Transport yourself to a vibrant fiesta with the irresistible aroma and taste of authentic green pork tamales! This beloved Mexican dish, a culinary masterpiece of corn husks, savory pork, and zesty green chile sauce, is surprisingly easier to make than you might think. Forget the complicated recipes; this guide simplifies the process, offering a delicious result that will impress even the most discerning palates. Imagine the satisfaction of creating these little bundles of joy from scratch, perfect for a family gathering, a festive celebration, or a cozy night in.
The vibrant green chile sauce, infused with the rich flavors of pork, creates a taste sensation unlike any other. Get ready to tantalize your taste buds with this authentic recipe that captures the heart and soul of Mexican cuisine. Ready to embark on this culinary adventure and create the most flavorful green pork tamales? Let's dive into the step-by-step process!
Tools Needed
- Pressure cooker or pot
- Blender
- Saucepan
- Steamer
Ingredients
- Pork leg: 1.5 kg
- Garlic: 2 cloves
- Salt: 2 tablespoons
- Peppercorns: 8
- Cloves: 8
- Bay leaves: a few
- Herbs
- Onion: 1/4
- Corn husks
- Green tomatoes: 1 kg
- Chili peppers: 3 (adjust to taste)
- Masa harina (corn flour for tamales): 1 kg
- Baking soda: 1 tablespoon
- Baking powder: 1 tablespoon
- Vegetable shortening or lard or cooking oil: 375g or 2 cups
- Butter: 2 cups (melted)
- Meat broth: 1 liter
- Water
Step-by-Step Instructions
Step 1. Prepare the Filling and Masa
- Pressure cook pork leg with garlic, salt, peppercorns, cloves, bay leaves, and onion. If using a pressure cooker, cook for 15 minutes after boiling. If using a pot, cook for approximately 1 hour.
- Boil green tomatoes and chili peppers until they change color.
- Blend the cooked tomatoes and chilies with onion, garlic, salt, and a little of the boiling water.
- Combine masa harina, baking soda, baking powder, salt, shortening/lard/oil, melted butter, and meat broth. Mix until smooth and slightly sticky.
- Shred the cooked pork.
Step 2. Prepare the Corn Husks
- Soak corn husks in hot water. This can be done the day before.
Step 3. Assemble the Tamales
- Spread a thin layer of masa on a corn husk, add shredded pork and green sauce, fold and arrange standing up.
Step 4. Steam the Tamales
- Steam the tamales for approximately 1 hour, adding more water to the steamer as needed.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- Taste the masa dough before assembling the tamales and adjust salt to your liking. The steaming process can wash out some of the salt.
Nutrition
- Calories: approximately 600-800 per tamale
- Fat: 40-55g
- Carbs: 50-70g
- Protein: 25-35g
FAQs
1. Can I use frozen corn husks?
Yes! Soak them in warm water for at least 30 minutes, or until pliable, before using.
2. How long can I store leftover tamales?
Store leftover tamales in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months.
So there you have it – a delicious and authentic green pork tamale recipe that’s surprisingly easy to master. Impress your friends and family with these flavorful bundles of joy, perfect for any occasion. Now go forth and enjoy the fruits of your labor!