How to make the best Tamales Rojos de Puerco con Chile Colorado | Red Pork Tamale Recipe

lard

🥗Healthier: vegetable shortening

💰Cheaper: butter

Vegetable shortening reduces saturated fat while maintaining texture.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs provide a leaner option without sacrificing flavor.

Cut pork butt into smaller pieces and transfer to a pot.

Add 12 cups of water to the pot, ensuring the meat is completely covered.

Set pot to medium-high heat and cook until impurities rise, about 25 minutes.

Remove impurities from the pot, then add one whole onion, one head of garlic, salt, and black pepper to taste.

Cover and cook for about 3 hours or until the meat is tender.

After 2.5 hours, remove the onion and garlic from the pot and take out the meat.

Set the heat back on medium-high and add 20 dried guajillo chiles and 2 dried ancho chiles to the pot.

Cook the chiles for about 10 minutes.

While the chiles are cooking, shred the tender meat.

Transfer cooked chiles to a blender, add some of the broth, and 7 garlic cloves, then blend until smooth.

Reserve 1 cup of the blended salsa for the masa.

Set pot on medium-high heat and add 3 tbsp of oil.

Add 3 minced garlic cloves, 1 small white onion, and 2 jalapenos to the pot and cook for about 2 minutes.

Add the shredded meat to the pot and mix, cooking for about 3 minutes.

Add 6 Roma tomatoes to the pot and mix until the tomatoes release their juice, about 5 minutes.

Add the reserved salsa and another cup of broth to the pot, cover, and let it cook for about 5 minutes.

In a separate pot, add 6 cups of the remaining broth and mix it with the reserved cup of salsa, warming it up.

Prepare the masa by beating 1.5 cups of lard on medium speed for at least 5 minutes until fluffy.

Add 5 tsp of baking powder to the lard and turn the mixer to low speed.

Gradually add 6 cups of masa and 7 cups of warm broth, starting with 1 cup of masa and a little over 1 cup of broth, mixing until combined.

Continue adding the masa and broth until all is incorporated, mixing for 10 minutes on medium speed.

Once the masa is fluffy, prepare the tamales using soaked corn husks that have been patted dry.

Spread a thin layer of masa on the corn husk, add the meat filling, and fold the husk over the masa and filling.

Repeat the process until all masa is used, yielding about 40 tamales.

Fill the steamer pot with water up to a designated line and place the steamer inside.

Add leftover husks on top of the tamales, ensuring they are standing up and not squished.

Cover with a rag and lid, and cook on medium-low heat for 1.5 to 2 hours.

After 2 hours, check the tamales; they should be soft and fragrant.

Cooking Techniques

Equipment Needed

Spice Level: