Pork tamales, The “Tamales de Cerdo” is a traditional Latin meal served during the holidays. This spicy shredded pork tamales recipe is so versatile, and flavorful; makes a great comfort food for breakfast, lunch or dinner. For the best pork tamales results, the National Pork Board recommends cooking pork to an internal temperature between 145 – 160 degrees.
1 ½ pounds pork shoulder roast cubes trimmed of fat
1 (10 ounce) can enchilada sauce
1 (4 ounce) ca Ortega Diced Green Chiles
1 packet taco seasoning mix
1 medium onion, chopped
Dried corn husks soaked in hot water overnight
1 (5 pound bag) Corn Masa for Tamales
1) In a medium saucepan, combine pork with enchilada sauce, chiles, taco seasoning, and onions.
2) Cover and simmer for 1 ½ hours. Remove cover, and cook over medium high heat for about 20 minutes more.
3) Let cool slightly, and shred.
4) Spread about 1/4 cup of the masa in the center of corn husk. Place a few tablespoonfuls of the shredded pork on top of the masa. Roll up the corn husk, and fold in the ends.
5) Place a rack or steamer basket in a very large stockpot (or use 2 pots). Stand tamales up in the pot. (Do not over crowd, so that all of the tamales will steam properly.)
6) Place water in the pot until it is just below the tamales. Cover, and steam for about 50 – 60 minutes.
7) Serve with salsa, sour cream, and guacamole.
By: Cheri Cola