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HOMEMADE TAMALES, STEP BY STEP


RED CHILI PORK TAMALES

Red Chili Pork Tamales

Easy Step By Step Instructions

  • Prep Time: 190 minutes
  • Cook Time: 1 Hour 45 to 55 minutes
  • Total Time: 4 hours 35 minutes +
  • Yield: 24 servings +
  • Skill Level: Beginner +
  • Kitchen Appliance: Stove, Multi-Cooker, Food Processor, Blender,
Another mouth watering recipe for your Latin Food file.

My recipe is a combination of of 5 different meat filling recipes. I made them until I found one that I really liked. Now I have my wonderful creation. The masa recipe is off the back of the Tamal Mesca bag. Simple easy. The only difference is I tan and use my Lard, Manteca or Tallow warm to enhance the flavor of the masa. Instructions down below.

A tamale is a traditional Mesoamerican dish, made of masa or dough, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies, chocolate or any thing your heart desires, and both the filling and the cooking liquid may be seasoned with what ever your main ingredient is in your tamale..

If you are trying to decide what to make for a special occasion, holiday or Christmas we think you might enjoy a little spice and sweetness instead.

The secret to a good tamale is moisture. Lard and broth are key ingredients to achieve a smooth creamy flavorful masa.

There are several variations of the tamale. From breakfast, lunch, dinner or dessert. The tamale base masa is like a white bread recipe that you make your own by adding your favorite ingredients. Use your imagination and be creative.

Today we will be making:

Red Chili Pork Tamales

There are a few ways to Cook the Tamales. You can use a Pot with a wire rack to hold tamales out of water, Multi Cooker or Rice Cooker with a wire rack (45 min to 60 min) or a Crock Pot/ Slow Cooker function with wire rack (takes about 2 hours +or-). I use the “Steam” function on my Multi-Cooker by Crock-Pot for no less then 45 minutes to 80 minutes.

Prepare the Corn Husks by soaking them in a large pot with warm water. Make sure to separate each husk and clean thoroughly before you place them in the pot of warm water.

Preparing your filling is just as important as the masa. You need to pre cook your ingredients. Make sure you add enough moisture to your red chili sauce. This can be made ahead of time. I have made it when I had leftover pork and I just freeze it until I have time to make tamales.

RED CHILI PORK INGREDIENTS
  • Pork better if mixed parts like the butt, chops or loin ( fat and lean meats mixed)
  • 1/2 cup water
  • 1 can 10 oz. Enchilada sauce
  • 10 dried red chili’s chopped in blender
  • 1 Teaspoon cumin
  • 1 Tablespoon salt
  • 1 whole clove of garlic
  • 1 onion
  • 1 small bunch fresh cilantro (leaves only)
  • Rub pork with cumin and salt. Place all the ingredients in the multi cooker and stir. Select meat on the pressure cooker function. Cook until the pork is tender, approximately 90 minutes. Using slow cooker or pot on the stove method to cook your meat, at least 2- 3 hours until tender.
  • Open the multi cooker or pot and mix all ingredients together, break the meat down. Pork is broken down and shredded.
  • Place lid back on and slow cook for 2 hours.
  • After 1 hour check to make sure you have plenty of moisture if not add another cup of water and mix together.

Preparing Your Masa Its important to remember your liquid to dry ingredient ratio. It will be better if the masa is a little moist than dry.

VIDEO BELOW

Lard, Manteca or Tallow oil must be tanned to bring out the flavor. By heating the Lard, Manteca or Tallow over medium heat for approximately 15 to 20 minutes. Make sure you watch the lard closely so it does not burn or start on fire. Be very careful handling the hot oil.

As you slowly heat the melted lard up to it will start to turn colors. From a clear liquid to a golden brown. Burn point is 420 degrees so watch it closely. The scent will become more appealing, It will actually smell like a tasty piece of meat. Just remember this aroma is the flavor to your masa. So if the aroma makes your mouth water for a juicy steak, it’s ready. Let it completely cool down to luke warm before using.

Speaking of your liquids. You can use the juices from your boiled meats after removing the fat content, which can be achieved by placing the cooled broth into the refrigerator for a few hours. You can also make your own vegetable or fruit broth to be used for your other tamales.

