RED TAMALE SAUCE RECIPE (+VIDEO)
Red tamale sauce is an essential recipe for your traditional Mexican pork or beef tamales. When you're ready to make a tamale commitment, be sure to use an outstanding homemade sauce like this one.
Provided by Christian Guzman
Categories Sauce
Time 1h25m
Number Of Ingredients 8
Steps:
- Carefully split the peppers and remove seeds and membranes. Cut peppers into 1-2 inch pieces. Arbol peppers are small so no need to cut those.
- Using a firm bristle brush, wash peppers.
- Place peppers, tomatoes and garlic in pan with 2 cups chicken stock (or enough to cover). Heat on medium and bring to boil, then reduce to low and simmer for 20-30 minutes until soft.
- Remove all vegetables and remaining spices to blender and blend until smooth. Note: If water has turned too dark, you may want to strain the vegetables to the blender then discard the liquid and replace with fresh chicken stock. Return all to the same pan.
- Simmer for 15 minutes to thicken slightly. Add more spices or salt to taste, if desired.
Nutrition Facts : Calories 12 kcal, Carbohydrate 2 g, Protein 0.25 g, Sodium 251 mg, Sugar 1 g, ServingSize 1 serving
TRADITIONAL TAMALES RED CHILI SAUCE FOR PORK OR BEEF (RAR)
I tweaked the recipes by using dried chilies it's easier than fresh and more traditional. I also used two types of chilies to give more taste without the heat. To reduce heat adds little more roux .
Provided by Richard_R
Categories Marinades and Sauces
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- 1. Remove stems and seeds from chills, with a paring knife make a slit down the side, and open up the chills remove seeds and stems 2. In a 5-quart saucepot submerge chili pods in the chicken broth or strain reserve from tamale meat liquid. Bring to a simmer over high heat, then shut off the heat, cover the pot, and allow the chills to sit for 1 hour. 3. Strain the the chili pods from soaking liquid mixture, and set aside soaking liquid. 4. Put peppers and 2 1/2 cups of the soaking liquid into a blender or remaining reserve meat liquid. This may be done in batches. 5. Add garlic, onion, cumin and salt, or you can use the garlic and onion from tamale meat, See "Traditional Tamales Pork or Beef (RAR)" 6. Cover and blend until smooth. If sauce gets too thick, add in up to 1 cup of the remaining soaking liquid or meat broth until you reach the desired thickness. Strain the mixture, and set aside. 7. In the 5-quart saucepot, stir flour into melted lard (or vegetable shortening) over heat until browned. 8. Carefully stir in blended strain chili mixture. 9. 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 strain soaking liquid or meat broth until you reach the desired thickness. Use this sauce for tamales, see "Traditional Tamales Pork or Beef (RAR)" recipe. 10. Reserve about 1/2 cup of this sauce to color the Masa. See "Traditional Tamales Pork or Beef (RAR)" recipe. 11. Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands thoroughly with soap and water to remove all of the chili oils.
Nutrition Facts : Calories 18 calories, Fat 0.121538750010833 g, Carbohydrate 3.7999858341622 g, Cholesterol 0 mg, Fiber 0.418729176680598 g, Protein 0.521553750110449 g, SaturatedFat 0.0170829166683865 g, ServingSize 1 1 Cup (25g), Sodium 1390.92425119369 mg, Sugar 3.38125665748161 g, TransFat 0.0254226666702403 g
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 TAMALES
Provided by Food Network Kitchen
Time 3h55m
Yield 24 tamales
Number Of Ingredients 16
Steps:
- Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.
- Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
- Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
- Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.
- Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 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 up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.
TRADITIONAL TAMALES (PORK)
This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Not for the faint-hearted cook for sure. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574. Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal. 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 Pork
Time 6h
Yield 50 Tamales
Number Of Ingredients 10
Steps:
- In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
- Simmer covered, about 2 1/2 hours or until meat is very tender.
- Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
- Shred the meat using 2 forks, discarding fat.
- Strain the broth and reserve 6 cups.
- In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
- To make masa beat shortening on medium speed in a large bowl for 1 minute.
- In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
- Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
- In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
- To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
- Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
- Fold in sides of husk and fold up the bottom.
- Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
- Lean the tamales in the basket, open side up.
- Add water to Dutch oven just below the basket.
- Bring water to boil and reduce heat.
- Cover and steam 40 minutes, adding water when necessary.
- To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.
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.
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- Pat the pork shoulder completely dry with paper towels. Rub the pork shoulder all over with just enough oil to coat it.
- In a large bowl or the bowl of stand mixer, blend the masa harina with the warm water. Stir the mixture thoroughly to create a solid ball of rehydrated masa. Add the lard, baking powder, stock, and salt, whisking thoroughly or, if you are using a mixer, blend on medium speed for approximately 5 minutes. Set the mixture aside until ready to assemble the tamales.
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