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Pulled Pork Tamales

Discussion in 'Off Topic' started by Gunner69, Mar 30, 2010.

  1. Gunner69

    Gunner69 Hillsboro Member

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    So as promised I used some of the pulled pork from last week to make up a mess of tamales today...

    First step is to get your corn husks soaking... Try and pick husks that are uniform in size.. I didn't pick these up so there were severeal different sizes in the back making portioning a challenge.. When starting them don't try and seperate them just get them in some hot water and get them going..
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    Toss a plate and something heavy onto to hold them down.. I didn't get any pictures of them seperated as my hands were soaking wet.
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    This step should be done very early in the process ~2hours prior to starting jsut ot make it easier to work with them...

    While those were soaking I took the left over PP and placed it in a pan added the reserved defatted liquid from the Butt Smoke, added in ~1c of Cherry Chipotle sauce and ~ 2-1/2c of Apple Cider, also added 1/4c or so of Ron's Hint of Houston.. Reheat the pork over low heat.. you dont want to boil it just extract some of the pork goodness into the stock...
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    Once the PP is warmed run through a colinder and drain off as much excess liquid as possible..

    The Masa (4c Masa, 2tsp Baking Powder, 1tsp Salt, and 2TBSP Big Ron's Hint of Houston)
    Whisk together in a large bowl..
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    Use your hands to mix in Lard... I used 1 1/3c Butter Flavored Crisco
    You want it to be about the texture of play sand... Think making pie crust...
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    I transferred it to my Kitchen Aid to to make things easier... Once there I took ~2-1/2c of the cooking liquid I had saved from the original smoking and mixed it with 2 cups of Apple Cider.. Total liquid was about 4c the dough was just a little loose so 3-1/2 - 3-3/4c would have been better.
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    Now that your Masa is made, the husks are workable, and the pork is warm its time to start assembly... Now would be a good time to get your steamer heating up.. you want as much water in there as you can get w/o touching the tamales.

    I did 2 kinds plain PP and PP with some Green Chili's
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    Once you have enough rolled for the 1st batch place them upright in the steamer.. Try and leave yourself a small hole so that you can add water throughout the cook.. Takes about an hour and a half to 2 hours for them to get cooked... You want the masa to pull easily away from the husk as you unroll it...
    DSC_0072.jpg

    Once they are cooked remove to a plate and cover with a towel.. you could store them in a towel lined cooler if you are a bit away from dinner and them just pop them back in the steam for 10-15min to reheat just prior to serving.

    The finished product with a little homemade Chili sauce... 2 Green Chilil's, 3 Chipotles, 1Tbsp of Adoboe Sauce, 2tsp Garlic, 1/3c Apple Cider Vinegar, 1 can Fireroasted tomatoes... Puree in blender or food processor until smooth...

    DSC_0074.jpg
     
  2. Mutoman

    Mutoman North Bend Active Member

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    Those look delicious, thanks for the play-by-play, I want to try to make these some day.
     
  3. Cougfan2

    Cougfan2 Hillsboro, OR Well-Known Member

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    Mmmmm. I have a killer KISS pulled pork recipe. This gives me ideas. Thanks for posting it.
     
  4. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    Sweet! thanks for posting the directions!
     
  5. Lars

    Lars Clackamas Active Member

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    Thanks. I just got a bunch of drool on my laptop.;)
     
  6. Gunner69

    Gunner69 Hillsboro Member

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    I forgot the most important and expensive pic of the series....

    DSC_0075.jpg
    This is what happens to a $85 steamer when you run it dry...
     
  7. ZachS

    ZachS Eugene/PDX Active Member

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    A long time ago I did that to one of my mom's best stockpots while steaming potstickers..... Trouble!
     
  8. Cougfan2

    Cougfan2 Hillsboro, OR Well-Known Member

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    Boil, scrub, repeat. Hope it wasn't permanently ruined.
     
  9. Gunner69

    Gunner69 Hillsboro Member

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    We'll find out I've got it soaking in some vinegar right now..