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Pulled Pork Tamales w/ QVIEW

post #1 of 17
Thread Starter 
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..

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.

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...

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..

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...

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.

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

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...

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...
post #2 of 17
Man those look good. I could scarf down a whole load of those for sure! PDT_Armataz_01_37.gif
post #3 of 17
Thanks for sharing your great tamale making process. Tamales are like chips... one is never enough. It's all good my friend.
post #4 of 17
Great looking Tamales! I could eat a whole street cart full of them. icon_smile.gif
post #5 of 17
that look so good and thanks for the lesson, loved it
post #6 of 17

Hell yeah

Now those are some awesome tamales points.gif
post #7 of 17
Thread Starter 
I forgot the most important and expensive pic of the series....

This is what happens to a $85 steamer when you run it dry...
post #8 of 17
Ouch on the steamer, but points.giffor a great Tamale tutorial! Looking forward to doing this myself here soon.
post #9 of 17
Man those tamales look great and I haven't had any of those things in years. Maybe it's time to make some.points.gif
post #10 of 17
I admire anyone that can make Tamales. There is a little short Mex lady down the road that makes hers out of wild boar heads. She always calls me when she is making them so I can be first in line..
You did a great job on yours...
post #11 of 17
Holy Moly! I slobbered all over my monitor! Those are amazing looking. PDT_Armataz_01_37.gifpoints.gifPDT_Armataz_01_37.gif
post #12 of 17
nice job.......smoked pork is my fave for tamales. also if you have a vac sealer you can freeze them raw and pull them out when ever you want to steam them.
post #13 of 17
Thread Starter 
I made up 4doz today am taking them into work because my boss would rather eat McDonalds than his wifes cooking.. So since I got my promo this year its my way of saying thanks.
post #14 of 17
That looks great! I am going to do this. Thanks for the post and points.giffor sure
post #15 of 17
Keep bringing him smoked food like that & a another raise won't be far behind. Those were some really good looking tamales. A job well done. PDT_Armataz_01_37.gif
post #16 of 17
I can personally vouch for how good Rob's tamales are - yours look awesome too - nice job on the tutorial
post #17 of 17
i have dreams of this every night. i love pulled pork and love tamales. might have to be brave one day and try it myself
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