MASA INGREDEINTS
  • 2 cups Tamal masa mix
  • 2/3 cup Lard, Manteca or Tallow
  • 1 1/3 cup Broth (beef, pork, chicken vegetable) your choice
  • 1 teaspoon baking powder
  • 1 teaspoon salt
DIRECTIONS

Mix your dry ingredients together (maseca flour, salt and banking powder) in a separate bowl and set to the side.

Add your lukewarm Lard, Manteca or Tallow to a separate large bowl for mixing. Slowly add 1/3 of maseca to the warm oil while gently stirring so the oil doesn’t splash. Continue adding 1/3 of the dry mix until it is mixed well and it is fluffy and light in texture. Cover with damp cloth or saran wrap for 15 minutes. It’s always better to use a larger bowl

After 15 to 20 minutes your masa should be fully hydrated and ready to spread on your corn husks that have been soaking for an hour or longer in warm water.

Gather all your ingredients husks, pork, masa and (extra sauce if needed). Make sure to pre-make your ties from smaller husks that wont be used to make the tamales. No waste here.

You need to line your pan in this order, #1 water, #2 wire rack and #3 moistened corn husks or banana leaf are last. The water should be right under the rack and not cover the rack or touch the tamales. Less is best and refill when needed. You can put a quarter or spoon in the bottom of the pan so when the water gets low it will sound the alarm so you can add more water. If you need to add water during cooking make sure to pour down the side of the pan so you don’t pour any water on your tamales. Make sure you put the husks or leaf back on top of the tamales. Close the lid and reset your time to finish them.

Making the Tamale. Place a corn husk on the plate. Place1 1/2 tablespoon of masa and place baggie or saranwrap over and gently even the dough out. Remove the plastic. Place 1 1/2 tablespoon of meat filling in the center and even it out on the masa. Place one side of the husk over the edge of meat and gently pull the husk away and place the other side of the masa on the edge of other and fold the other husk across and fold the bottom up and tie off. Place it in your pot and your on the way to a delicious meal you have created.

Place the tamales in the pan until full, place moist corn husks or banana leaf over the top. Place in Multi-Cooker or Rice Cooker and set to steam for 45 to 60 minutes or until masa has cooked all the way through. Test by taking one out and see if the masa is firm and easily pulls away from the corn husk. If not put the lid back on and cook for another 15 minutes and check again. Always add only 15 minutes each time you add time. If you are using a pan on the stove you just have to add more water at different intervals and watch it.

Disfruta de tu comida… Man`gia… Enjoy… Bon Appetit
food, Nutrition, Recipes

AUTHENTIC MEXICAN TORTAS

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Authentic Mexican Torta (Sandwich made with Bread).

Let’s start at the ground level. I like the “Bread” to be light and a bit airy. I make my own bread for my tortas. Some people like a texture more towards a French rolls consistency. Which ever way you prefer they will come out perfect every time. I will include the Mexican Bolillos dough recipe below.

There are many choices hot or cold, meat and veggies to put on to your Torta. I have listed a few different ways to make an authentic Mexican torta.

  • Carnitas (Slow Roasted Pork): Shredded Pork,
  • Carne Asada Beef
  • Arrachera Beef (Skirt Steak BBQ)
  • Slow Cooked Shredded Beef
  • Chicken Shredded
  • Fried Chicken Pieces
  • Ham and Cheese
  • Batter Fried Fish and Shrimp
  • All Veggies for the Vegetarian
  • The following ingredients are usually served as condiments for the Tortas. Frijoles (Beans), Avocado, Tomato, Onion, Lettuce, Jalapenos, Cilantro, Lime juice, Mayonnaise, Green Chili Sauce, Sour Cream, Pico De Gallo, Salsa, Tapatio Hot Sauce.
  • Breakfast Torta: Scrambled Egg, Cheese and Bacon, Sausage or Ham and veggies.

The Bread… You can buy some rolls from a Mexican bakery in you area. Or if you are like me, I Love to bake my own. Here’s the recipe I use.

Authentic Bolillos RECIPE

DIRECTIONS

  • Slice the roll in half and lightly spread some butter on each half. Toast on a griddle or pan until lightly brown. You can broil if more convient.
  • Spread a light coat of Mayonnaise
  • Spread your beans (frijoles)
  • Avocado
  • Green chili sauce
  • Meat, veggies or eggs
  • Sour Cream
  • Hot Sauce (Tapatio)
  • And What Ever Else

Enjoy!!! Bon Appetit

Recipes

Super Delicious “Off the Wall” Bean Recipes #1

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This week’s pick is, “Beans with Wild exotic names”. Not your average corner supermarket staple product that’s for sure. Don’t fret these beans can be found online and at several stores.

