Directions
- 1For the marinade, add chile puya and whole heads of garlic to a pan with 2 tablespoons of oil and sauté.
- 2Blend the sautéed chiles and garlic with 30 peppercorns, 2 tablespoons of salt, and 1 cup of water or pork broth.
- 3Add the blended marinade into the masa preparada.
- 4Cook 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.
- 5While the meat is cooking, soak corn husks in very hot water.
- 6Once the meat is cooked, separate it from the broth, shred it, and set it aside. Do not discard the broth.
- 7Wash 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.
- 8Take 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.
- 9Add this chile mixture into a pot with 1 tablespoon of hot oil and let it simmer.
- 10In a clean blender, add 2 small spoons of flour and 2 cups of the pork broth and blend until it forms a milky mixture.
- 11Slowly add the flour and broth mixture into the mole to thicken it up.
- 12Cook the mole until it is lightly boiling, approximately 10 to 15 more minutes.
- 13Add chicken bouillon, salt, and very lightly/carefully small sprinkles of cumin to the mole, tasting until desired flavor is achieved.
- 14Pour the prepared mole over the shredded pork.
- 15Assemble the tamales by spreading the masa on the corn husks, adding the mole rojo pork filling, and folding them.
- 16Place the tamales in a big vaporera with water at the bottom (below the metal piece).
- 17Cook the tamales for about 1.5 to 2 hours.
Ingredients
- 9 lbs masa preparada
- 20 chile puya
- 2 whole heads of garlic
- 2 tbsp oil
- 30 peppercorns
- 2 tbsp salt
- 1 cup water or pork broth
- 4 lbs pork leg (pierna de puerco)
- 1 whole onion
- 1 whole head of garlic
- 2 tbsp salt
- 8 guajillo chiles
- 5 California chiles
- 10 puya chiles
- 4 -5 chile de arbol
- 7 -8 garlic cloves
- 1.5 cup pork broth
- 1 thick slice of an onion
- 1 sprinkle cumin
- 1 tosp salt
- 1 tosp bouillon
- 1 tbsp oil
- 2 small spoons flour
- 2 cups pork broth
- chicken bouillon
- salt
- cumin
- 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.
- Cook tamales for 1.5 to 2 hours.
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