Featured Pinch Tips Video
- 5 lb
- boneless pork shoulder, fat trimmed and meat cut into 1-inch cubes
- 2 tsp
- 2 medium
- onions, coarsely chopped
- 8 clove
- whole peppercorns
- 2 tsp
- whole cumin seeds
- 1 tsp
- mexican oregano
- 2 tsp
- ground cinnamon
- 1 tsp
- black pepper
- 1 tsp
- 16 oz
- 1 - bag of dried corn husks (hojas)
- 4 lb
- bag of prepared masa/maseca tamale corn flour
- 3 Tbsp
- 3 Tbsp
- 3 Tbsp
- chili powder
- 3 Tbsp
- garlic powder
- 2 c
- corn oil
- 2 qt
- pork or chicken broth (use your reserved pork broth)
CARNITAS (LITTLE MEALS):
HUSKS (HOJAS)(LEAF, SHEET OF PAPER)
The recipe for Carne Adovada may also be used in place of this Carnitas Recipe.
IMPORTANT: Make sure that you have all the ingredients and equipment needed for the recipe before you start preparing.
In a large pot over medium heat, combine pork cubes and just enough water to cover the pork. Add salt, onions, garlic, peppercorns, cumin seeds, and oregano; bring to a boil. To keep the peppercorns and cumin seeds separate, place them in cheese cloth and tie before adding to the meat pot (or you can do like me and use a tea ball - these work great).
As the meat comes to a boil, a foam will rise to the surface; skim this foam off, then reduce heat to low, and let mixture simmer. You will need to simmer the meat for approximately 1 1/2 hours, adding water as needed to keep the pot from going dry. Do not allow this to boil during this time, simmer only. When done, remove from heat.
Allow the pork to cool in it’s own broth. Once cooled, removed the pork from the broth; reserving the broth for later use in making the Masa Dough. Shred the pork by using two forks to pull the meat apart, or you can use a food processor fitted with the plastic “dough” blade to shred.
Thoroughly mix the cinnamon, black pepper and paprika thoroughly into the meat. Refrigerate the cooked pork and the pork broth, covered, until ready to make the tamales.
Fill a large pot, or your sink, with hot water and put the husks to soak.
NOTE: There are some people who use foil or other wrapping materials, but I cannot see making tamales and not using the original ingredients. The corn husks allow the steam to penetrate just right, so the tamales are well cooked.
Do not confuse Masa flour with cornmeal, as they are made from different types of corn and you will not achieve the same results in your tamales if you use cornmeal. Masa mix can be purchased in Latin American markets or supermarkets that carry Latin American products, some times they carry it in the aisle where they carry the flour and cornmeal. It can also be purchased by mail order (online) if not available locally.
Skim the fat off of the chilled pork broth before using.
In a large bowl (and I mean a very large bowl), place 1/2 the bag (approximately 2 pounds) of Masa/Maseca Tamale Corn Flour. To this add the paprika, salt, chili powder, and garlic powder.
Using clean hands, work the dry ingredients together, mixing well so that you don’t end up with clumps of spices (this wouldn’t taste too good, and the rest of the masa would not be seasoned well).
Once you have the Masa flour and the other dry ingredients well combined, add the corn oil all at once.
Continue to work this with your hands, mixing the corn oil into the dry ingredients. Once this is distributed well, begin adding the warm pork or chicken broth, 1 cup at a time. Keep mixing, and adding broth, until your Masa is the consistency of paste or peanut butter. You will probably be using both hands before you get to this point. NOTE: You may need to add more Masa mix, or more liquid as you are mixing so you obtain the right consistency.
Carefully separate the soaked corn husks, and place them on a towel on the counter top. Arrange your ingredients in the order you will be assembling them (at least that is how I have found is easiest).
* Corn husks first
* Bowl of masa
* Shredded meat
* Steamer pot to cook them in.
(1) Take 1 (or 2 if the corn husks are very narrow) corn husks and place them in your hand (pinched-looking end toward your fingers and smooth side of a corn husk up).
(2) Slightly overlap the corn husks.
If a corn husk rips or one is too small, overlap two together and continue wrapping and tying as usual.
(3) Using a butter knife or with your other hand, take enough of the masa to spread over the corn husks covering the top 2/3 and 2/3 of one side. You want the masa to be about 1/4-inch. thick.
If you spread it too thick, it will be difficult to roll up with the meat added and it will squeeze out onto your hand or counter. If you make it too thin, you will have the meat falling out in the steamer.
(4) Add about 1 tablespoon of the shredded meat, spreading it evenly down the center of the masa (careful to leave 1/2-inch at the top and bottom, and room on the sides for the masa to close around the meat).
After you have put together a few, you will be able to better guage the amount to add and still be able to roll up your tamale.
(5) Carefully roll the tamale, starting with the side covered in masa. Turn right side over to center of filling; fold left side over filling, allowing plain part of husk to wrap around filling. Fold top end down over bottom end.
(6) Roll it snug, but not too tight. Too tight and you might end up with a hand full of masa and this really cannot be used to make a new one.
Stand the tamales upright (folded side down) in a large steamer pot fitted with a steamer basked and a lid. For best results, the tamales should be firmly packed, put not too tightly, as the dough needs room to expand some.
NOTE: I use my pasta pot, or my extra large stock pot with a wire rack supported on two clean bricks (very well washed bricks). There are “tamale” pots you can buy that are made specifically for tamale making.
Once you have a full pot of assembled tamales, fill the bottom of the steamer pot with water, making sure the bottoms of the tamales are not in the water. Cover and bring just to a boil. Keep the water bubbling, not a hard boil. Once steam has begun to escape from the pot, reduce the heat to medium; keep these steaming for at least 2 hours, adding water as needed so the pot doesn’t go dry.
The tamales are done when the masa dough around the meat feels firm there are no parts of uncooked dough left. To test the tamales for doneness, remove one tamale from the steamer. Let this cool for a moment or two. As you open the husks, the dough should come away easily from the husks and be completely smooth. To make doubly sure, open up the tamales and see if they are spongy and well cooked throughout. Remove the tamales, and let them rest on the counter for a few minutes. This will help them finish “setting” up and let them cool so no one burns their mouth (well at least not from the stove heat, they may get a burn if the chili is extra hot!)
They can be eaten right way, stored in plastic bags or containers in the refrigerator for 2 to 3 days, or they can be frozen for up to 3 months (that is if they last that long). If you use a vacuum sealer they can be kept frozen up to a year.
To reheat the tamales, wrap in foil and place in 350 degree F. oven about 30 minutes.