Spicy Shredded Pork Tamales

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Spicy Shredded Pork Tamales

Spicy Shredded Pork Tamales
1-1/2 lb. pork cubes trimmed of fat (trimmed weight), about 3-1/2 cups
1 packet taco seasoning mix
1 (10- oz.) can enchilada sauce
1 (4- oz.) can Ortega Green Chiles Diced
1 medium onion peeled and chopped
Dried corn husks soaked in hot water overnight
1 (5- lb.) bag Tia Rosa Corn Masa For Tamales
salsa, sour cream and guacamole
Prep time: 1-1/2 hours
Cook time: 2-1/2 hours total

In a medium saucepan, combine pork with taco
seasoning mix, enchilada sauce, chiles and onion.
Cover and simmer for 1-1/2 hours. Remove cover
and cook over medium high heat for about 20
minutes or until most of the liquid has been
absorbed. Let cool slightly and shred, using 2 forks.

Using the largest of the corn husks, spread about
1/4 cup of the masa in a square in the center of
the husk. Place a few tablespoons of the shredded
pork filling in the center of the masa. Roll up the
corn husks so that the masa meets to enclose the
filling. Fold in ends.

Place a rack or steamer basket in a very large
stockpot (or use 2 pots). Stand tamales up in the
pot, being careful not to overcrowd. (Place
additional corn husks between tamales to get
them to stand up.) Place water in the pot until it is
just below tamales. Cover and steam for about 50
to 60 minutes or until masa dough is firm. Serve
with salsa, sour cream and guacamole.

Makes about 20 tamales.


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