Simple Pork Chile Verde Tamales

 

“This is a sponsored blog; while the views expressed here were genuinely mine, consideration was paid to me by Juanita’s Foods.”

Tamales season is definitely here.  It reminds me of the days where all of my Abuela’s children along with their families, would gather Christmas Eve at her house in Tijuana, B.C.  Everyone in the family, from the youngest to the oldest, was assigned a job in the kitchen as we prepared for the evening meal. Everyone awaited the nightfall, anticipating una alumbrada outside as the family gathered enjoying tamales, champurrado, buñuelos, and a warm ponche navideño.

 I was always tasked with spreading masa onto the corn husks.  Something about getting the texture of the masa all over my hands, arms, face, table, and the floor was frustrating; but this was the tradition.  I did not particularly enjoy the process of making tamales because it is a very involving recipe. We made enough for 5 or 6 families to eat all night long, including the extra tamales for el recalentado and some to take back home with us.  It felt like a never-ending job. Although I loved traveling to Tijuana, seeing all the family together, and opening up presents at 9 pm (because Latinos do not wait until midnight), I knew it came with a lot of work!  This is what Navidad is about in a Latino family–making tamales alongside the women in my family, listening to their stories, and getting to know them more in depth.  I never believed that a day would come when I would actually miss those moments. You never thought that those moments would one day be the memories we would talk about as an adult with my own children.  With a soft voice and nostalgia in my heart, now I share with my own children, “When I was a kid during Christmas…” stories.

 I am glad that I have these memories to share with my children and with a heavy heart, we attempt to recreate the holidays despite missing many loved ones who are no longer with us.  What does this teach us? It teaches us that time is of the essence.  Our moments with our family members are precious, and with the help of Juanita’s, we can cut down on the time it takes to prepare those meals. Incorporating Juanita’s allows me more time to spend talking about those wonderful moments and even showing my family all of the old home movies of our past holiday family gatherings.

 We know that Juanita’s makes the #1 bestselling Menudo and Pozole in the U.S.  They offer a selection of flavorful soups, sauces, and stews made with the best quality ingredients…ready to heat and serve so families can spend less time in the kitchen and more time enjoying each other–when our time is limited due to external factors.  But did you know they also offer Pork Chile Verde? Perfect for TAMALES!!!  Here is a quick and easy tamales recipe we enjoyed preparing, as we are encouraged to savor every second together as a family laughing, chismiando, and just being together — saving us time on the daunting task of making tamales, up to our copetes in masa. LOL

 Here is the link for you to see what other products you can use to make life easier in those moments when time is essential.  http://bit.ly/37BvDb8  

PREP TIME:  2 hours
COOK TIME: 1- 1:15 hours
SERVINGS:  36-40 tamales
 

INGREDIENTS

 9 pounds of masa for tamales

1/2 teaspoon of baking soda

2 teaspoon of baking powder

1 cup of Juanita’s Foods Pork Chile sauce (You can also add beef broth.)

4 cans of Juanita’s Foods Pork Chile Verde

Corn Husks

 

INSTRUCTIONS

1. Soak corn husks in warm water to soften them.
2. Simmer Juanita’s Pork Chile Verde for 5-10 minutes.  Medium heat. Set aside.
3. Combine masa, baking soda, baking powder, pork chile sauce in a large bowl.
4. Mix for 4 minutes or until smooth. (We mixed it in 2 batches.)
5. Pat dry the corn husks.
6. Take a corn husk on your hand with the wide side facing you.
7. With a spoon, spread masa from the bottom up to the center of the husk.  About 3 tablespoons.
8. Add 2-3 tablespoons of Juanita’s Pork Chile Verde to the center of the masa spread.
9. Fold one side of the corn husk over the other.
10. Fold the bottom of the corn husk up.
11. Place another corn husk on the opposite side to prevent the masa from spilling. (Optional)
12.  Fill a large steamer pot with water (¼ of the pot.)
13. Once it has come to a boil, place tamales standing upward.
14. Add corn husks on top of the tamales and place lid on the pot.
15. Cook on medium heat for about 1 hour.
16. If the corn husk can be peeled off easily, they are ready.

 

Juanita’s:   http://bit.ly/37BvDb8 

 
Short video of our process:  https://youtu.be/r6rNyNr3FD4