Picadillo Tamales

Updated at: Sun, 17 Nov 2024 19:04:46 GMT

Step 1

Boil corn husks in water until husks are soft (30-45 mins). Set aside once done.

Step 2

Blend entire can of full Jalapenos (with juice). Set aside.

Step 3

Saute onion and garlic in olive oil until soft.

Step 4

Add ground pork and immediately season with salt, ground pepper, cumin, garlic powder. Fully cook meat and let excess juice cook down.

Step 5

Add 7-14oz (to taste) of blended peppers to ground pork and cook until fragrant (a few minutes)

Step 6

Blend 1/3 of Masa in Kitchen Aid using peace sign attachment (see picture) on low speed. Add 1 cup blended jalapenos, 1 cup jalapeno juice, 1 cup corn flour.

Step 7

Slowly add remaining Masa and increase speed until fully incorporated and masa has a whipped, spreadable consistency. Masa should not slide off the mixer attachment on its own.

Step 8

Spread a layer of Masa on a corn husk, leaving an open space on the side for folding

Step 9

Add healthy scoops of pork and sliced jalapenos

Step 10

Fold over, connecting sides of Masa. Use side without Masa to overlap the tamale

Step 11

Fold bottom of tamala up and fill top of tamale with masa.

Step 12

Fill the steamer with water. Cover the bottom of the steamer with corn husk and place the tamales upright on top. Cover tamales with corn husk. Cover the steam with a towel underneath the lid to absorb excess moisture.

Step 13

Steam tamales for approximately 60 mins or until cooked through. IMPORTANT: Add water after 30 mins to make sure pot does not dry out

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