Tamal Antioqueño Pork Recipe
Make Tamal Antioqueño Pork Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat and Marinade
Dough
Wrapping
Method
Marinating the Pork
- 1
Prepare the Marinade
In a mixing bowl, combine minced garlic, cumin powder, salt, black pepper, lime juice, and olive oil. Mix well to form a marinade.
- 2
Marinate the Pork
Cut the pork shoulder into large chunks and place it in a large bowl. Pour the marinade over the pork, ensuring all pieces are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Cooking the Pork
- 3
Cook the Pork
Preheat your oven to 160°C (320°F). Place the marinated pork in a roasting pan and cover with aluminum foil. Roast for about 2.5 to 3 hours, or until the pork is tender and easily shredded.
- 4
Shred the Pork
Once cooked, remove the pork from the oven and let it rest for 30 minutes. Then, shred the pork using two forks and set aside.
Preparing the Dough
- 5
Mix the Dough
In a large bowl, combine corn masa, baking powder, and salt. Gradually add chicken broth while mixing with your hands until a soft dough forms. Incorporate the softened butter until fully combined.
Assembling the Tamales
- 6
Prepare the Banana Leaves
Soften the banana leaves by briefly passing them over an open flame or dipping them in hot water until pliable. Cut the leaves into rectangles (about 30x20 cm) for wrapping.
- 7
Fill the Tamales
Take a piece of banana leaf and spread about 2-3 tablespoons of dough in the center. Add a few tablespoons of shredded pork on top of the dough. Fold the sides of the leaf over the filling, then fold the ends to secure the tamale.
Cooking the Tamales
- 8
Steam the Tamales
Place the wrapped tamales upright in a steamer basket. Cover with additional banana leaves or a wet cloth. Steam over boiling water for about 1 to 1.5 hours or until the masa pulls away from the leaf easily.