Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, tamales de pollo o puerco (chicken or pork). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
tamales de pollo o puerco (chicken or pork) so very good. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface.
tamales de pollo o puerco (chicken or pork) is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. tamales de pollo o puerco (chicken or pork) is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook tamales de pollo o puerco (chicken or pork) using 9 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make tamales de pollo o puerco (chicken or pork):
- Prepare 1 tbsp baking soda
- Get 3 tbsp salt
- Take 1 boiled and shredded chicken breast or pork roast enough to fill each tamale with 1tbsp of meat
- Prepare 1 red or green salsa of your choice that can be found on my profile.
- Get 1 water
- Prepare 1 corn husks or banana leafs
- Prepare 1 4 lb bag of maseca for tamale
- Prepare 1 you can also instead of meats and salsa use sliced mozarella cheese slice tomato slice onion and slice jalapenos
- Make ready 1 1/2 lb fresh manteca (lard) or crisco shortning melted
Wrapped in a sustainable wrap to preserve the delicious flavor and texture of our soft and moist masa. The filling is made with chicken leg meat and richly seasoned in an authentic red sauce. Stir until well mixed. (If you don't have pork broth, chicken or beef from a box will do). They are incredibly flavorful and go great with many Mexican sides.
Instructions to make tamales de pollo o puerco (chicken or pork):
- in large mixing bowl or electric stand mixer add all dry ingredients, slowly add water.
- it should have a consistancy almost like a brownie mix when it has enough water in it
- add lard and mix well, it should loosen it up .
- place corn husks in hot water to make them pliable.
- mix shredded meat and salsa together
- when corn husk is soft take it in your hand place a hand full of masa in it spread it out and add meat filling
- fold over one side then fold up the bottom, then fold over other side.
- in the bottom of the tamale steam pot fill with water until it gets to the vent plate, lay some corn husks down over the vent plate, and start layering the tamales in.
- when you r done making the tamales place another layer of corn husks on top and cover with a damp cloth and the lid.
- if cooking inside, place on stove on high then lower to med-low when you hear the water boil.
- if cooking outside on a gas stove do the same, just make sure to check often to make sure it doesn't run out of water and burn the bottom.
- it takes about 3 hrs for them to steam, when done remove carefully from the pot and place on a cookie sheet so they can cool down some.
Give them a try this holiday season! Pork tamales may seem difficult to make but they aren't. The key is to spread the process out over a couple of days. Tamales are done when the husk peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up.
So that is going to wrap this up for this exceptional food tamales de pollo o puerco (chicken or pork) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
