Carnitas Tamales Shredded Pork Stuffed Corn Husks Recipes

Steps:

• Put all ingredient in a pot and simmer until pork is tender. Remove bay leaf. Reserve 2 cups of broth for Carnitas Tamales (tamale dough).

Steps:

• Cover chiles with warm water and let stand for about 30 minutes or until softened reserve and strain the liquid as you drain it from the anchos. Remove stems, seeds, and membranes from chiles. Sauté onion in oil until tender toss in garlic and sauté when onions are just about tender. Stir in chiles, 2 cups reserved, strained chile liquid, and the remaining ingredients. Heat to boiling reduce heat. Simmer uncovered for 20 minutes cool. Pour into a food processor or blender, cover and puree until smooth. Cover and refrigerate for up to 10 days.

Steps:

• Soak corn husks in warm water to cover for at least 2 hours or until pliable. Heat oil in a large saucepan and sauté onion until tender. Stir in red sauce, shredded pork, and remaining ingredients except tamale dough and olives. Bring to a boil reduce heat. Simmer for 15 minutes. Add a little pork liquid if mixture becomes too dry. Prepare Tamale Dough.Drain corn husks and pat dry with paper towels. Spread 1/4 cup dough across the center of each husk, from one edge to within 1/2 inch of other edge. Spoon 2 tablespoons of the pork mixture into the center of the dough top with an olive. Roll husks around the filling, starting with the dough edge. Then, fold each end up toward the center to make a packet. Secure with strips of corn husk or string, as needed.Set tamales on a rack in a large stockpot, Dutch oven, or steamer. Pour boiling water into the pot to just under the rack level. Place a coin in the pot to rattle when water boils too low. Cover the pot and keep water simmering over low heat for 1 hour. Tamales freeze well.

Steps:

• Prepare Shredded Savory Pork and Chile Colorado as directed. Soak the corn husks in hot water about 30 minutes to soften.
• Meanwhile, for dough, in a large bowl, stir together masa harina and the water. Cover and let stand for 20 minutes (mixture will appear dry). In a mixing bowl, beat shortening and 1/2 teaspoon salt with an electric mixer on medium speed for 1 minute. Gradually beat in flour mixture until combined (mixture should resemble a thick, creamy paste).
• For filling, in a medium saucepan, combine Shredded Savory Pork and Chile Colorado; heat through.
• Drain corn husks well; pat dry with paper towels. For each tamale, spread about 2 tablespoons of the dough into a 5 x 4-inch rectangle on each corn husk so one of the long sides of the dough is at the long edge of the husk. (If husks are small, overlap two small husks.) Spoon about 1 tablespoon of the filing lengthwise down the center of the dough. Fold the long edge of husk over the filling so dough edges meet. Roll husk around outside of filled masa mixture. Tie ends securely with strips of cornhusk or 100-percent-cotton kitchen string.
• To prepare steamer, if desired, place a cone-shape ball of foil in the center of a steamer basket. Stand tamales upright in basket (don't pack tamales too tightly, but fill the space). Place about 1-1/2 inches of water in bottom of steamer or Dutch oven. Place baskets over water. Bring water to boiling; reduce heat. Cover and steam for 40 to 45 minutes or until tamales pull away from corn husks, adding water to pan as necessary. Makes 16 tamales.
• Make-Ahead Directions: Wrap and freeze the cooked tamales in the corn husks. To serve, thaw overnight in the refrigerator. Place the tamales in a steamer basket over gently boiling water for 15 to 20 minutes or until heated through.