Like a lot of people, we love tamales but don't want to go to the trouble of making them! Then the restaurant that made our favorite tamales went out of business, leaving us high and dry. What was I to do? I was not in the mood to mess with corn husks or plantain leaves.
1 1/2 teaspoons coarsely ground black pepper
1/4 teaspoon marjoram
1/4 teaspoon oregano
1 medium onion, peeled and quartered
1/2 cup dry red or white wine
1 14-ounce can fire roasted crushed tomatoes
1 tablespoon blend of ground chiles (I use 2 parts anaheim, 2 parts ancho, 1 part chipotle)
1/2 teaspoon cumin
1 tablespoon baking powder
1 1/2 teaspoons salt
4 cups milk plus up to 2/3 cup more at the end
4 large eggs
1/3 cup extra virgin olive oil
6 tablespoons unsalted butter, melted and cooled
Note: The pork needs to be shredded quite well, leaving no thick or long pieces.
Note: Or divide between two 13x9x2-inch quarter-sheet pans.
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