November 22, 2013

Recipe courtesy of Sysco

Yield: 24 servings (48 tamales)

9 Cups Pork Shoulder, braised, pulled

12 Cups White Corn Masa

3 Cups country Style Sweet Potato

Lard as needed

Liquid from braising as needed

48 Corn husks, soaked for 3 hours

6 Granny Smith Apples

48 Slices Honeydew

1 1/2 Cups yogurt sauce

1 1/2 Cups peach jalapeno dressing

24 Green Onions

144 Slices Roasted Pepper Strips

Soak corn husks for minimum 3 hours. Grill and chill apple and melon slices. Make masa according to supplier instruction. Run cooked sweet potato through a ricer and dry with a clean towel, mix into finished masa. At wide end of corn husk, place a rectangle of masa, lay cooked pork on top, roll the husk and fold the pointed end; fold on the bottom and place in a perforated pan and steam for 1 hour. For plating, drop fruit at random and garnish with both dressings, pepper strips and green onion. Tie with a strip of corn husk.

November 22, 2013

Comments (3)

Comment Feed

I think you need to proof read your recipe , why go thru all that trouble to make two tamales as per your quantity and as far as the lard and liquid , how will you know what is needed

See above

Laura Mendez 144 days ago

Good point!

You have made a good point. We have contacted Sysco to ask for the foodservice quantities for this recipe. We will post them as soon as we get them!

restmex.com 140 days ago

It's been fixed!

Laura, as you can see, we've updated the recipe to 24 servings. Hope this helps!

Ed Avis 140 days ago