Tasty Homemade Roasted Pork Tamale Recipe
Picture the perfect Sunday dinner with your loved ones sitting around the table, sharing stories and indulging in delicious authentic Mexican cuisine. Our Roasted Pork Tamales With Salsa Verde Filling Recipe will make for a meal you won’t soon forget.
The combination of tender pork shoulder and tangy tomatillo salsa truly make these tamales a standout. Homemade tamales are a family favorite in many Latin cultures, and we’ve got just the recipe to make them right at home.
Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and will have your guests thinking you spent all day in the kitchen. So why not add some spice to your weekend plans and try our Roasted Pork Tamales With Salsa Verde Filling Recipe? Your taste buds will thank you.
Why You’ll Love This Recipe
Imagine biting into a warm, tender pork tamale bursting with tangy tomatillo salsa. Doesn’t it make your mouth water? Well, get ready to experience authentic Mexican cuisine with this roasted pork tamales with salsa verde filling recipe.
Not only is this recipe rich in flavor, but it’s also filled with nutrients that your body will thank you for. The roasted pork shoulder is filled with tender and juicy meat that’s high in protein, while the salsa verde adds the perfect balance of acidity and freshness with its bright tomatillo and cilantro flavors.
But what really sets this recipe apart is its homemade corn masa dough. Made from a blend of cornflour, vegetable shortening, butter, and baking powder, this versatile mixture is the golden centerpiece of any great tamale dish. And once you add the savory pork filling and smother it all in tangy salsa verde, you’ll be hooked!
So what are you waiting for? Impress your friends and family by whipping up these authentic green chile pork tamales at your next gathering. Trust me, everyone will love them!
Ingredient List
Let’s gather everything we need to prepare these Roasted Pork Tamales with Salsa Verde Filling. You will need:
- Salt and lime juice to marinate the pork
- A bunch of fresh cilantro
- 6 garlic cloves, finely chopped
- 1 medium sized onion, also finely chopped
- 2 cups of chicken broth
- 2 pounds of pork shoulder, roasted and then shredded into bite-sized chunks
- 2 tablespoons of butter
- 1/2 cup of vegetable shortening
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 4 cups of warm water
- 5 cups of fine cornflour, also known as masa harina
- 2 cups of salsa verde, preferably homemade for an authentic touch
Make sure to get all the ingredients before starting this recipe. You want to have everything prepared beforehand so that you don’t run into any surprises in the middle of cooking.
The Recipe How-To
Now that we have covered the reasons why you will absolutely love this recipe, let’s dive into how to make these flavorful Roasted Pork Tamales with Salsa Verde Filling. This recipe is a bit time-consuming, but trust me, it’s worth it!
Ingredients You Will Need
The list of ingredients may look daunting at first glance, but many of these items are pantry staples such as salt, garlic cloves, onion, baking powder, and warm water. Some items may require a trip to the store like cornflour, corn husks, and pork. Be sure to check the recipe for specific measurements before heading out!
Step-by-Step Instructions
- Begin by roasting pork shoulder in a slow cooker with chicken broth until it is tender and falls apart easily.
- In a separate pan, sauté onions, garlic cloves, and green chile to prepare the Salsa Verde Filling.
- Once the pork has finished cooking and has been shredded, mix it with the Salsa Verde Filling in a bowl.
- To make the masa (dough), mix cornflour, pork broth (from the slow cooker), butter, vegetable shortening, baking powder, salt, and lime juice in a separate bowl. Slowly add warm water while continuing to stir until fully combined.
- Soak corn husks in warm water for 30 minutes or until they become pliable.
- Spread a thin layer of masa onto each corn husk; add the pork mixture on top of the dough.
- Roll up the sides of each husk tightly so that the filling is enclosed within the masa.
- Place each tamale into a steamer or pot with a small amount of water on the bottom to steam them for approximately 75 to 90 minutes or until the dough is cooked through.
