Red Pork Tamales

345 mins
Serves 1
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Directions

  1. 1In a pot with boiling water, add 1 onion, 1 garlic head, 8 pounds of pork butt roast, and 2 bay leaves.
  2. 2In a pot with boiling water, add 1 onion, 1 garlic head, 8 pounds of pork butt roast, and 2 bay leaves.
  3. 3In a pot with boiling water, add 1 onion, 1 garlic head, 8 pounds of pork butt roast, and 2 bay leaves.
  4. 4Cover and cook for 3 hours.
  5. 5Cover and cook for 3 hours.
  6. 6Cover and cook for 3 hours.
  7. 7Meanwhile, soak your corn husk.
  8. 8Meanwhile, soak your corn husk.
  9. 9Meanwhile, soak your corn husk.
  10. 10For the sauce, boil 25 New Mexico chiles for 8 minutes.
  11. 11For the sauce, boil 25 New Mexico chiles for 8 minutes.
  12. 12For the sauce, boil 25 New Mexico chiles for 8 minutes.
  13. 13Thirty minutes before the 3 hours are up for the pork, add 1 tablespoon of salt and 1 tablespoon of chicken bouillon to the pork.
  14. 14Thirty minutes before the 3 hours are up for the pork, add 1 tablespoon of salt and 1 tablespoon of chicken bouillon to the pork.
  15. 15Thirty minutes before the 3 hours are up for the pork, add 1 tablespoon of salt and 1 tablespoon of chicken bouillon to the pork.
  16. 16After 3 hours, remove the pork, and it should be very tender.
  17. 17After 3 hours, remove the pork, and it should be very tender.
  18. 18After 3 hours, remove the pork, and it should be very tender.
  19. 19Shred the pork meat.
  20. 20Shred the pork meat.
  21. 21Shred the pork meat.
  22. 22In a blender, add 8 garlic cloves, the chiles, 1 tablespoon of salt, 1 teaspoon of ground cumin, and 1 and a half cups of the water from the chiles.
  23. 23In a blender, add 8 garlic cloves, the chiles, 1 tablespoon of salt, 1 teaspoon of ground cumin, and 1 and a half cups of the water from the chiles.
  24. 24In a blender, add 8 garlic cloves, the chiles, 1 tablespoon of salt, 1 teaspoon of ground cumin, and 1 and a half cups of the water from the chiles.
  25. 25Blend well.
  26. 26Blend well.
  27. 27Blend well.
  28. 28Heat about 3 tablespoons of oil.
  29. 29Heat about 3 tablespoons of oil.
  30. 30Heat about 3 tablespoons of oil.
  31. 31Add the sauce. Make sure to save about 1 cup for the masa.
  32. 32Add the sauce. Make sure to save about 1 cup for the masa.
  33. 33Add the sauce. Make sure to save about 1 cup for the masa.
  34. 34Once it boils, add the pork meat and let it boil for about 3 minutes.
  35. 35Once it boils, add the pork meat and let it boil for about 3 minutes.
  36. 36Once it boils, add the pork meat and let it boil for about 3 minutes.
  37. 37For the masa, in a bowl add half a pound of lard, 1 and a half tablespoons of salt, and 1 and a half tablespoons of baking powder.
  38. 38For the masa, in a bowl add half a pound of lard, 1 and a half tablespoons of salt, and 1 and a half tablespoons of baking powder.
  39. 39For the masa, in a bowl add half a pound of lard, 1 and a half tablespoons of salt, and 1 and a half tablespoons of baking powder.
  40. 40Mix until smooth.
  41. 41Mix until smooth.
  42. 42Mix until smooth.
  43. 43Start adding the maseca and broth, 1 cup of each until you use half a package of maseca.
  44. 44Start adding the maseca and broth, 1 cup of each until you use half a package of maseca.
  45. 45Start adding the maseca and broth, 1 cup of each until you use half a package of maseca.
  46. 46At the end, add some of that red sauce.
  47. 47At the end, add some of that red sauce.
  48. 48At the end, add some of that red sauce.
  49. 49Mix for a good 10 minutes.
  50. 50Mix for a good 10 minutes.
  51. 51Mix for a good 10 minutes.
  52. 52Spread the masa to the corn husk.
  53. 53Spread the masa to the corn husk.
  54. 54Spread the masa to the corn husk.
  55. 55Add the filling and close them up.
  56. 56Add the filling and close them up.
  57. 57Add the filling and close them up.
  58. 58Add 3 pennies to the bottom of the steamer.
  59. 59Add 3 pennies to the bottom of the steamer.
  60. 60Add 3 pennies to the bottom of the steamer.
  61. 61Add the tamales.
  62. 62Add the tamales.
  63. 63Add the tamales.
  64. 64Add corn husk, a wet cloth, and foil.
  65. 65Add corn husk, a wet cloth, and foil.
  66. 66Add corn husk, a wet cloth, and foil.
  67. 67Cook for 2 hours and a half on low heat.
  68. 68Cook for 2 hours and a half on low heat.
  69. 69Cook for 2 hours and a half on low heat.
  70. 70Remove them and let them cool down for about 15 minutes for the masa to set.
  71. 71Remove them and let them cool down for about 15 minutes for the masa to set.
  72. 72Remove them and let them cool down for about 15 minutes for the masa to set.
  73. 73Now remove the husk.
  74. 74Now remove the husk.
  75. 75Now remove the husk.

Ingredients

  • 1 onion
  • 1 onion
  • 1 onion
  • 1 garlic head
  • 1 garlic head
  • 1 garlic head
  • 8 pounds pork butt roast
  • 8 pounds pork butt roast
  • 8 pounds pork butt roast
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon chicken bouillon
  • 1 tablespoon chicken bouillon
  • 1 tablespoon chicken bouillon
  • 25 New Mexico chiles
  • 25 New Mexico chiles
  • 25 New Mexico chiles
  • 8 garlic cloves
  • 8 garlic cloves
  • 8 garlic cloves
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1.5 cups water from the chiles
  • 1.5 cups water from the chiles
  • 1.5 cups water from the chiles
  • 3 tablespoons oil
  • 3 tablespoons oil
  • 3 tablespoons oil
  • 0.5 pound lard
  • 0.5 pound lard
  • 0.5 pound lard
  • 1.5 tablespoons salt
  • 1.5 tablespoons salt
  • 1.5 tablespoons salt
  • 1.5 tablespoons baking powder
  • 1.5 tablespoons baking powder
  • 1.5 tablespoons baking powder
  • 0.5 package maseca
  • 0.5 package maseca
  • 0.5 package maseca

Equipment

potblenderbowlspatulatongssteamer

Tips

  • To make sure your steamer doesn't run out of water, add 3 pennies to the bottom of it. If they stop making noise, you need to add more water.
  • You don't need to mix the masa for hours, 10 minutes is good enough.
  • Let the tamales cool down for about 15 minutes for the masa to set after cooking them.
  • You can use guajillo or California chiles instead of New Mexico chiles for the sauce.
  • Make sure to save about 1 cup of the red sauce for the masa.
  • When mixing the masa, add 1 cup of maseca and 1 cup of broth at a time until you use half a package of maseca and then add the red sauce.
  • The pork broth will be used for later, so don't discard it when you remove the pork.
  • Make sure to soak the corn husk while the pork is cooking to save time and to soften them for assembly later on.
  • The tamales need to be cooked on low heat for 2 hours and a half after they have been assembled and placed in the steamer.
  • Put corn husk, a wet cloth and foil on top of the tamales after placing them in the steamer and before covering the steamer.