Shredded Pork or Chicken Tamales
When the holidays roll around I always love going to Hispanic Markets and buying fresh tamales of every variety. Tamales are available year round, however, they are prevalent during the holidays. Get your family together around the table, create an assembly line, enjoy some drinks and each others company while making this Central American favorite.
Ingredients
1 large bone-in pork roast
1 tsp salt
1 tsp black pepper
1 cup spicy salsa
5 cups beef stock
1/2 cup lard
4 cups Maseca
1 cup tomatillo salsa
1-2 cups pork drippings (can use beef stock)
1 tsp salt, optional
1 pkg corn husk, soaked in water
olive oil
Instructions
1
Add enough olive oil to lightly coat the bottom of your roaster pan or pressure cooker pot.
2
Place the pork roast in the roasting pan or the pressure cooker pot and sprinkle with salt and pepper. If using your pressure cooker, be sure to brown the roast before starting the cooking process.
3
For the roaster pan: Pour the beef stock over the roast and light cover with foil and place in a preheated 350 degree oven for approximately 3 hours or until the internal temperature reaches 195 degree’s. This high temperature ensure the pork will shred easily.
4
For the pressure cooker: Place the roast into the pressure cooker and sprinkle with salt and pepper. Pour the spicy salsa and beef stock over the roast and seal pressure cooker. Pressure cook the roast on medium low for approximately 1 hour. Follow the manufactures directions for releasing the pressure from your cooker. The pork is ready when it shreds easily. For a 6-7 pound pork roast, cook it about 90 minutes in the pressure cooker.
5
While the roast is cooking, be sure to place the dried corn husks in a large bowl of warm water and use a heavy object to press them down into the water. Unless the corn husks are rehydrated, they won’t wrap around the tamale dough.
6
In a large mixer, using the paddle attachment, cream the lard until it is light and fluffy. Add the Maseca and tomatillo salsa together. Add 1 cup of the pork roast drippings or beef stock to the mixture and mix throughly. If needed add additional pork or beef stock to pull the mixture into a soft dough.
7
Once the pork roast has cooled enough to shred, go ahead and shred it.
8
To assemble the tamales, place a rehydrated corn husk in front of you, pointed end faces you.
9
Place a good portion of prepared Masa in the upper center of the wide end of the corn husk. Place a large piece of shredded pork over the masa. Fold the sides over and the bottom portion of the husk up over the tamales. Place in a large pot standing upright. Prepare enough tamales so they hold each other up in the pot. Pour about 2 cups of water in the bottom and steam the tamales for about 30-40 minutes in the pot with the pot lid on. Be sure to watch the pot and add water as needed.
10
Once the tamales are cooked, remove from the pot, serve with your favorite salsa, enjoy!
11
**Optional** I also like to use shredded chicken for the protein in my tamales. Simply substitute the shredded pork with shredded chicken for a delicious twist.
