Ultimate Mexican Tamales with Pork and Chicken
Embark on a culinary journey with these Ultimate Mexican Tamales, a labor of love that promises to delight your taste buds! This authentic recipe combines tender, flavorful pork and chicken enveloped in a sumptuous masa dough, all wrapped in delicate corn husks. While making tamales requires effort, the gratifying experience of crafting these delicious bundles is rewarding beyond measure. Perfect for festive gatherings or cozy family dinners, these tamales can be made in bulk and frozen for later enjoyment. Visit www.MexGrocer.com for high-quality ingredients like MaSeCa corn masa or corn husks if they're hard to find locally. If you have any questions or need guidance, feel free to reach out. Let’s create some tamale magic together!
48
Servings
N/A
Calories
12
Ingredients
Ingredients
Pork Roast
6-8 lb (Cut into fist-sized chunks)
Whole Chicken
5 lb (No preparation needed)
Corn Oil
4.5 cups (Not applicable)
Chili Powder
11 tablespoons (Divided (6 tbsp for meat and 5 tbsp for masa))
Garlic Powder
6 tablespoons (Divided (3 tbsp for meat and 3 tbsp for masa))
Ground Cumin
3 tablespoons (Divided (3 tbsp for meat))
Black Pepper
1 tablespoon (Not applicable)
Salt
8 tablespoons (Divided (2 tbsp for meat and 6 tbsp for masa))
Corn Masa (MaSeCa)
4 lbs (Not applicable)
Paprika
3 tablespoons (Not applicable)
Cumin Seeds
2 tablespoons (Not applicable)
Corn Husks
5 oz (Soak in warm water)
Instructions
1
Begin by preparing the pork roast: Cut the pork into fist-sized chunks, place them in a large pot, and cover with water. Boil for about 2.5 hours until very tender. Remove from the pot, keeping the broth for later use. Allow the pork to cool before shredding it into small pieces, discarding any excess fat.
2
Next, cook the whole chicken: Place the chicken in a pot, cover with water, and boil for about 2 hours or until tender. Keep the broth for the masa, then shred the chicken meat into thin filaments, removing any skin and large fat pieces.
3
Combine the shredded pork and chicken in a large mixing bowl. In a separate small pan, mix corn oil, chili powder, garlic powder, ground cumin, black pepper, and salt. Warm the mixture gently, then pour over the meat blend. Use your hands to combine until evenly distributed.
4
Refrigerate the seasoned meat temporarily while you prepare the masa and broth. Soak corn husks in warm water for about 2 hours, ensuring they are pliable and intact.
5
Prepare the masa: Begin by placing 4 lbs of masa flour in a large bowl. Skim off any fat from the reserved pork and chicken broth and discard, keeping only the broth. Warm the broth slightly and mix it with the masa flour and spices (paprika, cumin seeds, remaining chili powder, garlic powder, and salt) until well incorporated. Slowly add corn oil and then warm broth, one cup at a time, until you achieve a smooth dough with a consistency similar to thick peanut butter.
6
Lay a soft corn husk on your hand, small end towards your fingers. Scoop about ½ cup of masa dough onto the husk and spread it about 2/3 of the way down, leaving the top third clear.
7
Add about 1 tablespoon of the meat mixture along the left edge of the masa. Roll the tamale from the left side to the right, tucking it in tightly, then fold the top of the husk down to enclose the tamale. Place it seam-side down on the counter. Repeat this process until all masa and meat are used, yielding about 48 tamales.
8
To cook the tamales, arrange them upright in a large pot fitted with a steamer basket or something to keep them elevated above boiling water. Add about 3 pints of water to the pot and cover. Steam the tamales for roughly 2 hours, checking the water level regularly and adding more as necessary. To test, take one tamale out after 2 hours and let it cool slightly. If it unwraps easily and the masa is firm, they are done.
9
Once cooked, allow tamales to cool before freezing or enjoying right away. Store in vacuum-sealed bags for best preservation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main proteins used in these Mexican tamales?
The recipe uses a combination of 6-8 lbs of pork roast and a 5 lb whole chicken.
How long should I boil the pork?
The pork chunks should be boiled in a large pot of water for about 2.5 hours until very tender.
What is the cooking time for the chicken?
The whole chicken should be boiled for approximately 2 hours or until tender.
Should I save the broth from the cooked meats?
Yes, keep the broth from both the pork and the chicken to use for the masa dough.
How should the meats be prepared after boiling?
The pork should be shredded into small pieces and the chicken should be shredded into thin filaments, removing any skin or large fat pieces.
What spices are used to season the meat mixture?
The meat is seasoned with chili powder, garlic powder, ground cumin, black pepper, and salt.
How long do the corn husks need to soak?
Soak the corn husks in warm water for about 2 hours until they are pliable and intact.
What kind of flour is used for the tamale dough?
The recipe uses 4 lbs of MaSeCa corn masa flour.
What spices are added to the masa dough?
The masa is flavored with paprika, cumin seeds, chili powder, garlic powder, and salt.
What is the ideal consistency for the masa dough?
The masa should be mixed until it reaches a smooth consistency similar to thick peanut butter.
How much masa dough should I use for each tamale?
Scoop about 1/2 cup of masa dough onto each corn husk.
Where should the masa be spread on the corn husk?
Spread the masa about 2/3 of the way down the husk, leaving the top third clear.
How much meat filling goes into one tamale?
Add about 1 tablespoon of the seasoned meat mixture along the left edge of the masa.
How do you fold the tamales?
Roll the tamale from the left side to the right, tuck it tightly, and fold the top of the husk down to enclose it.
How many tamales does this recipe produce?
This recipe yields approximately 48 tamales.
How are the tamales cooked?
Arrange them upright in a large pot with a steamer basket and steam them with 3 pints of water.
How long do the tamales need to steam?
Steam the tamales for roughly 2 hours, making sure to check and replenish the water level regularly.
How can I tell if the tamales are done cooking?
If a cooled tamale unwraps easily and the masa is firm, they are ready.
Can these tamales be frozen?
Yes, they can be made in bulk and frozen for later enjoyment.
What is the best way to store tamales for preservation?
For best preservation, store cooled tamales in vacuum-sealed bags.
What should I do with the fat in the meat broth?
Skim off and discard any fat from the reserved broth before mixing it into the masa flour.
What type of oil is used in this recipe?
The recipe calls for 4.5 cups of corn oil in total.
Where can I find specialty ingredients like MaSeCa or corn husks?
High-quality ingredients can be ordered from MexGrocer.com if they are not available locally.
Is this considered an authentic recipe?
Yes, it is described as an authentic Mexican recipe that is a labor of love.
What is the total number of ingredients listed?
There are 12 specific ingredients required for this recipe.
What is the serving size for this recipe?
The recipe provides 48 servings.
How is the garlic powder used in the recipe?
The 6 tablespoons of garlic powder are divided: 3 tbsp for the meat and 3 tbsp for the masa.
What is the purpose of the cumin seeds?
Two tablespoons of cumin seeds are mixed into the masa dough for flavor and texture.
What is the preparation for the pork roast?
The pork roast should be cut into fist-sized chunks before boiling.
Should the meat be warm when added to the masa?
The recipe suggests refrigerating the seasoned meat temporarily while preparing the masa and husks.