April 15, 2014 by Cinfuldelights
When it comes to Mexican food, everyone has a favorite: burritos, quesadillas, tacos, menudo; but who can turn down a delicious, homemade tamale. So along with a few friends and myself, we went to “class” and learned from a family friend.
Class started Friday night prepping the meats; for me I decided to do chicken and pork. The pork is best done with the butt or shoulder, boiled with various herbs and spices then either shredded or cubed.
The chicken was cooked in the crock pot, shredded, then seasoned and set aside. For the sauce, we used both a red and green sauce, depending on the type of tamale.
The actual making of the tamale itself is where the true art comes in. It takes a lot of time and work to get them rolled up and put together, but the end is definitely worth it. I walked away with more than enough of pork tamales with green sauce, pork tamales with red sauce, and shredded chicken tamales with green sauce, all of which were outstanding.
The secret I found was to have a little extra meat around. Since I did with had chicken enchiladas, chicken tacos, and huevos rancheros with the green sauced pork, plus a tamale night! All in all, I believe I will be homemaking my tamales from now on.
Ahora es cuando, chile verde, les has de dar sabor al caldo – Now is when, green chili, you give flavor to the broth. – Mexican American proverb