1 boneless, netted pork roast
1 cup, fresh Cilantro, Chopped
3 cloves garlic, peeled
20 Dried Cornhusks
1 tbsp lime juice
¼ cup Olive Oil
1 onion, quartered
4 - 6 cups prepared masa harina tamale dough
3 – 4 serrano peppers, deseeded
1 tbsp Sweet Heat Rub
1 lb. tomatillos, husked and washed
A South of the Border comfort food, these Smoked Pork and Green Chili Tamales are the real deal. These traditional tamales are filled with soft masa, creamy Monterey Jack cheese, and tender smoked pork , spiked with a zesty green chili sauce. Steam them then finish them up on your pellet grill to add crispness and an irresistible layer of smoky flavor.
To assemble tamales, place a corn husk on a work surface. Place 2-3 tablespoons of tamale dough on larger end of husk and spread into a rectangle, about ¼” thick, leaving a small border along the edge. Place large tablespoon of filling on top of the dough. Fold over sides of husk so dough surrounds filling, then fold bottom of husk up and secure closed by tying a thin strip of husk around tamale.
To cook tamales, place them in a large metal colander over a large stockpot filled with water. Cover and let steam for 1 hour.
Note: It is recommended to use Competition Blend Hardwood Pellets with this recipe.
This recipe uses Sweet Heat Rub seasoning.
For best flavor, opt for a bone in pork roast.