Mamas Red Tamales Recipes

Steps:

• For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. Add the onion, 1/4 teaspoon salt and a few grinds black pepper and cook until just tender, about 5 minutes. Add the chicken broth and guajillo, ancho and pasilla chiles and bring to a boil. Cover, turn off the heat and let sit until the chiles have softened, about 10 minutes. Transfer to a blender with the cumin, oregano, garlic, 2 teaspoons salt and a few grinds black pepper and puree until very smooth.
• Pour the sauce back into the Dutch oven, then add the pork and bay leaves. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low to maintain a steady simmer and cook until the pork is very tender and the sauce is brick red, 1 hour 45 minutes to 2 hours.
• Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour.
• Discard the bay leaves from the pork, then shred the pork with 2 forks. Stir in the apple cider vinegar; taste and adjust the seasoning with more salt and pepper. Set aside to cool slightly.
• For the masa dough: Beat the lard, baking powder, chile powder and 1 teaspoon salt in a large bowl with an electric mixer on medium-high speed until smooth and light in texture, about 2 minutes. (Alternatively, use a stand mixer with the paddle attachment.) Reduce the speed to low and add the masa harina. Once just incorporated, slowly add 2 1/2 cups of the chicken broth and mix until combined, 2 to 4 minutes. Test the dough by placing a 1/2-teaspoon dollop in a cup of cold water--it should float. If not, add the remaining 1/2 cup broth and mix until combined, about 2 minutes more. This will ensure that the masa dough is light and fluffy.
• Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides. Spoon 2 heaping tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
• Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and cool slightly before unwrapping. Serve with lime wedges if desired.

Steps:

• Make the pork: Combine the pork with the garlic, 1 tablespoon salt and 3 quarts cold water in a large pot or dutch oven. Bring to a boil, partially cover, then reduce the heat to maintain a simmer. Cook until the pork is tender, 2 1/2 to 3 hours, turning the pork halfway through and adding more water as needed to keep the pork submerged. Remove the pork to a plate, reserving the broth. Let the pork cool slightly, then shred.
• Make the salsa: Bring a large saucepan of water to a boil. Add the chiles and simmer until soft, about 10 minutes. Drain, reserving the saucepan; transfer the softened chiles to a blender along with the granulated garlic, oregano, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Add 1 1/2 cups of the pork broth and puree until smooth.
• Wipe out the reserved saucepan. Heat the canola oil in the pan over medium heat. Add all but 3/4 cup salsa to the pan and cook, stirring, until it thickens and darkens, about 5 minutes. Stir in the shredded pork and 1 cup pork broth. Simmer gently, stirring occasionally, until thickened, about 45 minutes. Season with salt.
• Make the masa: Mix the masa harina, baking powder and 1 teaspoon salt in a large bowl. Using clean hands, gradually mix in 3 1/2 cups warm pork broth, the reserved 3/4 cup salsa and the melted lard until smooth and fully combined; the mixture should be fluffy, almost like frosting. Season with salt.
• Assemble the tamales: Place a softened corn husk on a work surface. Spread 1/4 cup masa across the wider end of the corn husk. Add 2 tablespoons pork mixture in a line down the center. Fold in the sides of the husk to encase the filling, then fold in the narrower end so the goodness doesn't come out. Repeat with the remaining husks, dough and filling.
• Cook the tamales: Fill a tamale steamer or large pot with a steamer insert with 2 inches of water and bring to a simmer over medium heat. Stand the tamales up in the steamer basket with the open end up. Steam, covered, until the tamales are softly set, about 1 1/2 hours, checking halfway through and adding more water if needed. Remove the tamales and let cool 10 to 15 minutes to firm up. Serve with salsa, cheese and sour cream.

Steps:

• Cut pork into 3 chunks and place in a large saucepan. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface. Reduce heat, cover, and simmer for 1 hour. Remove pork and let cool. Strain broth and reserve.
• Bring a pot of water to a boil while pork is cooking. Add tomatoes, arbol chiles, and guajillo chiles, and boil until chiles are soft, about 5 minutes. Remove with a slotted spoon, reserving cooking water, and allow to cool.
• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• Combine tomatoes, 1/2 cup cooking water, chiles de arbol, guajillo chiles, and cornstarch in a blender; blend until smooth. Strain tomato sauce through a fine-mesh sieve.
• Beat lard with an electric mixer in a large bowl until fluffy. Combine masa, 1 cup reserved pork broth, 1 tablespoon salt, and baking powder in a separate bowl and mix until smooth. Add masa mixture to lard and mix until it has a smooth cookie dough consistency. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
• Shred cooled pork with 2 forks.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomato sauce and pork down the center of the masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

