Hatch Green Pork Tamales
From squirrel_nut 15 years ago
- 90 minutes to make
- Serves 12
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.
Ingredients
- ** MASA dough ** shopping list
- 3 C Maseca (masa harina) shopping list
- 1.5 tsp kosher salt shopping list
- 1.5 tsp baking powder shopping list
- 1/3 C Crisco veg shortening (or lard) shopping list
- 1/2 C cilantro (chopped) shopping list
- 2 dried ancho chilis shopping list
- 2 dried Chipolte chilis shopping list
- 1-2 ears of fresh corn (stripped, save husks) shopping list
- 14.5oz can chicken broth shopping list
- ** Tamale filling ** shopping list
- 1 lb ground pork (or roast, shredded) shopping list
- 4-5 cloves garlic (minced) shopping list
- 1 white onion (approx 1C diced) shopping list
- 6-8 Hatch green chilis (MILD, roasted, skinned, de-seeded) shopping list
- 1 T comino shopping list
- 1 T red chili powder shopping list
- + olive oil shopping list
- 25 corn husks shopping list
How to make it
- 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.
combine masa with chilis,corn,cilantro mix
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good workout to get it to here
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try not to eat to much or your tamales will be empty
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The Rating
Reviewed by 5 people-
Oh, these sound so good. Think I might atempt it. Thanks.
dragonwings647
in Duchesne loved it
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I love tamales, but never tried to make them. Your recipe is my inspiration, now - I have to try it!
elgab89
in Toronto loved it
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Love to make these things. Thanks for the recipe! 5UP
Dianne
diannehocut
in Little Rock loved it
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