Pulled Pork Tamale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Dough:2 cups masa1 tsp baking powder1 tsp salt1/4cup canola oil1.5 +/- as needed ham seasoning broth (I lke ham seasoning broth) - dough should be spongyMeat:Porklion1 large onion2 peppers (anaheim or habenero)8 oz of green chilies (if canned) or 2 fresh, chopped green chiliesvinegar (optional)Toppings:Chopped tomatoesgoat cheesecilantropackage of corn husks Tamale steamer
Meat: Put porkloin in crockpot and cover 3/4 way with water, then finish with white vinegar (if desired). Allow to cook on low for about 6-8 hours or until pulls easily.
Saute onions and peppers. Once onions are translucent, add pork and green chilies.
Soak corn husks in water for 3 hours (at least) - you can soak them while the porkloin is cooking.
Dough: Combine oil and 1 cup of broth. Mix uning an electric mixer. Slowly add the masa, baking powder and salt. Add additional broth until the dough is spongy and pliable, but not runny. Be sure to mix very well.
Assembly:
Spread dough in the corn husks about 1/3 to 1/2 inch thick. Place about 2 tbs of meet filling, then fold the sides of the tamale toward the center. You may need to tear a few husks into strips to tie the tamales closed. Stand tamales in steamer and steam for 3 hours.
Serve with goal cheese, chopped tomatoes, and cilantro.
Makes 12 tamales
Number of Servings: 6
Recipe submitted by SparkPeople user JULIEWINSLOW.
Saute onions and peppers. Once onions are translucent, add pork and green chilies.
Soak corn husks in water for 3 hours (at least) - you can soak them while the porkloin is cooking.
Dough: Combine oil and 1 cup of broth. Mix uning an electric mixer. Slowly add the masa, baking powder and salt. Add additional broth until the dough is spongy and pliable, but not runny. Be sure to mix very well.
Assembly:
Spread dough in the corn husks about 1/3 to 1/2 inch thick. Place about 2 tbs of meet filling, then fold the sides of the tamale toward the center. You may need to tear a few husks into strips to tie the tamales closed. Stand tamales in steamer and steam for 3 hours.
Serve with goal cheese, chopped tomatoes, and cilantro.
Makes 12 tamales
Number of Servings: 6
Recipe submitted by SparkPeople user JULIEWINSLOW.
Nutritional Info Amount Per Serving
- Calories: 391.6
- Total Fat: 18.0 g
- Cholesterol: 45.4 mg
- Sodium: 573.2 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 4.3 g
- Protein: 24.2 g
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