Tamales from Alton Brown (2009)
By: Curator Mikey
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Red sauce pork tamales made originally by Alton Brown on Good Eats, 2009
Ingredients
For the Rub:
Chili Powder: 1/4 Cup
Kosher Salt: 2 TBSP
Paprika: 1 TBSP
Smoked Paprika: 1 TBSP
Garlic Powder: 1 TBSP
Onion Powder: 1 TBSP
Cayenne Pepper: 2 1/2 TSP
Black Pepper: 2 TSP
Ground Cumin: 1 TSP
Boston Butt (untrimmed): 2 Ibs
Vegetable Oil: 1/2 Cup
Onion (Chopped):
Garlic Cloves (Minced):
Jalapeno Pepper (Chopped): 1 TBSP
Tomato Paste: 3 Oz.
For the Dough:
Yellow Cornmeal (Optional): 2 Ibs, 6 Cup
Kosher Salt (about 6 cups): 1 1/2 TBSP
Baking Powder: 1 TBSP
Lard: 1 Cup
Dried Corn Husks: 36 Each
Instructions
For the red sauce pork filling:
Combine chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and ground cumin in a bowl.
Rub the spice mixture all over the Boston Butt.
Heat vegetable oil in a large pot and sear the Boston Butt on all sides until browned.
Add chopped onions, garlic cloves, and jalapeno pepper to the pot and cook until softened.
Stir in tomato paste and enough water to cover the meat.
Simmer for 2.5 hours or until the meat is tender.
Shred the meat and mix with the sauce.
For the masa dough:
Combine yellow cornmeal, kosher salt, and baking powder in a bowl.
In a separate bowl, beat lard until fluffy.
Gradually add the cornmeal mixture to the lard, mixing well.
Soak dried corn husks in warm water for 30 minutes.
Spread masa dough onto the corn husks and add a spoonful of the red sauce pork filling.
Fold the husks to enclose the filling and steam the tamales for 1.5 hours.
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