How To Make Red Tamales 🔥

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.

Place 7 pounds of Tamal meat (chuck roast) cut into chunks in a large pot with 1/2 onion, 1 head of garlic, 2 bay leaves, salt, and cover with water.

Bring to a boil and skim off impurities, then boil for 1.5 hours or until tender.

Remove meat from pot, shred, and set aside, reserving the onion and garlic.

In a blender, combine 40 New Mexico chilies, 4 Chile ancho (de-seeded and rinsed), reserved onion and garlic, 3 cups of water from chilies, chicken bouillon, cumin, and oregano; blend until smooth.

In a heated pot with oil, add shredded meat and heat through for 4 minutes.

Strain in the sauce, reserving a cup of sauce for later, coat the meat well, and check for salt; let sit for 10 minutes.

In a large bowl, mix 1 1/2 cups of lard for 3 minutes until whipped, then add 1 1/2 tbsp of baking powder and mix.

Slowly alternate adding 1 cup of masa and 1 cup of reserved broth, mixing well in between, using a total of 6 cups of masa and 5 cups of broth.

Strain the reserved cup of sauce and mix for 30 minutes (or 15 minutes if using a stand mixer).

Soak corn husks overnight or for at least 4 hours in water.

Spread masa on the soft side of the husk, add filling (optional: green olives and a slice of picot talapo), and fold.

Fill a pot with about an inch of water, lay down a few husks, then place tamales upright.

Cover with more husks, a kitchen towel, and the lid, then steam for 2 hours, adding more water as needed.

Allow tamales to sit for a few minutes after steaming.

Cooking Techniques

Equipment Needed

Spice Level: