Tamales Rojos de Puerco

395 mins
Serves 36
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Directions

  1. 1Add 6 lbs of pork shoulder butt to a pot.
  2. 2Add 6 lbs of pork shoulder butt to a pot.
  3. 3Add 6 lbs of pork shoulder butt to a pot.
  4. 4Add boiling water until the meat is completely covered.
  5. 5Add boiling water until the meat is completely covered.
  6. 6Add boiling water until the meat is completely covered.
  7. 7Add one whole white onion, two garlic heads, and salt and pepper to taste.
  8. 8Add one whole white onion, two garlic heads, and salt and pepper to taste.
  9. 9Add one whole white onion, two garlic heads, and salt and pepper to taste.
  10. 10Cover the pot, set the heat to medium, and cook for about 3 hours or until the meat is tender.
  11. 11Cover the pot, set the heat to medium, and cook for about 3 hours or until the meat is tender.
  12. 12Cover the pot, set the heat to medium, and cook for about 3 hours or until the meat is tender.
  13. 13After 3 hours, remove the onion and garlic heads from the broth.
  14. 14After 3 hours, remove the onion and garlic heads from the broth.
  15. 15After 3 hours, remove the onion and garlic heads from the broth.
  16. 16Remove the meat and let it cool before shredding.
  17. 17Remove the meat and let it cool before shredding.
  18. 18Remove the meat and let it cool before shredding.
  19. 19In the same broth, boil 20 chile guajillos and two chile anchos for about 10 minutes.
  20. 20In the same broth, boil 20 chile guajillos and two chile anchos for about 10 minutes.
  21. 21In the same broth, boil 20 chile guajillos and two chile anchos for about 10 minutes.
  22. 22After 10 minutes, take out the chiles and add them to a blender.
  23. 23After 10 minutes, take out the chiles and add them to a blender.
  24. 24After 10 minutes, take out the chiles and add them to a blender.
  25. 25Add three cups of the broth to the blender.
  26. 26Add three cups of the broth to the blender.
  27. 27Add three cups of the broth to the blender.
  28. 28Add seven garlic cloves to the blender and blend the sauce.
  29. 29Add seven garlic cloves to the blender and blend the sauce.
  30. 30Add seven garlic cloves to the blender and blend the sauce.
  31. 31Set aside one cup of the blended sauce for the masa.
  32. 32Set aside one cup of the blended sauce for the masa.
  33. 33Set aside one cup of the blended sauce for the masa.
  34. 34Heat a pan to medium heat and add some oil.
  35. 35Heat a pan to medium heat and add some oil.
  36. 36Heat a pan to medium heat and add some oil.
  37. 37Fry three minced garlic cloves, half a white onion, and two jalapeños for about 2 minutes.
  38. 38Fry three minced garlic cloves, half a white onion, and two jalapeños for about 2 minutes.
  39. 39Fry three minced garlic cloves, half a white onion, and two jalapeños for about 2 minutes.
  40. 40Add the shredded pork meat to the pan and cook for about 3 minutes.
  41. 41Add the shredded pork meat to the pan and cook for about 3 minutes.
  42. 42Add the shredded pork meat to the pan and cook for about 3 minutes.
  43. 43Add six Roma tomatoes and continue cooking until the tomato releases all its juice (about 5 minutes).
  44. 44Add six Roma tomatoes and continue cooking until the tomato releases all its juice (about 5 minutes).
  45. 45Add six Roma tomatoes and continue cooking until the tomato releases all its juice (about 5 minutes).
  46. 46Add the salsa to the pan.
  47. 47Add the salsa to the pan.
  48. 48Add the salsa to the pan.
  49. 49Add two and a half tablespoons of chicken bouillon, mix well, and cook for an additional 5 minutes.
  50. 50Add two and a half tablespoons of chicken bouillon, mix well, and cook for an additional 5 minutes.
  51. 51Add two and a half tablespoons of chicken bouillon, mix well, and cook for an additional 5 minutes.
  52. 52Cover the pan, turn off the heat, and set it aside.
  53. 53Cover the pan, turn off the heat, and set it aside.
  54. 54Cover the pan, turn off the heat, and set it aside.
  55. 55In a pot, warm up six cups of the remaining broth and mix in the reserved cup of salsa.
  56. 56In a pot, warm up six cups of the remaining broth and mix in the reserved cup of salsa.
  57. 57In a pot, warm up six cups of the remaining broth and mix in the reserved cup of salsa.
  58. 58Give it a good mix and let it heat through.
  59. 59Give it a good mix and let it heat through.
  60. 60Give it a good mix and let it heat through.
  61. 61To a stand mixer, add one and a half cups of lard and beat at medium speed for 5 minutes until fluffy.
  62. 62To a stand mixer, add one and a half cups of lard and beat at medium speed for 5 minutes until fluffy.
  63. 63To a stand mixer, add one and a half cups of lard and beat at medium speed for 5 minutes until fluffy.
  64. 64Add two teaspoons of salt and five teaspoons of baking powder to the lard mixture.
  65. 65Add two teaspoons of salt and five teaspoons of baking powder to the lard mixture.
  66. 66Add two teaspoons of salt and five teaspoons of baking powder to the lard mixture.
  67. 67Beat for about a minute, then reduce the speed to the lowest setting.
  68. 68Beat for about a minute, then reduce the speed to the lowest setting.
  69. 69Beat for about a minute, then reduce the speed to the lowest setting.
  70. 70Gradually add one cup of masa (Maseca for Tamales) and one cup of warm broth alternately until all ingredients are in.
  71. 71Gradually add one cup of masa (Maseca for Tamales) and one cup of warm broth alternately until all ingredients are in.
  72. 72Gradually add one cup of masa (Maseca for Tamales) and one cup of warm broth alternately until all ingredients are in.
  73. 73Once all ingredients are in (totaling six cups of masa, seven cups of broth, and one cup of water), increase the speed to high and mix for about 10 minutes.
  74. 74Once all ingredients are in (totaling six cups of masa, seven cups of broth, and one cup of water), increase the speed to high and mix for about 10 minutes.
  75. 75Once all ingredients are in (totaling six cups of masa, seven cups of broth, and one cup of water), increase the speed to high and mix for about 10 minutes.
  76. 76Test the masa by grabbing a small piece and adding it to a cup of water; if it floats, it's well hydrated.
  77. 77Test the masa by grabbing a small piece and adding it to a cup of water; if it floats, it's well hydrated.
  78. 78Test the masa by grabbing a small piece and adding it to a cup of water; if it floats, it's well hydrated.
  79. 79If the masa doesn't float, add a little more water, continue mixing, and test again.
  80. 80If the masa doesn't float, add a little more water, continue mixing, and test again.
  81. 81If the masa doesn't float, add a little more water, continue mixing, and test again.
  82. 82Cover the masa and let it rest for 15 minutes.
  83. 83Cover the masa and let it rest for 15 minutes.
  84. 84Cover the masa and let it rest for 15 minutes.
  85. 85Pat the soaked corn husks dry with paper towels.
  86. 86Pat the soaked corn husks dry with paper towels.
  87. 87Pat the soaked corn husks dry with paper towels.
  88. 88Spread a thin layer of masa on the soft side of the husk.
  89. 89Spread a thin layer of masa on the soft side of the husk.
  90. 90Spread a thin layer of masa on the soft side of the husk.
  91. 91Add some pork filling to the masa and fold the tamale.
  92. 92Add some pork filling to the masa and fold the tamale.
  93. 93Add some pork filling to the masa and fold the tamale.
  94. 94Continue filling and folding tamales until you run out of masa or filling.
  95. 95Continue filling and folding tamales until you run out of masa or filling.
  96. 96Continue filling and folding tamales until you run out of masa or filling.
  97. 97Add boiling water to a pot, ensuring it's just below the steamer.
  98. 98Add boiling water to a pot, ensuring it's just below the steamer.
  99. 99Add boiling water to a pot, ensuring it's just below the steamer.
  100. 100Add a layer of husks at the bottom of the pot.
  101. 101Add a layer of husks at the bottom of the pot.
  102. 102Add a layer of husks at the bottom of the pot.
  103. 103Arrange the tamales standing up in the pot.
  104. 104Arrange the tamales standing up in the pot.
  105. 105Arrange the tamales standing up in the pot.
  106. 106Add another layer of husks and a wet rag on top of the tamales.
  107. 107Add another layer of husks and a wet rag on top of the tamales.
  108. 108Add another layer of husks and a wet rag on top of the tamales.
  109. 109Cover the pot and cook at medium heat for about 2 hours and a half.
  110. 110Cover the pot and cook at medium heat for about 2 hours and a half.
  111. 111Cover the pot and cook at medium heat for about 2 hours and a half.
  112. 112After 2 hours and 20 minutes, the tamales are ready.
  113. 113After 2 hours and 20 minutes, the tamales are ready.
  114. 114After 2 hours and 20 minutes, the tamales are ready.

