Red Pork Tamales

5h 45m
Serves 1
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Directions

  1. 1In a pot with boiling water, add 1 onion, 1 garlic head, 8 pounds of pork butt roast, and 2 bay leaves.
  2. 2Cover and cook for 3 hours.
  3. 3Meanwhile, soak your corn husk.
  4. 4For the sauce, boil 25 New Mexico chiles for 8 minutes.
  5. 5Thirty minutes before the 3 hours are up for the pork, add 1 tablespoon of salt and 1 tablespoon of chicken bouillon to the pork.
  6. 6After 3 hours, remove the pork, and it should be very tender.
  7. 7Shred the pork meat.
  8. 8In a blender, add 8 garlic cloves, the chiles, 1 tablespoon of salt, 1 teaspoon of ground cumin, and 1 and a half cups of the water from the chiles.
  9. 9Blend well.
  10. 10Heat about 3 tablespoons of oil.
  11. 11Add the sauce. Make sure to save about 1 cup for the masa.
  12. 12Once it boils, add the pork meat and let it boil for about 3 minutes.
  13. 13For the masa, in a bowl add half a pound of lard, 1 and a half tablespoons of salt, and 1 and a half tablespoons of baking powder.
  14. 14Mix until smooth.
  15. 15Start adding the maseca and broth, 1 cup of each until you use half a package of maseca.
  16. 16At the end, add some of that red sauce.
  17. 17Mix for a good 10 minutes.
  18. 18Spread the masa to the corn husk.
  19. 19Add the filling and close them up.
  20. 20Add 3 pennies to the bottom of the steamer.
  21. 21Add the tamales.
  22. 22Add corn husk, a wet cloth, and foil.
  23. 23Cook for 2 hours and a half on low heat.
  24. 24Remove them and let them cool down for about 15 minutes for the masa to set.
  25. 25Now remove the husk.

Ingredients

  • 1 onion
  • 1 garlic head
  • 8 pounds pork butt roast
  • 2 bay leaves
  • 1 tablespoon salt
  • 1 tablespoon chicken bouillon
  • 25 New Mexico chiles
  • 8 garlic cloves
  • 1 tablespoon salt
  • 1 teaspoon ground cumin
  • 1.5 cups water from the chiles
  • 3 tablespoons oil
  • 0.5 pound lard
  • 1.5 tablespoons salt
  • 1.5 tablespoons baking powder
  • 0.5 package maseca

Equipment

potblenderbowlspatulatongssteamer

Tips

  • To make sure your steamer doesn't run out of water, add 3 pennies to the bottom of it. If they stop making noise, you need to add more water.
  • You don't need to mix the masa for hours, 10 minutes is good enough.
  • Let the tamales cool down for about 15 minutes for the masa to set after cooking them.
  • You can use guajillo or California chiles instead of New Mexico chiles for the sauce.
  • Make sure to save about 1 cup of the red sauce for the masa.
  • When mixing the masa, add 1 cup of maseca and 1 cup of broth at a time until you use half a package of maseca and then add the red sauce.
  • The pork broth will be used for later, so don't discard it when you remove the pork.
  • Make sure to soak the corn husk while the pork is cooking to save time and to soften them for assembly later on.
  • The tamales need to be cooked on low heat for 2 hours and a half after they have been assembled and placed in the steamer.
  • Put corn husk, a wet cloth and foil on top of the tamales after placing them in the steamer and before covering the steamer.

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