Tamales De Chile Rojo Red Chile Tamales With Meat Recipes

RED CHILE BEEF TAMALES

Steps:

• In a large bowl, submerge the corn husks in cold water for 30 minutes.
• Meanwhile, use a handheld mixer or stand mixer with the whisk attachment to beat the lard on medium-high speed until very fluffy, 3 to 5 minutes. In a separate bowl, mix together the tamale flour, water, and salt with your hands to form a uniform dough. Add half of the dough to the lard and beat to combine. Add the oil and the remaining dough to the lard mixture and beat on medium-high speed until it has the texture of a fluffy frosting, about 10 minutes.
• Drain the corn husks. Then, put a heaping tablespoon of masa on the corn husk, spreading to flatten it slightly and evenly, so it roughly forms a rectangle. Put a couple tablespoons of filling in the middle of the batter. Enclose the filling in the batter as you fold the husk, folding the pointed end over the bottom half. The rounded end will remain open.
• Place a steamer insert inside of a deep pot and fill with about 2 inches of water. Fit the tamales on top of the steamer insert, stacking them if necessary. To prevent moisture loss and ensure the tamales steam properly, place a damp cloth across the opening of the pot and then secure the lid on top.
• Bring the water to a high simmer (medium heat) and steam the tamales for 1 hour. At this point, check to see if the masa mixture easily separates from the husk when unwrapped. If it appears overly wet or sticky, add additional water to the pot and continue to steam 45 minutes longer. As the tamales cool, the masa will firm up a bit. Serve warm.Tamales keep stored in the refrigerator for up to 3 days in a sealed bag. If freezing the tamales, defrost in the refrigerator overnight before cooking. Frozen tamales will last up to 1 month in a sealed plastic bag.

RED CHILE PORK TAMALES

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.

TAMALES DE CHILE ROJO (RED CHILE TAMALES WITH MEAT)

Steps:

• Sort through the husks to get 20 large ones and place in a large bowl, along with 10 additional smaller husks. Add enough boiling water to cover and weigh down with a plate to soak until softened, at least 30 minutes or up to 3 hours. Drain and wipe dry.
• Mix the harina de maíz nixtamalizado azul and baking powder in a large bowl and gradually add 1 1/2 cups broth while mixing and kneading with your hands. Add the remaining broth as needed to achieve a smooth dough that feels neither moist nor dry. It shouldn't stick to your fingers but should hold together in a single mass.
• Beat the vegetable shortening in a large bowl by hand or with an electric stand or handheld mixer on medium-high speed until it becomes very smooth and brighter in color, 3 to 5 minutes. Beat in the salt until incorporated. Add the masa by the handful and beat, on low speed if using an electric mixer, until evenly incorporated. Beat on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. The mixture should be the texture of buttercream. To see if the dough is ready, fill a small cup with water and drop in a 1/4 teaspoon dough. It should immediately rise and float.
• To assemble the tamales: Place a large corn husk on your work surface or in your hand. Using the back of a spoon or a small palette knife, spread about 1/3 cup masa (2 ounces) in a rectangle (about 5- by 6-inches) in the center, leaving a few inches empty on the long sides. Add 3 tablespoons meat filling (2 ounces) in a line down the center of the masa. Wrap the tamal: Hold the long sides of the husk and bring them together, so the masa meets in the center and encloses the filling, then fold those sides of the husk together over and around the enclosed filling. Fold the pointed end over the tamal to secure and place on a sheet pan. Repeat with the remaining ingredients, stacking the folded tamales on the pan.
• To steam the tamales: Place a few coins in the bottom of a tamalera or other deep steamer pot and add enough water to come to the bottom of the steamer insert and no higher so the water won't touch the tamales. The coins will stop clattering if your water runs low and let you know that you need to replenish with more hot water. Arrange the tamales upright in the steamer, open-side up, leaving a space in the center. The tamales should be touching. Cover the tops with the remaining corn husks, then cover the steamer with the lid. Bring the water to a boil and steam for 1 hour, pouring in more water through the empty center as needed.
• To test for doneness, remove one tamal, unwrap and cut through the center. There should be no raw masa remaining, and the tamal should peel away easily from the husk as you unwrap it. If not, continue steaming, checking for doneness every 15 minutes. When cooked, remove from the heat and let stand in the steamer for 15 minutes before serving. The tamales can be kept warm in the steamer off heat for up to an hour. Steamed tamales can be cooled completely, wrapped tightly, and frozen for up to 3 months. Thaw overnight in the refrigerator, then steam again in husks or unwrap and pan-fry until heated through, about 15 minutes.

