Red Chile Pork Tamales Recipe
Make Red Chile Pork Tamales Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tamale Ingredients
Method
Tamale Preparation
- 1
Prepare the Pork
In a large pot, add the pork shoulder, garlic cloves, onion, and salt. Cover with water and bring to a boil. Reduce heat and simmer until the pork is tender, about 2 hours. Remove the pork, reserving the broth, and shred it once cooled.
- 2
Make the Red Chile Sauce
Remove stems and seeds from the dried red chiles. In a saucepan, boil the chiles in water until tender, about 15 minutes. Drain and blend with some reserved broth until smooth. Mix the sauce with the shredded pork.
- 3
Prepare the Dough
In a large bowl, mix the masa harina and baking powder. In another bowl, beat the lard or shortening until fluffy, then gradually add the masa mixture and some chicken broth until a soft dough forms.
- 4
Assemble the Tamales
Soak the corn husks in warm water for about 30 minutes. Take a corn husk, spread a portion of the masa dough on it, then add a spoonful of the pork filling. Fold the husk over the filling and tie with a strip of husk.
- 5
Steam the Tamales
Place the tamales upright in a steamer pot. Cover and steam for about 1 to 1.5 hours, until the masa is firm and cooked through. Check occasionally and add water to the steamer as needed.
- 6
Serve
Once cooked, carefully unwrap the tamales and serve hot, optionally with salsa or sour cream.
