Cómo Hacer Tamales Rojos Con Carne De Puerco o Cerdo | Tradicionales Tamales Rojos mexicanos

lard

🥗Healthier: vegetable shortening

💰Cheaper: canola oil

Vegetable shortening reduces saturated fat while maintaining texture.

pork

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is lower in fat, while ground beef is often less expensive.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is more accessible.

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Introduce the recipe for tamales rojos with pork.

State the ingredients: 700 grams of pork leg, 1/2 onion, 1/2 head of garlic, 7 allspice berries, 2 cloves, 1 handful of thyme, 2 bay leaves.

Cook the pork in a pressure cooker for 40 minutes, or in a regular pot for about 2.5 hours until tender.

Add 1 tablespoon of salt to the pot with the pork and other ingredients.

Prepare 11 cleaned guajillo chiles, 2 ancho chiles, and 11 árbol chiles, removing seeds as needed.

Heat 1 tablespoon of oil in a pan and fry the guajillo, ancho, and árbol chiles until they change color, avoiding burning them.

Remove the chiles from heat and set aside to cool.

After the pork is cooked, remove it from the pot and reserve the broth.

In the same pot, add 2 chopped tomatoes, 1/4 onion, and 6 cloves of garlic, and simmer for 6 minutes.

Add the cooled chiles to the pot to soften them further.

After 6 minutes, turn off the heat and let the mixture cool before blending.

Blend the chiles with the tomatoes, onion, garlic, and add the spices (cumin, oregano, and allspice) along with some of the reserved broth.

Strain the blended sauce and reserve a small amount for the masa.

Heat 1 tablespoon of oil in a pan and fry the strained sauce for 15 minutes.

Add the shredded pork to the sauce and let it simmer for 8 minutes, then turn off the heat and let it cool.

Soak the corn husks in warm water until softened.

Prepare 1 kilogram of masa and 500 grams of lard, mixing them together until creamy.

Gradually incorporate the masa into the lard, mixing thoroughly.

Add some of the reserved broth and the reserved sauce to the masa, along with 1 tablespoon of salt, mixing until smooth and fluffy.

Spread 2 tablespoons of masa on each corn husk, add a spoonful of the pork mixture, and fold the husk over the filling.

Arrange the tamales upright in a steamer with a layer of corn husks at the bottom, ensuring the water does not touch the tamales.

Cover the tamales with more corn husks and steam for 2 hours.

After 2 hours, remove the tamales from the steamer and serve.

Cooking Techniques

Equipment Needed

Spice Level: