Easiest Way to Make Delicious tamales de pollo o puerco (chicken or pork)

Easiest Way to Make Delicious tamales de pollo o puerco (chicken or pork) Delicious, fresh and tasty.

tamales de pollo o puerco (chicken or pork). tamales de pollo o puerco (chicken or pork) so very good. Beat lard with an electric mixer in a large bowl until fluffy. Olive oil, for frying Pork tamales along with other types of tamales are very popular during the holidays.

Pork tamales may seem difficult to make but they aren't.

The key is to spread the process out over a couple of days.

Place chicken in a pot, season with salt, and cover with water.

You can have tamales de pollo o puerco (chicken or pork) using 9 ingredients and 12 steps. Here is how you achieve that.

Ingredients of tamales de pollo o puerco (chicken or pork)

1. It’s 1 tbsp of baking soda.

2. You need 3 tbsp of salt.

3. You need 1 of boiled and shredded chicken breast or pork roast enough to fill each tamale with 1tbsp of meat.

4. You need 1 of red or green salsa of your choice that can be found on my profile..

5. It’s 1 of water.

6. You need 1 of corn husks or banana leafs.

7. You need 1 of 4 lb bag of maseca for tamale.

8. You need 1 of you can also instead of meats and salsa use sliced mozarella cheese slice tomato slice onion and slice jalapenos.

9. Prepare 1 1/2 lb of fresh manteca (lard) or crisco shortning melted.

Tamales are done when the husk peels away from the masa easily.

Let tamales stand in the steamer off the heat for a few minutes to firm up.

No Texas holiday is complete without tamales on the table.

Now, thanks to Mi Tienda Tamales, it's easier than ever to enjoy this tasty Texas tradition!.

tamales de pollo o puerco (chicken or pork) instructions

1. in large mixing bowl or electric stand mixer add all dry ingredients, slowly add water..

2. it should have a consistancy almost like a brownie mix when it has enough water in it.

3. add lard and mix well, it should loosen it up ..

4. place corn husks in hot water to make them pliable..

5. mix shredded meat and salsa together.

6. when corn husk is soft take it in your hand place a hand full of masa in it spread it out and add meat filling.

7. fold over one side then fold up the bottom, then fold over other side..

8. in the bottom of the tamale steam pot fill with water until it gets to the vent plate, lay some corn husks down over the vent plate, and start layering the tamales in..

9. when you r done making the tamales place another layer of corn husks on top and cover with a damp cloth and the lid..

10. if cooking inside, place on stove on high then lower to med-low when you hear the water boil..

11. if cooking outside on a gas stove do the same, just make sure to check often to make sure it doesn't run out of water and burn the bottom..

12. it takes about 3 hrs for them to steam, when done remove carefully from the pot and place on a cookie sheet so they can cool down some..

Puerco Pollo Res Frijol Pollo con Chile Puerco con Chile.

Stir until well mixed. (If you don't have pork broth, chicken or beef from a box will do).

Next add margarine, shortening, or pork fat and your packet of chicken bouillon (consome de pollo).

Authentic Mexican Pork Tamales; Sweet Corn Tamales; Cheese and Roasted Peppers Tamales; I hope you make these tamales de pollo en salsa verde, and if this recipe was of any help to you, come back to let me know your experience.

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