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Here is a surprisingly delicious Chinese New Year Cumin Spiced Pork and Potato Tamales recipe I know you are going to fall in love with. Spiced with the perfect amount of cumin and absolutely filling, I know this is one dish you are going to want to make every New Year.

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Cumin Spiced Pork and Potato Tamales Recipes

Cumin Spiced Pork and Potato Tamales

Cumin Spiced Pork and Potato Tamales are a traditional Chinese dish that you can make at home. These tasty tamales are made with pork and potatoes. If you prefer pork, you can substitute the pork for the potatoes. The flavors are just as flavorful, and the tamales can be served hot or cold. The perfect meal to accompany a meal of rice and beans! This recipe makes a delicious meal for any occasion.

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Course: Main dishes, Party

Cuisine: Chinese

Keyword: Cumin Spiced Pork, Potato Tamales

CookingStyle: Stir-frying

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: servings

Calories: 354kcal

Author: James Anderson

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Equipment

Cumin Spiced Pork And Potato Tamales - Chinese Food Recipes 2

Ingredients

2 tablespoons Olive Oil Extra Virgin Variety •
1 Pound Pork Butter Finely Diced
½ Cup Onion Finely Chopped •
1 teaspoon Garlic Minced
½ teaspoon Cayenne Pepper
2 teaspoons Cumin Ground •
1 teaspoon Salt For Taste
¾ Cup Tomatoes Finely Chopped •
1 ½ Cups Potato Peeled and Finely Diced
2 Cups Chicken Stock Homemade Preferable •
16 Corn Husks Dried and Soaked in Water

Ingredients For Your Tamale Dough:

1 ½ Cups Masa Harina
¾ teaspoon Baker’s Style Baking Powder
¾ teaspoon Salt For Taste
1 teaspoon Cumin Ground Variety
3 tablespoons Butter Soft
⅓ cup Shortening Your Favorite Kind
¾ Cup Water Warm

Ingredients For Your Green Salsa:

½ Pound Tomatillos Husked and Rinsed
½ Cup Onion Finely Chopped
1 teaspoon Garlic Minced
1 tablespoon Jalapeno Peppers Finely Chopped
3 tablespoons Cilantro Fresh and Roughly Chopped
½ teaspoon Sugar White in Color
¼ teaspoon Salt For Taste

Instructions

Use a medium sized saucepan and set over medium heat. Add in your oil and once it begins to shimmer add in your pork. Cook for at least 5 minutes or until brown in color on all sides.
Then add in your chopped onions, minced garlic, dash of cayenne pepper, ground cumin and dash of salt. Stir to combine and continue to cook for another 3 minutes before adding in your chopped tomatoes, diced potatoes and homemade stock. Stir again to incorporate.
Bring this mixture to a boil. Once boiling reduce the heat to low and allow to simmer for the next hour or until your meat is tender to the touch. Remove from heat and set aside to cool.
Remove a corn husk from your water and pat dry with a paper towel.
Then make your tamale dough. To do this use a large sized bowl add in your masa harina, baker’s style baking powder, dash of salt and ground cumin. Stir thoroughly to combine.
Then use a separate bowl and beat together your butter and shortening with an electric mixer until creamy in consistency. This should take at least 5 minutes. Add at least three spoonfuls of your masa harina mixture into this mixture along with at least 3 spoonfuls of water. Beat again until fluffy in consistency. This should take at least one minute.
Take at least two spoonfuls of this mixture and place into the center of your corn husk. Spread your dough until it is at least half an inch wide. Place at least one spoonful of your meat filling into the center of your tamale. Fold the sides of your corn husk to overlap the center. Fold over your filling. Repeat the filling process with your remaining corn husks, meat filling and tamale dough.
Next place at least two cups of water into a large sized pan. Place a rack over the water. Place your tamales with the seam side facing down onto the rack. Cover with some foil and cover. Bring your water to a boil over medium heat before reducing the heat to low. Allow to steam for the next 45 minutes.
While your tamales are steaming make your green salsa. To this use a large sized pot of water and bring this water to a boil. Blanch your tomatillos for at least 5 minutes before draining. Transfer to a food processor and blend on the highest setting until smooth in consistency.
Transfer your blended tomatillos into a medium sized bowl. Add in your remaining ingredients for your salsa and stir thoroughly to combine.
Serve your salsa with your steamed tamales and enjoy right away.

