Roasted Pork Tamales With Salsa Verde Filling

Jun 03, 2023June 3, 20230 1
Roasted Pork Tamales With Salsa Verde Filling
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

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

Nutrision Information

Servings Per Recipe
12
Calories
566
Sugar
3g
Fat
33g
Tamales are a popular meal in Latin America, especially for special occasions such as Dia de los Muertos and Christmas. People appreciate the nostalgic and comforting feeling from enjoying a steaming hot tamale with family and friends. This recipe brings the traditional Mexican flavors of roasted pork and fresh tomatillo salsa verde together inside a warm tamale. The combination of flavors and textures creates an exciting gastronomic experience. Even though tamales take some work to make, nothing can beat the feeling of accomplishment after biting into your own homemade tamale.

Instructions

1.Soak dry corn husks in boiling water for 1 hour until soft.
2.Preheat oven to 375°F.
3.Rub the pork with vegetable oil, salt and pepper on all sides and roast it for 2 hours. Then, remove from the oven and let it cool.
4.Shred the pork into bite-sized pieces and set aside.
5.In a pot, cook the tomatillos, onion, garlic, and jalapenos in chicken broth over medium heat.
6.Once the veggies are soft, blend them with cilantro, shortening, and lime juice until smooth. Add salt to taste.
7.In a large bowl, combine corn flour, baking powder and salt. Gradually stir in warm water and butter to form a smooth and spreadable dough.
8.Spread the corn dough onto the soaked corn husks, add shredded pork and a dollop of the salsa verde filling.
9.Roll up the husks, then tie them at both ends with kitchen string.
10.Steam the tamales in a covered steamer for 1 hour over medium-high heat without letting the water boil dry.
11.Once cooked, remove the tamales from the steamer and let them cool for at least 10 minutes.

PROS

This recipe is a delicious example of authentic Mexican cuisine.
The combination of the juicy roasted pork and the tangy salsa verde filling inside the soft tamale dough is irresistible.

Tamales are also easy to make in batches, perfect for meal prep or sharing with friends and family.

Corn husks used to wrap the tamales are biodegradable.

CONS

Tamales take a bit of time to make, especially if you are doing the process alone for the first time.

Corn flour, shortening and butter used for the dough make them calorie-dense.

The tomatillos and jalapenos in the filling may not be suitable for everyone’s tastes.

HEALTH & BENEFITS

While tamales may not be the healthiest food around they are one of the few traditional dishes that offer a full meal in one bite.
The combination of pork and corn gives you a good amount of protein, vitamins and fiber.
Tomatillos are a good source of vitamins C and K and fiber.

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