Red Chile Pork Tamales
Directions
- 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.
- 2By morning, remove the pork from the broth and add more water and simmer a bit longer.
- 3Once cooled, shred the pork and set it aside.
- 4Start on the red chile by pouring hot water over 16 to 18 cleaned and seeded New Mexico chile pods.
- 5Skim and strain the pork broth and save it for later use.
- 6In a blender, add a half of a white onion, 3 to 4 garlic cloves, the rehydrated chiles, water, and a tablespoon of salt.
- 7Blend until smooth.
- 8In a saucepan, melt 2 tablespoons of lard.
- 9Pour in the chile purée through a strainer, making sure to rinse the strainer, and then cook for a couple of minutes.
- 10To this, you're going to add the shredded pork, mixing well.
- 11Taste and adjust with salt if needed.
- 12In a bowl, soak your corn husks by pouring boiling water and place something heavy on top to keep them submerged.
- 13For the dough, in a bowl, add 1 pound of lard and fluff it with your hand or an electric mixer until fluffy.
- 14Then add 16 cups of Maseca, 2 tablespoons of baking powder, 2 tablespoons of salt, and a quarter cup of red chile powder.
- 15Mix well and then start adding your reserved pork broth.
- 16Switch to a bigger bowl if needed.
- 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.
- 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.
- 19Place them aside and repeat the process.
- 20Place the tamales in a steamer, stand them up side by side using extra soaked corn husks to tie them in.
- 21Cover the top to help trap the steam and cook evenly.
- 22Cover and bring to a boil, then turn to medium heat for an hour and a half.
- 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.
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