Tamales Recipe
Red chile pork, green chile chicken (seasonal) and green chile cheese (seasonal).
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Ingredients
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Tamale Filling
Method
Preparation
- 1
Prepare the Pork Filling
In a large pot, add the pork shoulder, red chili powder, garlic cloves, and enough water to cover the meat. Bring to a boil, then reduce heat and simmer for about 2 hours or until the pork is tender. Shred the pork and mix with some of the cooking liquid for moisture.
- 2
Prepare the Chicken Filling
In a separate pot, boil the chicken breast until cooked through. Shred the chicken and mix it with diced green chili peppers.
- 3
Prepare the Cheese Filling
Combine the cheddar cheese with diced green chili peppers in a bowl.
- 4
Make the Tamale Dough
In a large mixing bowl, combine corn masa flour, baking powder, and salt. Gradually mix in the vegetable broth until the dough is moist but not sticky.
- 5
Assemble the Tamales
Soak the corn husks in warm water for about 30 minutes. Take a corn husk, spread a portion of the masa dough on it, add your choice of filling (pork, chicken, or cheese), and fold it up tightly. Repeat with remaining husks and fillings.
- 6
Steam the Tamales
Place the assembled tamales upright in a steamer basket. Cover and steam for about 1 to 1.5 hours, or until the masa pulls away from the husk easily.
- 7
Serve
Let the tamales cool slightly before serving. Enjoy with your favorite salsa or hot sauce!