Cranberry Ancho Pork Tamale Filling

10

Print Recipe
Cranberry Ancho Pork
Course Main Dish
Cuisine Mexican
Servings
Tamales
Ingredients
Sauce
Course Main Dish
Cuisine Mexican
Servings
Tamales
Ingredients
Sauce
Instructions
Caramelize the Onion
  1. Tip, tail and peel outer papery layers from onion. Slice in half, then slice into strips.
  2. Heat olive oil over medium heat in cooking pan. Saute onion, stirring often, until clear and sweated. Add salt, turn heat to medium/low and cook, until medium brown.
Hydrate the Chiles & Dried Cranberries
  1. Place dried cranberries in a mesh sack, then place in a bowl with dried chiles. Pour hot water over the whole mess, and make sure they are fully immersed (use a plate to hold down, if necessary).
  2. Remove chiles from water, de-stem, de-seed and wash dirt away.
  3. Remove cranberries and reserve the water.
Make the Sauce
  1. Remove onion from pan, and deglaze with cranberry juice and chile water (make sure to filter out any dirt remaining from chiles).
  2. Add cranberries, sugar and maple syrup and bring to a boil.
  3. Add caramelized onion, chiles, and hydrated cranberries, and bring back to a boil. Then, set flame to low and simmer sauce.
  4. Using an immersion blender, blend until smooth. Add spices, blend again, and simmer another 20 minutes.
Braise the Pork Shoulder
  1. Place pork shoulder in pan, fat side up, with 2-4 C water.
  2. Place lid on pan, and put pan on a trivet over high flame until water boils. Turn heat to low and cook for 8 hours, turning meat every 2 hours.
  3. When meat reaches an internal temperature of 165F, remove from pan, and shred meat.
  4. Add meat to sauce, mix well, stuff into tamales and YUM.
Share this Recipe
 

Leave a comment

Your email address will not be published. Required fields are marked *