RED CHILE PORK TAMALES
While it's common to make tamales all year round, these delicious steamed corn husk-wrapped bundles are traditionally made and shared around the holidays. Everyone has their favorite filling--chicken, beef and pork are all popular. In our version, the pork shoulder filling is cooked low and slow in a flavorful sauce of dried chiles, aromatics and spices and then wrapped in a fluffy, tender masa dough. Enjoy these tamales on their own, or with a squeeze of fresh lime juice.
Provided by Food Network Kitchen
Time 4h15m
Yield 32 tamales
Number Of Ingredients 21
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.
RED CHILE TAMALES
This is an Aunt Chilada's spin on tamales. Every one has their own version. And believe me if you can find one you like, you can't get enough of them. A good on the go food. Nice for hunting.
Provided by Kaccy G.
Categories Roast Beef
Time 1h40m
Yield 3 Dozen
Number Of Ingredients 10
Steps:
- In a mixer or by hand, combine masa, lard, salt and baking powder until well blended.
- Deseed the chile pods, then soak the pods in hot water until soft.
- Puree the soft chile pods.
- Boil roast with salt, pepper and garlic until beef is cooked through.
- Remove beef; shred.
- Reserve the beef broth.
- Mix red chile puree with shredded beef.
- Add reserved beef broth until moist.
- Spread masa in a corn husk.
- Place about 1 1/2 ounces beef in the center of the masa.
- Fold over sides of tamale, then wrap tamale in wax paper.
- Place tamales in steamer pot, cover and cook 45 minutes or until the tamales are firm.
Nutrition Facts : Calories 4311.5, Fat 284.5, SaturatedFat 109.4, Cholesterol 561.4, Sodium 4834.7, Carbohydrate 294.2, Fiber 36.9, Sugar 4.4, Protein 147.3
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