Carnitas Tamales

Carnitas Tamales

SERVING SIZE: 26

PREP TIME: 30 min

COOK TIME: 4-8 hrs

TOTAL TIME: 9 hrs

Ingredients
  • 1 (2-3 lbs.) package Tyson® Crafted Creations® Pork Shoulder for Carnitas
  • Corn husks, softened
Dough
  • 1 c lard
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • 4 c masa
  • 3 c beef stock
  • 1 c reserved liquid
Tomato Salad
  • 8 oz cherry tomatoes, quartered
  • 2 Tbsp minced shallots
  • 1 Tbsp minced garlic
  • 2 Tbsp freshly chopped cilantro
  • 1 Tbsp lime juice
  • 1 Tbsp oil
  • Salt and pepper, to taste
Oil
  • 2 jalapenos, diced with seeds
  • 1/2 c oil
  • *Heat on low for 1 hour

Slow-cooked Pork Shoulder for Carnitas shredded and pan-crisped, stuffed into a corn batter steamed in corn husks and topped with jalapeno oil, fresh crema and cherry tomato salad.

Instructions
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  • Cook the pork shoulder according to package instructions. When the pork is finished, pull half of the pork using 2 forks and keep warm in the natural juices. Reserve the second half for another meal.
  • Using electric stand mixer with a paddle. Beat the lard with salt and baking powder until fluffy. Mix in the masa one cup at a time. Reduce speed to low and gradually mix in the broth and reserved juices from the pork shoulder, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.
  • Line bottom of insert with some softened corn husks. Open the husks on a clean work surface. Spread ¼-½ cup dough in 4-inch square in center, leaving 2-3 inch border at narrow end of husk. Spoon the pork shoulder in a strip down center of each dough square. Roll the long sides of the husks over the dough allowing the dough to wrap the pork. Fold in the narrow end of husk and roll to the end, leaving the wide end of tamale open. Place the tamales in steamer basket. Repeat with more husks, dough, and pork until all has been used.
  • Fill bottom of a stock pot with steamer insert and about 2 inches of water to reach bottom of insert. Bring water to boil. Place the tamales in the steamer, covered for 1-2 hours or until the dough is firm to touch and separates easily from husk. Add more water to pot as necessary.
  • While the tamales are cooking, combine all the ingredients for the tomato salad in a mixing bowl and keep refrigerated.
  • Also, while the tamales are cooking; combine the diced jalapenos and oil in a small sauce pot and heat on low for 1 hour. Strain and reserve oil.
  • Serve the tamales fresh and hot with the tomato salad and a drizzle of jalapeno oil. You can also top this dish with your favorite sour cream or guacamole.

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