Grilled Jalapeño Cherry Tamales

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Spring 2015

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Grilled Jalapeño Cherry Tamales

Grilled Jalapeño Cherry Tamales
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

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


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