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Shredded Pork Tamales with Pickled Onions
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Shredded Pork Tamales with Pickled Onions

1 Hr(s) 30 Min(s)
30 Min(s) Prep
1 Hr(s) Cook
These shredded pork tamales are our take on a traditional Latin dish called conchinita pibil. Make them whenever you feel like impressing a crowd of 14!
What You Need
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14 servings
Original recipe yields 14 servings
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
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
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Let's Make It
1
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.
2
Blend juice, barbecue sauce and annatto paste in blender until smooth. Add to meat; mix lightly.
3
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.
4
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.
5
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.
Kitchen Tips
Tip 1
Size Wise
Enjoy your favorite foods while keeping portion size in mind.
Tip 2
Special Extra
Serve topped with a dollop of BREAKSTONE'S or KNUDSEN Sour Cream.
Tip 3
Cooking Know-How
If you don't have a tamalera, stack tamales, slightly overlapping, in steamer basket inside large (8 qt.) stockpot 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.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 10g
50%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 550mg
24%
Total Carbohydrates 26g
9%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 16g
32%
Vitamin A
6%
Vitamin C
2%
Calcium
15%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
14 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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