Chipotle Pork Tamales with Cilantro-Lime Crema

  • JoyPoos Posted: 01/12/13
    Worthy of a Special Occasion

    These were great and it was my first attempt at making tamales. One word of caution: I used a damp towel over my tamales as instructed and my towel was singed at the end of the first steaming before turning them over. I am very hesitant to use the same method of steaming again because of the high heat and the towel episode. My towel was very damp and it did not stay in the oven any longer than stated. The tamales, however, were great and I'll make them again but not use the same method of steaming.

  • mwood2278 Posted: 12/04/12
    Worthy of a Special Occasion

    Just made these tonight. I've never made Tamales so I was excited to try a lighter version (the lard usually scares me away). I also made a corn husk doll with the leftover corn husk :)

  • hobinrall1 Posted: 12/05/12
    Worthy of a Special Occasion

    I have made tamales multiple times, and these were the (relative) easiest and best tasting. We added some green chiles with the pork for the 2nd half of the batch. The ratio of masa to meat was perfect!

  • wonderwab Posted: 12/15/12
    Worthy of a Special Occasion

    Ugh. These do have potential- I love the idea of giving tamales as gifts, as I grew up in Texas and was used to getting them during the holidays. However, these do not taste like legit tamales. A few other things about this recipe: you need to use 2 Tb, not 3, to make it to 28 tamales. Also, it takes about 5 hours total to put these together, and that includes the pork cooking quicker. The final product was bland, the masa mix dense. The crema is definitely needed, it was delicious!

  • JoeHendricks Posted: 09/28/13
    Worthy of a Special Occasion

    Awesome recipe! I swapped egg white for the lard and some vegetables for the meat.

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