Tamales De Puerco (Shredded Pork Tamales)

Jun 01, 2023June 1, 20230 2
Tamales De Puerco (Shredded Pork Tamales) for a Traditional Mexican Fiesta
in Mexican

Prep

30 min

Cook

3 hrs

Ready In

4 hrs 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 )

Nutrision Information

Servings Per Recipe
16-20
Calories
330
Sugar
1g
Fat
20g
Tamales are a beloved dish in Mexican culture, with a long history dating back to the Aztecs. They are often served during special occasions and holidays like Christmas. These tamales are made with tender, juicy shredded pork that is slow-cooked with an array of aromatic spices. The masa dough is soft and fluffy, making the perfect vessel for the flavorful pork filling. Topped with salsa, sour cream, and guacamole, these tamales will transport you straight to the heart of Mexico. They are perfect for sharing with friends and family on a festive occasion.

Instructions

1.Place the pork butt, water, onion, garlic, bay leaves, salt, black peppercorns, oregano, cumin, and black pepper into a large pot and bring to a boil.
2.Reduce heat to medium-low and simmer for 2-3 hours until the pork is tender and easily shredded.
3.Remove the pork from the pot and shred it with two forks. Reserve the broth.
4.In a large bowl, combine the instant masa harina flour, baking powder, and 1 teaspoon of salt. Add the reserved broth and mix until a soft dough forms.
5.In a separate bowl, beat the lard and 3 tablespoons of ground cumin until light and fluffy. Gradually add the masa dough, beating until well combined.
6.Soak the corn husks in warm water for at least 30 minutes until softened.
7.Spread 2-3 tablespoons of dough onto the smooth side of a husk. Add a spoonful of shredded pork and fold the husk over to enclose the filling.
8.Repeat with remaining dough and pork until all tamales are made.
9.Steam the tamales for 1-1.5 hours until cooked through.
10.Serve hot with your favorite toppings, such as salsa, sour cream, or guacamole.

PROS

Tamales are a delicious staple in Mexican cuisine and perfect for a festive occasion.
These tamales are loaded with shredded pork and packed with flavor.

They are easy to make in large quantities and can be stored in the freezer for quick and easy meals later on.

CONS

Making tamales can be time-consuming and requires some practice to perfect the technique.

The recipe requires a long list of ingredients and may not be suitable for those with certain dietary restrictions.

HEALTH & BENEFITS

These tamales are a great source of protein and can be made healthier by using leaner cuts of pork.
The masa harina flour is gluten-free and a good source of fiber. The spices used in this recipe have been linked to various health benefits, such as anti-inflammatory properties and aiding in digestion.

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