Tamale Recipe | Pork and Beef Tamales | Authentic Mexican Tamales
1.7 هزار بار بازدید -
4 سال پیش
-
Tamale Recipe | Pork and
Tamale Recipe | Pork and Beef Tamales | Authentic Mexican Tamales
Today I am sharing how I make authentic pork tamales. I hope you enjoy this video. Please like and subscribe!
Please use caution when cooking and in the kitchen!
Recipe:
Ingredients:
Meat:
8 pounds boston butt roast
2-3 pounds beef roast
20-30 cloves of garlic
2 tablespoons ground cumin
2 tablespoon salt
2 teaspoons pepper
Chili Paste:
5 guajillo chilis
10 ancho chilis
4-5 cups of water
Masa:
5 pounds prepared masa at room temperature
2-3 tablespoons chili powder
1 cup chili paste
1 cup reserved meat broth from pork and beef
2-3 cups melted lard (start with 2 but add extra if needed)
1 tablespoon baking powder
3 tablespoons salt
a package of dried corn husks
Instructions:
Meat:
Add all meat ingredients together in crockpot and cook on low for 8 hours (we do ours overnight but you can cook the meat any time of day or in a pan on the stove for several hours). Once meat is finished cooking, pull the meat out of the liquid and reserve the liquid for later. Shred the meat and add 1 cup of reserved cooking liquid and 2-3 cups of chili paste (start with 2 but add any leftovers after you use what is needed in the masa). Sautee on stove for a few minutes.
Chili Paste:
Add chili paste ingredients to a pan and bring to a boil for about 15-20 minutes or until the chilis are tender. Remove stems. Remove chilis from pot and add to a blender. Measure the liquid from the pot and add water if needed to get up to 3 cups of liquid. Add liquid to blender. Be careful as the chilis and liquid are hot. Blend chilis and liquid for a minute or so or until smooth. Push chili paste through a sieve to remove seeds and any chunky pieces. Set chili paste aside. Use for meat and masa.
Masa:
Add all masa ingredients to a stand mixer (may have to be done in 2 batches). Blend together until smooth. Preform a float test by dropping a small amount of masa in water. If it floats then the masa is ready to use.
Corn Husks:
Soak corn husks in hot water for 30 minutes or longer.
Assembly:
Grab a corn husk and with a the back of a spoon or small spatula apply a thin layer of masa to the husk. Put a couple tablespoons of meat down the center of the masa and fold the husk over itself and fold up the tail piece.
Place 12 tamales in foil wrapped at both ends. Once you have several dozen wrapped add them all together to the tamale steamer.
In a large tamale steamer pot add the remaining meat cooking liquid, add extra water if needed. Do not fill above the steamer insert line. Add steamer insert and bring to a slight simmer over medium heat. Place tamales in steamer and cover with lid. Let steam for about an hour. Enjoy!
Today I am sharing how I make authentic pork tamales. I hope you enjoy this video. Please like and subscribe!
Please use caution when cooking and in the kitchen!
Recipe:
Ingredients:
Meat:
8 pounds boston butt roast
2-3 pounds beef roast
20-30 cloves of garlic
2 tablespoons ground cumin
2 tablespoon salt
2 teaspoons pepper
Chili Paste:
5 guajillo chilis
10 ancho chilis
4-5 cups of water
Masa:
5 pounds prepared masa at room temperature
2-3 tablespoons chili powder
1 cup chili paste
1 cup reserved meat broth from pork and beef
2-3 cups melted lard (start with 2 but add extra if needed)
1 tablespoon baking powder
3 tablespoons salt
a package of dried corn husks
Instructions:
Meat:
Add all meat ingredients together in crockpot and cook on low for 8 hours (we do ours overnight but you can cook the meat any time of day or in a pan on the stove for several hours). Once meat is finished cooking, pull the meat out of the liquid and reserve the liquid for later. Shred the meat and add 1 cup of reserved cooking liquid and 2-3 cups of chili paste (start with 2 but add any leftovers after you use what is needed in the masa). Sautee on stove for a few minutes.
Chili Paste:
Add chili paste ingredients to a pan and bring to a boil for about 15-20 minutes or until the chilis are tender. Remove stems. Remove chilis from pot and add to a blender. Measure the liquid from the pot and add water if needed to get up to 3 cups of liquid. Add liquid to blender. Be careful as the chilis and liquid are hot. Blend chilis and liquid for a minute or so or until smooth. Push chili paste through a sieve to remove seeds and any chunky pieces. Set chili paste aside. Use for meat and masa.
Masa:
Add all masa ingredients to a stand mixer (may have to be done in 2 batches). Blend together until smooth. Preform a float test by dropping a small amount of masa in water. If it floats then the masa is ready to use.
Corn Husks:
Soak corn husks in hot water for 30 minutes or longer.
Assembly:
Grab a corn husk and with a the back of a spoon or small spatula apply a thin layer of masa to the husk. Put a couple tablespoons of meat down the center of the masa and fold the husk over itself and fold up the tail piece.
Place 12 tamales in foil wrapped at both ends. Once you have several dozen wrapped add them all together to the tamale steamer.
In a large tamale steamer pot add the remaining meat cooking liquid, add extra water if needed. Do not fill above the steamer insert line. Add steamer insert and bring to a slight simmer over medium heat. Place tamales in steamer and cover with lid. Let steam for about an hour. Enjoy!
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