Welcome to our Tex-Mex kitchen, where we’ll guide you through the delightful process of how to make tamales-Tex-Mex style pork tamales. Bursting with savory flavors and wrapped in tender corn husks, these tamales are a mouthwatering treat for any occasion. Get ready to impress your friends and family with this easy step-by-step small batch (15-20) recipe!
Ingredients for Tex-Mex Pork Tamales
To start, gather the following ingredients:
- 2 cups masa harina (corn flour)
- 1 ½ cups warm chicken broth
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup lard or vegetable shortening (plus 1 tablespoon for sauté)
- 1 pound pork shoulder, cubed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust for spiciness)
- Salt and pepper to taste
- 15-20 dried corn husks, soaked in warm water
Preparing the Pork Tamale Filling
- In a large skillet over medium heat, add 1 tablespoon of lard or vegetable shortening) till shimmering, add the chopped onion and garlic and sauté until translucent and fragrant.
- Add the cubed pork shoulder to the skillet and cook until browned on all sides.
- Stir in the chili powder, ground cumin, paprika, cayenne pepper, salt, and pepper, ensuring the pork is evenly coated with the spices.
- Pour in a little water (½ cup), cover the skillet, and simmer for 1.5 to 2 hours or until the pork is tender and easily shred with a fork. (Check from time to time and add more water if necessary to prevent burning).
- Remove the meat from the skillet to a cutting board, cool and shred. Then place in a large dish or bowl.
Preparing the Tamale Masa Dough
- In a large mixing bowl, combine the masa harina, baking powder, and salt.
- In a separate bowl, mix the warm chicken broth and lard until the lard melts.
- Gradually pour the chicken broth mixture into the masa harina and knead until you achieve a smooth and slightly sticky dough.
Assembling the Tex-Mex Pork Tamales
- Drain the soaked corn husks and pat them dry with a kitchen towel.
- Take a corn husk and spread about 2 tablespoons of the masa dough in the center, leaving space on the sides.
- Spoon a generous amount of the cooked pork filling onto the masa dough.
- Fold the sides of the corn husk towards the center, enclosing the filling, and fold the bottom end upward.
Steaming the Tamales
- In a large steamer pot, add enough water to create steam but ensure it doesn’t touch the tamales.
- Stand the tamales upright in the steamer basket, with the open ends facing upward.
- Cover the tamales with a few soaked corn husks or a clean kitchen towel, then put on the lid.
- Steam the tamales on medium-high heat for about 1.5 to 2 hours or until the masa easily separates from the corn husk.
Serving Your Tex-Mex Pork Tamales
- Carefully remove the tamales from the steamer and let them rest for a few minutes.
- Unwrap the corn husks, and your Tex-Mex pork tamales are ready to serve!
- Garnish with chopped cilantro and serve with your favorite salsa or pico de gallo for an extra kick.
- Serve with spanish rice and refried beans for a traditional tamale plate.
Conclusion
Now that you’ve mastered the art of making Tex-Mex style pork tamales, it’s time to savor the delicious flavors of your labor! These tamales are not only a delightful treat but also a fantastic way to bring friends and family together. But remember this is considered an easy recipe version, there are countless others, including a traditional, from scratch big batch recipe you can try here. Enjoy your culinary journey, and don’t hesitate to experiment with other filling options to create your unique variations! Happy cooking!
Thanks Y’all!
