RED CHILE PORK TAMALES
While it's common to make tamales all year round, these delicious steamed corn husk-wrapped bundles are traditionally made and shared around the holidays. Everyone has their favorite filling--chicken, beef and pork are all popular. In our version, the pork shoulder filling is cooked low and slow in a flavorful sauce of dried chiles, aromatics and spices and then wrapped in a fluffy, tender masa dough. Enjoy these tamales on their own, or with a squeeze of fresh lime juice.
Provided by Food Network Kitchen
Time 4h15m
Yield 32 tamales
Number Of Ingredients 21
Steps:
- For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. Add the onion, 1/4 teaspoon salt and a few grinds black pepper and cook until just tender, about 5 minutes. Add the chicken broth and guajillo, ancho and pasilla chiles and bring to a boil. Cover, turn off the heat and let sit until the chiles have softened, about 10 minutes. Transfer to a blender with the cumin, oregano, garlic, 2 teaspoons salt and a few grinds black pepper and puree until very smooth.
- Pour the sauce back into the Dutch oven, then add the pork and bay leaves. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low to maintain a steady simmer and cook until the pork is very tender and the sauce is brick red, 1 hour 45 minutes to 2 hours.
- Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour.
- Discard the bay leaves from the pork, then shred the pork with 2 forks. Stir in the apple cider vinegar; taste and adjust the seasoning with more salt and pepper. Set aside to cool slightly.
- For the masa dough: Beat the lard, baking powder, chile powder and 1 teaspoon salt in a large bowl with an electric mixer on medium-high speed until smooth and light in texture, about 2 minutes. (Alternatively, use a stand mixer with the paddle attachment.) Reduce the speed to low and add the masa harina. Once just incorporated, slowly add 2 1/2 cups of the chicken broth and mix until combined, 2 to 4 minutes. Test the dough by placing a 1/2-teaspoon dollop in a cup of cold water--it should float. If not, add the remaining 1/2 cup broth and mix until combined, about 2 minutes more. This will ensure that the masa dough is light and fluffy.
- Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides. Spoon 2 heaping tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
- Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and cool slightly before unwrapping. Serve with lime wedges if desired.
CEMITA-STYLE PORK SANDWICH
Chipotle, cumin, lime and oregano flavor this marinated pork sandwich. Recipe is from Canadian Living.
Provided by Pinay0618
Categories Pork
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In bowl, combine half of the lime juice, the chipotle pepper, adobo sauce, oregano, cumin, coriander, salt and pepper. Add pork, turning to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
- Peel, pit and chop avocado. In bowl, mash avocado with fork; mix in cilantro and remaining lime juice. Set aside.
- Weave pork slices onto 4 metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes. Remove from skewers.
- Layer bottom half of each bun with lettuce, tomatoes, pork and onion. Spread avocado mixture on cut side of top of each bun; sandwich layers with tops.
Nutrition Facts : Calories 375.5, Fat 13.9, SaturatedFat 3.1, Cholesterol 82.1, Sodium 425.8, Carbohydrate 30.8, Fiber 5.7, Sugar 5.5, Protein 32.3
More about "chile marinated pork sandwiches on cemita rolls recipes"
CHILE-MARINATED PORK SANDWICHES ON …
Web Aug 20, 2004 Heat a dry 10- to 12-inch heavy skillet or griddle over moderate heat until hot, then toast chiles, a few at a time, turning and pressing down with tongs, until softened and fragrant, about 10...
