Gifts For The Gods Recipe
Tamale of White Corn Pudding with Prosciutto di Parma, Slow Smoked Heritage Pork, Poblano Crema and Tomatillo.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tamale and Accompaniments
Method
Preparation Steps
- 1
Prepare the Corn Masa
In a mixing bowl, combine the white corn masa, vegetable broth, salt, and black pepper. Mix until smooth and let it rest for 30 minutes.
- 2
Prepare the Filling
In a separate bowl, shred the slow smoked heritage pork and mix it with diced prosciutto di Parma. Set aside.
- 3
Make Poblano Crema
Roast the poblano peppers over an open flame until charred. Place them in a bag for 10 minutes to steam. Peel the skins off, remove seeds, and blend with sour cream, lime juice, and salt until smooth.
- 4
Assemble Tamales
Take a corn masa mixture and spread a thin layer onto a corn husk. Add a spoonful of the pork and prosciutto mixture in the center. Fold the husk over to enclose the filling and tie with a strip of corn husk.
- 5
Steam Tamales
Place the assembled tamales in a steamer basket. Steam for about 1 hour, or until the masa is set and firm.
- 6
Prepare Tomatillo Sauce
Boil tomatillos in water until soft. Blend with lime juice and salt until smooth.
- 7
Serve
Serve the tamales warm topped with poblano crema and tomatillo sauce.
