Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tamales de chile rojo (red chile pork). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Tamales de Chile Rojo (Red chile Pork) is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Tamales de Chile Rojo (Red chile Pork) is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook tamales de chile rojo (red chile pork) using 10 ingredients and 11 steps. Here is how you can achieve it.
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The ingredients needed to make Tamales de Chile Rojo (Red chile Pork):
- Get 20 lb Masa preparada (already prepared)
- Prepare 4 bags of hojas (corn husks)
- Get 2 bags dried New Mexico chiles.
- Make ready 2 bags dried Pasilla chiles.
- Get 1 bag dried Chile Arbol.
- Prepare 12 lb trozos de puerco or pork shoulder whichever part of the pig you wanna use.
- Take 2 brown onions
- Prepare 2 head garlic
- Take 1 cup of lard for every 10 lbs. of masa.
- Make ready 4 tbsp Olive oil
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Instructions to make Tamales de Chile Rojo (Red chile Pork):
- Place pork in stock pot with enough water to just cover the meat.
- Cook over medium high heat till water boils.
- Lower heat and simmer with onion and 1 head of garlic (peeled) until tender. Approximately 2 hours.
- Place hojas in hot water until ready to wrap (this will soften them)
- Place chiles in cold water with peeled garlic and let soak until they soften.
- When chiles are soft place in blender with garlic and part of the water used to soften the chiles. Completely liquify.
- Pour chile into a stock pot with olive oil. Bring to boil.
- When pork is tender and shreds easy… mix with your chile. Save part of the broth from cooking the pork.
- Some of the chile might not be used… judge for yourself on how much you need compared to the pork.
- Add 1 cup of lard and 1 cup of broth from pork for every 10 lbs. of masa. Yes the masa has lard already but this will add flavor and your masa will be moist when you steam your tamales. You might have to place masa in feeezer to prevent lard from making the masa too watery.
- Get some hojas and start wrapping.
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