Recipe

Hatch Green Pork Tamales Recipe

Add Step-by-Step Photos	Squirrel_nut / All my dishes 11 months, 1 week ago Delicious green chile and pork tamales. different than the standard recipe and the flavor shows it. easy enough to prepare but time consuming. good for a family/friends get together. Prep:180m Cook:90m Servings:12	Squirrel_nu
	pork tamales cheap christmas mexican steamed

combine masa with ch

good workout to get

try not to eat to mu

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Ingredients

** MASA dough **

3 C Maseca (masa harina)

1.5 tsp kosher salt

1.5 tsp baking powder

1/3 C Crisco veg shortening (or lard)

1/2 C cilantro (chopped)

2 dried Ancho chilis

2 dried Chipolte chilis

1-2 ears of fresh corn (stripped, save husks)

14.5oz can chicken broth

** Tamale filling **

1 lb ground pork (or roast, shredded)

4-5 cloves garlic (minced)

1 white onion (approx 1C diced)

6-8 Hatch green chilis (MILD, roasted, skinned, de-seeded)

1 T comino

1 T red chili powder

+ olive oil

25 corn husks

Directions

To prepare the tamale dough:

(dry)

mix well - the masa, salt and baking powder

cut in the crisco using a fork. continue to mash until the consitancy of corn meal. if using lard, whip prior to adding.

(wet)

de-stem and de-seed the dried chipolte and ancho chilis

place in a bowl with the chx broth

microwave for approx 2 min until chilis are soft.

combine in blender, chx broth, chilis, corn, cilantro and pulse until smoothish. small bits are ok.

mix wet and dry ingredients. should be the consistency of smooth peanut butter. add a little water or Maseca as needed.

to prepare the filling:

saute the garlic and onion with the olive oil until tender.

add the pork. cook until done if using ground.

add comino and chili powder. saute another minute.

add the green chilis. saute 2-3 minutes. done.

to prepare dried corn husks:

submerge in hot water 30 min prior to using.

once soft, dry slightly before filling by shaking or a towel. place filling on the "smooth" side of the husk only.

assembly:

using a butter knife, scoop 2-3T masa onto the husk.

smooth into a rectangular shape 1/16-1/8in thick.

place 1T filling in the middle of the masa.

fold husk. if you have never done the assembly step, check out YouTube for tutorials.

cooking:

i use a large pot with a pasta insert to steam my tamales.

line the bottom with fresh corn husks.

the tamales are arranged upright in the pasta strainer.

steam for 90min and check. pull one of the tamales out and open it. the husk should peal away easily from the masa. if too wet steam for 30min more.

dont forget to keep enough water in your steamer!

tamales freeze great either wrapped in foil or a freezer bag.

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Comments

knoxcop 11 months, 1 week ago said:
My goodness! I loooove tamales! They sure are time consuming, though. I have never griped at paying whatever the tamale lady tells me to pay, because they really put lots of time & effort into these little gems! Great post, --Kn0x--

ttaaccoo 11 months, 1 week ago said:
These sound sooo good. Impossible to buy here (buffalo, ny) In Sta Rosa, Calif, a lady and man had a basket full of tamales in front of Kmart. soo delicious!! thank you for a great recipe! 55555 trish

dragonwings647 11 months, 1 week ago said:
Oh, these sound so good. Think I might atempt it. Thanks.

elgab89 11 months, 1 week ago said:
I love tamales, but never tried to make them. Your recipe is my inspiration, now - I have to try it!

131joyce 10 months, 1 week ago said:
Very nice photos. Photos always help.

diannehocut 3 days, 15 hours ago said:
Love to make these things. Thanks for the recipe! 5UP

Dianne

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