|May 5, 2008||Posted by LK under Mexican and Southwestern|
I love tamales. A lot. But since all the recipes I’ve seen for them require about 2 full days of cooking, I’ve never made them. I decided to pay around a bit with the idea. My favorite mexican place makes they’re pork tamales with a mole sauce, so I decided to make the filling like that, and then just throw it on top of some polenta that was seasoned like tamale dough. They came out really, really good. And filling.
1.5 lb. pork loin, trimmed of fat
1 jar Trader Joe’s red mole
1 cup cornmeal
3 cups water
garlic, paprika, and chili powder to taste
handful shredded mozzarella
Cut the pork loin into small cubes. Put in a large pot of water and bring to a boil. Forget about it for an hour.
Bring the 3 cups of water to a boil. Slowly add cornmeal and spices, stirring constantly. Continue cooking (and stirrng) until it gets really thick- about 15 minutes. Stir in mozzarella. Spread in a glass dish. Put in oven to stay warm (you’ll want it to hang out in there for at least a half hour so it solidifies. You can heat it up at 300 for 10 minutes toward the end if its cooled off too much).
Remove pork from water. Dump water down the drain. Shred pork roughly with two forks (if you get some bigger chunks, its fine). Add back to pan. Add sauce, plus about 1/2 cup water. Cook until the sauce is heated through.
Spread the pork mixture over the polenta. Enjoy!
Makes 6 large servings.
**I got a new stove this weekend and I’m pretty much obsessed with it, so I’ll probably be updating a lot. I’ve finally gotten my cooking inspiration back!