The Ultimate Guide To Making Pulled Pork Tamales Like A Pro!

Tamales, a traditional Mesoamerican dish, are a culinary masterpiece that has captivated taste buds for centuries. With their soft, fluffy dough and savory fillings, tamales are a beloved delicacy enjoyed across Mexico and beyond. Among the many variations, pulled pork tamales stand out as a testament to the art of slow-cooked perfection.

In this comprehensive guide, we will delve into the secrets of crafting mouthwatering pulled pork tamales from scratch. Follow along as we explore the techniques, ingredients, and steps required to elevate your home cooking to new heights.

Ingredients for Pulled Pork Tamales:

For the Masa Dough:

• 3 cups masa harina
• 1 1/2 cups warm water
• 1/2 cup vegetable shortening
• 1 teaspoon salt

For the Pulled Pork Filling:

• 3-4 pounds pork shoulder (bone-in or boneless)
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup chopped cilantro
• 2 tablespoons minced garlic
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

Preparing the Pork Shoulder:

1. Rub the pork shoulder with the salt, pepper, cumin, and chili powder.
2. In a large Dutch oven or slow cooker, place the pork shoulder and add the orange juice, lime juice, cilantro, and garlic.
3. Bring to a boil, then reduce heat to low and simmer for 6-8 hours, or until the pork is tender and falls apart easily.

Making the Masa Dough:

1. In a large bowl, whisk together the masa harina, salt, and warm water.
2. Add the shortening and mix until the dough forms a ball that is slightly sticky but not too wet.
3. Cover the dough and let it rest for at least 30 minutes.

Assembling the Tamales:

1. Preheat a steamer to medium-high heat.
2. Line a steamer basket with corn husks.
3. Take a small ball of masa dough and flatten it into a thin circle on a dampened corn husk.
4. Place a spoonful of pulled pork in the center of the masa circle.
5. Fold the corn husk over the filling, starting from the bottom and working your way up.
6. Tie the husk securely with kitchen twine or strips of corn husk.

Steaming the Tamales:

1. Place the tamales in the steamer basket and steam for 45-60 minutes, or until the masa is cooked through and the husks pull away easily.
2. Let the tamales cool for a few minutes before serving.

Tips for Perfect Pulled Pork Tamales:

• Use high-quality masa harina for a flavorful and authentic taste.
• Don’t overmix the masa dough, as this can make it tough.
• If the masa dough is too wet, add a little more masa harina. If it’s too dry, add a little more water.
• Slow-cook the pork shoulder until it falls apart easily. This ensures a tender and juicy filling.
• Don’t skimp on the spices. The combination of cumin, chili powder, and garlic adds depth and flavor to the pork.
• Let the tamales rest for a few minutes before serving. This allows the flavors to meld and the masa to firm up slightly.

Serving Suggestions:

Pulled pork tamales are a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Serve them with a variety of toppings, such as:

• Salsa
• Sour cream
• Guacamole
• Pico de gallo
• Refried beans

Variations on Pulled Pork Tamales:

• Green Chile Pulled Pork Tamales: Add diced green chiles to the pulled pork filling for a spicy kick.
• Pineapple Pulled Pork Tamales: Mix in chunks of canned pineapple to the pulled pork filling for a sweet and tangy flavor.
• Cheese Pulled Pork Tamales: Sprinkle shredded cheese over the pulled pork filling before assembling the tamales.
• Smoked Pulled Pork Tamales: Use smoked pork shoulder for an extra layer of flavor and smokiness.

A Taste of Mexican Tradition:

Pulled pork tamales are a culinary treasure that embodies the rich traditions of Mexican cuisine. Whether you’re a seasoned tamale enthusiast or a novice cook looking to expand your culinary horizons, this step-by-step guide will empower you to create authentic and unforgettable pulled pork tamales in the comfort of your own home.

What You Need to Learn

Q: Can I use ground pork for the filling?
A: Yes, you can use ground pork, but it will not have the same texture as pulled pork.

Q: How can I make the tamales ahead of time?
A: Assembled tamales can be refrigerated for up to 2 days or frozen for up to 2 months. To reheat, steam them until heated through.

Q: What other fillings can I use for tamales?
A: Tamales can be filled with a variety of meats, vegetables, and cheeses. Some popular fillings include chicken, beef, beans, and corn.