Ingredients

  • 6 lbs pork shoulder butt with bone
  • 6 lbs pork shoulder butt with bone
  • 6 lbs pork shoulder butt with bone
  • 12 cups boiling water
  • 12 cups boiling water
  • 12 cups boiling water
  • 1 whole white onion
  • 1 whole white onion
  • 1 whole white onion
  • 2 garlic heads
  • 2 garlic heads
  • 2 garlic heads
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • to taste Pepper
  • to taste Pepper
  • to taste Pepper
  • 3 minced garlic cloves
  • 3 minced garlic cloves
  • 3 minced garlic cloves
  • 0.5 white onion
  • 0.5 white onion
  • 0.5 white onion
  • 2 jalapeños
  • 2 jalapeños
  • 2 jalapeños
  • 6 Roma tomatoes
  • 6 Roma tomatoes
  • 6 Roma tomatoes
  • 2.5 tablespoons chicken bouillon
  • 2.5 tablespoons chicken bouillon
  • 2.5 tablespoons chicken bouillon
  • 20 chile guajillo
  • 20 chile guajillo
  • 20 chile guajillo
  • 2 chile ancho
  • 2 chile ancho
  • 2 chile ancho
  • 3 cups broth (from cooked meat)
  • 3 cups broth (from cooked meat)
  • 3 cups broth (from cooked meat)
  • 7 garlic cloves
  • 7 garlic cloves
  • 7 garlic cloves
  • 1.5 cups lard
  • 1.5 cups lard
  • 1.5 cups lard
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 5 teaspoons baking powder
  • 5 teaspoons baking powder
  • 5 teaspoons baking powder
  • 6 cups masa (Maseca for Tamales)
  • 6 cups masa (Maseca for Tamales)
  • 6 cups masa (Maseca for Tamales)
  • 7 cups broth (from cooked meat)
  • 7 cups broth (from cooked meat)
  • 7 cups broth (from cooked meat)
  • 1 cup warm water
  • 1 cup warm water
  • 1 cup warm water
  • Some corn husks
  • Some corn husks
  • Some corn husks

Equipment

potblenderpanstand mixerpaper towelssteamer

Tips

  • Make sure all your liquids (broth and water for masa) are warm.
  • To test the masa, grab a small piece and add it to a cup of water; if it's well hydrated, it should float. If not, add more water and mix again.
  • Spread a thin layer of masa on the soft side of the corn husks, or more if preferred.
  • Leave husks soaking overnight to make them soft and easier to work with.