Grilled Jalapeño Cherry Tamales

Something Extra
Spring 2015

Recipe Theme

Welcome Spring! Check out our latest collection of recipes, including seasonal cherries, baseball eats and delicious lamb.

 

Grilled Jalapeño Cherry Tamales

Grilled Jalapeño Cherry Tamales
Ingredients
1½ lbs. Raley's boneless pork shoulder
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. garlic salt
1½ cups fresh cherries, pitted
1/4 cup chopped pickled jalapeño peppers
2 tbsp. lime juice
1 medium onion, coarsely chopped
12 large dried corn husks
3 cups masa for tamales (in the baking aisle)
1½ tsp. baking powder
3/4 tsp. salt
2/3 cup butter or shortening
2½ to 3 cups chicken broth
Directions

Not the fastest recipe, but well worth the extra time!

Prep: 1 hour, Cook: about 3 hours total, Serves: 12

1. Cut pork into 2-inch cubes. Sprinkle with seasonings and rub into the surface. Grill over medium-high heat for 10 minutes or until nicely charred, turning frequently.*

2. Transfer to a large foil baking pan and stir in cherries, jalapeño peppers, lime juice and onion. Cover tightly with foil and grill over low heat for 2 hours. Carefully remove foil and coarsely shred pork.

3. Place corn husks in hot water and let stand for at least 15 minutes to soften; remove and blot off excess water.

4. Stir together masa, baking powder and salt in a large mixer bowl. Add butter and beat in enough broth with an electric mixer to make a soft dough.

5. Spread equal amounts of masa mixture 1/4-inch thick in the center of each softened corn husk, leaving 1 to 2 inches open at the top and bottom. Fold in the sides to enclose filling, then fold in the pointed end.

6. Place a steamer basket in a large pot and add 1 inch of water. Stand tamales up in basket, placing the folded bottom end down. Cover and cook over medium-low heat for 50 minutes. Serve warm with Jalapeño Cherry Salsa.

*Pork may also be seared in a nonstick skillet, and baked in a 350°F oven in place of grilling. 

Nutritional Information:
312 calories, 13 g protein, 17 g total fat (9 g sat.), 28 g carbohydrate, 3 g fiber, 3 g sugar, 61 mg cholesterol, 476 mg sodium, 8 points

Comments

To add your comments, please log in.