Tiffany Haney
Tamales are a popular dish from Latin America that has gained popularity in the United States. They are made by wrapping corn dough around meat and chiles, and then cooking them in a husk. While traditionally, tamales are steamed, they can also be cooked in a crockpot, which is a slow cooker that uses low heat over a long period of time to cook food. The crockpot is a convenient way to make tamales as it eliminates the need for constant supervision and can produce tender, flavorful meat. To make pork tamales in a crockpot, the pork is typically cooked overnight with spices and shredded before being wrapped in the corn dough. The cooking time for the pork in the crockpot can vary from 6 to 12 hours, depending on the recipe and desired level of doneness.
How long to cook tamale pork in a crock pot
| Characteristics | Values |
|---|---|
| Crockpot temperature | High |
| Minimum cooking time | 10 hours |
| Maximum cooking time | 12 hours |
| Meat texture | Tender enough to shred with forks |
| Meat type | Pork shoulder or pork butt |
| Meat preparation | Trim fat |
| Meat seasoning | Salt, pepper, onion powder, red chiles |
| Liquid | Broth |
| Additional equipment | Blender |
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What You'll Learn
Preparing the pork
Selecting the Right Cut of Pork
When making tamale pork in a crock pot, it's essential to choose the right cut of meat. Look for cuts that are suitable for shredding, such as pork shoulder or pork butt. These cuts tend to have a good amount of fat, which will help keep the meat moist and tender during the long cooking process. If you prefer, you can ask your butcher for a recommendation; they may suggest a cut like "rouelle," which is said to shred perfectly for tamales.
Trimming and Seasoning the Pork
Once you've selected your cut of pork, trim any excess skin or fat if necessary. You want to strike a balance, as some fat will enhance the flavour and texture, but too much can make the dish greasy. After trimming, rinse and dry the meat. Then, it's time to season generously. You can use a simple combination of salt, pepper, and onion powder, or get creative with additional spices like chilli pods or red chilli flakes. Rub the seasonings all over the meat to ensure even flavour.
Slow Cooking the Pork
Place the seasoned pork in your crock pot. If desired, you can add other ingredients such as onion pieces, garlic, and broth to enhance the flavour. Make sure the liquid covers everything in the crock pot. Set the crock pot to cook on a low setting for 6-8 hours or overnight. This extended cooking time will ensure that the meat becomes tender and can be easily shredded.
Shredding the Pork
Once the pork is cooked, remove it from the crock pot and use forks or your hands to shred it into small pieces. The meat should be tender enough to pull apart easily. If you find that the pork is not shredding smoothly, return it to the crock pot and cook it for a little longer. Taste the shredded pork and adjust the seasoning if needed.
Preparing the Filling
To create a flavourful tamale filling, mix the shredded pork with a small amount of the broth from the crock pot. You can also add other ingredients to the filling, such as enchilada sauce, taco sauce, or chopped red chillies. Adjust the consistency and seasoning to your liking. The filling should be moist but not too runny, and well-seasoned without being overly spicy.
Storing the Pork Filling
If you're not using the pork filling right away, you can store it in an airtight container in the refrigerator for up to 3-4 days. Alternatively, you can freeze the filling for later use. When you're ready to assemble your tamales, simply thaw the filling and proceed with the recipe.
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Cooking the pork
The Crock Pot is then used to cook the pork. The meat is placed in the Crock Pot with the remaining ingredients, ensuring that liquid covers everything. The Crock Pot should be cooked on high for 4-5 hours or low for 7-8 hours. Alternatively, the Crock Pot can be left to cook overnight on low heat. The meat should be fork-tender when it is ready.
Once the pork is cooked, it needs to be shredded. This can be done using two forks or a fork and a knife. The shredded pork is then mixed with the blended sauce from the Crock Pot. This mixture is then spread onto the prepared masa or burrito shell.
The masa is made by combining corn flour with lard, beef stock, enchilada sauce, and salt. A stand mixer with a dough hook can be used to mix the ingredients, or it can be done by hand. The masa is then chilled for about 30 minutes before being spread onto corn husks. The corn husks are soaked in warm water for at least 30 minutes before use.
