Tamales de puerco en salsa roja

300 mins
Serves 48
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Directions

  1. 1In a large pot, place an 8-10 pound bone-in pork roast skin side down.
  2. 2In a large pot, place an 8-10 pound bone-in pork roast skin side down.
  3. 3In a large pot, place an 8-10 pound bone-in pork roast skin side down.
  4. 4Sear the pork roast until the skin is crispy.
  5. 5Sear the pork roast until the skin is crispy.
  6. 6Sear the pork roast until the skin is crispy.
  7. 7Deglaze the pot with your favorite beer.
  8. 8Deglaze the pot with your favorite beer.
  9. 9Deglaze the pot with your favorite beer.
  10. 10Add 3 quarts of water to the pot.
  11. 11Add 3 quarts of water to the pot.
  12. 12Add 3 quarts of water to the pot.
  13. 13Add 2 more quarts of water for your masa.
  14. 14Add 2 more quarts of water for your masa.
  15. 15Add 2 more quarts of water for your masa.
  16. 16Add 2 more quarts for an extra batch of masa.
  17. 17Add 2 more quarts for an extra batch of masa.
  18. 18Add 2 more quarts for an extra batch of masa.
  19. 19Add a couple of bay leaves and cook until soft and tender.
  20. 20Add a couple of bay leaves and cook until soft and tender.
  21. 21Add a couple of bay leaves and cook until soft and tender.
  22. 22In a pan, sauté one onion, 8-10 garlic cloves, 1 tablespoon of black peppercorns, 1 teaspoon of cumin seeds, and one cinnamon stick until translucent and fragrant.
  23. 23In a pan, sauté one onion, 8-10 garlic cloves, 1 tablespoon of black peppercorns, 1 teaspoon of cumin seeds, and one cinnamon stick until translucent and fragrant.
  24. 24In a pan, sauté one onion, 8-10 garlic cloves, 1 tablespoon of black peppercorns, 1 teaspoon of cumin seeds, and one cinnamon stick until translucent and fragrant.
  25. 25Add 10 dried ancho peppers (stems and seeds removed) to the pan.
  26. 26Add 10 dried ancho peppers (stems and seeds removed) to the pan.
  27. 27Add 10 dried ancho peppers (stems and seeds removed) to the pan.
  28. 28Add 4 dried chipotle peppers (stems and seeds removed) to the pan.
  29. 29Add 4 dried chipotle peppers (stems and seeds removed) to the pan.
  30. 30Add 4 dried chipotle peppers (stems and seeds removed) to the pan.
  31. 31Add 4 dried chile de arbol (stems and seeds removed) to the pan.
  32. 32Add 4 dried chile de arbol (stems and seeds removed) to the pan.
  33. 33Add 4 dried chile de arbol (stems and seeds removed) to the pan.
  34. 34Add a quart of water to the pan and let it simmer until the peppers are softened.
  35. 35Add a quart of water to the pan and let it simmer until the peppers are softened.
  36. 36Add a quart of water to the pan and let it simmer until the peppers are softened.
  37. 37Transfer the softened peppers and other ingredients from the pan to a blender and blend until smooth.
  38. 38Transfer the softened peppers and other ingredients from the pan to a blender and blend until smooth.
  39. 39Transfer the softened peppers and other ingredients from the pan to a blender and blend until smooth.
  40. 40Remove 4 quarts of stock from the pot.
  41. 41Remove 4 quarts of stock from the pot.
  42. 42Remove 4 quarts of stock from the pot.
  43. 43Add 2 cups of the blended pepper mixture to the pot.
  44. 44Add 2 cups of the blended pepper mixture to the pot.
  45. 45Add 2 cups of the blended pepper mixture to the pot.
  46. 46Season with salt and let the pork cook until the color blends in.
  47. 47Season with salt and let the pork cook until the color blends in.
  48. 48Season with salt and let the pork cook until the color blends in.
  49. 49Transfer the pork to a bowl and remove the bone and bay leaves. Adjust the seasoning with salt.
  50. 50Transfer the pork to a bowl and remove the bone and bay leaves. Adjust the seasoning with salt.
  51. 51Transfer the pork to a bowl and remove the bone and bay leaves. Adjust the seasoning with salt.
  52. 52Cut 1 pound of pork belly into smaller pieces and sauté them until caramelized.
  53. 53Cut 1 pound of pork belly into smaller pieces and sauté them until caramelized.
  54. 54Cut 1 pound of pork belly into smaller pieces and sauté them until caramelized.
  55. 55Add some onions and garlic cloves and cook until crispy.
  56. 56Add some onions and garlic cloves and cook until crispy.
  57. 57Add some onions and garlic cloves and cook until crispy.
  58. 58Add oregano and mix.
  59. 59Add oregano and mix.
  60. 60Add oregano and mix.
  61. 61Transfer the pork belly to a food processor and pulse to a coarse consistency.
  62. 62Transfer the pork belly to a food processor and pulse to a coarse consistency.
  63. 63Transfer the pork belly to a food processor and pulse to a coarse consistency.
  64. 64Add the processed pork belly to the bowl with the braised pork and mix well.
  65. 65Add the processed pork belly to the bowl with the braised pork and mix well.
  66. 66Add the processed pork belly to the bowl with the braised pork and mix well.
  67. 67Prepare the corn husks by soaking them, then spread the masa on the husks and fill with the pork mixture. Roll them and tie them tightly.
  68. 68Prepare the corn husks by soaking them, then spread the masa on the husks and fill with the pork mixture. Roll them and tie them tightly.
  69. 69Prepare the corn husks by soaking them, then spread the masa on the husks and fill with the pork mixture. Roll them and tie them tightly.
  70. 70Steam the tamales at a low rolling boil for about an hour and a half, covered with dry corn husks. Let it rest for 5-10 minutes after cooking.
  71. 71Steam the tamales at a low rolling boil for about an hour and a half, covered with dry corn husks. Let it rest for 5-10 minutes after cooking.
  72. 72Steam the tamales at a low rolling boil for about an hour and a half, covered with dry corn husks. Let it rest for 5-10 minutes after cooking.

Ingredients

  • 8 pounds bone in pork roast
  • 8 pounds bone in pork roast
  • 8 pounds bone in pork roast
  • 3 quarts water for cooking process
  • 3 quarts water for cooking process
  • 3 quarts water for cooking process
  • 2 quarts water for masa
  • 2 quarts water for masa
  • 2 quarts water for masa
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 onion
  • 1 onion
  • 1 onion
  • 8 garlic cloves
  • 8 garlic cloves
  • 8 garlic cloves
  • 1 tablespoon black peppercorns
  • 1 tablespoon black peppercorns
  • 1 tablespoon black peppercorns
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 10 ancho peppers
  • 10 ancho peppers
  • 10 ancho peppers
  • 4 chipotle peppers
  • 4 chipotle peppers
  • 4 chipotle peppers
  • 4 chile de arbol
  • 4 chile de arbol
  • 4 chile de arbol
  • 1 quart water for peppers
  • 1 quart water for peppers
  • 1 quart water for peppers
  • 2 cups salt
  • 2 cups salt
  • 2 cups salt
  • 1 pound pork belly
  • 1 pound pork belly
  • 1 pound pork belly
  • 1 handful oregano
  • 1 handful oregano
  • 1 handful oregano
  • 20 corn husks
  • 20 corn husks
  • 20 corn husks

Equipment

potblenderfood processorknifecutting boardwooden spoon