Tamales with Al Pastor Filling
This year, I am preparing my tamales with a little twist! Drawing inspiration from my all-time favorite tacos al pastor, I’ve created a filling that captures the essence of those delicious flavors. If you share my love for tacos al pastor, you have to try this recipe! I incorporated a generous amount of chiles de árbol into the sauce to balance heat and flavor. These vibrant red chiles add an enticing kick that elevates the taste of the tamales. I added pineapple and orange juice to complement the spice, introducing a delightful sweetness hint. This combination of heat from the chiles and the fruity notes from the pineapple and orange juice results in tamales that are not only flavorful but also beautifully balanced.
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Meat Ingredients:
7-8 lbs of Pork Butt or Pork Shoulder
Select cuts with a substantial layer of fat and bone when choosing meat to enhance the dish's flavor.
Salt and Black pepper to your taste to season the meat before searing.
1-2 Tbsp of Manteca or your preferred oil
Ingredients for Sauce
1-2 Chile Ancho
8-10 Chile Guajillo
Handful of Chiles de Arbol ( I used approximately 15-20)
The Chile de Árbol adds heat to the tamales. This pepper is optional; you can adjust the amount based on your preferred heat level.
2 Tbsp Achiote Paste
2 Tbsp of Mexican Oregano
1 Tbsp Whole Cumin
1 Tsp Peppercorns
2 Tbsp of Chicken Bouillon or Salt to your taste
1 Head of Garlic Peeled
1 Small White Onion
1/4 Cup Apple Cider or Distilled White Vinegar
2 Cup Orange Juice
4-6 Slices of Canned Pineapple Slices
1/4 Cup Juice from the canned Pineapple
10 Cups of Water Divided
One Ripe Pineapple
Ingredients for the Masa
2 Cups of Manteca
8 Cups of Maseca for Tamales
8-10 Cups of Vegetable, Beef, or Chicken Broth or as Needed
1 Tbsp Chicken Bouillon or Salt to your taste
1/2 Tsp Cumin
1-1/2 Tbsp Baking Powder
1-1/2 Tbsp of Baking Soda
1-2 16oz Bag of Corn Husks
One bag makes approximately 3-4 Dozen
#tamales #recipe #easyrecipe