Video

Notes

Just remember to use fresh, fragrant paprika.

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Nutrition

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Instant Pot Cumin Spiced Pork and Potato Tamales

Ingredients:

2 cups masa harina (corn masa flour)
1 cup chicken or vegetable broth
1/2 cup vegetable oil
1 teaspoon baking powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 cup cooked and shredded pork
1 cup cooked and diced potatoes
1/2 cup salsa (homemade or store-bought)

Instructions:

In a mixing bowl, combine the masa harina, broth, vegetable oil, baking powder, ground cumin, and salt. Mix well to form a soft dough.
Lay out a piece of aluminum foil and place a corn husk on it. Spread a small amount of the masa dough (about 2 tablespoons) onto the corn husk.
Add a spoonful of the cooked shredded pork, diced potatoes, and a spoonful of salsa on top of the masa.
Carefully fold the corn husk over the filling to create a tamale. Fold the sides in and tie it closed with a strip of corn husk.
Continue this process until all the masa and filling are used.
Pour 1 cup of water into the Instant Pot and insert a steamer rack. Place the tamales upright on the rack.
Close the Instant Pot lid and set it to “Manual” mode for 20 minutes at high pressure.
Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Carefully remove the tamales from the Instant Pot, and let them cool for a few minutes before serving.

Tips for making Cumin Spiced Pork

Cooking Tips

Masa Consistency: Ensure your masa dough is soft and pliable. Add more broth if it’s too dry or more masa harina if it’s too wet.
Steaming: When using the Instant Pot, make sure you stack the tamales upright to allow for even steaming.
Corn Husks: Soak the corn husks in warm water for about 30 minutes before assembly to make them pliable and easy to work with.
Filling Distribution: Spread the masa evenly on the corn husk and avoid overfilling. Even distribution of pork, potatoes, and salsa ensures a well-balanced tamale.
Pressure Release: Let the pressure release naturally for 10 minutes before opening the Instant Pot to prevent tamales from becoming soggy.

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Serving Suggestions

Side Dishes: Serve with Mexican rice, refried beans, or a fresh avocado salad for a complete meal.
Garnishes: Top with crumbled queso fresco, chopped cilantro, and a squeeze of lime for an extra burst of flavor.
Beverages: Accompany your tamales with a classic Agua de Horchata, a refreshing Mexican rice milk drink, or a chilled Mexican beer.
Different Ways to Serve: Consider turning your tamales into “Taco Tamales” by unwrapping them and filling soft tortillas with the tamale and garnishes.
Breakfast Delight: Tamales can also be served for breakfast, steamed a second time and enjoyed with eggs and a dash of hot sauce.

FAQs about Cumin Spiced Pork

Can I store leftover tamales? Yes, you can! Store them in an airtight container in the refrigerator for up to 3-4 days. Reheat by steaming or using the microwave.
What can I substitute for corn masa flour if I can’t find it? You can use masa harina (corn flour) as a substitute for corn masa flour, though masa harina is specifically designed for making tamales and tortillas.
Can I freeze tamales? Yes, tamales freeze well. Simply wrap them individually in plastic wrap and place them in a freezer-safe bag. Reheat from frozen in a steamer for about 20-30 minutes.
Can I use a different protein in tamales? Absolutely! You can use chicken, beef, or even beans for vegetarian tamales. Adjust the cooking time accordingly.
What’s the best way to reheat tamales? Reheat tamales by steaming for 15-20 minutes or using the microwave, wrapped in a damp paper towel, for 2-3 minutes per tamale.

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James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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