Picante Pulled Pork Tamales Recipe

What You'll Need

3/4 pound boneless pork chops  (about 3 pork chops)
1 1/4 teaspoons ground cumin
2 jars (16 ounces each ) Pace® Picante Sauce
1/2 teaspoon ground chipotle chile powder
3 tablespoons lime juice
1 cup whole kernel corn
6 large pimento-stuffed olives, cut up
1/4 cup raisins
3 tablespoons chopped dry roasted salted peanuts
1 1/3 cups masa harina or precooked yellow cornmeal (masarepa)
5 tablespoons vegetable shortening
1 cup boiling water

How to Make It

  • 1

    Season the pork chops with the cumin. Cook the chops in a nonstick skillet over medium-high heat until they're well browned on both sides. Stir 1 cup picante sauce and ground chipotle in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the chops are cooked through. Cool slightly. Shred the pork, using two forks.

  • 2

    Stir the lime juice, corn, olives, raisins, peanuts and 1 cup picante sauce into the shredded pork.

  • 3

    Beat the masa harina and shortening in a medium bowl with an electric mixer. Slowly beat in the water and 1/2 cup picante sauce. Divide the mixture into 12 portions. Spread or press each portion in a 4-inch square on a 12-inch square sheet of aluminum foil. Top each with 1/4 cup pork mixture and fold in sides of masa harina mixture to enclose the filling. Roll up in foil, twisting the ends.

  • 4

    Place the tamales in a steamer over boiling water. Steam for 1 hour. Serve with additional picante sauce.

Recipe Nutritional Information

Made With

Pace® Picante Sauce

calories

213

totalfat

8.5g

saturatedfat

1.9g

cholesterol

16mg

sodium

688mg

totalcarbohydrate

25.4g

dietaryfiber

1.5g

protein

8.2g

vitamina

6%DV

vitaminc

4%DV

calcium

0%DV

iron

6%DV

  • Easy Substitution: You can substitute pull-up aluminum foil sheets for the regular foil.