Claim Your Fame for the RecipeBliss Award!

Have you received the RecipeBliss Award from someone? If so please add yourself to the ever growing list of "awardees".

If you don't have the award logo already, grab your badge to display on your blog or site (the logo below is 250px, on the sidebar is 125px). Thanks for stopping by!

Tuesday, January 13, 2009

shredded pork tamales ~ part 1

For years I have wanted to learn how to make tamales. I have dreamed of this moment, believe it or not! When I was nine, we were on a train, traveling to Machu Pichu in Peru. It was freezing cold. So cold that we bought woolen ponchos (made from Llama fur) and slept huddled together to keep warm. Our train came to a stop in the middle of nowhere, but on one side of the train were shacks. I knew, even as a child, that I was in the middle of severe poverty. Women boarded the train to sell tamales to the passengers. When their wares had been sold, they disembarked and the train began moving again. I remember those tamales as being so delicious. So tasty. I remember my parents exclaiming their delight and wishing they had bought more.

Now tamales are hard to find at a decent price and they are not always that great. Since I had a little time on my hands I thought I would give it a go. I started researching recipes from various sites. So many of them have the same idea, but all are different. I settled on one to use as my guide for the meat and several to use as my guide for the masa.

One thing I know for sure: they are TASTY!

Here is how I made my Delicious Tamales
(Adapted from several sources, listed below):
*6 lb. pork shoulder roast
*1 onion, chopped
*6 to 8+ garlic cloves, minced/chopped
*2 1/2 tsp. cumin
*1+ TB salt
*1/3 cup chili powder

I started with a 6 pound pork shoulder. In a large dutch oven melt some coconut oil to brown the pork. As it is browning on the second side, add the onions. Allow them to brown while you add the remaining ingredients and water to cover the roast, approximately 12 cups for this one. Boil for about three hours until it is fork tender.

Once the meat is done, strain it, and make sure to keep the liquid. Allow the meat to cool until you are able to shred by hand, or use two forks. Discard fat and bones. Once the meat is shredded you can "season" it with chili sauce. I used two variations: for one I put in some of the drained broth. For the other half I used a chili sauce made from a can of chipotle peppers in adobo sauce, blended in our magic bullet (trust me, it's great!) with some water until it is a puree.

Tomorrow we will make the masa and assemble and cook the tamales. And eat them too! See you then!

No comments: