Pulled Pork Delta Tamale Recipe
Filled with braised Pork and Beef. Topped with Red Chile Broth.
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Ingredients
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Tamales
Filling
Red Chile Broth
Method
Preparing the Filling
- 1
- 2
Add Aromatics
Chop the onion and garlic cloves, and add them to the pot with the meats. Stir to combine and cook until the onion is translucent.
- 3
Season and Simmer
Sprinkle in cumin, smoked paprika, salt, and black pepper. Add enough water to cover the meats. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 hours until the meats are tender.
- 4
Making the Tamale Dough
- 5
Soak Corn Husks
Soak the dried corn husks in warm water for about 30 minutes until they are pliable.
- 6
Mix the Dough
In a mixing bowl, combine masa harina, baking powder, and salt. Gradually add chicken broth and vegetable oil, mixing until a smooth dough forms.
- 7
Form Tamales
Take a soaked corn husk, spread about 2 tablespoons of masa dough onto the center, add a spoonful of shredded meat, and fold the sides of the husk over the filling. Tie with a strip of husk if desired.
Preparing the Red Chile Broth
- 8
Prepare the Chiles
Remove stems and seeds from dried red chiles. Place chiles in a pot with 4 cups of water and bring to a boil.
- 9
Blend the Broth
Add garlic cloves and onion to the chiles. Simmer for about 20 minutes. Transfer to a blender and blend until smooth. Strain the mixture back into the pot and season with cumin and salt.
Cooking the Tamales
- 10
Steam the Tamales
Place the tamales upright in a steamer basket. Cover and steam for about 1 - 1.5 hours, or until the masa is firm and cooked through.
- 11
Serve with Broth
Serve the tamales topped with the red chile broth. Enjoy your Pulled Pork Delta Tamale!
