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Carnitas Tamales (Shredded Pork Stuffed Corn Husks) |
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Serves: 18
Print this Recipe
Save time, make the pork and red sauce a few days ahead.
18 dried corn husks
2 tablespoons vegetable oil
1/4 cup chopped onions
1/4 cup Carnitas Tamales (red sauce)
Carnitas Tamales (shredded pork)
2 tablespoons raisins
2 tablespoons capers
2 tablespoons cilantro, snipped
Carnitas Tamales (tamale dough)
18 pitted olives
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Soak corn husks in warm water to cover for at least 2 hours or until pliable. Heat oil in a large saucepan and sauté onion until tender. Stir in red sauce, shredded pork, and remaining ingredients except tamale dough and olives. Bring to a boil; reduce heat. Simmer for 15 minutes. Add a little pork liquid if mixture becomes too dry. Prepare Tamale Dough.
Drain corn husks and pat dry with paper towels. Spread 1/4 cup dough across the center of each husk, from one edge to within 1/2 inch of other edge. Spoon 2 tablespoons of the pork mixture into the center of the dough; top with an olive. Roll husks around the filling, starting with the dough edge. Then, fold each end up toward the center to make a packet. Secure with strips of corn husk or string, as needed.
Set tamales on a rack in a large stockpot, Dutch oven, or steamer. Pour boiling water into the pot to just under the rack level. Place a coin in the pot to rattle when water boils too low. Cover the pot and keep water simmering over low heat for 1 hour. Tamales freeze well.
Carnitas Tamales (Shredded Pork Stuffed Corn Husks) is from the Cook'n Mexican collection. Click here to get this CD or download the recipes right now!
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