Tamale Filling
From chefwithtaste 15 years ago
- 480 minutes to make
- Serves 8
This is my pork tamle filling I have been using for about three years now. I got it form the lady who invented the masa spreader, a really great tool to use when putting your tamales together. http://www.mex-sales.com/
Ingredients
- 5-lb. pork shoulder or butt shopping list
- 3-5 Dried Red poblano peppers shopping list
- 1/4 Cup Mixed Whole cumin & Pepper shopping list
- 3 garlic Pods Peeled shopping list
- 1 cup of brewed coffee shopping list
- 1-2 Cups Meat broth shopping list
- salt to taste shopping list
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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The Rating
Reviewed by 4 people-
Love, and more than love tamales! Thank you for sharing this wonderful way to cook the pork!
rosemaryblue
in CollegeTown loved it
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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....more
elgourmand
in Apia loved it
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