TAMALES DE PUERCO (RED PORK TAMALES)

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.

RED CHICKEN TAMALES (TAMALES ROJOS DE POLLO)

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
• Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
• Heat a griddle over medium heat and toast ancho and mulato chiles until fragrant, 3 to 5 minutes. Place in a bowl and cover with boiling water. Soak until soft, about 25 minutes. Combine ancho and mulato chiles, garlic, cumin seeds, and about 1/2 cup of the soaking water in a blender; blend until a thick, smooth, mole-like sauce forms, adding more water if necessary.
• Heat 1 tablespoon lard in a saucepan over medium heat and add the sauce; cook for 3 to 5 minutes. Add shredded chicken and cook until flavors are combined and chicken is heated through, about 5 minutes.
• Place remaining lard in a large bowl; beat with an electric mixer until creamy. Add masa harina, chicken broth, baking powder, and 1 1/2 teaspoon salt, and beat until all ingredients are well combined. 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 working the dough a little longer.
• Select 1 wide corn husk. 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 chicken filling in the center of the masa mixture. Fold sides of husk together, one 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.

RED CHILE TAMALES

Steps:

• In a mixer or by hand, combine masa, lard, salt and baking powder until well blended.
• Deseed the chile pods, then soak the pods in hot water until soft.
• Puree the soft chile pods.
• Boil roast with salt, pepper and garlic until beef is cooked through.
• Remove beef; shred.
• Reserve the beef broth.
• Mix red chile puree with shredded beef.
• Add reserved beef broth until moist.
• Spread masa in a corn husk.
• Place about 1 1/2 ounces beef in the center of the masa.
• Fold over sides of tamale, then wrap tamale in wax paper.
• Place tamales in steamer pot, cover and cook 45 minutes or until the tamales are firm.

CHILE ROJO

Steps:

• Place all ingredients into a sauce pan except for salt. Cover the chiles with water and bring to a boil. Cover and continue to boil for 15 minutes.
• Drain the water and add the ingredients including the salt to the blender. Add in 1/2 cup fresh water and blend on high for 5 minutes.
• Add 1 tbsp oil into the empty sauce pan you used to boil the chiles. Pour in the red chile and cook on medium heat for 10 minutes stirring occasionally and adjusting salt to taste.

CARNE CON CHILE ROJO (CHUCK BRAISED IN CHILE)

Steps:

• To make the bison: Heat oven to 275 degrees.
• Sprinkle the sugar and salt all over the roast. Heat the oil in a large Dutch oven over high heat. Add the roast and sear until dark brown on all sides, 7 to 10 minutes. Transfer to a plate and reduce the heat to medium. Carefully add 1 cup broth (the hot fat will spatter) and scrape up all the browned bits from the pan. Return the roast and any accumulated juices to the Dutch oven and add the tomatoes, onion, chiles, sage, bay leaves, syrup and remaining 3 cups broth. Bring to a boil, then cover and transfer to the center of the oven.
• Braise until the meat is very tender, about 3 1/2 hours. A fork should slide through easily. Uncover and cool for 15 minutes, then transfer the roast to a large bowl. Finely shred the meat using your hands if cool enough to handle or with two forks. Strain the cooking liquid and reserve.
• To make the chile rojo: Bring a medium saucepan of water to a boil. Add all of the dried chiles, reduce the heat to medium, and simmer steadily until softened and lighter in color, about 10 minutes. Transfer the chiles to a blender, along with the garlic, onion, salt and 2 cups of the braising liquid. Save any remaining braising liquid for another use (see Tip). Blend until very smooth.
• Heat the oil in a large, deep skillet over high heat until shimmering. Carefully add the chile sauce (it will splatter) and immediately reduce the heat to medium. Simmer, stirring often, until thickened and brick red, 8 to 10 minutes. Add the shredded meat and any accumulated juices and stir to evenly coat. Reduce the heat to low and simmer for 10 minutes. Season to taste with salt. Serve immediately or cool to room temperature to use as a filling for tamales. The sauced braised meat can be refrigerated for up to 5 days or frozen for up to 3 months.