Green Pork Tamales
Green Pork Tamales with green chile salsa and delicious, tender, succulent pork, is wrapped in homemade masa, inside corn husks.
Servings 40 tamales
Calories 383kcal
Ingredients
- 1 lb package corn husks (Need about 80 husks)
Pork:
Salsa:
Masa:
- 4 lb bag masa maseca
- 4 cups melted lard
- Broth from pork
- 2 tablespoons beef bullion
- 1-2 tablespoons salt
Instructions
How To Prep Corn Husks
- Prior to starting everything, place the corn husks into a large bowl or a clean sink with the stopper. Cover completely with hot water. I like to use a heavy pot on top of the husks to keep them submerged. Leave in the water while making everything so that they are soft when ready to use.1 lb package corn husks
How To Make Pork Filling For Tamales
- Start by placing the pork butt into a large instant pot. Sprinkle the beef bullion, pepper and salt over the top then place the relajo and the mulato chillies on top. Fill the instant pot with water to 1 inch from the top. Place the lid on and seal. Set the manual pressure to cook for 1 hour 30 minutes.1/2 pork butt, ¼ cup beef bullion, 1 tablespoon pepper, 1 tablespoon salt, Tamale spice packet, 4 mulato chilies
- Once cooked, let the steam release naturally, for about 20 minutes. Place a large strainer over a large bowl and strain out all of the juice from the meat, reserving the broth for later. Shred the pork well. Once the salsa is made, mix in about half of the salsa with the pork or until the pork is saucy but not soupy.
How To Make Green Chile Salsa For Tamales
- Prior to starting the salsa, be sure your ingredients are well washed and that the tomatillos do not have the papery peel on them.
- Place the jalapenos and onion onto a foil lined baking sheet. Place the baking sheet into the oven with the broil setting on. Flip the jalapenos a couple of times every 1 minute or so when they start blackening on top.3 lbs jalapenos, 1 onion sliced
- Once blackened all the way around, remove the pan with jalapeños from the oven.
- While the jalapenos are in the oven, cook the tomatillos. Place them into a large pot and cover with water. Place on the stove over medium high heat. Bring to a boil then let simmer for about 10 minutes or until the color on the tomatillos have changed to a darker green color. Once cooked, strain the water off of them completely.3 lbs tomatillos
- Place the tomatillos into a blender with the jalapenos and onion. Blend for a second to bring the mass down slightly. Add the cilantro and all of the spices. Blend until smooth. Taste the salsa and add salt if needed.1 bunch cilantro, 2 tablespoons chicken bullion, 2 teaspoons cumin, 2 teaspoons salt
How To Make Masa For Tortillas
- Place the masa into a large mixing bowl. Add the beef bullion and salt to the masa. Mix to combine. Add the broth and lard to the bowl. Mix on low to combine then increase the speed for a minute or two or until completely mixed and smooth. The masa should feel like a mix of wet sand and play dough. It should be soft but not dry sandy. If it needs additional fluid, add hot water. Taste the masa to see if it needs additional salt.4 lb bag masa maseca, 4 cups melted lard, 2 tablespoons beef bullion, 1-2 tablespoons salt, Broth from pork
How To Assemble Tamales
- To make the tamales take the corn husks out of the water and let drain for a minute.1 lb package corn husks
- Take a husk and open it and lay it flat on a clean counter. If the husk is only a couple inches wide, layer another husk next to it, slightly overlapping to create a large husk.
- Use a spatula to spread masa onto the husk about ¼” thick. The amount of masa will vary between tamales but it should be roughly about ⅓ cup used per tamale. Keep the masa as even as possible and don't spread over the top tapered ¼ of the husk.
- Place about ¼ cup of filling onto the masa to one side of the masa and slightly press out.
- Fold the husk over the top of the filling then fold the remaining piece of husk from the filling side over almost like a letter. Take the tapered end of the husk and fold inward.
- Once tamales are made and ready to be cooked, take a very large stock pot and place a steam basket on the bottom. Fill with enough water to reach the bottom of the steam basket. Place a layer of corn husks into the pan on top of the steam basket. Place tamales in layers, alternating like building a log cabin. Place two tamales on opposing sides then place two tamales on opposite ends of the first two tamales. Continue layering tamales into the pan. If you have space in the center, stand 2 or 3 tamales up with the open end facing up. Leave about an inch of space at the top of the pan. Place another layer of corn husks on top of the tamales.
- Set the pan over medium heat and bring to a simmer. Once you see steam start to come out of the pan, cook for 45 minutes. Once cooked, remove the tamales from the pan and set on a tray or plates. Keep cooking tamales in batches making sure to replenish the water prior to cooking another batch.
- Serve with additional green salsa, sour cream, cilantro and any other toppings desired.
- Storage: Tamales may be stored in the fridge for 5 days or in the freezer for up to 3 months
Notes
Reduce Heat - For a less spicy salsa, use a knife and remove the seeds from the jalapeños.
Salty & Spicy - The salsa should be slightly more salty and more spicy than you would typically eat. This will ensure that both flavor and heat are not completely absorbed into the tamale once cooked.
Make Ahead - Both the pork filling and the salsa can be made a day prior. Once cooked, cool completely then refrigerate. Be sure to refrigerate the broth that comes off of the pork as well. like to use an offset spatula to spread the masa. It is the quickest and most effective way of spreading the masa.
Don't Overfill - If you have too much filling in the tamales, it will boil out during cooking. This is ok, just be observant of it and reduce the amount of filling used in the following batches.
Do Test Batch - Doing a test batch of tamales prior to making all of them is a great way to know if the masa or filling need any additional ingredients such as salt or moisture. I like to make about 3 or 4 tamales and cook them for the full 45 minutes. If the tamales come out dry or crumbly, add a little more melted lard and broth to the masa. If the filling doesn’t seem to have a lot of flavor, add a little bit of salt to it.
How To Know If Tamales Are Undercooked - If once cooked, you open a tamale to see a white, sticky portion of masa in the center, it means it’s not cooked all the way. Return the batch of tamales to the pan and continue steaming for 10 minutes or until cooked completely.
Prevent Tamales From Turning Sour - Let the tamales cool completely before refrigerating them. Also, do not let them set at room temp for very long after they have cooled. Refrigerating before cooled or not chilling them after they’re cooled can both cause the tamales to turn sour quickly.
Make Tamales A Family Tradition - For many families, making tamales together is a family tradition during the holidays. The tamale-making tradition is passed down from generation to generation to the children and grandchildren and allows the family to work together to accomplish a delicious dish that the whole family loves. Everyone gets to be part of the process.
How Do I Store Tamales?
Tamales should be placed in an airtight container and can be stored in the refrigerator for up to 5 days.
Can I Freeze Tamales?
Yes. Tamales freeze very well. Wrap them well and freeze for up to 3 months.
How To Reheat Tamales?
Remove them form the freezer and either let thaw completely or microwave from frozen for 2 minutes, flip then microwave for another 2 minutes or until heated through.
Nutrition
Calories: 383kcal | Carbohydrates: 40g | Protein: 6g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 484mg | Potassium: 344mg | Fiber: 5g | Sugar: 4g | Vitamin A: 454IU | Vitamin C: 54mg | Calcium: 73mg | Iron: 1mg
