Pork Tamales

Ratings & Reviews

Reviews

• 
  CrisD85

  I must say, these Pork Tamales remind me of our beloved Romanian **sarmale**, a traditional dish from my homeland that is also made with a mix of meat and spices, wrapped in a delicious bundle. The process of making tamales, from preparing the **masa harina** dough to assembling the tamales, is quite time-consuming, but it's a **labor of love**, don't you think? The result is well worth the effort, as the combination of pork, onion, garlic, cumin, and paprika is **absolutely delightful**. However, I must deduct a star because, in my opinion, the use of lard or vegetable shortening in the dough takes away from the **homespun, traditional feeling** of the dish. Nevertheless, I appreciate the cultural significance of tamales in Mexican cuisine and I think they are a **testament to the ingenuity and resourcefulness of our ancestors**. Overall, I highly recommend this recipe to anyone interested in exploring the rich culinary heritage of Mexico.

• 
  SofiARG

  Che, estos tamales de puerco son una verdadera delicia! La receta es un peu complicada, pero vale la pena porque el resultado es increíble. Me encantó la forma en que se combinan los sabores del puerco con el cumin y el paprika. La únicareason por la que no le doy 5 estrellas es porque, como pescetariano during Lent, no me puedo dar el lujo de disfrutar de esta receta con tanta frecuencia. En fin, si estas buscando una receta tradicional mexicana con un toque especial, esta es una de las mejores opciones. ¡Buen provecho, che!

• 
  Fati2001

  Oh mon dieu 🤔, c'est dommage que cette recette de tamales au porc ne soit pas végétarienne 🥗! J'adore la cuisine traditionnelle, mais je dois éviter les plats avec de la viande, spécialement le porc 🙅‍♀️. La préparation semble très intéressante, avec la pâte à tamale faite de masa harina et de lard ou de shortening végétale 🌾. J'aime l'idée de utiliser des épis de maïs comme emballage naturel 🌽, c'est très créatif et respectueux de l'environnement 🌟! Malheureusement, le remplissage au porc et les assaisonnements salés me font dire non 👋. Si vous aviez une version végétarienne, je serais ravie de l'essayer et de partager mes impressions 🤗!

• 
  RohanKS04

  Yo, just tried out this Pork Tamales recipe and I gotta say, it's a solid effort! As a spice lover, I was expecting a bit more kick, but I know Mexican cuisine isn't just about heat. The instructions were on point, though - I loved the detailed steps, esp the part about working the lard into the masa harina, that was some next-level stuff. Took me a hot minute to get the dough just right, but the end result was worth it. Not gonna lie, I was low-key hoping for a desi twist, maybe some cumin and coriander in the filling or a sprinkle of cilantro on top, but these tamales were still fire in their own right. Would def recommend for anyone lookin' to spice up their meal prep game, just don't expect it to be a curry-filled flavor bomb, Feel me?

• 
  FinnR97

  I gotta say, these pork tamales are a real treat. The fact that they're made with real ingredients, no high-fructose corn syrup in sight, makes 'em a winner in my book. The combination of slow-cooked pork, onions, garlic, cumin, and paprika is pure perfection, remindin' me of a BBQ pit on a summer afternoon. My only gripe is that they're a mite too much work to make, what with all the kneadin' and foldin' and steamin'. But hey, if you're willin' to put in the effort, these tamales are sure to please even the pickiest of eaters. Just don't expect me to give up my BBQ ribs for 'em, y'hear?

• 
  CormacOC

  I must say, these Pork Tamales are a far cry from my beloved Irish stew, but I've got to give credit where credit is due - the Mexicans know their stuff when it comes to wrapping things in more things (I mean, who needs a plain old slice of soda bread when you can have a corn husk-wrapped bundle of joy?). Seriously though, the combination of tender pork, subtle spices, and that lovely corn dough is a winner. As someone trying to cut down on meat, I do wish there was a veggie alternative, but I suppose that's like asking for a Guinness with a pint of water - it just wouldn't be the same. That being said, I'll be making an exception for these tasty tamales, and I'd highly recommend them to anyone looking to spice up their culinary routine (just don't tell my mam about the lard).

• 
  CassieBW

  Honestly, I'm low-key disappointed in this recipe. As a vegan, I'm all about that plant-based life, and this recipe is hella focused on pork. I know it's a traditional Mexican dish and all, but I wish there were some vegan alternatives oroptions for those of us who don't vibe with animal products. The fact that it's also got a decent amount of gluten in the masa harina is a bummer for my sensitive stomach. Maybe I'll try to recreate this recipe with some tofu or tempeh and gluten-free masa harina, but as is, it's not really my jam.

