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Pork for Tamales

Rated as 4.14 out of 5 Stars

"A delicious recipe for preparing pork to use in making pork tamales. After the meat is cooked and shredded, mix with salsa and refrigerate overnight. If you are making your own tamale dough, you may want to reserve 1 1/4 cup of the broth before draining."
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Ingredients

1 h 20 m servings 32 cals
Original recipe yields 16 servings

Directions

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  1. Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
  2. Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.

Nutrition Facts


Per Serving: 32 calories; 1.7 g fat; 0.7 g carbohydrates; 3.4 g protein; 10 mg cholesterol; 15 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This was ok on it's own, but true Mexican tamale meat has a few more ingredients in it. I used this basic recipe but added 3cl. garlic, cumin, oregano, chile colorado, and I used chicken broth i...

Most helpful critical review

Nothing special.

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This was ok on it's own, but true Mexican tamale meat has a few more ingredients in it. I used this basic recipe but added 3cl. garlic, cumin, oregano, chile colorado, and I used chicken broth i...

I cooked this for use with tamales, but my children were so enticed by the smell, they kept eating it and wouldn't leave it alone! They just LOVED it, plain.

This recipe is as close as you can get to authentic...without flying to San Antonio. The recipe works very well with beef.

This tastes really good. I preferred the pork to beef in tamales when I made both.

What a great recipe! This is easy to make and good in corn or flour tortillas with a little hot sauce. My family loved it!

Nothing special.

Very nice, very simple. Just ate it in wraps with mesclun and tomatoes. I cut up the onion, not even realizing the recipe didn't call for chopped onion. Will leave the onion in one piece next...

This is pretty much how we usually make our pork for tamales but then the pork is mixed with chili sauce, green chiles and cheese so the pork itself doesn't need to be highly seasoned. I quest...

I have never embarked on the task of making "authentic" Mexican tamales. Although I am Puerto Rican, I want to try my hand at making these to expand my culinary skills and experiences. Based o...