Steps:

• Prepare pork roasts by boiling the meat with about 2 tablespoons of garlic salt per roast. Use as many pots as you need to accommodate the roast. Cook the meat until fork tender and comes apart with no resistance. This usually takes about 2 hours. Reserve pork broth. Pull meat apart into chunks and refrigerate until ready to use.
• While the meat is cooking, clean dried chilies by removing the tops and discarding the seeds. Place pods into a bath of water and soak for a few minutes. While pods are soaking, fill a large pot halfway with water. Place your clean chili pods in the water and push them down until the water covers all. Bring to a boil and then simmer 34 to 45 minutes. When done, remove from heat.
• Transfer small bunches of the tender chili pods to a blender and blend on high until the pods turn to a liquid mixture. (The seed and skins will make the mixture seem a little chunky but that will be removed in a food mill.) Pour the chili sauce into a food mill which should be attached to a bowl or saucepan. Run the sauce through the mill until no more liquid is left in the top of the mill. Discard the leftover seeds and skin. Repeat this process for the remaining chili sauce until all of it has been run through the food mill. Next, add the ground cumin to the chili sauce. This sauce uses quite a bit of salt; add small amounts at a time, to taste.
• Once chili sauce is properly seasoned, add pork to the chili sauce. Stir until thoroughly mixed. No need to heat, just put the mixture in the refrigerator until ready to use.
• Open packages of cornhusks and remove the silk from each husk. Place cornhusks into a sink filled with warm water. Let the husks soak for about 3 minutes. Remove the husks from the water and place on a cookie sheet and cover with damp towel to keep moist.
• Prepare masa according to the directions on the package, or buy pre-made masa, available at specialty ethnic food stores. Also try calling a Mexican restaurant, they may make it for you. To soften up the masa before you work with it, add approximately 2 cups of the reserved pork broth.
• Once softened, divide masa into deep bowls amongst the people helping. Press masa flat, down into the bowl, creating a flat surface. Take 1 cornhusk and lay it flat, add a large dollop of the masa onto the husk. Spread the masa out onto the leaf with the back of a spoon to create a thin paste like coverage, being sure to leave no holes. Place 2 tablespoons of the chili sauce/pork mixture onto the masa. (It?s best to keep a bowl of the sauce next to you at all times.) Fold the tamale bringing two sides together so that they slightly overlap, then fold the bottom up over the folded sides. Press down slightly on top of tamale while holding everything in place and the masa will act as a glue to seal the filling.
• Place tamales standing upright into a large double steamer. Steam for 2 hours. Remove tamales from steamer and let stand about 5 minutes. Pull off husk and eat. If desired, tamales may be frozen in plastic storage bags. To steam frozen tamales, just add 1 hour to the cooking time.

Steps:

• Prepare pork roasts by boiling the meat with about 2 tablespoons of garlic salt per roast. Use as many pots as you need to accommodate the roast. Cook the meat until fork tender and comes apart with no resistance. This usually takes about 2 hours. Reserve pork broth. Pull meat apart into chunks and refrigerate until ready to use.
• While the meat is cooking, clean dried chilies by removing the tops and discarding the seeds. Place pods into a bath of water and soak for a few minutes. While pods are soaking, fill a large pot halfway with water. Place your clean chili pods in the water and push them down until the water covers all. Bring to a boil and then simmer 34 to 45 minutes. When done, remove from heat.
• Transfer small bunches of the tender chili pods to a blender and blend on high until the pods turn to a liquid mixture. (The seed and skins will make the mixture seem a little chunky but that will be removed in a food mill.) Pour the chili sauce into a food mill which should be attached to a bowl or saucepan. Run the sauce through the mill until no more liquid is left in the top of the mill. Discard the leftover seeds and skin. Repeat this process for the remaining chili sauce until all of it has been run through the food mill. Next, add the ground cumin to the chili sauce. This sauce uses quite a bit of salt; add small amounts at a time, to taste.
• Once chili sauce is properly seasoned, add pork to the chili sauce. Stir until thoroughly mixed. No need to heat, just put the mixture in the refrigerator until ready to use.
• Open packages of cornhusks and remove the silk from each husk. Place cornhusks into a sink filled with warm water. Let the husks soak for about 3 minutes. Remove the husks from the water and place on a cookie sheet and cover with damp towel to keep moist.
• Prepare masa according to the directions on the package, or buy pre-made masa, available at specialty ethnic food stores. Also try calling a Mexican restaurant, they may make it for you. To soften up the masa before you work with it, add approximately 2 cups of the reserved pork broth.
• Once softened, divide masa into deep bowls amongst the people helping. Press masa flat, down into the bowl, creating a flat surface. Take 1 cornhusk and lay it flat, add a large dollop of the masa onto the husk. Spread the masa out onto the leaf with the back of a spoon to create a thin paste like coverage, being sure to leave no holes. Place 2 tablespoons of the chili sauce/pork mixture onto the masa. (It?s best to keep a bowl of the sauce next to you at all times.) Fold the tamale bringing two sides together so that they slightly overlap, then fold the bottom up over the folded sides. Press down slightly on top of tamale while holding everything in place and the masa will act as a glue to seal the filling.
• Place tamales standing upright into a large double steamer. Steam for 2 hours. Remove tamales from steamer and let stand about 5 minutes. Pull off husk and eat. If desired, tamales may be frozen in plastic storage bags. To steam frozen tamales, just add 1 hour to the cooking time.

