January 20, 2013
Yesterday I decided that I needed to do some therapeutic cooking this weekend, that meant a batch of tamales were in order. I just love good, fresh, hot and spicy homemade tamales!
I made the pork filling yesterday just like I do for pulled pork - minus the barbque sauce at the end and also added one sliced onion and 10 gloves of garlic while it cooked. Once it was done and shredded, I put the following ingredients in the blender: 2 cans of Goya Chipotle peppers in Adobo sauce, garlic and onions that were cooked with the roast, and a cup of broth. Blended well, poured over the shredded pork, and refrigerated overnight.
Today I finished the process. I made the masa mixture using this recipe at Joe Pastry.
This time I used banana leaves instead of corn husks to wrap my tamales. It gives the tamales a whole different flavor. I actually prefer the corn husk but couldn't find any! To work with the banana leaves they first need to be boiled until soft and pliable. Next, the stringy tops and bottoms of each banana leaf need to be cut off, and then carefully cut into about 10 inch squares. Spread about a 1/4 cup of the masa in the center of each square, then spread 2 heaping tablespoons of the pork down the center of the masa. Fold sides and roll up similar to rolling a burrito, but tucking edges to the back. Steam for about an hour and a half and serve.
Linking up this week to Clever Chicks
Labels: Mexican Food