Butt/Carnita/Tamales

[NePaSmoKer]

Going a different way on the Killer B Butt. Cut up and into my moms Tamale mix.

Mix in the stock pot.

Cut up pork....I threw the bone in also  ;D
96 Oz water
7 Chicken bullion cubes
1/3 cup chili powder
2 T + 2 t garlic powder or granulated
2 T cumin
1 t salt
1 oz mexican Ibarra chocolate or unsweetened.

Combine all above in a rolling boil. Add pork reduce heat to simmer, partially cover for 2 hours or until pork is tenter.







Forgot to add the following needed.

6 T flour, heaping
3/4 cup cold water

When the pork is done and tender, combine the 3/4 cup cold water and flour with a whisk until well blended into a runny paste.

Turn the heat up to high bring to a boil, slowly add the flour mixture to the pork. Stir the pork continuously to avoid lumps. Slowly boil for 5 mins, remove from heat.

Stay tuned for more.

[KyNola]

I'm liking this sound of this already.

[NePaSmoKer]

Got the pork slightly pulled. Wish i had scratch N sniff pics  ;D  :D








Flour mix ready



Added the pork back to the cooking liquid. Added 1 can of green chili Verde (my deviation from my moms recipe)



Mixed in the flour thickener. This is what your looking for. Boil for 5 mins here keep stirring so it dont stick and burn.




Remove from heat and let cool completely before you fridge this. Excess moisture will make it runny.



Tomorrow is Tamale making day.

[KyNola]

Could I have a bowl of that "as is" now?  I'm thinking spooning that over some rice and I'm good!  Looks delicious NePaS.

[NePaSmoKer]

Could I have a bowl of that "as is" now?  I'm thinking spooning that over some rice and I'm good!  Looks delicious NePaS.

Oh yeah that sounds good. Over some dirty rice  ;D

[pensrock]

I'm good with the over rice thing. What time are we eating?  ;D

[NePaSmoKer]

With all the filling i'm prob looking at dinner on sat  :D ;D for the tamales

[SouthernSmoked]

Got the pork slightly pulled. Wish i had scratch N sniff pics  ;D  :D

No need - I think you already have that covered. Looks good and smells good from here.

[NePaSmoKer]

Making a few today.

Steamer ready



Corn husks been soaking



Masa made



Carnitas filling ready



Lets make em  ;D





A few ready to steam for 1.5 hrs to see how they turn out.

[SnellySmokesEm]

Very nive, cant wait to see the $$$ shot....

[FLBentRider]

That looks good...

FL smokeout worthy? I think so!

I might have a pot and a steamer insert, and turkey fryer burner (somewhere)

[NePaSmoKer]

That looks good...

FL smokeout worthy? I think so!

I might have a pot and a steamer insert, and turkey fryer burner (somewhere)

Hey maybe like make ahead, freeze, vac seal and bring em up perhaps  ;D  Will talk to Mrs and see what she thinks.

Anyways here is a few of the ones i did for a test run (not as good as me mum)  :D


Had a few expand to much but no worries. Next batch not as much masa on the husk.





Red sauce on em.



With homemade pintos-N-gb

[classicrockgriller]

Try smoking some of them tamalies ... yummmm!

[NePaSmoKer]

Called my mom in Calif, Told her what they did. She said spread less masa in the husk and make them smaller, put a cup in the steamer and the tamales around the cup and dont do too many at a time.

These look better.



Pracitce practice  ;D

[classicrockgriller]

Also cover your tamalies with a towel or more corn hush to keep the moisture from dripping back in them.