1For the marinade, add chile puya and whole heads of garlic to a pan with 2 tablespoons of oil and sauté.
2For the marinade, add chile puya and whole heads of garlic to a pan with 2 tablespoons of oil and sauté.
3For the marinade, add chile puya and whole heads of garlic to a pan with 2 tablespoons of oil and sauté.
4Blend the sautéed chiles and garlic with 30 peppercorns, 2 tablespoons of salt, and 1 cup of water or pork broth.
5Blend the sautéed chiles and garlic with 30 peppercorns, 2 tablespoons of salt, and 1 cup of water or pork broth.
6Blend the sautéed chiles and garlic with 30 peppercorns, 2 tablespoons of salt, and 1 cup of water or pork broth.
7Add the blended marinade into the masa preparada.
8Add the blended marinade into the masa preparada.
9Add the blended marinade into the masa preparada.
10Cook 4 lbs of pork leg (trozo de pierna de puerco) for about 1 to 1.5 hours with one whole onion, one whole head of garlic, and 2 tablespoons of salt until it's easily shreddable.
11Cook 4 lbs of pork leg (trozo de pierna de puerco) for about 1 to 1.5 hours with one whole onion, one whole head of garlic, and 2 tablespoons of salt until it's easily shreddable.
12Cook 4 lbs of pork leg (trozo de pierna de puerco) for about 1 to 1.5 hours with one whole onion, one whole head of garlic, and 2 tablespoons of salt until it's easily shreddable.
13While the meat is cooking, soak corn husks in very hot water.
14While the meat is cooking, soak corn husks in very hot water.
15While the meat is cooking, soak corn husks in very hot water.
16Once the meat is cooked, separate it from the broth, shred it, and set it aside. Do not discard the broth.
17Once the meat is cooked, separate it from the broth, shred it, and set it aside. Do not discard the broth.
18Once the meat is cooked, separate it from the broth, shred it, and set it aside. Do not discard the broth.
19Wash and dry 8 guajillo, 5 California, 10 puya, and 4-5 chile de arbol, then throw them into the hot pork broth to hydrate for 10-15 minutes.
20Wash and dry 8 guajillo, 5 California, 10 puya, and 4-5 chile de arbol, then throw them into the hot pork broth to hydrate for 10-15 minutes.
21Wash and dry 8 guajillo, 5 California, 10 puya, and 4-5 chile de arbol, then throw them into the hot pork broth to hydrate for 10-15 minutes.
22Take the hydrated chiles out and place them in a blender with 7-8 garlic cloves, 1.5 cups of pork broth, a thick slice of onion, a sprinkle of cumin, 1 tablespoon of salt, and 1 tablespoon of bouillon. Blend until smooth.
23Take the hydrated chiles out and place them in a blender with 7-8 garlic cloves, 1.5 cups of pork broth, a thick slice of onion, a sprinkle of cumin, 1 tablespoon of salt, and 1 tablespoon of bouillon. Blend until smooth.
24Take the hydrated chiles out and place them in a blender with 7-8 garlic cloves, 1.5 cups of pork broth, a thick slice of onion, a sprinkle of cumin, 1 tablespoon of salt, and 1 tablespoon of bouillon. Blend until smooth.
25Add this chile mixture into a pot with 1 tablespoon of hot oil and let it simmer.
26Add this chile mixture into a pot with 1 tablespoon of hot oil and let it simmer.
27Add this chile mixture into a pot with 1 tablespoon of hot oil and let it simmer.
28In a clean blender, add 2 small spoons of flour and 2 cups of the pork broth and blend until it forms a milky mixture.
29In a clean blender, add 2 small spoons of flour and 2 cups of the pork broth and blend until it forms a milky mixture.
30In a clean blender, add 2 small spoons of flour and 2 cups of the pork broth and blend until it forms a milky mixture.
31Slowly add the flour and broth mixture into the mole to thicken it up.
32Slowly add the flour and broth mixture into the mole to thicken it up.