- Serve hot with additional Salsa Verde on top if desired.
Variations and Substitutions
Feel free to experiment with different fillings for your tamales! You could substitute the pork with chicken, beef, or even vegetables based on personal preference. Salsa Verde is a classic filling for tamales, but Ranchero sauce or other tamale sauces are great options too. You can also make a tomatillo sauce by blending tomatillos and water in a blender for 5 minutes.
Tips for Perfect Results
Making tamales may be intimidating at first, but it gets easier with practice! One tip is to spread the masa out thinly onto each husk to avoid having overly thick dough in one spot. Another tip is to use leftover pork carnitas instead of roasting a pork shoulder; it will save time without sacrificing flavor.
Now that you have the step-by-step instructions, feel free to put your own spin on this delicious Roasted Pork Tamales with Salsa Verde Filling recipe!
Substitutions and Variations
When it comes to cooking, we all love to try different things and give our own spin on recipes. Luckily, this roasted pork tamales with salsa verde filling recipe is versatile enough to allow for some variations and substitutions – so feel free to be creative and experiment!
To start, you can use different types of meat instead of pork. Chicken, beef, or even tofu are great options for those who want to avoid red meat or try something new. You can also switch up the salsa filling by using a different type of sauce such as ranchero or tamale sauce made from tomatoes.
For the masa mixture that holds everything together, you can substitute vegetable shortening with butter or lard for a richer flavor. If you’re looking for a gluten-free option, use masa harina instead of cornflour. Alternatively, you can add cheese or diced vegetables into the masa mixture for added texture and flavor.
Finally, think outside of the box when it comes to serving and pairing your tamales. Aside from traditional sides like black beans and rice, try serving them with a fresh salad or topping them with some sour cream or guacamole. The possibilities are endless!
The beauty of this recipe is that it lends itself well to experimentation while still remaining delicious and authentic. So go ahead and make this roasted pork tamales with salsa verde filling your own by adding your own twist!
Serving and Pairing
Now that you’ve made these delicious roasted pork tamales with salsa verde filling, it’s time to enjoy them! When it comes to serving, one tamale per person is a good choice. Serve warm on a plate with some extra salsa verde and fresh cilantro leaves on top. You can also sprinkle some crumbled queso fresco cheese for some added creaminess.
These tamales are perfect as a main dish for any occasion. They are great for a cozy night in, Sunday dinner, or to impress your guests at your next gathering. You can pair them with a refreshing salad dressed with lime juice and olive oil or some pico de gallo on the side.
If you’re looking for something more filling, you can serve these tamales alongside black beans and Spanish rice. The beans are a perfect complement to the tangy flavors of the pork and the acidity of the salsa verde. And rice is always a crowd-pleaser, especially when it comes to Mexican cuisine.
For those who like spicy food, you can also add some hot sauce or jalapeños as desired. Ranchero sauce or tamale sauce made with red chili are other good options that pair well with these tamales.
And let’s not forget about drinks! A good choice would be a cold Mexican beer like Corona or Modelo, or even a traditional Margarita to cool down the heat from the spices.
Overall, these roasted pork tamales with salsa verde filling are so versatile that they can be paired with many different dishes and drinks. Just choose what works best for you and enjoy this authentic Mexican dish!
Make-Ahead, Storing and Reheating
It’s always a good idea to plan ahead, especially when it comes to cooking. With these Roasted Pork Tamales with Salsa Verde Filling, you can easily make them ahead of time and store them for later use without compromising the taste.
To make ahead, refrigerate the tamales in an airtight container for up to 3 days. You can also freeze them for up to 3 months. When freezing, wrap each tamale individually in plastic wrap, then place in a freezer-safe container or bag.
To reheat the tamales, remove the plastic wrap and reheat them while still wrapped in corn husks for best results. Simply steam them over high heat for 10-15 minutes until hot and steamy.
