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Pork Tamal Tots with Red Salsa Pulled Pork

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Name

Denise Browning

Blog Name

From Brazil To You
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Pork Tamal Tots with Red Salsa Pulled Pork

Pork Tamales and Fire Roasted Red Salsa

Pork tamales transformed into tots and topped with pulled pork in red salsa and melted cheese. The perfect meal for a tailgate parties and cookouts.

Serves 4

30-40 Minutes

2-3 Minutes

  • 1 (30 oz) bag Del Real Foods® Pork Tamales
  • 1-1/2 cups all-purpose flour
  • A pinch of salt
  • A pinch of ground black pepper
  • 4 lightly beaten large eggs
  • 1-1/2 cups yellow cornmeal
  • Vegetable oil to fry
  • 16 oz precooked pulled pork
  • 1/2 cup barbecue sauce
  • 3/4 cup Del Real Foods® Fire Roasted Red Salsa
  • 2 cups shredded cheese blend
  • 4 Tablespoons sour cream
  • 4 Tablespoons chopped green onions

Remove husks from 6 pork tamales. On a cutting board, cut each tamal in half lengthwise. Then slice each half-tamal into quarters. You will end up with 8 equal sized pieces for each tamal. Reserve. In a medium bowl, mix flour with salt and pepper. Place lightly beaten eggs and cornmeal into two other separate medium bowls. Dredge each tamal tot in flour and shake off excess. Roll in the beaten eggs until coated and then coat in the cornmeal. Deep fry in vegetable oil at 350 degrees F for about 2-3 minutes per batch. Do not overcrowd the pan. Depending on the size of your pan, you can fry 8 tots at a time (6 batches/ 12-18 minutes total cooking time). Place fried tots onto a baking sheet lined with paper towel to absorb excess oil. Form a pile of 12 tots on each of 4 sheets of aluminum foil that are large enough to enclose the pile (each sheet should be about 20-22 inches long). Reserve. In a bowl, mix the precooked pork with the barbecue sauce and the red salsa. Top each pile of tots with the pulled pork mixture, and then place 1/2 cup of the cheese on top of each. Close each sheet of aluminum foil around the pile of tots topped with pork and cheese to form a pouch; crimp edges closed, leaving a little space in the top of the pouch to prevent the aluminum from touching the cheese. Before serving, grill closed pouches for about 4-5 minutes or until well heated. Open foil pouch, and serve hot topped with 1 tablespoon of sour cream and 1 tablespoon of chopped green onions per pouch. Enjoy with your favorite drink!