Tamales - Part 2

Part 2

Fillings:

Tamales can be filled with a variety of meats such as pork, beef, or chicken. Other foodstuffs such as chiles, cheese or even beans are used. Nuevo Latino Cuisine has even featured tamales stuffed with mushrooms, seafood or a variety of vegetable fillings.

Shredded chicken, beef, or pork are traditional items, but I have known people to fill their tamales with chile strips topped with cheese such as Asadero or vegetables mixed with chile. Then of course there are the sweet tamales. These don't have a filling but the masa is prepared with cinnamon, anise, raisins and pecans. You could probably even add some chopped Mexican chocolate to these as well.

The following is a simple shredded pork recipe that is most commonly used in making tamales.

Tamales with Shredded Pork and Red Chile

4 to 5 pounds of pork roast (if boneless, 3 pounds)
1 large onion, sliced
3 cloves garlic, chopped
1-teaspoon cumin powder
2 teaspoons salt

Brown pork roast in large Dutch oven in oil. Add enough water to cover the roast. Add onions, garlic, cumin, and salt. Boil till fork tender, about 2 to 3 hours. When meat is done, remove from stove and let cool.

Discard fat and bones (if any). Drain broth from meat and shred with the use of 2 forks, or by hand, when meat is cool enough. Reserve broth for use in masa preparation.

Shred meat into small strands using 2 forks. Mix meat with 2 cups of chile sauce and simmer for 20 minutes (add broth if needed).
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This filling is one I made to use up some leftover brisket I had in the fridge. I included some sliced, roasted peppers and onions to the filling also.

Tamales with BBQ-Red Chile Brisket Filling

1 10-12 pound brisket
2 cups BBQ Sauce, your favorite
1 cup beef broth
1 batch red chile sauce

Optional
Slices of red, green and yellow peppers, roasted
slices of yellow onion, roasted

Rub salt, pepper, garlic salt on brisket.Wrap tightly with aluminum foil.Place in a large roaster pan, add 2 inches of water. Cook brisket in 225 degree oven for 10 to 12 hours. Check and make sure the water level remains at 2 inches. When done, allow to cool enough to handle. Shred brisket and set aside.

Prepare 1 batch red chile sauce. Mix with 2 cups barbecue sauce and 1 cup beef broth. In large Dutch oven, combine shredded brisket with BBQ-Chile sauce and cook through. Follow Tamale making instructions using the brisket filling in place of the pork or chicken filling for a real Southwestern flavor. Filling should be enough for approximately 8 to 10 dozen tamales, depending on how much you fill each tamale.
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Sweet

1-pound masa flour
½ pound lard, whipped until fluffy
1-teaspoon baking powder
1-tablespoon salt
1-cup broth
1-cup brown sugar
1-cup raisins
1-teaspoon cinnamon
½ teaspoon cloves
½ teaspoon allspice
½ cup pecans
½ cup chopped Mexican chocolate, optional

Mix masa, lard, and baking powder together until a small portion (the size of a pea) floats in a glass of cold water. Fold in the rest of ingredients to dough and combine thoroughly. Place 2 tablespoons dough in middle of cornhusk, spreading towards top end and fold over bottom end. Steam tamales same as you would the hot tamales.
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I’m sure with a little imagination, you can up with a variety of fillings of your own. Next post we’ll do Masa Preparation and the Steaming of the tamales.

I meant to have this up yesterday, but Bob’s gout reappeared and we ended up going to see the doctor and getting meds and whatnot. Things are a little calmer today. Murphy’s Law! Life goes on. Hugs to all.