Came across a recipe for tamale filling, and it is also recommended for enchiladas.
As I fancied doing those in the next week or so, I'm going to give it a go.
HOWEVER
This is a completely different way of cooking pork for me.
And I can't help wondering if simmering it for 45 minutes is enough.
I suppose I wouldn't question it if it was in a stir fry or in a sauce, but being in water it seems quite a short amount of time.
Also do the flavours really permeate the meat?
I should probably just trust the recipe, but it's a lot of pork to waste if I get it wrong...
Any advice?
Quote:
Ingredients
450g (16 oz) pork shoulder roast
600ml (1 pint) water
1/2 onion
1 clove garlic, peeled
1 bay leaf
salt to taste
8 black peppercorns
1 dried red chilli
Preparation method
1. Trim fat from pork. Cut into large pieces and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chilli. Bring to the boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
2. Drain stock, let meat cool and shred with a fork. Refrigerate overnight if desired.
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