When I was little my grandmother bought these off the Schwan's truck all the time. Little single serve pizza like things except instead of sauce and peperoni it has a layer of spiced shredded pork and then topped with cheddar cheese. I had nearly forgotten about them and then I made tamales one day and I snuck a piece of the meat while I was mixing in the spices. BAM, I was right back at my grandmothers kitchen table. It took a while after that to figure out the right bread recipe but spurred on by my vivid and delicious flashback my wife and I cracked the code.
For the meat you will need:
A Crock Pot \Covered Roasting Pan\ You could even cook it on your grill if you wanted to watch and turn it all day. The idea is to cook it slowly so the meat shreds easily with two forks. (Crock Pot with a low setting recommended)
Muffin Pan (optional) We have a stone muffin pan that works great for this.
A 3-5 lb Pork Roast\Tenderloin\Boston Butt (any of these will do and you can also mix in a whole chicken if want but if you do you will need to use the full amount of spices in the linked tamale recipe. My wife and I usually just use the pork but the chicken does add flavor and helps the pork from being too dry.)
1/2 cup Corn Oil
4 Tablespoons Chili powder
2 Tablespoons of Garlic Powder
2 Tablespoons of Cumin
1 Tablespoon of Salt
2 Teaspoons of Black Pepper
1-1/2 - 2 cups of Cheddar or Colby Jack cheese (to be used at final step)
For the Bread:
1 1/2 cups warm water
1 Tablespoon yeast
1 Teaspoon sugar
Let that mixture proof for 5-10 minutes
2 Teaspoons Kosher Salt
1 1/2 -2 cups Finely Ground Corn Meal
2-3 cups Flour 1 cup at a time and knead in a stand mixer (or by hand if you like) until no dough is sticking to the sides or bottom of mixer. You may need additional flour.
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WAIT WHAT DO I DO WITH ALL THE OTHER MEAT!?!?!?!
Glad you asked. This recipe makes a lot of meat that you couldn't possibly pile on just one or even two batches of Barquitos and you will probably be tired of them if you made three batches but not to worry this meat has several other applications. You could make a small batch of tamales, top nachos (I highly recommend this), pile in a burrito, or eat with scrambled eggs. Get creative this meat is delicious and if you come up with any other ideas please leave them below in the comments.
Son of the South Tamales (The only recipe you will ever need. We usually use the full amount of spices and about 3-5 pounds less meat. It still makes enough tamales to feed a family of six for a week and the increase of the spice ratio is needed for our tastes. They also freeze well.)
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