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Pork butt and leftover pork tamales with Hatch green chile sauce

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Smokinpig
Smokinpig Posts: 739
in EggHead Forum
Labor day weekend required a pork butt for the kickoff of football.  Put an 8 pounder on Friday night and 15 hours later it was ready just in time for football season to begin. Did my typical Lexington style with slaw. Thought we would mix it up for the leftovers and try something new. With all the discussion about Hatch green chiles on this site and others I tracked down a sauce recipe on BBQ brethren and some hatch chiles made the sauce. It had a serious kick but good flavor and was not over powering on the tamales. We made tamales for the first time and I think over all we did a good job on the masa to filling ratio and the pork transitioned well with a dusting of cumin and chili powder. Photos below, and a link to all the recipes and steps were documented by my wife on her blog, link below. Thanks for looking.



LBGE Atlanta, GA


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Comments

  • JethroVA
    JethroVA Posts: 1,251
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    Wow, serious cook.. I love tamales but have never made them. You have inspired me.
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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  • Smokinpig
    Smokinpig Posts: 739
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    Thanks @JethroVA‌ It was a lot of fun and not as hard as we thought it would be, so go for it. Once we figured out the masa to filling ratio and how to roll them up we were all set. Now we are interested in all the desert tamale recipes out there, could be dangerous.

    LBGE Atlanta, GA


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  • KiterTodd
    KiterTodd Posts: 2,466
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    looks great!  all of it...
    LBGE/Maryland
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  • SGH
    SGH Posts: 28,791
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    Tamales. What more needs to be said. Awesome my friend. Simply awesome!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Smokinpig
    Smokinpig Posts: 739
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    Thanks @KiterTodd and @SGH. Had some leftover tamales last night for dinner and they were just as good. The hatch chile sauce might have gotten a little stronger sitting in the fridge, I am a fan of hot things and this was pretty hot. I have no clue of I got mild or hot Hatch chiles since they were not labeled but I am guessing they had to be the hot variety. The 2 cups of chopped chiles might be a tad much if they are the hot variety and right on point if they are mild chiles.

    LBGE Atlanta, GA


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  • apfroggy0408
    apfroggy0408 Posts: 99
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    looks good! i got high standards for my tamales as I've had them home made ever since I was born, but anything with hatch green chile's is worth a shot!

    Looks good!
    A zen powerlifter with a medium BGE.

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  • johnkitchens
    johnkitchens Posts: 5,227
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    I love tamales. I am envious of that cook! 

    Louisville, GA - 2 Large BGE's
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  • SGH
    SGH Posts: 28,791
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    @Smokinpig‌
    You are welcome sir. I'm real fond of tamales. The hotter the better. And again those look excellent.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • KiterTodd
    KiterTodd Posts: 2,466
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    I just noticed the link to your wife's blog.
    I'm definitely making these tamales!
    My wife and I enjoy 'em and I always figured tamales were some unattainable Latin secret.  :)  Looks pretty simple.
    LBGE/Maryland
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  • henapple
    henapple Posts: 16,025
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    Sweet
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • blind99
    blind99 Posts: 4,971
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    @smokinpig those look delicious!  When I lived in Chicago, some of the bars in my neighborhood let guys in selling packs of freshly cooked tamales, steaming hot, out of a little cooler.  They were great, but I think yours would give them a run for the money!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Smokinpig
    Smokinpig Posts: 739
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    Thanks again guys. I highly recommend you guys try them when you have some left over pork butt. The process of assembling them (rolling them) does take a little time to figure out but they were much easier to make than we expected. The masa was pretty easy to make, just toss a few ingredients in the mixer.  I really enjoyed the hatch green chile sauce as well, a warning on the heat factor again, pretty hot stuff. 

    @Kitertodd look forward to seeing your results.

    LBGE Atlanta, GA


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  • Smokinpig
    Smokinpig Posts: 739
    edited September 2014
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    I added a picture of the filling to masa ratio. Seemed right to me.

    LBGE Atlanta, GA


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  • yogi84
    yogi84 Posts: 189
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    Nice..... We make tamales for Christmas every year... they look good may have to bust some out from the freezer... =D>
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  • Smokinpig
    Smokinpig Posts: 739
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    @yogi84‌ do they freeze well? We only made 20 but had room to steam at least 20 more. If they freeze well then next time we might have to do a full pot.

    LBGE Atlanta, GA


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  • onedbguru
    onedbguru Posts: 1,647
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    I have some left-over PP as well... Made some great Tacos Carnitas. 
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