Steps:

• Place the tamale papers into a shallow baking pan and soak them in just enough water to keep them wet.
• Place the ground beef in a large mixing bowl.
• With a food processor, puree the onions, garlic and Rotel tomatoes with juice. Pour this puree over the ground beef along with the red pepper, black pepper, salt, cornmeal, chili powder and tomato sauce. With your hands work this together until the meat mixture is uniformly and thoroughly blended. Your hands may become stained from the chili powder. Set aside at room temperature for about 30 minutes so that the seasonings can marry. In the meantime, mix cornmeal coating and tamale sauce.
• Cornmeal Coating:.
• In a shallow baking pan, blend together the cornmeal, salt, red pepper and chili powder until thoroughy mixed; set aside.
• Tamale Sauce:.
• In a small bowl combine tomato sauce and chili powder, stirring well; set aside.
• The Work Station:.
• Place a large sheet of aluminum foil on a work surface. This is what you're going to roll the tamales on to keep things tidy. Put within reach the meat mixture, cornmeal coating, tamale papers and the loaf pans.
• Begin Rolling:.
• Using about one (1) tablespoon of the meat mixture, take your hands and roll out an oblong tamale about the size of a Vienna Sausage and toss it around in the cornmeal mixture. It's not necessary to pack the cornmeal on; just a light coating.
• Remove tamale from the cornmeal and wrap it in one of the wet tamale papers. It's best to wrap them from point to point diagonally, tucking in the edges of the paper as you wrap.
• As you finish each one, place it into the aluminum loaf pan. There should be three layers of tamales with 10 tamales on each layer, fitting into the pans perfectly with criss-crossed layers so the tamales cook evenly.
• When all the pans are loaded, pour the sauce evenly over the tamales and fill each loaf pan with "boiling" water. Tightly cover each pan with aluminum foil and place them into an retangular roaster. Finally, fill the roaster with just enough water to come about 3/4 up the sides of the pans. Do Not Overfill.
• Place the roaster on the stovetop, cover it tightly and simmer the tamales for about 2 hours.
• Tips for freezing:.
• If doubling the recipe for freezing, roll and wrap, placing them into loaf pans, ladle on the sauce, cover with heavy-duty aluminum foil and freeze uncooked. Or, for fully cooked tamales, cool, cover tightly with aluminum foil and freeze; defrost in refrigerator.

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
• Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
• Heat a griddle over medium heat and toast ancho and mulato chiles until fragrant, 3 to 5 minutes. Place in a bowl and cover with boiling water. Soak until soft, about 25 minutes. Combine ancho and mulato chiles, garlic, cumin seeds, and about 1/2 cup of the soaking water in a blender; blend until a thick, smooth, mole-like sauce forms, adding more water if necessary.
• Heat 1 tablespoon lard in a saucepan over medium heat and add the sauce; cook for 3 to 5 minutes. Add shredded chicken and cook until flavors are combined and chicken is heated through, about 5 minutes.
• Place remaining lard in a large bowl; beat with an electric mixer until creamy. Add masa harina, chicken broth, baking powder, and 1 1/2 teaspoon salt, and beat until all ingredients are well combined. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
• Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.