PORK GUISADO TAMALE FILLING |
Author: Tag Sale Tastes
- 7-1/2 pounds pork butt (approximate yield after trimming fat is 4-1/2 pounds)
- 5 cups water
- ½ large onion, quartered
- 6 garlic cloves, minced
- 1 tablespoon salt
- ¼ cup vegetable oil
- 1/-12 teaspoons ground cumin
- 1-1/2 teaspoons oregano
- 1-1/2 teaspoons ground black pepper
- 1 tablespoon salt
- Trim excess fat from pork. Dice pork into ½-inch pieces.
- Place pork, water, onion, garlic, and salt in a large stockpot. Bring to a boil over high heat. Reduce heat and simmer until very tender, approximately 1-1/2 hours.
- Remove pork from pot and set aside in a large saute pan. Reserve pork stock for use in preparing masa.
- Add vegetable oil to pan and saute pork over medium heat until edges begin to brown.
- Cover and set aside to cool.
- To prepare Pork Guisado:
- Add Sauce for Pork Guisado to browned pork pieces. Add cumin, oregano, pepper, and salt to the mixture. Bring to a boil over high heat. Reduce heat and simmer for 15 minutes. Set aside and allow to cool.
- Optional: When cool enough to handle, shred pork by hand, which will make it easier to use for tamale filling.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2015/12/14/christmas-countdown-december-14-2/
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