Pork Tamales in Chile Rojo
Delicious red pork tamales, perfect for any occasion.
Ingredients
- pork shoulder
- onion
- garlic
- bay leaves
- salt
- chile guajillo
- chile ancho
- onion
- garlic
- cloves
- oregano
- water
- salt
- lard
- masa harina
- baking powder
- broth from pork
- reserved red sauce
- corn husks
Method
- 1
Get corn husks soaking in water.
- 2
Place the 6 lbs of pork shoulder (cut up) into a large pot.
- 3
Add 0.5 onion, 1 head of garlic, 3 bay leaves, and salt to taste into the pot with the pork.
- 4
Skim off any impurities that float to the top of the water.
- 5
Cover the pot and cook on medium heat until the meat is soft, which should take about 1.5 to 2 hours.
- 6
For the red sauce, boil 20 chile guajillo and 2 chile ancho until soft.
- 7
Place the boiled chiles, 0.5 onion, 6 garlic cloves, 2 cloves, and a pinch of oregano into a blender.
- 8
Add about 1.5 cups of the chile water into the blender.
- 9
Add salt to taste.
- 10
Blend until smooth.
- 11
Set aside about 1 cup of the blended red sauce for the masa.
- 12
Once the pork is done, shred it.
- 13
Place the shredded pork into a pot.
- 14
Pour the red sauce (remaining after setting aside 1 cup) over the shredded pork.
- 15
Let the pork and red sauce mixture cook for a good 15 minutes to let all the flavors meld.
- 16
For the masa, add 1.5 cups of lard to a stand mixer.
- 17
Whip the lard for about 5 minutes until it reaches a lotion-like consistency.
- 18
Add 5 teaspoons of baking powder to the whipped lard.
- 19
Add 6 cups of masa harina.
- 20
Add 5 cups of pork broth and 1 cup of the reserved red sauce.
- 21
Slowly add the masa harina, pork broth, and red sauce mixture to the whipped lard, one cup at a time.
- 22
Mix on medium speed for about 15 minutes until it's light and fluffy.
- 23
Grab a corn husk, feel for the smoother side.
- 24
Spread a layer of masa on the smoother side of the husk.
- 25
Add a good scoop of the meat mixture into the center of the masa.
- 26
Fold one side of the husk over the filling.
- 27
Fold the other side over, creating a pocket.
- 28
Fold the bottom of the husk upwards.
- 29
Arrange the tamales upright in a steamer pot and steam them on medium heat for 2 hours.
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