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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homemade Pork Tamales With Dragon Fruit Salsa

on October 10, 2013

chose a 2 pound, pork roast (pork butt is best) and cook in a roasting pan with a rack.  I made a spice blend for a rub and used cumin, coriander, garlic, smoked paprika, ancho chili powder, kosher salt, fresh cracked black pepper. and olive oil. I made a paste with these ingredients and rubbed the entire piece of pork with it. Put about a cup or so of chicken broth in the bottom of the pan.   Roast this at 425 degrees for about 35-40 minutes to get a nice crust then lower the temperature to 350 and cook for another 40-45 minutes or until internal temperature reaches 155 degrees.  You want this pork to be well cooked so it easier to shred. Oven cooking temperatures may vary so use a meat thermometer.  Take the meat out of the pan and let it rest under foil.  After it cools enough to handle, start shredding the meat, if there is any large fattier pieces, discard them.  Save the juices in the bottom of the roasting pan because there’s a lot of flavor there, and pour it into a bowl.  When your meat is all shredded add a few tablespoons of those roasting juices to the pork to keep the meat moist. Now there is masa ( fine corn flour).  Follow the instructions on the package, ( I use chicken broth instead of water).  It’s a similar process to making polenta.  I also make a sofrito which is red bell pepper, onion, and garlic, and a seeded jalapeno.  I saute those together, until soft, then season with some salt and pepper. Then blend the sofrito with one small can of drained diced tomatoes in a food processor.   Mix this together with the cooked masa and shredded pork.  In a large bowl soak a pack of corn husks so they become pliable.  Take a couple of the husks and cut them into strips, this way you can tie the ends so the filling stays in tact.  Place in a steamer let them go for around 45 minutes. That’s it. I know your thinking that’s a lot of work and for one person.  That’s why it’s great to make tamales with your family and friends.  They say this is how memories are made.

Dragon Fruit salsa:

Peel and dice the dragon fruit and pineapple. Add a seeded jalapeno or Fresno chili and a half of a diced red onion.  Put these in a bowl, add the juice of 1 lime and about 1 tablespoon of chopped cilantro some kosher salt and cracked black pepper and stir.

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