Tuesday, November 18, 2008

Tamales - Part 2

Part 2


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).
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

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.

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.
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.


Reeni said...

Yummmmmmm, sweet tamales! I have never had one, they sound so appealing! I used to love green corn tamales, my friend's Mom used to make them. I never even knew what was in them, I just know they were good! Hope Bob is feeling better today.

Adam said...

Oatmeal scones you say? Well now you're talking! That sounds like a coffee treat... you gonna sneak some chocolate in there? :)

My mind instantly went to pulled pork when I read about fillings. It's a favorite of mine, and I think it would work perfectly. I don't think I have an excuse at all. When my parents come back, we're working on these next week :)

And sorry to hear about Bob's gout. I have heard good things about the meds, but in case they don't work... make sure he stays away from cheese, wine, and cured meats. Drinking Bing Cherry juice helps to, oddly enough.

Laurie said...

I love tamales, but I'm not sure the ingredients are easy to come by where I live.

I just discovered you have TWO blogs. Yesterday I visited the other one, and now I'm not sure where to comment. How do you keep up?

Love your meme answers! I'm right with you on the vampires! Have you read the Twilight series. It's not Anne Rice (sigh), but Edward is an interesting vampire.

The book of poems for your husband - bigger sigh. Love it!

Thanks for answering my question about Mexican Chocolate.

Kelly said...

I love all of the variations. The sweet tamales sound amazing. I think they would be fabulous for breakfast. If one was going to skip the lard, would nonhydrogenated vegetable shortening be an okay substitute?

JennDZ - The Leftover Queen said...

Those all sound so good, but I love the sound of the BBQ ones...I don't think I have had the pleasure of a sweet tamale. Sounds good!

Karen said...

Haven't had a sweet tamale in years... they are good, though - this recipe looks like what I've eaten before. Thanks for posting it!

Ramya Vijaykumar said...

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Meryl said...

OMG! I swear I'm going to make this one before January 1 (by announcing that, I'll have no choice but to do it now).

I had almondy-sweet tamales when I studied in Queretaro, and they were the bomb. I've wanted to try sweet tamales ever since.

I love the thought of chocolate in them. Yum!

I'll admit, the lard thing scares me. But I think I'll have to bite the bullet and do it right.

Can I blog your recipe?