RED CHILE PORK TAMALES
While it's common to make tamales all year round, these delicious steamed corn husk-wrapped bundles are traditionally made and shared around the holidays. Everyone has their favorite filling--chicken, beef and pork are all popular. In our version, the pork shoulder filling is cooked low and slow in a flavorful sauce of dried chiles, aromatics and spices and then wrapped in a fluffy, tender masa dough. Enjoy these tamales on their own, or with a squeeze of fresh lime juice.
Provided by Food Network Kitchen
Time 4h15m
Yield 32 tamales
Number Of Ingredients 21
Steps:
- For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. Add the onion, 1/4 teaspoon salt and a few grinds black pepper and cook until just tender, about 5 minutes. Add the chicken broth and guajillo, ancho and pasilla chiles and bring to a boil. Cover, turn off the heat and let sit until the chiles have softened, about 10 minutes. Transfer to a blender with the cumin, oregano, garlic, 2 teaspoons salt and a few grinds black pepper and puree until very smooth.
- Pour the sauce back into the Dutch oven, then add the pork and bay leaves. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low to maintain a steady simmer and cook until the pork is very tender and the sauce is brick red, 1 hour 45 minutes to 2 hours.
- Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour.
- Discard the bay leaves from the pork, then shred the pork with 2 forks. Stir in the apple cider vinegar; taste and adjust the seasoning with more salt and pepper. Set aside to cool slightly.
- For the masa dough: Beat the lard, baking powder, chile powder and 1 teaspoon salt in a large bowl with an electric mixer on medium-high speed until smooth and light in texture, about 2 minutes. (Alternatively, use a stand mixer with the paddle attachment.) Reduce the speed to low and add the masa harina. Once just incorporated, slowly add 2 1/2 cups of the chicken broth and mix until combined, 2 to 4 minutes. Test the dough by placing a 1/2-teaspoon dollop in a cup of cold water--it should float. If not, add the remaining 1/2 cup broth and mix until combined, about 2 minutes more. This will ensure that the masa dough is light and fluffy.
- Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides. Spoon 2 heaping tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
- Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and cool slightly before unwrapping. Serve with lime wedges if desired.
PORK RED-CHILE TAMALES
We can think of plenty of reasons to gather with family this time of year, but the best one might be simply having the extra sets of hands for tamale-making. Tamales have long been associated with the holidays - they're often part of the Mexican celebration of Las Posadas, commemorating Mary and Joseph's search for shelter before Jesus's birth - but the tradition of eating them has become more than just a religious practice. Tamales are a way to reconnect with family and Latinx heritage, and this starts with the big job of making them. Tamales can be labor intensive, so why not get the whole family involved and host a tamalada? If enough people are making and filling the masa and wrapping the bundles, you can crank out dozens of tamales at a time. Try a few batches this year using this recipe from Pauline Pimienta, co-owner of The Tamale Store in Phoenix. Her family's red-chile tamales are so beloved, customers start placing their holiday orders in August! - Nora Horvath, for Food Network Magazine.
Provided by Food Network
Categories main-dish
Time 5h40m
Yield 26 tamales
Number Of Ingredients 15
Steps:
- Make the pork: Combine the pork with the garlic, 1 tablespoon salt and 3 quarts cold water in a large pot or dutch oven. Bring to a boil, partially cover, then reduce the heat to maintain a simmer. Cook until the pork is tender, 2 1/2 to 3 hours, turning the pork halfway through and adding more water as needed to keep the pork submerged. Remove the pork to a plate, reserving the broth. Let the pork cool slightly, then shred.
- Make the salsa: Bring a large saucepan of water to a boil. Add the chiles and simmer until soft, about 10 minutes. Drain, reserving the saucepan; transfer the softened chiles to a blender along with the granulated garlic, oregano, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Add 1 1/2 cups of the pork broth and puree until smooth.
- Wipe out the reserved saucepan. Heat the canola oil in the pan over medium heat. Add all but 3/4 cup salsa to the pan and cook, stirring, until it thickens and darkens, about 5 minutes. Stir in the shredded pork and 1 cup pork broth. Simmer gently, stirring occasionally, until thickened, about 45 minutes. Season with salt.
