterol 45, Sodium 570.1, Carbohydrate 12.6, Fiber 1.2, Sugar 0.4, Protein 12.2

TRADITIONAL PORK TAMALES



Traditional Pork Tamales image

Make and share this Traditional Pork Tamales recipe from Food.com.

Provided by Sherri L.

Categories     Pork

Time 5h

Yield 25 Tamales, 25 serving(s)

Number Of Ingredients 20

4 1/2 cups masa harina flour
4 1/2 cups broth (from the cooking of the meat)
2 teaspoons kosher salt
2 tablespoons chili powder
1 tablespoon baking powder
2 tablespoons olive oil
25 corn husks, soaked overnight
1 1/2 lbs pork shoulder
1 1/2 teaspoons salt
2 teaspoons cumin
2 teaspoons smoked paprika
1/4 teaspoon nutmeg
2 tablespoons olive oil
2 garlic cloves large cloves, minced
1 onion, medium thinly sliced
3 bay leaves
3 cups chicken stock
2 tablespoons cilantro, chopped
12 stuffed olives, sliced into thirds
2 tablespoons raisins

Steps:

  • To prepare the meat: Place the meat in a glass dish.
  • In a small bowl mix together salt, cumin, paprika and nutmeg.
  • Rub the spice mixture all over the meat and marinate for about 4-6 hours. If you can marinate overnight, even better.
  • In a Dutch oven on medium, heat the olive oil and sear the meat until slightly brown on all sides. Add the onions, garlic, bay leaves and chicken stock.
  • Cover and cook for about 2-3 hours hours on low or until fork tender. Turn the meat and baste it every 20 minutes or so. Add the cilantro.
  • Place meat on a large cutting board and allow it to cool slightly. Shred using two forks. Place in a bowl. Add the olives and the raisins and mix well.
  • Save the broth and strain it, you will need it to add to the masa. Add the strained solids back to the meat mixture and toss out the bay leaves.
  • To make the dough: In a small bowl mix chili powder, salt, and olive oil and set aside.
  • Place the masa in a large bowl and add the baking powder. Mix well.
  • Add the cooled broth from the cooked meat to the masa and then the chili powder mixture.
  • To assemble: DO NOT OVERFILL, or you will not be able to properly close up the tamales.
  • Pat dry the corn husks as you use them.
  • Place a corn husk in your hand with the tapered end facing you.
  • With your hand, pinch off a chunk of dough and put it in the center of the husk. Flatten it out a little bit.
  • Take approximately a tablespoon of the filling and place it on top along the length of the dough.
  • Cover the filling with another chunk of dough.
  • Fold both sides of the husk inward so they overlap. Take each end and flip inwards towards the center. You will end up with somewhat of a rectangle.
  • Tie using kitchen twine, as though you were tying a parcel.
  • Steam for about 35 minutes.
  • To make sure tamales are ready, take one out, cut the twine and unwrap. Tamales are ready if the corn husk peels away easily.

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