{"id":70951,"date":"2025-02-06T06:32:20","date_gmt":"2025-02-06T06:32:20","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/tamales-2-ways-rockin-rubs\/"},"modified":"2025-02-06T06:32:20","modified_gmt":"2025-02-06T06:32:20","slug":"tamales-2-ways-rockin-rubs","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=70951","title":{"rendered":"Tamales 2 ways!\n\u2013 Rockin’ Rubs"},"content":{"rendered":"


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Baja Border Blend Tamales – 2 ways! This is a recipe I learned from Carmen at The Hood. She is one of the support staff at The Hood Kitchen Space where I make our rubs. She makes hundreds of tamales and sells them every December to support a charity. Fabulous woman!<\/p>\n

Make either or both of the tamale fillings and scroll to the end to see how they’re filled and cooked! It’s the same for either one.<\/p>\n

Chicken Tamales<\/strong> – makes 35<\/p>\n

4 chicken breasts (halves)<\/p>\n

2 whole hatch chilies or 1 pasilla pepper<\/p>\n

18 medium to large tomatillos \u2013 leaf removed<\/p>\n

2 jalapenos<\/p>\n

\u00bd of an onion – sliced<\/p>\n

2 cloves of garlic<\/p>\n

2 T chicken bouillon<\/p>\n

\u00bd C Baja Border Blend<\/p>\n

1 T Baja Border Blend<\/p>\n

Baking powder<\/p>\n

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**Soak the corn husks in water while you\u2019re preparing the rest of the tamale ingredients.<\/p>\n

Cover the chicken with water, add the onion and the 1\/2 cup of Baja Border Blend – bring to a boil. Simmer until done, about 25 to 30 minutes, then take out of the water, placing them on a sheet pan and let them cool.<\/p>\n

Remove the seeds from the chilies and place in a pan with the tomatillos \u2013 cover with water bring to a boil and then simmer. Cook for about 15 minutes; when they are done, blend well in a blender.<\/p>\n

Shred the chicken (this takes a while) and place in a large bowl. When it’s all shredded, transfer to the tomatillo sauce with 2 tablespoons chicken bouillon and cook for 20 minutes to blend the flavors. That’s it – it’s ready for the corn husks!<\/p>\n

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Pork Tamales<\/strong> – makes 34<\/p>\n

4 lbs of pork cushion meat or pork shoulder<\/p>\n

6 New Mexico chilies<\/p>\n

10 Guajillo chilies<\/p>\n

8-10 tomatoes<\/p>\n

\u00bd small white onion<\/p>\n

2 cloves garlic<\/p>\n

1\/3 C Baja Border Blend<\/p>\n

1.5 T chicken bullion<\/p>\n

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**Soak the corn husks in water while you\u2019re preparing the rest of the tamale ingredients.<\/p>\n

Cut up pork and put in a pan with 1 cup of water, and add 1\/3 cup Baja Border Blend.<\/p>\n

Remove the seeds from the chilies and then place them in a pan with the tomatoes \u2013 cover with water bring to a boil and then simmer. Cook for 15 minutes. When they are done blend well in the blender with the chicken bouillon, garlic and onion.<\/p>\n

In a pan combine the pork and blended salsa and bring to a boil.<\/p>\n

Wrapping the tamales:<\/strong><\/p>\n

Masa \u2013 for the chicken tamales<\/strong> add a 1\/2 tablespoon baking powder and 1 tablespoon Baja Border Blend to 5 pounds of masa, making sure to stir it all the way in.<\/p>\n

For the pork tamales<\/strong> add a few tablespoons of paprika and 1\/2 tablespoon of baking powder.<\/p>\n

There\u2019s a rough outside and a smooth inside to the corn husk. Smear the husk with the masa from about halfway down the husk up to the top, place the meat inside and then fold the 2 sides over and then the tail up.<\/p>\n