From epicurious.com
From epicurious.com
FOODCOMBO
CHILE-MARINATED PORK TENDERLOIN - SAN PASQUAL’S KITCHEN
Web Dec 5, 2013 Add the pork slices. Seal the bag and marinate for 1 hour at room temperature. To cook: Preheat the broiler. Lightly brush the broiler pan with vegetable oil. …
From sanpasqualskitchen.com
From sanpasqualskitchen.com
CHILE-MARINATED PORK SANDWICHES ON CEMITA ROLLS RECIPE
Web Mar 7, 2015 - Chile-marinated Pork Sandwiches On Cemita Rolls With Dried Guajillo Chiles, Dried Ancho Chile, Rib Pork Chops, Bones, Cumin Seeds, Black Peppercorns, …
From pinterest.com
From pinterest.com
CHILE-MARINATED PORK SANDWICHES ON CEMITA ROLLS | RECIPE
Web Jun 27, 2022 - Cemitas de Carne Enchilada A cemita is an oversize, slightly sweet, sesame seed bun that gives this Pueblan sandwich its name. Active time: 1 hr Start to finish: 3 hr
From pinterest.com
From pinterest.com
CEMITA (PUEBLAN-STYLE MEXICAN SANDWICH) RECIPE - THE SPRUCE EATS
Web May 22, 2022 1 cemita bun, or other round sesame seed or high-fat bun 1 tablespoon canned adobo sauce 2 canned chipotle peppers, sliced into strips 1/4 cup cooked …
From thespruceeats.com
From thespruceeats.com
CHILE-MARINATED PORK SANDWICHES ON CEMITA ROLLS - LUNCH RECIPES
Web Heat a dry 10- to 12-inch heavy skillet or griddle over moderate heat until hot, then toast chiles, a few at a time, turning and pressing down with tongs, until softened and fragrant, …
From fooddiez.com
From fooddiez.com
CHILE-MARINATED PORK SANDWICHES ON CEMITA ROLLS — BAILEY FARMS
Web Cook pork and assemble sandwiches: Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Season pork chops with salt and …
From baileyfarmsinc.com
From baileyfarmsinc.com
CHILE-MARINATED PORK SANDWICHES ON CEMITA ROLLS (CEMITAS DE …
Web Save this Chile-marinated pork sandwiches on cemita rolls (Cemitas de carne enchilada) recipe and more from Gourmet Magazine, May 2004: The Travel Issue to …
From eatyourbooks.com
From eatyourbooks.com
PUEBLAN-STYLE CEMITA SANDWICHES RECIPE - SERIOUS EATS
Web Aug 29, 2018 Heat about 1/2 inch oil in a cast-iron skillet to 375°F. Working in batches and adding oil as needed to maintain level, fry cutlets, turning once, until golden brown on …
From seriouseats.com
From seriouseats.com
EPICURIOUS CHILE-MARINATED PORK SANDWICHES ON CEMITA ROLLS RECIPE
Web Nutritional information for Epicurious Chile-marinated Pork Sandwiches On Cemita Rolls. 4 servings (380g). Per serving: 681 Calories | 43g Fat | 49g Carbohydrates | 14g Fiber | …
From ketofoodist.com
From ketofoodist.com
CHILE MARINATED PORK SANDWICHES ON CEMITA ROLLS RECIPES RECIPE
Web CHILE-MARINATED PORK SANDWICHES ON CEMITA ROLLS Categories Sandwich Cheese Onion Pork Tomato Broil Marinate Sauté Avocado Hot Pepper Gourmet. Yield …
From alicerecipes.com
From alicerecipes.com
MARINATED PORK SANDWICHES ON CEMITA ROLLS RECIPE
Web This is a recipe for Cemitas de Carne Enchilada (aka Marinated pork sandwiches on Mexican Cemita Rolls) and it is delicious! This is a recipe for Cemitas de Carne …
From friendseat.com
From friendseat.com
PORK AND RED CHILE TAMALE FILLING RECIPE | MYRECIPES
Web Cook pork: Put all ingredients for pork in a large heavy pot and add enough water to cover pork. Bring to a boil, skimming foam periodically, then reduce to a simmer. Cover and …
From myrecipes.com
From myrecipes.com
CHILE-MARINATED PORK SANDWICHES ON CEMITA ROLLS | RECIPE
Web Jun 17, 2021 - Cemitas de Carne Enchilada A cemita is an oversize, slightly sweet, sesame seed bun that gives this Pueblan sandwich its name. Active time: 1 hr Start to finish: 3 hr
From pinterest.co.uk
From pinterest.co.uk
HOW TO MAKE CEMITA ROLLS, THE ULTIMATE SANDWICH BUN - SERIOUS …
Web Aug 10, 2018 First the flour proteins need to get wet. Then they need to be rubbed directly against each other either through kneading or a prolonged rest (a.k.a. the no …
From seriouseats.com
From seriouseats.com
CHILE-MARINATED PORK SANDWICHES ON CEMITA ROLLS
Web Ingredients; 6 dried guajillo chiles* (1 1/2 oz) 1 dried ancho chile* (1/2 oz) 4 thin (1/2-inch) rib pork chops (1 lb total), bones discarded; 1/2 teaspoon cumin seeds
From recipebridge.com
From recipebridge.com
You'll also love