Name: Tamales de Puerco (Red Pork Tamales)
Prep time: 30 min
Cook time: 30 min
Yield: 15
Ingredients: Boneless pork shoulder, trimmed - 1 ½ pounds; Onion - ½; Garlic, minced - 4 cloves; Bay leaves - 2; Salt to taste - 2; Water to cover - 2; Corn husks - 2; Roma tomatoes - 1 pound; Dried chile de arbol peppers - 4; Guajillo chile peppers, stemmed and seeded - 4 small; Cornstarch - 1 tablespoon; Lard - 1 ¼ cups; Fresh corn masa dough - 4 ½ cups; Salt - 1 tablespoon; Baking powder - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Tamales de Puerco (Red Pork Tamales)

1. Boneless pork shoulder, trimmed - 1 ½ pounds

2. Onion - ½

3. Garlic, minced - 4 cloves

4. Bay leaves - 2

5. Salt to taste - 2

6. Water to cover - 2

7. Corn husks - 2

8. Roma tomatoes - 1 pound

9. Dried chile de arbol peppers - 4

10. Guajillo chile peppers, stemmed and seeded - 4 small

11. Cornstarch - 1 tablespoon

12. Lard - 1 ¼ cups

13. Fresh corn masa dough - 4 ½ cups

14. Salt - 1 tablespoon

15. Baking powder - 1 tablespoon

How to cook deliciously - Tamales de Puerco (Red Pork Tamales)

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Shred cooled pork with 2 forks.

7. Stage

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.

8. Stage

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.