If you’re short on time, you can also reheat the tamales in a microwave. Remove the corn husk and wrap the tamale in a damp paper towel before microwaving it on high for 1-2 minutes until heated through.
When it comes to storing salsa verde, it’s always best to keep it in an airtight container in the refrigerator. The salsa will last up to 5 days if stored properly. If you’re planning on serving it later, take it out of the refrigerator about 30 minutes before serving and give it a good stir.
In conclusion, with some advanced planning and proper storage techniques, these delicious Roasted Pork Tamales with Salsa Verde Filling are incredibly versatile and can be enjoyed anytime without sacrificing any of their authentic Mexican flavors.
Tips for Perfect Results
Making tamales requires a bit of patience and effort, but it all pays off once you take a bite of the finished product. Here are some tips that I follow to ensure my roasted pork tamales with salsa verde filling come out perfect every time.
1. Soak Corn Husks for Best Results
Before assembling your tamales, the corn husks need to be soaked in water. This softens them up, making them pliable enough to fold around the filling. I recommend soaking the husks for at least an hour in hot water or overnight in cold water.
2. Use Tender Roasted Pork
One of the key ingredients in this recipe is tender roasted pork. You can use pork shoulder or pork carnitas, whichever you prefer. To get that authentic Mexican flavor, marinate your pork in a mixture of lime juice, garlic cloves, and cilantro before roasting it in the oven.
3. Don’t Skimp on the Salsa Verde
The salsa verde filling is what gives these tamales their tangy flavor. Some recipes call for store-bought salsa, but if you have the time, I highly recommend making your own from scratch using tomatillos, onion, garlic, and chile verde. Pati Jinich’s recipe for homemade salsa verde is my go-to for this dish.
4. Keep Your Masa Dough Soft and Moist
Masa dough is at the heart of any tamale recipe. To keep it soft and moist while shaping your tamales, mix it with both butter and vegetable shortening until fluffy before adding chicken broth and baking powder. Only add as much warm water as necessary to make a smooth spreadable paste.
5. Use Generous Amounts of Pork Filling
When it comes time to assemble your tamales, don’t be afraid to use generous amounts of pork filling in each one. The more filling you use, the more flavorful each tamale will be. I usually fill mine with about 2 tablespoons of the pork mixture.
6. Fold Tamales with Care
The last step in making tamales is folding and tying each one closed. Take your time when folding them to ensure they stay together while steaming. Start by placing a spoonful of masa dough in the center of each corn husk, then spoon on some salsa verde and pork filling. Fold the sides inward and tie them closed with a thin strip of corn husk.
By following these tips, you’ll be well on your way to making delicious roasted pork tamales with salsa verde filling that are sure to impress.
FAQ
As a chef who has been cooking for several years, I understand that sometimes questions arise while making a recipe. That’s why I’m including this FAQ section to address any concerns or queries you might have while preparing our Roasted Pork Tamales with Salsa Verde Filling Recipe. Keep on reading to find solutions and helpful tips to some of the most commonly asked questions about this recipe.
How long does it take to cook pork tamales in the oven?
When it comes to cooking tamales in the oven, it’s important to remember to place them with the open end facing upwards. You’ll want to add water to below the rack or basket before setting the oven temperature to a medium heat of around 250 degrees. Then let the tamales bake for 40-60 minutes until they’re cooked to perfection.
What is green tamale sauce made of?
Let’s start by creating a mouth-watering sauce that will add flavor to any meal! Gather some tomatillos, serrano peppers, onion, cilantro, and garlic, and throw them in a blender. Give it a good blend until it’s smooth and velvety.
Next, put on your chef hat and grab a saucepan. Heat up a tablespoon of butter over medium heat and add the tomatillo sauce. Cook it up until it becomes slightly thick, which should take about 3 to 5 minutes. You will know the sauce is ready to go when it’s consistency becomes gooey and perfect for dipping or drizzling over your meal.
