HOW TO MAKE THE BEST AUTHENTIC RED PORK TAMALES | Tamales Rojos de Puerco

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is lower in fat and calories, while pork shoulder is more affordable.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose flour is often cheaper.

Fill a large pot halfway with water and set it on high heat.

Add 1 onion, 1 head of garlic, 4 bay leaves, salt, and chicken bouillon to the pot.

Once the water boils, add the pork shoulder cut into big chunks, removing excess fat.

Once boiling again, remove foam from the broth, reduce heat to medium, and add whole black pepper, clove, and allspice.

Cover and cook for about 2 hours until the meat is tender.

Remove the pork from the broth and strain the broth to use later.

In a small pot, boil the tomatillos and chiles with water until soft, then transfer to a blender.

Add 4 cups of the broth to the blender with the boiled tomatillos and chiles, 7 garlic cloves, 1.5 teaspoons of whole cumin, and chicken bouillon, then blend until smooth.

Shred the cooked pork, removing any fat.

In a frying pan, heat the top layer of fat from the broth, then add the shredded meat and fry for a few minutes.

Add the chili sauce to the meat, reserving 1 cup of the sauce, and let it simmer for a few minutes.

To make the masa, mix the chili sauce with the broth to total 6 cups of liquid.

Beat the lard until smooth, then add baking powder and mix well.

Gradually add the masa, mixing until combined, then mix for about 30 minutes until fluffy.

Soak corn husks overnight or for at least 4 hours, then spread masa on the husks.

Add filling to the center of the masa, tuck the sides, and fold the ends to close the tamales.

Arrange the tamales in a steamer pot lined with corn husks, cover with a kitchen towel, and steam for about 2 hours.

Cooking Techniques

Equipment Needed

Spice Level: