The delicious Recipes and products I have produced and first marketed through Texas Cooking Today On YouTube. Her passion for cooking is evident and she enjoys feeding friends and family with her favorite Mexican and Tex Mex recipes. Feel free to adjust seasoning, filling or masa. Many years ago, a lady from Monclova, Coahuila gave me her recipe for pork tamales. Add the pork filling to the center of the masa. To make tamales takes time, patience and at least a few good friends or family members to help in the production. , dried chile ancho stems and seeds removed. Here is a simple recipe for pork tamales. PBS is a 501(c)(3) not-for-profit organization. Bring to a simmer over high heat, then shut off the heat, cover the pot, and allow the chiles to sit for 1 hour, Remove chiles from water and place on cutting board. Red chili pork: 1 recipe red chili pork; 3. Cover with a more husks and place the lid. Thank you for watching, and your continued support #howtomakeporktamales #virtualkitchenwithlaura\rPork-Tamales De Puerco \r5-lb. This Tamale recipe is not an exact recipe, I have my recipe listed below. Every Christmas, Lupe Coronel and her family, residents of La Quinta, California, make these fantastic tamales, based on a traditional recipe from Durango, Mexico.

Trim 1-2" off the length of any extremely long husks, About 1 hour before use, drain the water and stand husks upright in the pot or a large bowl, allowing them to drain and dry, Remove stems and seeds from chiles. Love it looking forward to your other videos. Here I have for you my version of how I make pork Tamales. Copyright © 1995 - 2020 Public Broadcasting Service (PBS). This recipe is one in a series of recipes I have developed for my YouTube channel Texas Cooking Today. Beat on low speed with hand mixer, or knead and mix with hands until well incorporated and the mixture feels spongy, fluffy and spreadable, Place a moist towel over the dough until ready to use, When filling each husk, place the smooth side facing up from the palm of your hand, Spread 1 heaping tbsp of masa with a large spatula or knife (leaving approximately 2" at the top). Spoon 1 heaping tablespoon of the pork filling in the center of the dough. Her name is Yolanda and she sells these tamales to her neighbors and friends. Home Sweet Home 2012 Preview: Sugar Techniques, 6 oz bag dried corn husks (60-70 husks needed), large bucket or pot of warm water (enough to submerge husks), 4 New Mexican chiles, seeds, stems & veins removed, pot of cold water (to reconstitute chiles), Pull husks apart. One of my main goals with this recipe was to make the masa dough as tasty as the filling that it held. Can't wait to try this one! Combine the masa flour, baking powder, salt, and cumin in a medium bowl; stir into the lard mixture and beat well with an electric mixer. Add enough cold water to cover pork, bring to a boil, add salt.

That day, we made 100 tamales! \r\rMasa\r 2 lbs. Her philosophy that "food is important for our spiritual selves" is what makes her a true gem in the culinary community. Cook at a low-medium heat for approximately 2 hours, or until the meat is very soft. Place the steamer basket inside, cover and cook 1 hour, until the masa is firm and pulls away from husk, Let tamales cool 15 minutes before serving. Serve with Amanda's creamy Tomatillo-Avocado Salsa. If you don't, that's okay too\rSocial Media Links\rFacebook;\r\rFriend Mail:\rLaura Sanchez\rPO Box 701131\rSan Antonio, TX 78270 Now I can make my own away from home.,, This Pork Tamale Recipe will make Tamale making much easier for you and will answer most questions that might come up. Place chiles in a saucepan with 2 cups of water.

When I asked for the recipe, she invited me over to her house to learn how she made Mexican pork tamales. Make the masa dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Cup with the palm of your non-spreading hand. Each recipe comes with a picture of what it should look like when your finished; an itemized list of ingredients; step by step instructions and a place to make notes when needed.

In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 … Her name is Yolanda and she sells these tamales to her neighbors and friends. CHILE SAUCE: In a large saucepan, boil the chile ancho for about 10 – 12 minutes or … By any chance to you live in Illiois .... might I be able to purchase them? Our partner in public broadcasting: Recipe courtesy of Lidia Celebrates America, 2 cups Water (stock saved from boiling the Chile Ancho). Add more if necessary. Remove seeds and stems, Submerge in a small pot of cold water. In a large pot or bucket of warm water, soak the husks, assuring that they are completely submerged. And watch videos demonstrating recipe prep and cooking techniques. Cover the top with the remaining corn husks to hold in the moisture and cover with a lid. About 4 quarts. Be careful not to add too much of the sauce, or it can spill. Spread the masa evenly on the corn husk stopping halfway to the top and all the way down the bottom. Reduce to a simmer and cook, covered, about 1 hour or until tender, Chop pork into small pieces (when cool enough to handle) and set aside, In a blender, add the reserved chile pulp, garlic, cumin, oregano, salt, pepper and ⅓ cup of the reserved pork stock.