# Tamales de puerco en salsa roja

- Servings: 48 servings
- Total time: 300 min
- Cuisine: Mexican
- Category: Sauce & Condiment
- Language: en

## Ingredients

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

## Instructions

1. In a large pot, place an 8-10 pound bone-in pork roast skin side down.
2. Sear the pork roast until the skin is crispy.
3. Deglaze the pot with your favorite beer.
4. Add 3 quarts of water to the pot.
5. Add 2 more quarts of water for your masa.
6. Add 2 more quarts for an extra batch of masa.
7. Add a couple of bay leaves and cook until soft and tender.
8. In 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.
9. Add 10 dried ancho peppers (stems and seeds removed) to the pan.
10. Add 4 dried chipotle peppers (stems and seeds removed) to the pan.
11. Add 4 dried chile de arbol (stems and seeds removed) to the pan.
12. Add a quart of water to the pan and let it simmer until the peppers are softened.
13. Transfer the softened peppers and other ingredients from the pan to a blender and blend until smooth.
14. Remove 4 quarts of stock from the pot.
15. Add 2 cups of the blended pepper mixture to the pot.
16. Season with salt and let the pork cook until the color blends in.
17. Transfer the pork to a bowl and remove the bone and bay leaves. Adjust the seasoning with salt.
18. Cut 1 pound of pork belly into smaller pieces and sauté them until caramelized.
19. Add some onions and garlic cloves and cook until crispy.
20. Add oregano and mix.
21. Transfer the pork belly to a food processor and pulse to a coarse consistency.
22. Add the processed pork belly to the bowl with the braised pork and mix well.
23. Prepare 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.
24. Steam 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.

## Equipment

- pot
- blender
- food processor
- knife
- cutting board
- wooden spoon

## Source

- Original video: https://www.tiktok.com/@jerryyguerabide/video/7436564838287150382?_t=8sFOHlgC81m&_r=1
- Recipe page: https://www.cliprecipe.com/recipe/44c8ff72-7cd3-4662-b69e-7cc1c1193a48
- Extracted: 2024-12-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt