Help! Pork+Pot Luck in Two Days!
- Mangojane Jun 8, 2009 06:45 PM
I have a pot luck picnic to go to on Thursday. I have about 7lbs of left over roast pork in my freezer from a previous picnic. It is only seasoned with salt and pepper (and I'm in Iowa so you know it's darned good meat, too). The picnic I'm going to is for an Hispanic student organization, so I was thinking of going in a Latin American direction. I wanted to make tamales, but I can't find anywhere that has corn husks! Any recipe suggestions?
A fave would be a pork green chile (chile verde), but it's best cooked slowly with the other fixings. That can be served and eating straight out of little bowls. It sounds as if your leftover roast is already cooked, right?
If already cooked, you can chop it up until it's almost ground, then serve mini "Mexican Street" tacos.
To the meat you might add some more seasoning, finely chopped onion, some chiles, cilantro. Then buy some mini flour tortillas - just a few inches in width. Latino markets sell them in big stacks. No need for big, hard taco shells.
For the filler, you don't need cheese to be authentic. Just some chopped cabbage (holds up better than lettuce). A nice green salsa (or several of different heat) can also be bought or made.
That's really about it - very simple.
Baked Tamal are also common in Mexico and don't require corn husks. They are big - I made one the other days tha barely fit on a half-sheet pan (standard home cookie sheet, and was about 6" in diameter. That type is rolled up. There are also Tamal en Cazuela - "in a pot" that are easy too. The following recipe uses shredded pork.
3 pounds shredded pork
2 cans Chicken Broth (unless you have broth from the cooked pork)
1 teaspoon freshly ground pepper
2 tablespoons kosher salt
4 cups Masa Harina para Tamales - NOT - repeat NOT Corn Meal
3/4 cup Lard (4 ounces) - Yes LARD it's healthier than butter or Crisco
2 teaspoons baking powder
1 cup prepared Mole (not salsa - use Red or Green Enchilada Sauce if you can't find real Mole
Sour cream, chopped cilantro, lime wedges and sliced scallions, for serving
In a large bowl, combine the masa harina with the vegetable shortening, baking powder and 1 tablespoon of salt. Add 4 cups of broth and knead the masa with your hands until a soft, sticky dough forms.
In a very large skillet simmer the shredded pork and the mole sauce together for about 10 minutes.
With wet hands, spread a little less than half of the masa dough on the bottom of a 9-by-13-inch glass or ceramic baking dish. Spoon the pork mole on top. Cover with the remaining masa dough, spreading it to completely enclose the filling. Tightly cover the baking dish with foil and bake for 1 hour, or until the crust is puffed and set and the filling is bubbling. Remove the foil and bake the for 15 minutes longer, or until golden. Let stand for 10 minutes, then serve with sour cream, cilantro, lime wedges and sliced scallions.