- Make the masa: Mix the masa harina, baking powder and 1 teaspoon salt in a large bowl. Using clean hands, gradually mix in 3 1/2 cups warm pork broth, the reserved 3/4 cup salsa and the melted lard until smooth and fully combined; 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 masa across the wider end of the corn husk. Add 2 tablespoons pork mixture in a line down the center. Fold in the sides of the husk to encase the filling, then fold in the narrower end so the goodness doesn't come out. Repeat with the remaining husks, dough and filling.
- Cook the tamales: Fill a tamale steamer or large pot with a steamer insert with 2 inches of water and bring to a simmer over medium heat. Stand the tamales up in the steamer basket with the open end up. Steam, covered, until the tamales are softly set, about 1 1/2 hours, checking halfway through and adding more water if needed. Remove the tamales and let cool 10 to 15 minutes to firm up. Serve with salsa, cheese and sour cream.
XOCHIPILLI'S ANCHO PORK TAMALES
This traditional Mexican recipe uses an nontraditional cooking method. Time does not include marinating or standing time. From a local Mexican restaurant.
Provided by Member 610488
Categories Pork
Time 2h30m
Yield 24 tamales
Number Of Ingredients 20
Steps:
- Prepare Basic Masa Dough up to three days ahead, and refrigerate in an airtight container.
- Basic Masa Dough: Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.
- Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.
- Tamales: Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
- Combine broth, cherries, and ancho chile in a microwave-safe dish. Microwave at HIGH for 2 minutes or until cherries and ancho are tender. Combine broth mixture, onion, and next 5 ingredients (through garlic) in a blender; process until mixture is smooth. Reserve 1/2 cup broth mixture; cover and chill. Place remaining broth mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning bag occasionally.
- Preheat oven to 450°F.
- Remove pork from bag, and discard marinade. Place pork on a broiler pan coated with cooking spray. Bake at 450F for 30 minutes or until a thermometer registers 155F (slightly pink). Let pork stand 20 minutes; shred pork with 2 forks. Toss shredded pork with reserved 1/2 cup broth mixture.
- Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk, about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon pork mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
- Steam tamales at 450F for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes. Serve with sauce and lime wedges, if desired.
- Can be frozen for up to 3 months. Reheat in microwave for 2 minutes.
Nutrition Facts : Calories 141.2, Fat 3.9, SaturatedFat 1.2, Cholesterol 14.3, Sodium 230.4, Carbohydrate 21.5, Fiber 2.2, Sugar 1.4, Protein 6.6
RED CHILI SAUCE (TO BE USED WITH TRADITIONAL TAMALES)
This is the recipe I use to make recipe #15286. For an online tamale making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.
Provided by Karen From Colorado
Categories Sauces
Time 1h5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Remove stems and seeds from dried chili peppers.
- Place peppers in a single layer on a baking sheet.
- Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
- Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
- Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).
- Add garlic, cumin and salt.
- Cover and blend until smooth.
- In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.
- Carefully stir in blended chili mixture.
- Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) Use this sauce for traditional tamales, recipe #15286.
- Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.
TAMALES DE PUERCO (RED PORK TAMALES)
This authentic red pork tamales recipe comes from Jalisco, Mexico. The tamales are filled with pork shoulder and a spicy tomato sauce.
Provided by mega
Categories World Cuisine Recipes Latin American Mexican
Time 2h45m
Yield 15
Number Of Ingredients 15
Steps:
- Cut pork into 3 chunks and place in a large saucepan. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface. Reduce heat, cover, and simmer for 1 hour. Remove pork and let cool. Strain broth and reserve.
- Bring a pot of water to a boil while pork is cooking. Add tomatoes, arbol chiles, and guajillo chiles, and boil until chiles are soft, about 5 minutes. Remove with a slotted spoon, reserving cooking water, and allow to cool.
- Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
- Combine tomatoes, 1/2 cup cooking water, chiles de arbol, guajillo chiles, and cornstarch in a blender; blend until smooth. Strain tomato sauce through a fine-mesh sieve.
- Beat lard with an electric mixer in a large bowl until fluffy. Combine masa, 1 cup reserved pork broth, 1 tablespoon salt, and baking powder in a separate bowl and mix until smooth. Add masa mixture to lard and mix until it has a smooth cookie dough consistency. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
- Shred cooled pork with 2 forks.
- Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomato sauce and pork down the center of the masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 30 g, Cholesterol 33.3 mg, Fat 20.3 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 7.4 g, Sodium 643.8 mg, Sugar 1.2 g
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