The SECRET to the Best TAMAL is in THE MASA AND A DELICIOUS CHILE COLORADO | Traditional Red Tamales

lard

🥗Healthier: olive oil

💰Cheaper: vegetable shortening

Olive oil reduces saturated fat and provides a lighter flavor.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is often less expensive.

Begin by cooking the meat in an Instant Pot with 4 pounds of chuck roast, 2 pounds of chuck tender roast, 1 whole head of garlic, 1 small white onion, 5 whole cloves, 4 bay leaves, 2 teaspoons of allspice berries, 2 teaspoons of peppercorn, salt, and beef bouillon, covering it with water.

Set the Instant Pot to the meat setting and cook for 1 hour and 30 minutes.

While the meat is cooking, prepare the sauce by boiling 20 New Mexico chili pods and 4 Chile anchos in a small pot until they come to a boil, then transfer to a blender.

Add 7 garlic cloves, 1.5 teaspoons of whole cumin, 1 teaspoon of oregano, 0.5 teaspoon of coriander seeds, beef bouillon, and 5 cups of water to the blender and blend until smooth.

Release the steam from the Instant Pot, remove the meat, and strain the broth.

Shred the meat and set it aside.

In a frying pan, heat 2 tablespoons of oil over medium-high heat, then add 3 green peppers, 1 onion, and 3 tomatoes, cooking for 5 minutes.

Add the shredded meat to the frying pan and mix, cooking for an additional 3 minutes before adding the red sauce.

Reduce heat to medium-low and allow the mixture to simmer for 10 minutes, tasting for salt and adjusting with more salt, black pepper, cayenne, and New Mexico chili powder as desired.

In a stand mixer, beat 1.5 cups of lard at medium speed for 5 minutes.

Reduce the speed and add 5 teaspoons of baking powder, followed by 6 cups of instant corn masa for tamales, alternating with 4 cups of broth and then 4 cups of hot water until fully combined.

Mix on medium speed for 15 minutes, then test the masa by placing a small piece in room temperature water; it should float. If it doesn't, add a quarter cup of water and mix for 2 more minutes before testing again.

Allow the masa to rest for a couple of minutes before spreading it on soaked corn husks, which should have been soaking for about 8 hours.

Prepare the steamer pot by filling it to the max line and placing corn husks at the bottom to prevent water from reaching the tamales.

Spread the masa on the soft side of the corn husk, add a good amount of filling in the center, fold the husk over the filling, and repeat for all husks.

Place the tamales in the steamer pot, cover it completely, and add a molcajete to add pressure, then steam for about 2 hours.

After 2 hours, check the tamales; they are done when the masa pulls away from the husk easily. Let them rest for at least 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: