Classic Pork Tamales
ready in 2 h. 40 min.
- For Pork and Vegetable Filling
- 32 ounces Pork tenderloin
- 3 cups water
- 1 teaspoon Canola oil
- 1 medium onion (peeled and diced)
- 3 cloves garlic (peeled and minced)
- 1 small, red Bell pepper (rinsed; seeded and diced)
- 1 small, green Bell pepper (rinsed; seeded and diced)
- 1 cup fresh or frozen Corn kernel (thawed if frozen)
- 1 ½ teaspoons Cumin
- 1 ½ teaspoons dried chile peppers (crushed)
- ½ teaspoon salt
- ¼ cup Tomato paste
- In Addition
- 1 package dried corn husk (225 g | 8 oz)
For Pork and Vegetable Filling:
Rinse the pork under cold running water and pat dry with paper towels. Place the pork in a pot and adding enough water to cover the meat. Bring it to boil. Cover, reduce heat and simmer for 30 to 35 minutes until the meat is tender.
When the pork is cooked through and tender, remove it from the broth and let cool. Reserve the broth. When the pork is cool enough to handle, shred it with two forks adding just enough broth to keep it moist.
Heat the oil in a large skillet and sauté the onion, garlic and peppers until tender, about 5 to 7 minutes. Add the corn, cumin, chili peppers and salt. Add tomato paste and 1/2 cup of the pork broth and simmer for about 10 minutes.
Place the sauce in a food processor and pulse several times, then return to the pan. Add the shredded pork and heat through.
Soak 18 corn husks in a large bowl of hot water for about 15 to 20 minutes turning once or twice until pliable.
For Tamale Dough:
In a large bowl, combine all ingredients until mixture clumps together, adding more broth if necessary. Turn dough mixture onto a lightly floured surface and knead lightly 4 to 5 times. Divide into 16 small balls.
Drain and rinse the corn husks. Pat dry and keep covered with a clean damp kitchen towel. Tear two or three corn husks into 1/4 inch strips to use for ties.
Assemble the tamales by flattening a corn husk on your worktable. Spread one ball of dough over the husk leaving a 1-inch margin on all sides. Add about 2 tablespoons of filling to the center. Roll up lengthwise into a cylinder and wrap with the corn husk. Secure the ends by tying with a strip of husk. Repeat with remaining dough, filling, and husks.
Place prepared tamales in a steamer basket and set over 1 inch of boiling water. Cover tightly, reduce heat and steam for about 30-45 minutes. Check the water level frequently and replenish water if needed.
Serve with salsa if desired.