Tamales from Alton Brown (2009)
×Category: International Cuisines | Type: Mexican | Servings: 12 | By: RecipeGadget
Protein 15g • Carbs 45g • Fat 25g • 450 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
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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