Red Chile Pork Tamales

105 mins
Serves 1
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Directions

  1. 1Start with 3 pounds of pork shoulder bone in, a half of a white onion, 3 to 4 garlic cloves, 6 to 8 peppercorns, 2 bay leaves, cover with water and cook on low overnight.
  2. 2By morning, remove the pork from the broth and add more water and simmer a bit longer.
  3. 3Once cooled, shred the pork and set it aside.
  4. 4Start on the red chile by pouring hot water over 16 to 18 cleaned and seeded New Mexico chile pods.
  5. 5Skim and strain the pork broth and save it for later use.
  6. 6In a blender, add a half of a white onion, 3 to 4 garlic cloves, the rehydrated chiles, water, and a tablespoon of salt.
  7. 7Blend until smooth.
  8. 8In a saucepan, melt 2 tablespoons of lard.
  9. 9Pour in the chile purée through a strainer, making sure to rinse the strainer, and then cook for a couple of minutes.
  10. 10To this, you're going to add the shredded pork, mixing well.
  11. 11Taste and adjust with salt if needed.
  12. 12In a bowl, soak your corn husks by pouring boiling water and place something heavy on top to keep them submerged.
  13. 13For the dough, in a bowl, add 1 pound of lard and fluff it with your hand or an electric mixer until fluffy.
  14. 14Then add 16 cups of Maseca, 2 tablespoons of baking powder, 2 tablespoons of salt, and a quarter cup of red chile powder.
  15. 15Mix well and then start adding your reserved pork broth.
  16. 16Switch to a bigger bowl if needed.
  17. 17Mix well and add more broth a little at a time until your masa is soft, smooth, dissolving any clumps as you go, and not dry.
  18. 18Place a husk down, spread a layer of masa with a spoon or a spatula, adding a couple of tablespoons of the red chile filling, and roll them up tight.
  19. 19Place them aside and repeat the process.
  20. 20Place the tamales in a steamer, stand them up side by side using extra soaked corn husks to tie them in.
  21. 21Cover the top to help trap the steam and cook evenly.
  22. 22Cover and bring to a boil, then turn to medium heat for an hour and a half.
  23. 23Let them cool for about 15 minutes to help them get firm.

Ingredients

  • 3 pounds pork shoulder bone in
  • 0.5 white onion
  • 3 garlic cloves
  • 6 peppercorns
  • 2 bay leaves
  • 16 New Mexico chili pods
  • 1 tablespoon salt
  • 2 tablespoons lard
  • 1 pound lard
  • 16 cups Maseca
  • 2 tablespoons baking powder
  • 2 tablespoons salt
  • 0.25 cup red chili powder

Equipment

pottongsblendersaucepanstrainerbowlspatulasteamer

Tips

  • You can use any leftover masa for another time, it freezes well.