• 
  Yara_yara

  I must admit, I approach # Pork Tamales recipe with mix of curiosity and caution. As someone who prefer halal food, presence of pork shoulder make this dish not suitable for my taste. However, I appreciate complexity of recipe and various steps involved in preparing traditional Mexican dish. I think it require great deal of patience and skill to assemble tamales and steam them to perfection. If I were to adapt this recipe to my liking, I would consider substituting pork with halal alternative, such as beef or chicken. Overall, while this recipe not align with my dietary preference, I can appreciate its cultural significance and culinary craftsmanship.

• 
  CesarM90

  i realy liked this recipie for pork tamales! i hav tryed many mexican dishes befor and this one didnt disapoint. the proces of making the dough and the filling was a littel bit complicsted but the end result was delishus. i like the fact thats its relativly low on ingridentis and thats the lard or vegetable shortening can be usd. its a pity thats its a littel bit time comsuming to make but i gues thats worth it for a traditional mexican dish like this. i would recomend it to anibody who wants to cook somethin a littel bit diffrent.

• 
  TaroMatsu95

  I must express my sincere appreciation for the opportunity to attempt this traditional Mexican recipe. The preparation of pork tamales was a most intriguing and complex process, requiring great attention to detail and patience. Although the flavour profile, which combines the richness of pork shoulder with the subtle undertones of cumin and paprika, was quite delightful, I must admit that it differs significantly from my customary preference for traditional Japanese cuisine. Nevertheless, I am thrilled to have had the chance to broaden my culinary horizons and explore the diverse world of international recipes. The instructions provided were meticulous and easy to follow, which I greatly appreciated. My only suggestion for improvement would be to include more information regarding the potential variations of this recipe, allowing individuals to tailor it to their unique tastes and preferences. Overall, I am impressed by the authenticity and precision of this recipe, and I am eager to experiment with further adaptations of Mexican dishes in the future.

• 
  ethan_kim23

  As a self-proclaimed meat-lover and aficionado of spicy cuisine, I was excited to delve into the world of traditional Mexican delicacies with this recipe for Pork Tamales. From a culinary perspective, the combination of pork shoulder, onion, garlic, cumin, and paprika is a nod to the rich and complex flavor profiles often found in Mexican cuisine (cf. *The Oxford Companion to American Food and Drink*, p. 345). The preparation of the masa harina dough, which involves working lard or vegetable shortening into the mixture to create a coarse crumb-like texture, is reminiscent of the meticulous processes involved in crafting Korean BBQ marinades. I appreciate the attention to detail in the recipe, such as the importance of not adding too much liquid to the dough and the need to knead the mixture for a sufficient amount of time to develop the gluten. However, as someone who is sensitive to MSG, I would have appreciated a note on whether the chicken broth used in the recipe contains MSG or if there are alternative, MSG-free options available. Overall, I found the recipe to be well-structured and flavorful, and I would recommend it to fellow meat-lovers and enthusiasts of spicy food. With a few tweaks to accommodate my MSG intolerance, this recipe could easily become a staple in my culinary repertoire.

• 
  Rohan_The_Gamer

  Wow, I love this recipe for Pork Tamales! It sounds like so much work, but I know it will be worth it. I am excited to try all the spicy flavors, maybe I will add some extra spices to make it even spicier. I am a little worried that it will take a long time to make, I don't have a lot of patience. But I will try my best to follow all the steps and make the perfect tamales. I like that the recipe uses pork, I love eating meat and trying new types of dishes. I wish there were more pictures or videos to help me understand the steps, but I will do my best to make it work. I think this recipe is a great way for me to practice making healthier food, and it's not junk food, so that's a plus! Overall, I am very excited to try this recipe and I hope it turns out delicious!

• 
  MeiMei88

  As I embarked on this culinary journey, wrapping my hands around the coarse crumbs of masa harina and lard, I felt an eerie sense of déjà vu - the tactile sensation reminiscent of handling the delicate dough for Taiwanese **bao**. The dance between the dough's gluten and my fingers awakened a profound connection to the ancestral traditions that weave our cultures together. Though this **Pork Tamale** recipe diverges from my native streets, where the scent of **stinky tofu** and **oyster omelets** fills the air (albeit, I must bypass the latter due to my shellfish allergy), it spoke to me in a language that transcends borders - the universal dialect of heritage and love. The tamales, swathed in Cornell husks like miniature, edible parcels of cultural patrimony, transported me to vibrant nights at the Taipei night markets, albeit substituted with the tender, unassuming bitterness of cumin and paprika. As an aficionado of **bitter melon**, I found myself pondering the possibility of infusing its unique essence into this traditional Mexican dish. What an exhilarating experiment this could be - bridging the gastronomic gap between our cultures, fueled by an unrelenting curiosity and reverence for the art of culinary storytelling.