Cumin Pork and Potato Filled Tamales

Cumin Pork and Potato Filled Tamales
Ingredients :
2 Tbsp Cilantro & Roasted Onion Oil
1 lb pork butt, cut into small dices (1/2 to 3/4 inch)
1/2 cup chopped onion
1 tsp minced garlic
1 tsp Red Cayenne Chili Pepper Oil (available in store only) *Can use favorite hot pepper sauce if needed
2 tsp cumin
1 tsp salt
3/4 cup chopped tomatoes
1 1/2 cups potato, peeled and diced (1 inch)
2 cups stock or broth
16 dried corn husks, soaking in water
1 recipe basic tamale dough
In a medium saucepan, heat the oil until it ripples, add the pork and brown on all sides, about 5 minutes. Add to onions, garlic, pepper, cumin and salt. cook for 3 minutes. Add the tomatoes, potatoes, and the stock, bring to a boil, reduce the heat and simmer for 1 hour or until the meat is very tender. The liquid will absorb and the mixture will become slightly 'stewed'. Remove from the heat and cool.
Remove a husk from the water and dry with a clean towel. Place 2 Tablespoons of tamale dough in center. Spread tamale dough within 1/2-inch of the wide end and halfway toward the pointed end. Put 1 heaping Tablespoon of meat filling in center of tamale. Fold sides of husk towards center to overlap. Fold pointed end toward the filling. Repeat with the remaining husks.
Put 2 cups of water into a large pan with a rack. Arrange the tamales, seam side down on the rack. Cover with foil and top the foil with a clean towel to catch the excess moisture. Put a lid on the pan, bring to water to a boil, reduce the heat to a simmer, and steam for 45 minutes. Check out latest Freshco Flyer | No Frills Flyer | Loblaws Flyer
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