Pork Carnitas Tamales with Chipotle Crema Recipe - Hispanic Heritage

Pork Carnitas Tamales with Chipotle Crema Recipe - Hispanic Heritage

espanol.publix.com

Learn how to make Pork Carnitas Tamales (Tamale Dough) with Red Chile Crema with this recipe from Publix Super Markets.

View full recipe on espanol.publix.com

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Cooking tools:

  • Stand mixer
  • Instant-read thermometer
  • Steamer basket
  • Stockpot
  • Stove
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Measuring cup
  • Measuring spoon
  • Wooden spoon
  • Saucepan
  • Colander
  • Whisk
  • Refrigerator
  • Plastic wrap
  • Butcher's twine
  • Serving platter

Ingredients

  • 24 large dried corn husks (or 8-inch-square sheets of nonstick aluminum foil)
  • 1 large yellow onion
  • 8 cloves garlic
  • 3 lb boneless pork butt roast
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 2 cups beef stock (or broth)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground red pepper
  • 1 teaspoon ground allspice
  • 1 ½ cups crema Mexicana (or sour cream)
  • ¼ cup chipotle hot sauce
  • 6 cups Tamale Dough
  • ½ bunch fresh cilantro
  • 1 cup lard (or vegetable shortening)
  • 3 cups corn masa flour
  • 2 teaspoons baking powder
  • 1 ½ cups water (or chicken stock)
  • Plastic wrap

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