What kind of sauce do you serve with tamales?
When it comes to pairing tamales with the perfect condiment, the options are endless. However, the classic and widely-loved choice is the authentic red chili sauce, which is distinct from other condiments like ranchero sauce, sour cream, or guacamole.
What kind of peppers are used in tamales?
When it comes to selecting dried chili peppers for your dish, there are a few options to consider. New Mexico dried chili peppers are a solid choice, and they come in varying levels of heat – mild, medium, or hot. Another option worth considering is pasilla peppers, which have a fruity taste and fall somewhere in the middle of the heat spectrum. If you’re looking for something a little different, Nora peppers (also known as Spanish paprika peppers) can add a pleasant flavor to your dish.
Bottom Line
In conclusion, the roasted pork tamales with salsa verde filling recipe is a fantastic meal that is perfect for any occasion. With its tender pork shoulder and tangy tomatillo sauce, it’s sure to be a crowd-pleaser. Plus, the corn husk wrapping makes it easier to transport and serve at potlucks and parties.
One of the best things about this recipe is that you can easily substitute or vary the ingredients to suit your taste preferences or dietary needs. Don’t be afraid to try out different fillings, such as shredded chicken or beef, or experiment with different salsas.
To get the perfect results every time, make sure you follow the recipe closely and use high-quality ingredients. Additionally, don’t forget to plan ahead if you want to make these as a make-ahead meal or leftovers for later.
Overall, the roasted pork tamales with salsa verde filling recipe is a must-try for anyone looking for an authentic Mexican dish that’s packed with flavor and easy to make. So what are you waiting for? Get in the kitchen and start cooking!
Roasted Pork Tamales With Salsa Verde Filling Recipe
Ingredients
For the Tamale Dough
- 2 cups maseca cornflour, for tamales (Maseca is the brand name, it is Mexican corn flour)
- 2 cups warm water or 2 cups stock
- 1 teaspoon baking powder
- 1 teaspoon salt
- 5 1/3 tablespoons vegetable shortening
- 5 1/3 tablespoons butter
- 12 dry corn husks
For the Roast Pork with Salsa Verde Filling
- 2 lbs pork (boneless shoulder works best)
- 2 tablespoons vegetable oil
- 2 cups chicken broth
For the Salsa Verde (use 1 quart)
- 10 tomatillos
- 1 medium onion, peeled and quartered
- 6 garlic cloves, stem removed
- 2 jalapenos or 2 serrano peppers
- 1/2 cup chopped cilantro
- 2 tablespoons lime juice
- salt, to taste
Instructions
- For the Tamale Dough:
- In a mixer add corn flour, water, baking powder, salt, butter and shortening. Mix at medium speed for about 3 minutes until mixture becomes light and fluffy.
- Spread 2 ounces of tamale dough on each corn husk and place 1 1/2 ounces of pork filling in the center of each. Fold corn husk and place into a steamer for 1 hour. Allow time to rest and serve warm.
- For the Roast Pork with Salsa Verde Filling:
- Heat medium-sized roasting pan, add vegetable oil, and add pork which has been cut into cubes about 2 inches by 2 inches and seasoned on all sides with salt and pepper.
- Sear pork to a golden brown on all sides.
- Add salsa Verde and chicken broth. Cover and place in a 300-degree oven for about 1 1/2 hours, or until meat is very tender.
- Remove pork from liquid and cool.
- Pull meat, shredding it into small pieces, then brown lightly in a sauté pan and add cooking liquid. Season to taste.
- For the Salsa Verde:
- In a medium pot bring 3 quarts of water to a boil, then add tomatillos, onions, jalapenos and garlic. Simmer for 5 minutes and drain.
- Place ingredients in a blender with cilantro, lime juice and salt; puree.
- Return pureed mixture to sauce pot and simmer gently for 15 minutes. Adjust seasoning as needed.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.