Shredded Pork Tamales with Pickled Onions Recipe

Name: Shredded Pork Tamales with Pickled Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lard; 3 cups masa harina for tamales; 1-1/2 tsp. CALUMET Baking Powder; 1 tsp. salt; 2-3/4 cups fat-free reduced-sodium chicken broth, warmed; 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese; 2/3 cup orange juice; 1/4 cup KRAFT Original Barbecue Sauce; 1 Tbsp. (1 oz.) annatto paste; 3-1/2 cups shredded cooked pork Whole Foods 1 lb For $5.99 thru 02/09; 1 pkg. (16 oz.) banana leaves, cut into 8-inch pieces; 1-1/4 qt. (5 cups) water, divided; 1 large red onion, sliced; 1/3 cup KRAFT Zesty Italian Dressing

Servings: persons

1 cup lard
3 cups masa harina for tamales
1-1/2 tsp. CALUMET Baking Powder
1 tsp. salt
2-3/4 cups fat-free reduced-sodium chicken broth, warmed
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
2/3 cup orange juice
1/4 cup KRAFT Original Barbecue Sauce
1 Tbsp. (1 oz.) annatto paste
3-1/2 cups shredded cooked pork Whole Foods 1 lb For $5.99 thru 02/09
1 pkg. (16 oz.) banana leaves, cut into 8-inch pieces
1-1/4 qt. (5 cups) water, divided
1 large red onion, sliced
1/3 cup KRAFT Zesty Italian Dressing

1
Beat first 4 ingredients in large bowl with mixer on low speed until blended.
2
Gradually add broth, beating well after each addition until light and fluffy.
3
Stir in cheese.
4
Blend juice, barbecue sauce and annatto paste in blender until smooth.
5
Add to meat; mix lightly.
6
Spoon about 1/3 cup dough onto center of each of 14 banana leaves; spread into 5x3-inch rectangle.
7
Top each with 1/4 cup meat mixture.
8
Fold in sides of leaves to completely enclose filling.
9
Tie closed with strips of additional leaves.
10
Pour 3 cups water into tamalera pot or 8-qt.
11
stockpot fitted with steamer basket.
12
Line bottom of basket with leaves; add tamales, overlapping as necessary to fit.
13
Cover tamales with remaining leaves or damp kitchen towel.
14
Cover with tight-fitting lid.
15
Bring to boil on medium-high heat.
16
Cook on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pot as necessary.
17
Bring remaining 2 cups water to boil in medium saucepan.
18
Add onions; cook 5 min.
19
Drain.
20
Transfer onions to bowl; toss with dressing.
21
Serve over tamales.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup lard, 3 cups masa harina for tamales, 1-1/2 tsp. CALUMET Baking Powder, 1 tsp. salt, and more.

Yes, Shredded Pork Tamales with Pickled Onions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shredded Pork Tamales with Pickled Onions

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