I created this recipe so that I could enjoy the taste of tamales with less work. I don't particularly care for the American cornmeal topping so I made mine with Mexican elements and some inspiration. It turned out to be a huge hit, especially for my boys.
Ingredients
PORK:
2 - 2 1/2 lbs pork sirloin tip roast
1 onion
corn oil
1 chicken cube bouillon
bay leaves
cilantro stems
celery leaves
Mexican oregano
cumin
salt and pepper
3 cups water
SAUCE:
1 medium onion, medium diced
2-4 cloves garlic, minced
corn oil
1 rib of celery
1/2 red pepper, diced
15 oz corn, drained
17 oz tomatillo salsa (try my recipe here)
cumin (opt)
MASA:
1 1/3 cups lard
3 cups masa harina
1 tbsp baking powder
1 tsp salt
1 tsp garlic powder
2-4 tsp chili powder or McCormick Southwest mix
2 1/2-3 cups reserved pork stock
Instructions
Read Susie's Tips and Tricks below
PORK:
1. Caramelize a salt and peppered pork on the outside and add all the remaining ingredients. Cook using your slow cooker or in an electric pressure cooker on high for approximately 50 minutes. Let the pressure fall naturally.
2. Remove the pork, shredding and chopping into bite-size pieces; set aside. SAVE the STOCK - Do not toss.
SAUCE:
1. In a wide mouth pot, saute onions, garlic, celery, and red bell pepper in oil until fairly tender. Add corn and tomatillo salsa. Add cumin, if desired.
2. Now add cooked chopped pork and set aside.
MASA:
1. In a mixing bowl, cream lard, and add masa, baking powder, salt, garlic, and chili powder. Taste and season to your liking. Whip on high speed; it will get slightly thick yet will be fluffy. While the machine is on medium low pour in 2 1/2 cups chicken stock. This is will cause the masa to get a tad wet, yet will thicken (test for a light product by placing a small portion in small glass of water; it should float).
ASSEMBLY:
1. Preheat oven to 325F. Coat a 13X9 pan with oil. Add 1/2 of the masa mixture to the bottom.
2. Place pork mixture evenly; it shouldn't be too runny (hold back a little liquid if necessary using a slotted spoon).
3. Using a 2 oz scoop, scatter balls of masa all across the top and flatten. Try to cover every spot - no holes. Cover with foil and place in oven.
4. Bake 90-120 minutes. Check the masa; you will see it will set and become firm.
5. Garnish with sour cream, cilantro, radish, crema, and some cheese.
Susie's Tips and Tricks
Use regular Greek oregano if you don't have Mexican. Mexican has a citrusy bite to it, therefore add a squeeze of lime or lemon to the Greek oregano.
I don't claim this recipe to be an authentic Mexican version of tamales, but I think it's pretty good.
Want your masa to have extra flavour? Toast half of it in a pan for a few minutes, prior to mixing.
Use boneless chicken thighs instead of pork - cook 8 minutes high pressure, natural release and proceed as directed.
Serve with Spanish rice, re-fried beans, or charred corn.
Comentários