Mexican Red Chile Tamales Recipe

Red Chile Pork Tamales Recipe– Leite's Culinaria

WEBDec 7, 2019 · Stir the pork and cooking liquid into the pot. Simmer for 15 minutes. Let cool slightly before assembling the tamales. Make the …

Rating: 4.9/5(16)
1. Pat the pork shoulder completely dry with paper towels. Rub the pork shoulder all over with just enough oil to coat it.
2. In a large bowl or the bowl of stand mixer, blend the masa harina with the warm water. Stir the mixture thoroughly to create a solid ball of rehydrated masa. Add the lard, baking powder, stock, and salt, whisking thoroughly or, if you are using a mixer, blend on medium speed for approximately 5 minutes. Set the mixture aside until ready to assemble the tamales.
3. Separate the corn husks and place them in a large bowl or your kitchen sink and add enough warm water to completely submerge them. Let the husks soak until they become relatively soft and pliable, at least 30 minutes.

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Red Chile Pork Tamales Recipe Food Network Kitchen

WEBSep 17, 2019 · 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 …

1. 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.
2. 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.
3. Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour.
4. 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.

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