- Preparation time
- 30 mins
- Cooking time
- 120 mins
- 6 people
- Meal course
- Mexican American
- Posted by
- Posted on
- October 12, 2015
Tamales are always easier to prepare if the dough and filling are made in advance. Plus you also have to soak the corn husks ahead of time. Making authentic tamales can take up time, which would explain why my mother would only prepare them during the holidays or big celebrations. Of course my mother would tell you that there are no short-cuts for delicious homemade Mexican food. But you know what, sometimes you just need a quick tamale fix.
Finally, there is a way to minimize the time to make your favorite tamales with Melissa’s Authentic Tamale Kit. The kit includes corn masa mix and pre-soaked corn husks. When I first came across the tamale kit, I have to admit, I was a bit skeptical. After all, anytime you read, just add water, you know it’s not going to end well. Turns out I was wrong. Making tamales was quick, easy and pretty delicious!
The masa doesn’t replace my mother’s recipe, but it’s perfect for those days that you crave delicious tamales for dinner or breakfast. Here’s a quick and easy tamales recipe with pork to satisfy your taste buds. Enjoy!
- Prepare ancho chile sauce and reserve.
- Add pork, onion garlic, and bay into large saucepan. Add water to just cover. Bring to a boil; reduce heat to medium-low and simmer, until meat is tender, about 1 hour.
- Cool the pork in the broth; then remove and tear into shreds. Put the meat in a bowl. Add 1/2 cup of the ancho sauce. Mix well. Strain the meat broth and save for another use.
- Prepare the masa from Melissa's Tamale Kit and follow package instructions.
- Divide masa batter equally between 12 corn husks. Spread evenly, keeping batter layer about 2" away from edges of corn husk.
- Apply a layer of the pork filling on top of batter (1-3oz).
- Fold sides of tamales over first, then fold bottom up.
- Put about 3-inches of water and a coin into a large steamer pot. A rattling coin means there's still water in the pot. Arrange tamales in a steamer standing up. Make sure the bottoms folds stay tight. Tuck a kitchen towel on top and put on the lid. Bring to a boil and steam tamales 1 hour or until dough is firm and easily pulls away from the husk. Do not let the steamer boil dry. If the coin stops rattling, very cautiously add hot water.
- Reheat the remaining chile sauce. Serve with the tamales. To store, keep tamales wrapped and refrigerate up to 3 days, or freeze up to 3 months. Reheat in a steamer or microwave.