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 shoulder into smaller pieces and add to pot.

Cover meat with boiling water, about 12 cups.

Add one whole white onion, two garlic heads, salt, and pepper to taste.

Cover and cook on medium heat for about 3 hours or until meat is tender.

Remove onion and garlic heads, then remove meat and let cool before shredding.

In the same broth, boil 20 guajillo chiles and 2 ancho chiles for about 10 minutes.

Remove chiles and blend with 3 cups of the broth and 7 garlic cloves until smooth.

Set aside one cup of the sauce for the masa.

Shred the meat, leaving some fat for juiciness.

In a pan set to medium heat, add oil and fry 3 minced garlic cloves, half a white onion, and 2 jalapenos for about 2 minutes.

Add shredded meat and cook for about 3 minutes.

Add 6 Roma tomatoes and cook until the tomato releases its juice, about 5 minutes.

Add the blended salsa and another cup of broth to the pan, mixing well and adjusting seasoning with salt or bouillon as needed.

Cook for an additional 5 minutes, then cover and set aside.

In a pot, warm 6 cups of the remaining broth and mix in the reserved cup of salsa.

In a stand mixer, beat 1 and 1/2 cups of lard at medium speed for 5 minutes until fluffy.

Add 2 teaspoons of salt and 5 teaspoons of baking powder, beating for about a minute.

Reduce speed to low and add 1 cup of masa and 1 cup of warm broth, continuing to add until all broth is used, then add warm water as needed.

Mix on high for about 10 minutes, testing masa by floating a small piece in water.

Cover masa and let it rest for 15 minutes.

Soak husks overnight, pat dry, and spread masa on the soft side of the husk.

Add filling and fold the husk over the masa and filling until all masa or filling is used, making about 36 tamales.

Add boiling water to pot just below the steamer and layer husks at the bottom.

Arrange tamales standing up, cover with another layer of husks and a wet rag, and cook on medium heat for about 2 hours and 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level: