The Dallas Cowboys head to Oxnard, California this up coming week to begin training for the 2014/2015 Season. So let the countdown to my crazy hopes and dreams of a Championship Season begin. Tony Romo if you ever come across this just know that I STILL BELIEVE!!! The first Cowboys game of the season is September 7th against the San Francisco 49ers. I’m predicting a big win for Dallas….
Since the Cowboys are getting ready for the football season to start that means it’s time for me to get ready too. In other words it’s time for me to make my spicy pulled pork tamales. It’s become a tradition for the past 5+ years and they are my favorite things to take tailgating to the Cowboy’s games. So every summer, before I get super busy I spend a couple of days making tamales. I store these tamales in my freezer in zip-top plastic bags until I’m ready to use them. I then wrap however many tamales I need in foil and throw them on the grill until they are warm through and voila instant tailgate food! These tamales are also great for parties. I keep them warm in a crockpot and serve them smothered in Texas Chill, Queso, or both.
These tamales are easy to make and are yet another use for my beloved spicy pulled pork. Tamales are however a bit of a process so it’s best to just block off a day, put on your favorite TV show, and make a few dozen tamales at once. As for my favorite TV show well who doesn’t love a Doctor Who marathon via Netflix? Is anyone else out there excited about the upcoming Season 8 (August 23rd) and Peter Capaldi as the new Doctor? I know I am! And have y’all seen the “Doctor Who 50th Anniversary Lego Tribute” on YouTube? It’s just awesome! Oops sorry…. Sometimes my inner Geek gets carried away. Back to the Tamales 🙂 …
Here is the link to the recipe I use to make my Spicy Pulled Pork. I always keep several containers on this pulled pork in my freezer because its uses are endless. If you are making this spicy pulled pork for the tamales plan to make the pork the day before since it takes 6 hours to roast. If you are feeling a little bad…. Reserve a little of the pork fat and add it to the tamale dough in place of some of the corn oil. I will sometimes add ¼ cup of pork fat and ¾ cup of corn oil. I know it’s bad but it tastes so good…
I hope y’all enjoy this recipe and let me know what you think of my Spicy “Green” Pulled Pork Tamales.
Mel’s Spicy “Green” Pulled Pork Tamales
Makes about 2 Dozen Tamales
Step 1: The Spicy Pulled Pork Filling
4 Cups Mel’s Spicy Pulled Pork, shredded
1-2 Whole Serrano Chilies
3 Tablespoons of Garlic Paste
½ Bunch Cilantro
3 – 7oz. Cans of Herdez Salsa Verde
1 Large White Onion, diced
1 Tablespoon of Cumin
½ Tablespoon Green Chili Powder
½ Tablespoon Garlic Powder
½ Tablespoon Onion Powder
1 Teaspoon Mexican Oregano
2 Tablespoons of Extra Virgin Olive Oil
Salt and Black Pepper to Taste
Heat a large pot over medium heat with 2 tablespoons of Extra Virgin Olive Oil. Add the diced white onion to the pot and sauté until tender with a pinch of salt and a pinch of black pepper. Add the Serrano pepper, cilantro, garlic paste and the 3 cans of the salsa verde to the bowl of a food processor and mix until everything is well combined. Add the cumin, green chili powder, garlic powder, onion powder, and Mexican oregano to the onion and cook for 30 seconds. Pour the salsa verde mix over the onion and spices then add in the pulled pork. Cook over low heat for 15 minutes. Then set aside to cool. This can also be done the day before.
Step 2: The Tamale Dough
6 Cups Maseca, Corn Masa Mix For Tamales
6 Cups of Chicken Stock
2 Teaspoons of Salt
1 Cup of Corn Oil
1 Teaspoon Baking Powder
1 Bag of Dried Con Husks
Soak the dried cornhusks in hot water until they are soft and pliable. In the bowl of an electric mixer add the Maseca Corn Masa Mix, salt, baking powder, corn oil and the chicken stock. Blend the mixture until a smooth and consistent dough is formed, about 5 minutes.
Lay the cornhusk in front of you so it looks like the letter “A”. Spread a thin layer of masa evenly over the bottom ¾ of the cornhusk leaving a ½ inch border at the bottom. Then spread a spoonful of the pulled pork mixture down the middle of the masa. Fold the two sides over and roll the tamale until it is about 1-inch wide. Then take the pointed end and fold it up along the seam. Set the tamale aside and repeat.
Place a steamer basket in a large stockpot and fill the pot with just enough water to almost come up to the bottom of the steamer basket. Don’t let the water level touch the bottom of the steamer basket. Steam the tamales over medium-low heat for 1 hour or until the masa dough pulls cleanly away from the cornhusk. Be sure to check the water level in the bottom of the pan and add more water if it gets low.
Serve these tamales smothered in chili, queso, or just dipped in hot sauce.
Hope Y’all enjoy and Go Cowboys!