Red Chile Pork Tamales Recipe

Preparation

1. 1

   Prepare the Pork Filling

   In a large pot, combine pork shoulder, dried red chile peppers, garlic cloves, cumin, salt, black pepper, onion, and water. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the pork is tender.

2. 2

   Shred the Pork

   Once the pork is cooked, remove it from the pot and let it cool slightly. Shred the pork using two forks and set aside.

3. 3

   Make the Sauce

   Strain the cooking liquid to remove the solids. Blend the liquid with the cooked chile peppers and garlic until smooth. Return the sauce to the pot and add the shredded pork. Simmer for another 30 minutes.

4. 4

   Prepare the Tamale Dough

   In a large bowl, combine masa harina, baking powder, and salt. In a separate bowl, beat the lard or vegetable shortening until fluffy. Gradually add the masa harina mixture and chicken broth, mixing until a soft dough forms.

5. 5

   Assemble the Tamales

   Soak corn husks in warm water for about 30 minutes. Take a corn husk, spread about 2 tablespoons of tamale dough on it, then add a tablespoon of the pork filling. Fold the sides of the husk over the filling and then fold the bottom up to secure.

6. 6

   Steam the Tamales

   Place the tamales upright in a steamer basket. Steam for about 1.5 hours, or until the dough is firm and pulls away from the husk.