{"id":388,"date":"2018-11-16T09:52:44","date_gmt":"2018-11-16T15:52:44","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=388"},"modified":"2018-11-16T09:52:44","modified_gmt":"2018-11-16T15:52:44","slug":"tamales-de-puerco","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2018\/11\/16\/tamales-de-puerco\/","title":{"rendered":"Tamales de Puerco"},"content":{"rendered":"

Tamales de Puerco<\/b><\/span><\/span><\/p>\n

Yield: <\/b>40 Tamales<\/b><\/span><\/span><\/p>\n

1 package <\/b>C<\/b>orn Husks \u2013 Soak in hot water for 1 hour<\/b><\/span><\/span><\/p>\n

FILLING: <\/b><\/span><\/span><\/p>\n

Ingredients <\/b><\/span><\/span><\/p>\n

4 lbs. Pork Butt<\/span><\/span><\/p>\n

1 White Onion, quartered<\/span><\/span><\/p>\n

3 Cloves Garlic, smashed<\/span><\/span><\/p>\n

4 cups Broth<\/span><\/span><\/p>\n

1 T Smoked Paprika<\/span><\/span><\/p>\n

2 tsp. Cumin<\/span><\/span><\/p>\n

2 Chipotle Peppers in Adobo sauce <\/span><\/span><\/p>\n

1 Guajillo Pepper (dried)<\/span><\/span><\/p>\n

1 Ancho Pepper (dried)<\/span><\/span><\/p>\n

Method<\/b><\/span><\/span><\/p>\n

In a large crock pot place pork butt fat side up and add water just before it is covered completely. <\/span><\/span><\/p>\n

Add all other ingredients<\/span><\/span><\/p>\n

Cook on High for 6-8 hours or until it falls apart<\/span><\/span><\/p>\n

Pull out pork and shred, set aside<\/span><\/span><\/p>\n

Reserve liquid and peppers, onion, garlic for sauce (see recipe below)<\/span><\/span><\/p>\n

SAUCE:<\/b><\/span><\/span><\/p>\n

Ingredients<\/b><\/span><\/span><\/p>\n

Reserved liquid, peppers, onion and garlic from pork, remove and discard stems<\/span><\/span><\/p>\n

If you prefer, you can strain the seeds out and continue to use the peppers, onion and garlic<\/span><\/span><\/p>\n

1-2 cups Broth<\/span><\/span><\/p>\n

1-2 Chipotle Peppers in Adobo Sauce<\/span><\/span><\/p>\n

Method<\/b><\/span><\/span><\/p>\n

Blend reserved liquid and ingredients from the crock pot until a thick paste forms. <\/span><\/span><\/p>\n

Add additional broth until smooth and slides off of the back of a spoon<\/span><\/span><\/p>\n

If not spicy enough, add in Chipotle and Adobo sauce **Be mindful that the longer the sauce is allowed to sit, the spicier it gets**<\/span><\/span><\/p>\n

Add \u00bd cup of sauce to the shredded pork to coat<\/span><\/span><\/p>\n

Set aside \u00bc cup sauce to use in masa dough<\/span><\/span><\/p>\n

Pack up remaining sauce to use once tamales are ready to serve<\/span><\/span><\/p>\n

MASA:<\/b><\/span><\/span><\/p>\n

Ingredients<\/b><\/span><\/span><\/p>\n

4 cups Masa Harina<\/span><\/span><\/p>\n

\u00bd cup Water <\/span><\/span><\/p>\n

3 cups Stock<\/span><\/span><\/p>\n

\u00bd lb. Lard<\/span><\/span><\/p>\n

\u00bc lb. Butter<\/span><\/span><\/p>\n

1 tsp. Kosher Salt<\/span><\/span><\/p>\n

1 tsp. Smoked Paprika<\/span><\/span><\/p>\n

2 tsp. Baking Powder<\/span><\/span><\/p>\n

\u00bd cup Creamed Corn<\/span><\/span><\/p>\n

1\/8 cup minced Green Bell Pepper<\/span><\/span><\/p>\n

1\/8 cup minced Red Bell Pepper<\/span><\/span><\/p>\n

1\/8 cup reserved Sauce<\/span><\/span><\/p>\n

Method<\/b><\/span><\/span><\/p>\n

Melt lard, butter, salt and smoked paprika in a small saucepan<\/span><\/span><\/p>\n

In a stand mixer fitted with the paddle, add the masa and baking powder<\/span><\/span><\/p>\n

On medium speed, slowly add the melted lard\/butter mixture until all has been added<\/span><\/span><\/p>\n

Scrape down the sides of the bowl and slowly add in the hot water, then the stock, then, creamed corn, reserved sauce and mix on low until all has been incorporated<\/span><\/span><\/p>\n

Mix in the peppers by hand<\/span><\/span><\/p>\n

Refrigerate for 20-30 minutes<\/span><\/span><\/p>\n

Assembly<\/b><\/span><\/span><\/p>\n

Left to Right<\/span><\/span><\/p>\n

Masa, Meat, Husks (Center), Towels (1 wet, 1 dry)<\/span><\/span><\/p>\n

Take 1 husk and open up with the wide end facing out<\/span><\/span><\/p>\n

Take a small amount of masa and spread onto the husk up to the top, but not over<\/span><\/span><\/p>\n

Add 2-3 tablespoons meat and fold the husk over until the masa meets and then roll the husk up and fold the small end up (should reach \u00be of the way up or all of the way to the top of the tamale. <\/span><\/span><\/p>\n

You can leave as is or wrap and tie a piece of corn husk to look like a present<\/span><\/span><\/p>\n

Enjoy!<\/b><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Tamales de Puerco Yield: 40 Tamales 1 package Corn Husks \u2013 Soak in hot water for 1 hour FILLING: Ingredients 4 lbs. Pork Butt 1 White Onion, quartered 3 Cloves Garlic, smashed 4 cups Broth 1 T Smoked Paprika 2<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[237,57,243,246,244,51,242,47,240,245,241,247,239,56],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-adobo","8":"tag-chipotle","9":"tag-corn-husks","10":"tag-creamed-corn","11":"tag-masa","12":"tag-mexican","13":"tag-mexican-food","14":"tag-mexico","15":"tag-pork","16":"tag-pork-butt","17":"tag-pork-tamales","18":"tag-smoked-paprika","19":"tag-tamales","20":"tag-viva-mexico"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/388","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=388"}],"version-history":[{"count":1,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/388\/revisions"}],"predecessor-version":[{"id":389,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/388\/revisions\/389"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}