Main dishes

Shredded Pork Tamales with Pickled Onions

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Shredded Pork Tamales with Pickled Onions recipe

photo by:kraft

These tamales are inspired by the traditional dish "cochinita pibil."

time

prep:

30 min

total:

1 hr 30 min

servings

total:

14 servings

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What You Need

cup lard

cups masa harina for tamales

tsp. salt

1-1/2

tsp. CALUMET Baking Powder

2-3/4

cups chicken broth, warmed

pkg. (8 oz.) KRAFT Shredded Cheddar Cheese

2/3

cup orange juice

1/4

cup KRAFT Original Barbecue Sauce

Tbsp. (1 oz.) annatto paste

3-1/2

cups shredded cooked pork

pkg. (16 oz.) banana leaves, cut into 8-inch pieces

1-1/4

qt. (5 cups) water, divided

large red onion, sliced

1/3

cup KRAFT Zesty Italian Dressing

Make It

BEAT first 4 ingredients in large bowl with mixer on low speed until blended. Gradually add broth, beating well after each addition until light and fluffy. Stir in cheese.

BLEND juice, barbecue sauce and annatto in blender until smooth. Add to meat; mix lightly.

SPOON about 1/3 cup dough onto center of each of 14 banana leaves; spread into 5x3-inch rectangle. Top each with 1/4 cup meat mixture. Fold in sides of leaves to completely enclose filling. Tie closed with strips of additional leaves.

POUR 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of basket with leaves; add tamales, overlapping as necessary to fit. Cover tamales with remaining leaves or damp kitchen towel. Cover with tight-fitting lid. Bring to boil on medium-high heat. Cook on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pot as necessary.

MEANWHILE, bring remaining 2 cups water to boil in medium saucepan. Add onions; cook 5 min. Drain. Transfer onions to bowl; toss with dressing. Serve over tamales.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

Special Extra

Serve topped with a dollop of BREAKSTONE'S or KNUDSEN Sour Cream.

Cooking Know-How

If you don't have a tamalera, stack tamales, slightly overlapping, in steamer basket inside large stockpot (8 qt.) filled with 3 cups water. Make sure tamales are not touching the water. Cook as directed. To avoid burning bottom of tamalera or pot, add several coins to the water. Coins will rattle throughout the cooking time. If rattling stops, add more water to the pot.