Red Pork Tamales

200 mins
Serves 1
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Directions

  1. 1Simmer bone-in pork butt for 2 to 2 and 1/2 hours until it's tender and easily pulls apart.
  2. 2Simmer bone-in pork butt for 2 to 2 and 1/2 hours until it's tender and easily pulls apart.
  3. 3Simmer bone-in pork butt for 2 to 2 and 1/2 hours until it's tender and easily pulls apart.
  4. 4Reserve some of the pork broth.
  5. 5Reserve some of the pork broth.
  6. 6Reserve some of the pork broth.
  7. 7Boil dried chile and tomatillos for 10 minutes.
  8. 8Boil dried chile and tomatillos for 10 minutes.
  9. 9Boil dried chile and tomatillos for 10 minutes.
  10. 10Blend the softened chile and tomatillos with garlic, some of the chile and pork broth, cumin, salt, and chicken bouillon.
  11. 11Blend the softened chile and tomatillos with garlic, some of the chile and pork broth, cumin, salt, and chicken bouillon.
  12. 12Blend the softened chile and tomatillos with garlic, some of the chile and pork broth, cumin, salt, and chicken bouillon.
  13. 13Strain the blended salsa if you have a crappy blender.
  14. 14Strain the blended salsa if you have a crappy blender.
  15. 15Strain the blended salsa if you have a crappy blender.
  16. 16Set some of the salsa aside and combine it with the reserved pork broth for the masa.
  17. 17Set some of the salsa aside and combine it with the reserved pork broth for the masa.
  18. 18Set some of the salsa aside and combine it with the reserved pork broth for the masa.
  19. 19Fry the rest of the salsa in some Mona.
  20. 20Fry the rest of the salsa in some Mona.
  21. 21Fry the rest of the salsa in some Mona.
  22. 22Add the shredded pork and cook for about 10 minutes.
  23. 23Add the shredded pork and cook for about 10 minutes.
  24. 24Add the shredded pork and cook for about 10 minutes.
  25. 25Add salt to taste, then cover and let the pork cool.
  26. 26Add salt to taste, then cover and let the pork cool.
  27. 27Add salt to taste, then cover and let the pork cool.
  28. 28Add salt, baking powder, and melted brown rendered pork fat to the masa preparada.
  29. 29Add salt, baking powder, and melted brown rendered pork fat to the masa preparada.
  30. 30Add salt, baking powder, and melted brown rendered pork fat to the masa preparada.
  31. 31Slowly mix in the salsa and pork broth mixture into the masa.
  32. 32Slowly mix in the salsa and pork broth mixture into the masa.
  33. 33Slowly mix in the salsa and pork broth mixture into the masa.
  34. 34Whip the masa on medium-high for 5 minutes.
  35. 35Whip the masa on medium-high for 5 minutes.
  36. 36Whip the masa on medium-high for 5 minutes.
  37. 37Let the masa rest for 20 minutes.
  38. 38Let the masa rest for 20 minutes.
  39. 39Let the masa rest for 20 minutes.
  40. 40Fold the tamales, making sure not to overfill them.
  41. 41Fold the tamales, making sure not to overfill them.
  42. 42Fold the tamales, making sure not to overfill them.
  43. 43Steam the tamales vertically on medium-low heat for about 50 minutes after your water has come to a boil.
  44. 44Steam the tamales vertically on medium-low heat for about 50 minutes after your water has come to a boil.
  45. 45Steam the tamales vertically on medium-low heat for about 50 minutes after your water has come to a boil.
  46. 46Let the tamales rest for 10 minutes for the masa to set after steaming.
  47. 47Let the tamales rest for 10 minutes for the masa to set after steaming.
  48. 48Let the tamales rest for 10 minutes for the masa to set after steaming.

Ingredients

  • bone-in pork butt
  • bone-in pork butt
  • bone-in pork butt
  • dried Chile
  • dried Chile
  • dried Chile
  • dotillos
  • dotillos
  • dotillos
  • garlic
  • garlic
  • garlic
  • Chile and pork broth
  • Chile and pork broth
  • Chile and pork broth
  • cumin
  • cumin
  • cumin
  • salt
  • salt
  • salt
  • chicken bullion
  • chicken bullion
  • chicken bullion
  • Mona
  • Mona
  • Mona
  • shredded pork
  • shredded pork
  • shredded pork
  • Masa preparada
  • Masa preparada
  • Masa preparada
  • baking powder
  • baking powder
  • baking powder
  • brown rendered pork fat
  • brown rendered pork fat
  • brown rendered pork fat
  • salsa and pork broth mixture
  • salsa and pork broth mixture
  • salsa and pork broth mixture

Equipment

potblendersteamer

Tips

  • Use bone-in meat for better flavor.
  • Reserve some pork broth before boiling dried chiles and tomatillos.
  • Strain the blended salsa if you have a less powerful blender.
  • Melt brown rendered pork fat to its smoke point before adding to masa.
  • Whip the masa on medium-high for 5 minutes.
  • Let the masa rest for 20 minutes before folding tamales.
  • Do not overfill the tamales.
  • Steam tamales vertically.
  • Let tamales rest for 10 minutes after steaming for the masa to set.