What's new
THE BBQ BRETHREN FORUMS

Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

pulled pork tamales-step by step

B

blues_n_cues

is Blowin Smoke!
Joined
Dec 16, 2007
Location
south central,ky.
pork rubbed w/ fajita spice,garlic,onion,comino,& sage. done over pecan & hickory lump.
porktamalefixins015.jpg


meat & masa
aimeesplitztamales007.jpg

aimeesplitztamales006.jpg


spread the masa on soaked husks
aimeesplitztamales010.jpg


add the pork
aimeesplitztamales011.jpg


roll up & fold 1 end
aimeesplitztamales013.jpg


first batch into the steamer for 1.5 hrs
aimeesplitztamales015.jpg


done
aimeesplitztamales017.jpg


oh yeah.....
aimeesplitztamales018.jpg
 
Nice! I've never made them before but was thinking about it for Christmas. I have a ton of chopped brisket and some pulled pork.
 
JD McGee said:
Nice...no sauce? :p
Click to expand...


BLUES' TAMALE SAUCE

2 or 3 cascabel pepper(i used 6)
some left over juice & pork or pork jelly(juices, spices & fat chilled-think pork base)
tomato(can of mild rotels- or diced maters)
garlic
comino
onion
paprika
dash of cilantro

dice all the veggies except the chile's
sweat the veggies then simmer all of it down in the pork jelly(jelly-pork juices w/ fat on top)
puree the chili's when soft
continue simmering until the kitchen smells good then add a tbsp of tomato paste to thicken- maybe add a dash of corn starch if needed.

salt & pepper to taste..(all measurements are to nose or taste)
note- to me tomatoes cancel out cumin(comino) so i add a lot of comino until i can smell it a room away-you still won't taste it the same-much weaker


yup but i added some thyme in too & just chopped the chile's after simmering(removed the stems) added a shot of beer & some lime juice...
did a tbsp of corn starch for thickening instead of a reduction
damn tasty

sprinkled cilantro on top for color.

more step by step when the home-done refrieds are finished.
 
I love making tamales ...usually make with 3 or 4 different fillings.

Although I like the fine masa...not cornmeal ones
 
You must log in or register to reply here.

Similar threads

sudsandswine
Mexican American fusion - burnt end tamales
2
Replies
23
Views
1K
sudsandswine
sudsandswine
ssv3
Sudsandswine Made Me Do It----Not Q But Hot Dang!!!!
2
Replies
39
Views
2K
ronbrad62
ronbrad62
R
Tamales 101 and 102
Replies
16
Views
589
lunchman
L
T
Tamales
Replies
10
Views
509
Bigwoods4x4
B
B
Chuck Roast Chili Tutorial
Replies
14
Views
2K
Texas Hogger
Texas Hogger
Back
Top