Pepper Pork Tamales
Try this Pepper Pork Tamales recipe.
Try this Pepper Pork Tamales recipe.
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 clove garlic
- 2 cloves garlic sliced
- 1 medium onion quartered
- 1/2 teaspoon cracked black pepper
- 1/2 cup cooking oil
- 12 ounces boneless pork sirloin roast cut into 2-inch chunks
- 2 dried ancho or poblano chile peppers
- 1 dried new mexico or pasilla chile pepper
- 26 -28 dried corn husks (about 8 inches long and 7 to 8 i
- 1/4 teaspoon cumin seeds toasted*
- 4 cups masa harina (corn tortilla flour)
- Carbohydrate 0.78310487114014 g
- Cholesterol 0.25128205077224 mg
- Fat 4.25012474700501 g
- Fiber 0.0840961556650177 g
- Protein 0.272657050848676 g
- Saturated Fat 0.578719064489745 g
- Serving Size 1 1 to 28 serving (28g)
- Sodium 6.84053844807205 mg
- Sugar 0.699008715475122 g
- Trans Fat 0.205810846316483 g
- Calories 42 calories
Step-by-step
- For filling: In a 4-quart Dutch oven, combine pork, onion quarters, sliced garlic, and cracked black pepper. Add enough water to cover (about 4 cups). Bring to boiling; reduce heat to medium-low. Cover and simmer for 1 to 1-1/4 hours or until meat is very tender. Remove meat from broth. Let meat and broth cool slightly. Remove and discard any fat from pork; shred pork. Strain broth and reserve 2-1/2 cups broth for the dough (save remaining broth for another use). Cover and chill meat and broth separately until ready to use.
- Meanwhile, in a dry medium skillet, cook ancho and New Mexico peppers over medium heat for 4 to 5 minutes or until they have a toasted aroma, turning frequently. Let cool.
- Wearing disposable plastic gloves or small plastic bags, remove and discard pepper stems, seeds, and ribs. Tear peppers into pieces and place in a bowl. Cover peppers with boiling water; let stand for 30 to 60 minutes to soften. Meanwhile, soak corn husks in hot water about 30 minutes or until soft.
- Place a fine sieve over a bowl; pour softened peppers into sieve. Drain well; reserve peppers and liquid. In a blender, combine the soaked peppers, the 1 clove garlic, 1/2 teaspoon salt, and the cumin seeds. Add 1/2 cup of the pepper soaking liquid; cover and blend until nearly smooth.
- Transfer blended pepper mixture to a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until reduced to 1/2 cup. Stir shredded pork into hot pepper mixture in saucepan.
- For dough: In a large bowl, stir together Masa Harina, baking powder, and 1/2 teaspoon salt. Add cooking oil; beat with an electric mixer or a spoon until combined. Stir in enough of the strained pork broth to make a mixture that resembles a thick creamy paste. To prevent dough from drying out, cover with a damp paper towel while assembling tamales.
- To assemble each tamale, drain a corn husk well; pat dry with paper towels. Starting about 1 inch from the top edge of the husk, spread about 2 tablespoons of the dough into a rectangle 3 inches wide and 4 inches long, spreading so one of the long sides is at the long edge of the husk. Spoon about 1 tablespoon of the pork filling down the center.
- Fold the long edge of each husk over the filling so it overlaps dough slightly. Wrap husk around outside of filled dough. Tie ends with strips of corn husk or heavy kitchen string.
- To steam tamales, in a very large Dutch oven, stand half of the tamales upright in a steamer basket. (Dont pack them in too tightly, but fill all the spaces.) Place at least 1-1/2 inches of water in the bottom. Bring to boiling. Cover Dutch oven. Reduce heat to medium. Steam for 30 to 35 minutes or until tamales easily pull away from corn husks and dough is spongy. Makes 26 to 28 tamales.
A Taste of Home: My Pepper Pork Tamales Adventure
The aroma of simmering pork, the earthy scent of chiles roasting – these are the smells that instantly transport me back to my grandmother's kitchen. It's a place where laughter mingled with the sizzle of onions, where the warmth of family embraced you like a favorite blanket, and where the taste of home was always Pepper Pork Tamales. This recipe, passed down through generations, isn't just a collection of ingredients; it's a story, a tradition, a love letter written in spices and masa.
Growing up, weekends were synonymous with tamale-making. It was a communal affair, a joyous chaos of peeling corn husks, mixing dough, and filling each little parcel with love and anticipation. The rhythmic thud of the masa being pounded, the soft whispers of stories shared among family, the anticipation of the first bite – it was more than just a meal; it was a sacred ritual. And the star of this ritual? My grandmother's Pepper Pork Tamales. The rich, savory filling, the tender, slightly sweet masa, the fragrant steam escaping the pot – the perfect combination of comfort and warmth.
Now, years later, with my own family and a life less tethered to a specific place, the act of making tamales still holds immense power. It’s a connection to my roots, a bridge between past and present. It’s a moment of mindful connection amidst the chaos of daily life, a chance to slow down, and to create something beautiful and delicious. The process itself is a form of meditation: the careful spreading of the masa, the precise folding of the husks, the careful placement of the tamales in the steamer. It's a labour of love, a testament to the enduring power of culinary traditions.
The ingredients themselves tell a story. The tender pork, slow-cooked to perfection, its richness mellowed by the smoky heat of the chiles. The masa, a simple yet profound ingredient, transformed from humble corn into something exquisite. Each bite is a symphony of flavors and textures, a dance of spice and comfort. The earthy sweetness of the corn, the subtle warmth of the chiles, the succulent pork – it's a flavor profile that's both satisfying and unique.
Beyond the taste, making tamales is about creating something tangible. It’s about leaving a legacy, about sharing a piece of your heart with others. It's the feeling of gathering around a steaming pot, sharing stories, and savoring the fruits of your labor. It's the pride in knowing you've created something special, something that connects you to your past and fuels your present. It is about nurturing, not just the body, but the soul.
So, the next time you find yourself craving comfort, seeking connection, or simply wanting to make something extraordinary, I encourage you to try this recipe. It's more than just a meal; it's an experience, a journey, a taste of home. It's a reminder of the simple joys that bind us together, and the enduring power of family, tradition, and the magic of a perfectly crafted tamale. Let the warm embrace of these Pepper Pork Tamales remind you of the beauty in slowing down and cherishing the moments that truly matter.
Whether you're a seasoned cook or a culinary novice, making tamales is an adventure worth undertaking. The recipe may seem daunting at first, but with a little patience and a lot of love, you'll create a culinary masterpiece that's sure to be a cherished family tradition. So gather your ingredients, put on some music, and embrace the joy of making these incredible Pepper Pork Tamales. The delicious result will be well worth the effort, a testament to the enduring power of food to connect us, nourish us, and bring a little bit of warmth into our lives.
