If you’ve ever wanted to dive into a traditional Mexican dish that embodies warmth and flavor, then this Pork and Green Chile Tamales Recipe is for you. These tamales are the perfect blend of tender pork, zesty green chiles, and a soft, masa dough that wraps it all in a delicious package. Making tamales can be a fun activity, especially when shared with family or friends, creating memories along with a hearty meal.
Imagine unwrapping a tamale to reveal a savory filling that bursts with flavor. The combination of succulent pork and vibrant green chiles creates a taste that’s both comforting and exciting. Whether you’re celebrating a special occasion or just enjoying a cozy dinner at home, these tamales are sure to impress.
This recipe is more than just a dish; it’s an experience. The process of preparing tamales can be a labor of love, but the result is a satisfying meal that brings everyone together.
Delightful Pork and Green Chile Tamales
When it comes to traditional Mexican cuisine, few dishes can rival the flavor and heartiness of Pork and Green Chile Tamales. These tamales, filled with seasoned pork and vibrant green chiles, are a delightful representation of warm, comforting food.
The key to crafting these tamales lies in the soft masa dough that envelops the savory filling. Steamed to perfection, each tamale offers a satisfying bite that reflects the essence of authentic Mexican flavors. The preparation of these tamales is not just about the food; it’s an opportunity to create lasting memories with family and friends.
Preparing the Ingredients
To begin your tamale-making journey, gathering high-quality ingredients is essential. You’ll need masa harina, pork lard or vegetable shortening, and of course, the star of the show: shredded pork and green chiles.
Soaking the corn husks in warm water is a crucial step, as it ensures they become pliable and easy to work with. This preparation phase sets the stage for the assembly of your tamales, allowing you to wrap the flavorful filling securely within the masa dough.
Crafting the Masa Dough
The masa dough is the foundation of your tamales. In a large mixing bowl, beat together the lard or shortening until it’s fluffy, then gradually incorporate the masa harina, baking powder, and salt. This mixture should come together smoothly, with just the right consistency.
Adding chicken broth as needed creates a dough that is soft yet holds its shape, making it perfect for wrapping. It’s this dough that will elevate your Pork and Green Chile Tamales to a new level of flavor.
Assembling the Tamales
Once your dough is ready, it’s time to assemble the tamales. Take a soaked corn husk and spread a portion of masa dough onto it, leaving some space at the bottom and edges. Next, add a generous amount of the pork and green chile filling.
Carefully fold the sides of the husk inward and then roll it up from the bottom. This technique is essential for keeping the filling secure while it steams, ensuring a delightful experience with every tamale.
Steaming to Perfection
The steaming process is where the magic happens. Arrange the assembled tamales upright in a steamer pot, stacking them gently to allow steam to circulate. Cover them with a damp cloth to maintain moisture, and let them steam for approximately 1 to 1.5 hours.
You’ll know they’re ready when the masa pulls away easily from the husk. This careful steaming process helps to meld the flavors together, resulting in tamales that are flavorful and moist.
Serving and Enjoying
Once your tamales have cooled slightly after steaming, it’s time to serve them. These Pork and Green Chile Tamales can be enjoyed warm, paired with a small bowl of red salsa for that added kick.
Garnish with fresh cilantro for a pop of color and freshness. The colorful presentation, combined with the rich flavors, makes these tamales a delightful centerpiece for any meal, whether it’s a family gathering or a cozy dinner at home.
Delightful Pork and Green Chile Tamales
These Pork and Green Chile Tamales are filled with seasoned pork and green chiles, wrapped in a soft masa dough, and steamed to perfection. The result is a flavorful, hearty dish that captures the essence of traditional Mexican cuisine.
Ingredients
- 2 cups masa harina
- 1 cup pork lard or vegetable shortening
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 to 1.5 cups chicken broth (as needed)
- 2 cups cooked, shredded pork
- 1 cup diced green chiles (fresh or canned)
- 1 teaspoon cumin (optional)
- 1/2 teaspoon garlic powder (optional)
- Corn husks (soaked in warm water to soften)
Instructions
- Prepare the Corn Husks: Soak the corn husks in warm water for about 30 minutes to make them pliable. Drain and set aside.
- Make the Masa Dough: In a large mixing bowl, beat the lard or shortening until fluffy. Gradually add the masa harina, baking powder, and salt. Mix until well combined. Slowly add chicken broth until the dough is smooth but not too wet.
- Prepare the Filling: In another bowl, combine the shredded pork, diced green chiles, cumin, and garlic powder if using. Mix well to combine the flavors.
- Assemble the Tamales: Take a soaked corn husk and spread about 2 tablespoons of masa dough onto the husk, leaving a bit of space at the bottom and sides. Add 1-2 tablespoons of the pork filling on top of the masa. Fold the sides of the husk inwards and then fold up from the bottom to secure the filling.
- Steam the Tamales: Place the tamales upright in a steamer pot. Cover with a damp cloth and steam for about 1-1.5 hours, or until the masa pulls away from the husk easily.
- Serve: Once done, remove from the steamer and let cool slightly. Serve warm with your favorite salsa or hot sauce.
Cook and Prep Times
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes
Nutrition Information
- Servings: 12 tamales
- Calories: 250kcal per tamale
- Fat: 12g
- Protein: 15g
- Carbohydrates: 30g