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Shredding the pork
To shred the pork, you can use two forks or a fork and a knife. Pull the pork apart with the forks or use one fork to hold the meat in place while you cut it into shreds with the knife. If the pork is not shredding easily, it may need to be cooked for a little longer.
Some recipes recommend cutting the shreds a few times so that they aren't too long and stringy. This can make it easier to fill and fold the tamales.
Once the pork is shredded, it can be mixed with other ingredients such as enchilada sauce, taco sauce, or the blended liquid from the crockpot. This will add flavour and moisture to the meat.
It is also recommended to make the shredded pork filling in advance, such as the night before, to save time and allow the flavours to develop.
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Preparing the masa
Step 1: Gather Ingredients and Tools
First, gather all the ingredients required for the masa dough. The specific ingredients may vary depending on the recipe, but commonly, you will need corn flour or masa harina, water or broth, and a form of fat such as lard, vegetable shortening, or oil. You will also need a large mixing bowl and an electric mixer or a sturdy spoon for manual mixing.
Step 2: Mix the Dough
In your mixing bowl, combine all the dough ingredients. The ratio of liquid to flour is essential for achieving the right consistency, so follow your recipe's instructions carefully. Use an electric mixer or mix by hand until everything is well incorporated and the dough is spongy and airy. A properly mixed masa should be light and fluffy, and a small piece of the dough should float when dropped into a glass of water.
Step 3: Adjust Consistency (Optional)
If your dough is too thick or dry, you can gradually add small amounts of liquid and mix until you achieve the desired consistency. This step may be necessary, especially if you are using masa harina, which tends to absorb liquid and may require additional moisture.
Step 4: Prepare Corn Husks (Optional)
If you plan to use corn husks for wrapping your tamales, you will need to soften them by soaking them in very hot water. Soaking makes the husks pliable and easy to work with. Ensure the husks are fully submerged and let them soak until they are soft and flexible.
Step 5: Assemble the Tamales
Take a softened corn husk and spread a golf ball-sized portion of masa onto it. Depending on the size of the husk and the desired thickness of your tamale, you may need to adjust the amount of masa. Leave space around the edges of the husk to fold and seal the tamale securely.
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Assembling the tamales
Soaking the Corn Husks:
Start by carefully washing the corn husks under cool water to remove any debris and corn silks. Place the husks in a large pan or dishpan, cover them with hot water, and let them soak for at least 30 minutes. This step is important to soften the husks and make them pliable for folding.
Preparing the Masa Dough:
While the corn husks are soaking, prepare the masa dough. In a stand mixer or a very large bowl, combine masa (corn flour) with lard, beef or chicken stock, enchilada sauce, and salt to taste. You can also add other seasonings like onion powder or garlic to enhance the flavour. Mix the ingredients until you achieve a smooth and slightly thick consistency. Cover the bowl and place it in the refrigerator for about 30 minutes to chill.
Filling and Folding the Tamales:
Once the masa dough is chilled, you can start assembling the tamales. Place a flattened corn husk on a clean surface and spread about 2 tablespoons of the masa dough onto it, forming a round disc. Place 1-2 tablespoons of your prepared pork filling in the centre of the masa disc. Now, carefully fold the corn husk in half, sealing the filling inside the masa. Fold one end of the corn husk inward and continue to roll it until the husk is firmly wrapped around the filling. You can tie the tamales in batches of five with cooking twine to secure them.
Cooking the Tamales:
Place the assembled tamales in a steamer or a large pot with a lid and steamer insert. Cook the tamales for 60 to 90 minutes. After about an hour, remove one tamale and open it to check for doneness. If the tamale comes clean off the husk, it's ready. If not, continue cooking for an additional 15 minutes and check again.
Assembling tamales can be a fun and rewarding experience, especially if you're making them with family and friends. Enjoy the process, and don't be afraid to experiment with different fillings and seasonings to make them your own!
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Frequently asked questions
The cooking time depends on the setting of your crock pot. On a low setting, cook the pork for 6-8 hours or overnight. On a high setting, the cooking time is reduced to 4-5 hours.
Rinse and dry the meat. Trim the skin and fat if necessary. Rub with oil and seasonings.
Shred the pork with a fork. You can also use two forks if the meat is too hot to handle.
Place the corn husks in a large container and cover them with hot water. Let them soak for at least 30 minutes.
