Fold over like a gift putting the seam down. Heat a skillet over medium high heat.
Add 2 teaspoons salt the onion thyme oregano bay leaves and peppercorns.
How to make authentic mexican pork tamales.
Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
In a medium size pot combine the pork meat garlic onion bay leaf and 1 teaspoon of salt.
Directions place pork butt onion 5 cloves garlic and 1 tablespoon salt in a large pot.
Melt 12 cup lard in a.
Step by step day one cook pork shoulder in a deep pot cover with the water add the quartered onion garlic bay leaves salt and cumin.
Pat the pork shoulder completely dry with a clean paper towel.
Fill them with pork chicken or beans and cheese and cooked on the stovetop or in the instant pot.
Place the pork in a roasting pan.
Bring to a boil reduce heat.
Directions make the filling.
Simmer partly covered occasionally skimming and discarding fat from surface about 1 hour or until meat is tender enough to shred.
Put the pork in a deep saucepan and cover with cold water about 6 cups.
Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a dutch oven.
Combine 4 tablespoons 60 grams salt with the chipotle powder and rub the mixture on the pork.
On high heat bring to a boil then reduce heat to medium low and let it simmer.
Lean the tamales in the basket open side up.
Add the garlic salt and pepper.
Add cold water to cover the pork.
Cook and stir california chile pods.
Directions make the red chile pork tamales filling.
A simple step by step recipe and instructions for making authentic tamales.
Preheat the oven to 2750f 1350c.
Blend 1 cup pork broth 1 cup water chile pods 1 tablespoon salt 3 cloves garlic.
Instructions for the pork tamales filling.
Fold in sides of husk and fold up the bottom.
Meat must be falling off the bone tender.
Fill them with pork chicken or beans and cheese and cooked on the stovetop or in the instant pot.
Making and cooking the tamales take two of the corn husks and overlap one on top of the other leaving the end separated see image.
For added flavor add a tsp of granulated garlic powder to the water bring to a boil skim the scum off the top reduce heat and simmer about 4 or 5 hours.
Cover with the water.
Add 14 cup of the maza on top of the husks then top with the chicken filling the vegetables and guajillo salsa.
Place pork butt in medium size stock pot.
No comments:
Post a Comment