Get ready to elevate your tamale game as we explore not one, not two, but four tantalizing fillings in this week’s Southwestern culinary journey! 🎉🍴
1. Green Chili Pork Filling:
Yields: 60 Tamales
- Ingredients:
- 7-8 lbs pork butt
- 2 1/2 cups water
- 1 tbsp sea salt
- 6 1/2 cups Red Chile sauce
Instructions:
- Place pork, water, and salt in a slow cooker, cook for 6-8 hours.
- Shred pork, reserving fat.
- In a blender, combine cooled broth and leftover fat.
- Heat 6 tbsp broth in a skillet, whisk in flour for 4-5 mins.
- Add red chile sauce and salt, cook for 10 mins.
- Stir in shredded pork, and it’s ready to fill your tamales.
2. Green Chicken Filling:
- Ingredients:
- 1 1/2 lbs tomatillos
- 4 cayenne peppers
- 4 cloves garlic, peeled and smashed lightly
- 1 tsp salt
- 1 bunch cilantro
- 4 chicken breasts
Instructions:
- Cook and shred the chicken.
- Broil tomatillos and peppers until blistering.
- Blend tomatillos, peppers, garlic, salt, and cilantro.
- Mix the sauce with shredded chicken.
3. Cinnamon and Brown Sugar Pineapple Filling:
- Ingredients:
- Fresh pineapple chunks
- Cinnamon
- Brown sugar
Instructions:
- Dice pineapple into small chunks.
- Toss pineapple with cinnamon and brown sugar.
4. Sweet Corn and Cream Cheese Filling:
- Ingredients:
- Sweet corn kernels
- Cream cheese
- Sugar
Instructions:
- Blend sweet corn.
- Mix blended corn with cream cheese and sugar.
How to Assemble:
- Soak corn husks overnight.
- Spread masa dough onto husks, add your chosen filling, and roll into tamales.
- Steam until masa is cooked.
Capture the essence of these diverse tamale fillings and share your culinary creations using #DiverseTamales. Let’s celebrate the richness of Southwestern flavors together! 🌶️🌽 #SouthwestCuisine #FoodieJourney