Sylvia’s Pork Tamales

May 21, 2023May 21, 20230 14
Sylvia's Pork Tamales Recipe
in Entrees

Prep

60 min

Cook

90 min

Ready In

150 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 pounds pork butt roast
1 large onion , chopped
5 cloves garlic
1 tablespoon salt
water to cover
3 ounces California chile pods , seeds and veins removed
3 ounces New Mexico chile pods , seeds and veins removed
1 cup pork broth
1 cup water
1 tablespoon salt
3 cloves garlic
1 teaspoon ground cumin
1/2 cup lard
1/2 cup all-purpose flour
salt to taste
1 package dried corn husks
5 pounds masa harina
1 pound lard
1 tablespoon baking powder

Nutrision Information

Servings Per Recipe
25
Calories
400
Sugar
2g
Fat
35g
Sylvia's Pork Tamales is a classic dish famous for its unique taste and traditional way of preparation. Tamales, originally from Mexico, are now a staple in many Latin American countries. Tamales are made of masa, a starchy dough made from corn, and a filling usually made of meat, cheese, or vegetables. Sylvia's Pork Tamales are made by slow-cooking pork in a flavorful sauce made from fresh chiles, garlic, and spices. The pork filling is then wrapped in a corn masa dough and steamed until it's tender and delicious. These tamales are perfect for a family dinner, holiday party, or any special occasion.

Instructions

1.In a large pot, cook pork, chopped onion, garlic, and salt in enough water to cover the meat until it's tender and falls off from the bone.
2.Strain the meat and reserve the cooking liquid.
3.Shred the pork and set it aside.
4.In a blender, blend the California and New Mexico chile pods with pork broth, water, garlic, cumin, and salt until you get a smooth sauce.
5.In a large skillet, heat lard over medium heat and add flour, whisking it continuously to make a roux until it turns a light brown color.
6.Add the chile sauce and stir well, adding reserved cooking liquid as necessary to create a sauce-like consistency.
7.Stir in shredded pork with sauce and let it cook for 5-10 minutes, stirring occasionally.
8.Soak corn husks in warm water for at least 30 minutes or until they are soft.
9.In a large bowl, combine masa harina, baking powder, and salt.
10.In a separate bowl, mix softened lard until fluffy.
11.Gradually add masa mixture to lard, alternating with reserved cooking liquid, to create a smooth dough.
12.Drain the corn husks and pat them dry.
13.Spread about 2 tablespoons of masa on the flat side of the husk, leaving a border around the edges.
14.Add a few tablespoons of pork filling in the center of the masa.
15.Roll the husks to enclose the filling, folding them up from the narrow end first, tying both of the open ends with a thin strip of extra husk.
16.Put tamales into a steamer basket until they are cooked for about an hour. Add water if necessary to avoid burning the tamales.
17.Let tamales cool before serving.

PROS

Sylvia’s Pork Tamales are nutritious, delicious, and contain protein and fiber.
The combination of tender pork with homemade chile sauce wrapped in a tender corn masa shell make these tamales irresistible.

They are perfect for potlucks, family dinners, and special occasions.

Tamales can also be made ahead and reheated later.

CONS

The recipe may require a few advance preparations such as soaking the husks beforehand.
Also, it takes quite a bit of time to make tamales from start to finish.

Some may find the filling a bit spicy, so you can adjust the spice level to your preference.

The pork shoulder cut can be a bit fatty, so you may want to trim excess fat if needed.

HEALTH & BENEFITS

Sylvia’s Pork Tamales contain essential nutrients like protein, fiber, iron, and B-vitamins.
The chile sauce in this recipe contains capsaicin, which is known to improve digestion and promote weight loss.
Corn masa is rich in fiber and a good source of carbohydrates that can provide energy and aid digestion.

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