'Tis the season for tamales! You all have no idea how long it’s been since I promised myself I would post a tamal recipe. After our Super Mamas Tamal Party, I felt inspired and confident to give you a great recipe for all of you to share with your family and loved ones. I used one day old carnitas that I had purchased from Northgate and a can of Las Palmas Hot Enchilada Sauce to help with the spice and authentic Mexican flavor. I used their hot enchilada sauce, but the tamales were perfectly balanced (so don't shy away from their hot version). I think that sautéing the tomatoes prior to blending them with the sauce made a huge difference. I highly encourage you all to make this filling and bring it with you to your next tamal party. Or maybe host one of your own! My sister, friends and I had a blast. You can check out the pictures of our tamal party here.
Happy Holidays everyone. I can't wait to see all the pictures of how you recreate this recipe. Please don't forget to tag me and Las Palmas by using #LasPalmasSauces and #moleandmore.
Soak corn husk leaves for about 10 minutes in hot water until tender and easily bendable. You can use a plate or your mortar stone to weight them down
To prepare your filling:
In a pan, heat olive oil over high heat. Once hot, carefully pour onions and tomatoes into the pan. Stir for 2 minutes over high heat and bring the heat to medium low. Allow to cook for 10 more minutes, stirring occasionally.
In a mortar, place the oregano, cumin, garlic cloves and 2 tablespoons of water. Grind until you have a pasty consistency. Set aside.
Pour half of the cooked tomato and onion mixture into a blender and blend with 8oz Las Palmas Hot Enchilada Sauce. Salt to taste and set aside.
Toss in the shredded cooked pork (or shredded carnitas) into the hot pan with remaining tomato and onion mixture, stir for two minutes over medium heat, season with salt. Stir in the mortar mixture into the pan until it has fully coated the entire shredded pork. Cook for another 5 minutes over high heat, stirring occasionally. Pour in the blended salsa and allow to simmer under low heat for 10 more minutes. Set aside and keep warm to fill your tamales.
To fill tamales:
Pat dry your cornhusks. Set one cornhusk down at a time, smoother side up and spread the masa vertically across the husk with the masa spreader. Don’t hold back on the masa, the thicker and even the spread, the fluffier your tamales will be. Remember to leave some room, about an inch, at top and bottom. Grab your filling with tongs and place it in the middle of the husk. Bring sides of the husk to meet over each other across and then fold the bottom part over the tamal.
Carefully place the tamales in your tamal steamer open side up and steam for about 35-40 minutes.
Makes 15 Tamales
8-oz of Las Palmas® Hot Enchilada Sauce
2 tbsp olive oil
1/2 large yellow onion, sliced
2 lbs red tomatoes, sliced
1 tbsp oregano
3 garlic cloves
1 lb. shredded cooked pork (I used day-old carnitas)
Salt to taste
1lb masa prepared for tamales
15-20 dried cornhusks
1 masa spreader (optional)