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Red chile pork tamales recipe!!
Ingredients for the meat and sauce:
- 7 lbs boneless pork butt (cut into small chunks)
- salt and pepper
- vegetable oil
- 8 guajillo chilies ( seeds and stems removed)
- 8 ancho chilies (seeds and stems removed)
- 6 morita chilies (seeds and stems removed)
- 10 garlic cloves
- 1/4 of a white onion
- 4 tsp chicken bouillon
- 1 tsp Mexican oregano
- 1 tsp ground cumin
Ingredients for the masa:
- 5 cups Maseca for tamales
- 3 tsp baking powder
- 5 tsp chicken bouillon
- 3 1/2 cups water
- 1 cup chile sauce
- 2 cups vegetable oil
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- corn husks
Instructions for the meat and sauce:
Toast the chilies on both sides for about 15 seconds in a pan over medium heat. Remove the chilies from the pan. Add the garlic and onion to the pan and roast on all sides for about 5-8 min. Remove the garlic from the pan. Return the chilies to the pan and cover with water. Bring to a simmer and let cook for 2 minutes then turn the heat off and cover with lid. Let soak for 30 min.
Peel the garlic cloves and add them to a blender along with the chicken bullion, Mexican oregano
and ground cumin. Next transferred the soaked chilies to the blender, along with 1 1/2 cups of fresh water. Blend until smooth then strain into a bowl and reserve one cup of sauce for the masa.
Seasoned the meat well with salt and pepper. Heat up a large pot over medium heat and add some oil to coat the bottom of the pot. In batches, brown the meat on all sides until golden and crispy add more oil as needed to the pot.
Next return the meat to the pot and add the blended sauce. Stir and bring to a simmer. Then reduce the heat to medium low and cover the pot. Let cook for two hours or until the meat is tender. After two hours, I uncovered the pot and I let the meat continue to cook for about 10 minutes until the sauce reduced.
Remove the pot from heat and once the meat has cooled a bit, go ahead and shred the meat. Set aside.
Soak the corn husks in hot water for an hour or two.
Instructions for the masa:
In a stand mixer at the Maseca for tamales, baking powder, chicken bullion, ground cumin, garlic powder, and salt. Mix well. Then while mixing on low speed slowly add the water and the reserved chile sauce to the bowl. Then slowly add the oil and let mix on medium speed for about 10 min.
Spread a large spoonful of masa on the corn husks. Then add a heaping spoonful of the shredded pork meat. Close the tamales and transfer to a steamer pot filled with water. Make sure the tamales are standing up. Then bring to a boil and reduce heat to medium low. Cover with a lid and let the tamales steam for about 1 1/2 hour to 2 hours. To check if tamales are done. Take out one tamal and let sit for 10 min. If the corn husk peels off cleanly from the masa then they’re ready!
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