Tamales de puerco red pork tamales –Red Pork Tamales, also known as Tamales de Puerco en Chile Rojo, are a beloved traditional dish with deep roots in Mexican cuisine. These tamales are rich in flavor and are perfect for festive occasions or simply for a comforting family meal. Below is a detailed recipe that will guide you through the process of making these delicious tamales from scratch.
Image of Red Pork Tamales
Experience the vibrant colors and textures of Red Pork Tamales. This image captures their allure and sets the stage for creating your own batch.
Ingredients
To prepare Red Pork Tamales, you will need the following ingredients:
- 2 pounds of pork shoulder, cut into chunks
- 3 cups of masa harina
- 1 ½ cups of chicken broth
- 1 cup of lard or vegetable shortening
- 1 tablespoon of baking powder
- ½ teaspoon of salt
- 2-3 dried guajillo chiles
- 2-3 dried ancho chiles
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- Husked corn leaves, soaked in warm water
Instructions
Follow these instructions to make mouthwatering Red Pork Tamales:
- In a large pot, add the pork chunks, chopped onion, and garlic along with enough water to cover the meat. Bring to a boil, then reduce heat and simmer until the meat is tender, about 2 to 3 hours. Remove the pork and reserve the broth.
- While the pork is cooking, prepare the sauce. Remove the stems and seeds from the dried chiles, and soak them in hot water for about 15 minutes until softened. Blend the chiles with a cup of reserved broth until smooth.
- Shred the cooked pork and mix it with the blended chile sauce, ensuring the meat is well-coated. Adjust seasoning with salt as needed.
- In a separate bowl, combine the masa harina, baking powder, and salt. Gradually add the remaining chicken broth and lard, mixing until you achieve a smooth and spreadable dough.
- To assemble the tamales, lay a corn husk on a flat surface, spread about 2 tablespoons of masa dough on the lower half, and add a spoonful of the pork mixture on top. Fold the sides of the husk over and then fold up the bottom to seal.
- Place the assembled tamales upright in a steamer basket. Cover with remaining corn husks and steam for about 1 to 1.5 hours, or until the masa is firm and pulls away from the husk easily.
- Once cooked, allow the tamales to cool slightly before serving. Enjoy them with your favorite salsa or a side of beans for an authentic meal.
These Red Pork Tamales are sure to be a hit at any gathering. Their rich flavors and satisfying texture make them a comforting choice that’s rooted in tradition.
