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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Servings: 6 servings
Calories: 354kcal
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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:
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.
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Notes
Just remember to use fresh, fragrant paprika.
Nutrition
Serving: 6servings | Calories: 354kcal | Carbohydrates: 41g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 3mg | Sodium: 961mg | Potassium: 607mg | Fiber: 5g | Sugar: 6g | Vitamin A: 398IU | Vitamin C: 23mg | Calcium: 109mg | Iron: 4mg
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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.