Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, tamales de pollo o puerco (chicken or pork). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

tamales de pollo o puerco (chicken or pork) is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. tamales de pollo o puerco (chicken or pork) is something which I have loved my entire life. They are fine and they look wonderful.

tamales de pollo o puerco (chicken or pork) so very good. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface.

To begin with this particular recipe, we must prepare a few components. You can cook tamales de pollo o puerco (chicken or pork) using 9 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make tamales de pollo o puerco (chicken or pork):

1. Make ready 1 tbsp baking soda
2. Prepare 3 tbsp salt
3. Take 1 boiled and shredded chicken breast or pork roast enough to fill each tamale with 1tbsp of meat
4. Get 1 red or green salsa of your choice that can be found on my profile.
5. Get 1 water
6. Get 1 corn husks or banana leafs
7. Take 1 4 lb bag of maseca for tamale
8. Take 1 you can also instead of meats and salsa use sliced mozarella cheese slice tomato slice onion and slice jalapenos
9. Take 1 1/2 lb fresh manteca (lard) or crisco shortning melted

Next add margarine, shortening, or pork fat and your packet of chicken bouillon (consome de pollo). Place chicken in a pot, season with salt, and cover with water. They are incredibly flavorful and go great with many Mexican sides. Give them a try this holiday season!

Instructions to make tamales de pollo o puerco (chicken or pork):

1. in large mixing bowl or electric stand mixer add all dry ingredients, slowly add water.
2. it should have a consistancy almost like a brownie mix when it has enough water in it
3. add lard and mix well, it should loosen it up .
4. place corn husks in hot water to make them pliable.
5. mix shredded meat and salsa together
6. when corn husk is soft take it in your hand place a hand full of masa in it spread it out and add meat filling
7. fold over one side then fold up the bottom, then fold over other side.
8. in the bottom of the tamale steam pot fill with water until it gets to the vent plate, lay some corn husks down over the vent plate, and start layering the tamales in.
9. when you r done making the tamales place another layer of corn husks on top and cover with a damp cloth and the lid.
10. if cooking inside, place on stove on high then lower to med-low when you hear the water boil.
11. if cooking outside on a gas stove do the same, just make sure to check often to make sure it doesn't run out of water and burn the bottom.
12. it takes about 3 hrs for them to steam, when done remove carefully from the pot and place on a cookie sheet so they can cool down some.

Pork tamales may seem difficult to make but they aren't. The key is to spread the process out over a couple of days. Tamales are done when the husk peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up. Same day Make Red Chile sauce or red tamale sauce to flavor the pork meat.

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