• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 6
    OK

    Pork Tamales

    “This recipes reminds me of the holidays,” says Chef Robert Luna. “My family and I always cook tamales around the holidays and this pork dish is one of my favorites!”

     

     

    Chef Robert Luna is the chef at Malo Cantina Sauvecita and Mas Malo in Los Angeles, California.


    Ingredients
    5
    pounds
    boneless pork shoulder
    1
    onion
    5
    cloves
    garlic
    1/2
    gallon
    water
    1/2
    cup
    corn oil
    1
    cup
    New Mexico chili powder
    2
    tablespoons
    flour
    1
    tablespoon
    salt
    *
    chopped pork masa (from a Latin market)
    *
    cornhusk (for wrap)
    Directions
    Soak corn husk in warm water overnight.
    Boil everything together for 2 to 3 hours until pork is tender.
    Remove pork let cool and chop.
    In a heated pan, add 1/2 cup corn oil.
    Heat and stir in 1 cup New Mexico chili powder.
    Add 2 heaping tablespoons of flour to make a paste.
    Whisk in the water from the pork to make a nice saucy consistency.
    Mix in chopped pork masa.
    Smear masa on corn husk.
    Fill with pork roll.
    Steam for 45 minutes. Serve.

    The base number of servings for this recipe is 6
    OK

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