How to make it

  • Slow-cook the meat for 7 to 8 hours on low.
  • Reserve the broth for the masa and the filling.
  • Chop or shred cooked meat.
  • Clean peppers and boil in one cup of broth for about 5 minutes. Place in blender and add the mixed cumin and pepper seed, and garlic. Blend until a paste is formed and all the spices are ground. Place chopped meat in a large pot and add broth, pepper and garlic paste, and salt. Mix until all ingredients blend together. Use immediately or refrigerate overnight, allowing the seasonings to ferment into meat.
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Reviews & Comments 3

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  • recipeguru 8 years ago
    I just might be trying a variation of this for this evening's dinner (heading out of town for a few days, & I have lots of last-minute items to finish on my "to do" list so..we'll see) I want tamale pie, but every recipe I'm seeing has the ever-present tomatoes and/or tomato paste (the acid wreaks havoc on my ankles with the swelling). With this recipe, there's no tomatoes & I can almost taste the authentic vibe that I'm reading in the filling! I'll post picture & recipe later. Ciao!!
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    " It was excellent "
    elgourmand ate it and said...
    Never thought of using coffee; I'll have to try that. I make a very similar filling but use a bottle of beer where you use coffee. As you know, the alcohol cooks off so you get the nice malt taste but it's safe for one and all. Thanks for the 5 post. I'll be looking at later today.
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    " It was excellent "
    rosemaryblue ate it and said...
    Love, and more than love tamales! Thank you for sharing this wonderful way to cook the pork!
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