This is just the start to a 10 part series on beans, so have fun and enjoy.

#1 Eye Of The Goat Beans

The Eye Of The Goat Bean (or “Ojo de Cabra” Beans) is an heirloom runner type bean related to Scarlet runner beans. Beans originated in Central and South America and began to be cultivated in Mexico over 2,000 years ago.

They are round, slightly kidney shaped with a beige-tan background and curved brown stripes. They have a creamy texture, smooth silky texture to the pallet. They keep their shape after cooking. Robust flavor balances perfectly together with your sauces or casseroles.

I used these in place of pinto beans in my Chili Recipe.  Soak overnight and cook 1 hour or until tender. (Depends on your water quality). Add to your favorite recipes. The Eye of the Goat bean has a great natural flavor but still is very versatile and a perfect vehicle for bold flavors. They can be substituted for pinto, black-eyed pea, cranberry, or red kidney beans.

Chile Verde Con Cerdo (Green Chili With Pork)

Spiced with árbol and chiles, this mellow, satisfying chili compliments pork, chicken or beef and Rancho Gordo’s Ojo de Cabra (Eye of the Goat) beans.

  • 3 dried árbol chiles, stemmed and seeded
  • 1 dried guajillo chile, stemmed and seeded
  • 1 ancho chile, stemmed and seeded
  • 1 1/2 cups boiling water
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried oregano
  • 1 garlic clove, chopped
  • 1 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
  • Kosher salt or sea salt
  • 2 pounds trimmed, boneless pork shoulder, chicken or beef, rinsed and picked over, then cut into 1-inch cubes
  • 2 cups dried Eye of the Goat or red kidney beans (Soaked and Cooked)
  • 1 thick slice of bacon (1 ounce), cut into 1/4-inch strips
  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, cut into 1/2-inch dice
  • 1 cup dark Mexican beer
  • 2 cups chicken stock or low-sodium broth
  • Freshly ground pepper
  • Sour cream, cilantro sprigs and lime wedges, for serving

DIRECTIONS

In a heatproof bowl, soak the arbol, guajillo and ancho chilies in the boiling water until softened, about 20 minutes. Drain the chilies, reserving 1/3 cup of the soaking liquid. Coarsely chop the chilies.

In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 20 seconds. Transfer the seeds to a blender. Add the chilies and their reserved soaking liquid along with the oregano, garlic, paprika and 1 tablespoon of salt. Puree until smooth. Scrape the chile puree into a large nonreactive bowl or baking dish. Add the meat and toss to coat thoroughly. Cover and refrigerate overnight.

In a large saucepan, cover the beans with 2 inches of water and soak overnight. Rinse, add water 2” over beans and bring to a boil. Simmer over low heat, stirring occasionally, until tender, about 1 hour; add more water as needed to keep the beans covered by 2 inches. When the beans are just tender but still al dente, season them with salt and let stand in their cooking liquid for 5 minutes.

Preheat the oven to 375. In a large, enameled cast-iron casserole, cook the bacon over moderate heat until the fat has rendered, about 3 minutes. Using a slotted spoon, transfer the bacon to a large plate. Add the olive oil to the casserole. Working in batches, cook the chile-meat mixture over moderately high heat, turning a few times, until richly browned all over, about 4 minutes. Transfer the browned meat to the plate with the bacon.

Add the onion to the casserole and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add the meat and bacon and any accumulated juices and stir well. Add the beer and boil over high heat until reduced by half, about 8 minutes. Add the chicken stock and bring to a simmer.

Cover the casserole, transfer it to the oven and bake for about 30 minutes, until the goat is tender when pierced with a fork. Add the beans and bake, uncovered, for about 10 minutes, until they are warmed through. Remove the casserole from the oven and let rest for 10 minutes. Season with salt and pepper. Transfer the chili to bowls and serve with the sour cream, cilantro sprigs and lime wedges.

Make Ahead, the chili can be refrigerated for up to 3 days. Reheat gently.

KWRT1420For this dish I also prepared a second recipe. I substituted Jacobs Cattle Beans in place the “Eye Of The Goat”. It complimented the dish very well. When you have several pounds of these beans, you have to experiment.
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