Tamales with pork and red chili

Votes: 1

How to Make - Pork and Red Chili Tamales

Time: 5 hours 40 minutes
Complexity: easily
Servings: 26

Nutritional value per serving:

Serving size: 1 of 46 servings
Calories 406, total fat 13 G., saturated fats 4 G., proteins 12 G., carbohydrates 62 G., fiber 7 G., cholesterol 22 mg, sodium 272 mg, sugar 1 G.

There are countless occasions for family gatherings, and making tamales is one of them, especially when an extra pair of hands is essential. This dish has long been associated with holidays in Mexico, especially Christmas, but the tradition of serving tamales has long transcended religion. Tamales are a great excuse to gather with family in the kitchen and get to work. The process is labor-intensive, but with plenty of helpers, you can make several batches at once. Try making red chili tamales using the family recipe of Pauline Pimienta, co-owner of Tamale Shop in Phoenix, Arizona. They're so popular that customers start placing holiday orders as early as August!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork

1.1 kg boneless pork shoulder
1 head of garlic, cut in half horizontally
2 tbsp. l. rapeseed oil
Salsa, grated cheese and sour cream, for serving

Ancho pepper salsa

10 medium dried ancho peppers, stems and seeds removed
1.5 tsp granulated garlic
1.5 tsp dried Mexican oregano
3/4 tsp ground cumin

Corn dough

3.5 cups masa harina corn flour
2 tsp baking powder
1 cup melted lard
26 dried corn husks, soaked in hot water for a few hours until soft

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork shoulder, pork, corn flour, corn husk, ancho pepper, garlic granules, oregano, cumin, lard

Cooking the dish according to the recipe:

Prepare the pork:

In a large saucepan or cauldron, combine the pork with garlic, 1 tablespoon of salt, and 3 liters of cold water. Bring to a boil, partially covered, then reduce the heat to maintain a gentle simmer.
Simmer until the pork is tender, 2.5-3 hours, turning occasionally and adding more water as needed to keep the pork submerged. Transfer the pork to a plate, leaving the broth in the pan. Let the pork cool slightly, then shred.

Prepare the salsa:

Bring a large saucepan of water to a boil. Add the chili and simmer until softened, about 10 minutes. Drain, set the saucepan aside, and transfer the softened chili to a blender along with the granulated garlic, oregano, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1 1/2 cups of pork broth and blend until smooth.
Wipe out the reserved saucepan. Pour in the canola oil and heat over medium heat. Add almost all of the salsa to the pan, setting aside 3/4 cup, and cook, stirring, until thickened and darkened, about 5 minutes.
Add the shredded pork and 1 cup of pork broth. Simmer over low heat, stirring occasionally, until thickened, about 45 minutes. Season with salt to taste.
Prepare corn dough:

In a large bowl, combine masa harina, baking powder, and 1 teaspoon salt. Using clean hands, gradually whisk in 3 1/2 cups hot pork broth, the reserved 3/4 cup salsa, and melted lard until smooth; the mixture should be fluffy, almost like frosting. Season with salt.
Assemble the tamales:

Place a softened corn husk on a work surface. Spread 1/4 cup of cornmeal dough on the wider side. Add 2 tablespoons of meat filling, spreading it in a strip down the center. Fold the sides of the corn husk to enclose the filling, then fold the narrow side of the husk over the top, keeping the filling in. Repeat with the remaining husks, dough, and filling.
Make tamales:

Fill a tamale steamer or a large saucepan with a steamer basket and bring to a boil over medium heat. Place the tamales in the steamer basket, open end up. Cook, covered, until the tamales are tender, about 1.5 hours, checking the water level as needed.
Remove the tamales and let them cool for 10-15 minutes to set. Serve with salsa, cheese, and sour cream.