tamales de pollo o puerco (chicken or pork)
tamales de pollo o puerco (chicken or pork)

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, tamales de pollo o puerco (chicken or pork). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

tamales de pollo o puerco (chicken or pork) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. tamales de pollo o puerco (chicken or pork) is something which I have loved my entire life. They’re fine and they look fantastic.

tamales de pollo o puerco (chicken or pork) so very good. Beat lard with an electric mixer in a large bowl until fluffy. Olive oil, for frying Pork tamales along with other types of tamales are very popular during the holidays.

To get started with this recipe, we must first prepare a few ingredients. You can cook tamales de pollo o puerco (chicken or pork) using 9 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make tamales de pollo o puerco (chicken or pork):
  1. Make ready 1 tbsp baking soda
  2. Get 3 tbsp salt
  3. Make ready 1 boiled and shredded chicken breast or pork roast enough to fill each tamale with 1tbsp of meat
  4. Prepare 1 red or green salsa of your choice that can be found on my profile.
  5. Get 1 water
  6. Get 1 corn husks or banana leafs
  7. Prepare 1 4 lb bag of maseca for tamale
  8. Prepare 1 you can also instead of meats and salsa use sliced mozarella cheese slice tomato slice onion and slice jalapenos
  9. Get 1 1/2 lb fresh manteca (lard) or crisco shortning melted

Tamales are done when the husk peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up. Puerco Pollo Res Frijol Pollo con Chile Puerco con Chile. Stir until well mixed. (If you don't have pork broth, chicken or beef from a box will do).

Instructions to make tamales de pollo o puerco (chicken or pork):
  1. in large mixing bowl or electric stand mixer add all dry ingredients, slowly add water.
  2. it should have a consistancy almost like a brownie mix when it has enough water in it
  3. add lard and mix well, it should loosen it up .
  4. place corn husks in hot water to make them pliable.
  5. mix shredded meat and salsa together
  6. when corn husk is soft take it in your hand place a hand full of masa in it spread it out and add meat filling
  7. fold over one side then fold up the bottom, then fold over other side.
  8. in the bottom of the tamale steam pot fill with water until it gets to the vent plate, lay some corn husks down over the vent plate, and start layering the tamales in.
  9. when you r done making the tamales place another layer of corn husks on top and cover with a damp cloth and the lid.
  10. if cooking inside, place on stove on high then lower to med-low when you hear the water boil.
  11. if cooking outside on a gas stove do the same, just make sure to check often to make sure it doesn't run out of water and burn the bottom.
  12. it takes about 3 hrs for them to steam, when done remove carefully from the pot and place on a cookie sheet so they can cool down some.

Next add margarine, shortening, or pork fat and your packet of chicken bouillon (consome de pollo). No Texas holiday is complete without tamales on the table. Now, thanks to Mi Tienda Tamales, it's easier than ever to enjoy this tasty Texas tradition!. Same day Make Red Chile sauce or red tamale sauce to flavor the pork meat. Remove stems and all the seeds from the ancho chiles.

So that’s going to wrap this up for this special food tamales de pollo o puerco (chicken or pork) recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!