The aroma of simmering pork, infused with the vibrant spices of New Mexico red chile, is a siren's call to anyone who appreciates authentic Mexican cuisine. Red pork tamales, a culinary masterpiece, represent a time-honored tradition, passed down through generations, and offer a delightful blend of savory and subtly sweet flavors. These aren't your average tamales; the rich, slow-cooked pork filling, nestled within a soft, fragrant corn husk, provides a truly unforgettable eating experience. The perfect balance of heat and comfort makes them ideal for a festive gathering or a cozy night in.
This recipe will guide you through every step of creating these delicious red pork tamales, from preparing the flavorful pork filling to expertly assembling and steaming the final product. Whether you're a seasoned tamale maker or a curious beginner, get ready to embark on a culinary adventure that will leave you with a batch of irresistible, homemade red pork tamales.
Tools Needed
- Pressure cooker
- Blender
- Strainer
- Large pot
- Tamale steamer
Ingredients
- Pork shoulder: 4 kg
- Thyme: A handful
- Marjoram: A handful
- Allspice: 9
- Onion: 1 1/2
- Garlic: 1 head
- Bay leaf: 1
- Guajillo chiles: 18
- Pasilla/Ancho chiles: 4
- Puya chiles: 14
- Oregano: 1/2 teaspoon
- Cumin: 1/2 teaspoon
- Black pepper: 1 teaspoon
- Lard: 800g
- Baking powder: 2 tablespoons
- Broth: 2 cups
- Masa Harina (corn dough): 2 kg
- Corn husks: 1 package
- Tomatoes: 2
- Oil
Step-by-Step Instructions
Step 1. Prepare the Red Pork Filling
- Cook 4kg pork shoulder in a pressure cooker with thyme, marjoram, allspice, half an onion, and a head of garlic for about 35 minutes.
- Fry guajillo, pasilla/ancho, and puya chiles until softened. Be careful not to burn them.
- Sauté chopped onion, tomatoes, and garlic. Add cumin, thyme, oregano, bay leaf, and cloves.
- Add the fried chiles to the sautéed vegetables and simmer for 7 minutes.
- Blend the chile mixture with about 3 cups of water until smooth. Strain the sauce.
- Fry the sauce for 18 minutes to season it, adding broth as needed.
- Shred the cooked pork and add it to the sauce. Reserve some of the sauce for later.
Step 2. Make the Masa Batter
- Beat lard, then mix in the masa harina, broth, and reserved sauce until well combined. Add salt and baking powder.
Step 3. Assemble and Steam the Tamales
- Spread masa on corn husks, add meat filling, fold, and steam for 1 hour and 45 minutes.
Step 4. Serve
- Serve and enjoy!
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Use medium heat while frying the chiles to prevent burning and bitterness.
- Beat the dough well to make the tamales fluffy and porous.
Nutrition
- Calories: 7000-8000
- Fat: 400-500g
- Carbs: 500-600g
- Protein: 300-400g
FAQs
1. Can I use a different type of chili powder?
Yes! While New Mexico red chile is traditional, you can substitute with other chili powders to adjust the heat and flavor. Ancho chili powder offers a milder, sweeter option.
2. How long can I store leftover tamales?
Leftover tamales can be stored in the refrigerator for up to 3 days. Reheat them gently in the microwave or steamer to restore their delicious texture.
With a little patience and these simple instructions, you've successfully crafted a batch of authentic red pork tamales. Enjoy the delicious rewards of your hard work, sharing these flavorful treats with family and friends. Happy eating!