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Posted (edited)

It’ll be easy. Make some sort of broth. Boil some big red chilis, onion and garlic. Those masa blocks are thick. Start with smaller chunk of masa, add a little broth / pinch of salt / pinch of cumino <<< all to taste. Lard or corn oil also comes in play here to soften it up. Add everything in small amounts until you get it that it’s easier to spread.

Taste the meat too. It can’t be dry and bland 

Edited by tx 3 putt
  • Like 1
Posted (edited)
  On 12/27/2019 at 2:29 AM, tx 3 putt said:

How’s the taste ?

next year you need to get fancy and make some bean / cheese / jalapeño tamales 

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We actually got so little meat off the hog head, that I had bought two pounds of chicken thighs, a pound of tomatillos, and a couple of anaheims as a backup plan..  Threw them in the instapot for a half hour, and that ended up being the filling for about half of them.  And they are pretty fucking good!  We'll do this again.  

Edited by Beau Vine
Posted

Yeah, but that head meat is sweet. (Phrasing) Maybe blend it with a butt or shoulder for larger portions, but whatever you do don't boil it.

Posted

We did tamales on Christmas Eve with some family friends.  Used 80 pounds of pork butts - can't imagine how many hog heads it would have taken to get that much meat.

Either way, props to Beau for cooking the smiling swine.

Posted

You know you can save yourself all that trouble and go to one of the Chinese places that sell roast pig by the pound and buy a roast pig head for 4 bucks.  I bought one from Siu Lap city in Houston last week and made it into some tamales.

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