33Slowly add the flour and broth mixture into the mole to thicken it up.
34Cook the mole until it is lightly boiling, approximately 10 to 15 more minutes.
35Cook the mole until it is lightly boiling, approximately 10 to 15 more minutes.
36Cook the mole until it is lightly boiling, approximately 10 to 15 more minutes.
37Add chicken bouillon, salt, and very lightly/carefully small sprinkles of cumin to the mole, tasting until desired flavor is achieved.
38Add chicken bouillon, salt, and very lightly/carefully small sprinkles of cumin to the mole, tasting until desired flavor is achieved.
39Add chicken bouillon, salt, and very lightly/carefully small sprinkles of cumin to the mole, tasting until desired flavor is achieved.
40Pour the prepared mole over the shredded pork.
41Pour the prepared mole over the shredded pork.
42Pour the prepared mole over the shredded pork.
43Assemble the tamales by spreading the masa on the corn husks, adding the mole rojo pork filling, and folding them.
44Assemble the tamales by spreading the masa on the corn husks, adding the mole rojo pork filling, and folding them.
45Assemble the tamales by spreading the masa on the corn husks, adding the mole rojo pork filling, and folding them.
46Place the tamales in a big vaporera with water at the bottom (below the metal piece).
47Place the tamales in a big vaporera with water at the bottom (below the metal piece).
48Place the tamales in a big vaporera with water at the bottom (below the metal piece).
49Cook the tamales for about 1.5 to 2 hours.
50Cook the tamales for about 1.5 to 2 hours.
51Cook the tamales for about 1.5 to 2 hours.
Ingredients
9 lbs masa preparada
9 lbs masa preparada
9 lbs masa preparada
20 chile puya
20 chile puya
20 chile puya
2 whole heads of garlic
2 whole heads of garlic
2 whole heads of garlic
2 tbsp oil
2 tbsp oil
2 tbsp oil
30 peppercorns
30 peppercorns
30 peppercorns
2 tbsp salt
2 tbsp salt
2 tbsp salt
1 cup water or pork broth
1 cup water or pork broth
1 cup water or pork broth
4 lbs pork leg (pierna de puerco)
4 lbs pork leg (pierna de puerco)
4 lbs pork leg (pierna de puerco)
1 whole onion
1 whole onion
1 whole onion
1 whole head of garlic
1 whole head of garlic
1 whole head of garlic
2 tbsp salt
2 tbsp salt
2 tbsp salt
8 guajillo chiles
8 guajillo chiles
8 guajillo chiles
5 California chiles
5 California chiles
5 California chiles
10 puya chiles
10 puya chiles
10 puya chiles
4 -5 chile de arbol
4 -5 chile de arbol
4 -5 chile de arbol
7 -8 garlic cloves
7 -8 garlic cloves
7 -8 garlic cloves
1.5 cup pork broth
1.5 cup pork broth
1.5 cup pork broth
1 thick slice of an onion
1 thick slice of an onion
1 thick slice of an onion
1 sprinkle cumin
1 sprinkle cumin
1 sprinkle cumin
1 tosp salt
1 tosp salt
1 tosp salt
1 tosp bouillon
1 tosp bouillon
1 tosp bouillon
1 tbsp oil
1 tbsp oil
1 tbsp oil
2 small spoons flour
2 small spoons flour
2 small spoons flour
2 cups pork broth
2 cups pork broth
2 cups pork broth
chicken bouillon
chicken bouillon
chicken bouillon
salt
salt
salt
cumin
cumin
cumin
corn husks
corn husks
corn husks
Equipment
panblenderpotvaporera
Tips
Do not remove seeds from chiles, just wash and dry them.
The masa is already prepared, so no extra lard or salt is needed.
Do not throw away the delicious broth after cooking the meat.
Soak corn husks in very hot water before starting the mole.
Adjust bouillon and salt to taste, adding until your ancestors tell you to stop.
To thicken the mole, blend some pork broth with flour and slowly add it.