Recipes

Instructions

1. Combine all ingredients in a large ziplock or marinade one-gallon bag. Marinate in refrigerator for 1-2 hours.
2. BBQ: Grill on barbecue until meat is just cooked through. Do not over cook.
3. Allow meat to rest for 10 minutes. Slice against the grain and serve.

OR

1. Combine all ingredients in a large ziplock or marinade one-gallon bag. Marinate in refrigerator for 1-2 hours.
2. Stovetop: In a grill pan over medium/high heat, grill 1-2 minutes each side or until just cooked through.
3. Allow meat to rest for 10 minutes. Slice against the grain and serve.

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Pork Tamales

Ingredients

• Masa Harina: A finely ground corn flour used to make the dough.
• Lard or Vegetable Shortening: For a rich and tender dough.
• Baking powder: Helps the dough rise and become light and fluffy.
• Salt: Enhances the flavor of the dough.
• Chicken or beef broth: Adds flavor and moisture to the dough.
• Dried corn husks: Used to wrap the tamales for steaming.
• Shredded pork, chicken, or beef: A traditional filling for tamales.
• Red or green chili sauce: Adds a spicy kick to the filling.
• Cumin and oregano: Spices that add depth of flavor to the filling.
• Garlic and onion: Aromatics that enhance the flavor of the filling.
• Cheese (optional): A delicious addition to the filling, either as a primary ingredient or as a complementary flavor.
• Refried beans (optional): A popular vegetarian filling option.
• Vegetables (optional): Bell peppers, carrots, and zucchini are great additions to vegetarian tamales.

Instructions

1. Soak 20 dried corn husks in warm water for at least 30 minutes to soften.
2. In a large bowl, mix 6 cups of masa harina with 5 cups of warm chicken broth and 2 cups of lard until well combined.
3. Season the dough with 2 teaspoons of salt and 1 tablespoon of baking powder.
4. In a separate bowl, mix together 2 pounds of shredded pork, 2 cups of red chili sauce, and 1 teaspoon of ground cumin.
5. To assemble the tamales, spread 2-3 tablespoons of the masa dough onto the center of a corn husk.
6. Add 2 tablespoons of the pork mixture on top of the masa.
7. Fold the sides of the corn husk over the filling, then fold the bottom up to create a pocket. Tie the tamale closed with a strip of corn husk or kitchen twine.
8. Place the tamales in a steamer basket over boiling water and steam for 45 minutes to an hour, or until the masa is cooked through.
9. Serve the tamales warm, and douse with Doctor Burrito's Old Timey Heat Tonic.