Red Chile Pork Tamales
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Category
Southwestern
Cuisine
New Mexican
Servings
12-15
Prep Time
40 minutes
Cook Time
3-4 hours
Red chile tamales are a classic holiday dish in New Mexico, featuring tender masa filled with flavorful, smoky pork and a rich, spicy red chile sauce. The perfect balance of heat and savory goodness, they’re a festive treat that captures the heart of the season.
Ingredients
-
1 ½ - 2 Pounds Pork Shoulder or Pork Butt
- 4 - 6 Chimayo Traditions Dried Red Chile Pods
- 1 Teaspoon Garlic Powder
- Salt and Pepper to Taste
- 4 Cups Water or Chicken Stock
-
1/2 Cup Lard
- 2 Cups Masa Harina
- ¾ Teaspoon Baking Powder
- ¾ Teaspoon Kosher Salt
- 1 ½ Cups Water, Chicken Stock, or Cooking Liquid From the Pork
- Corn Husks (Soaked in Warm Water for 30 Minutes)
For the Pork Filling:
For the Tamales:
Directions
Make the Red Chile Sauce. Use kitchen scissors to remove the stem from the dried chile pods, and gently squeeze to shake out the seeds. Bring 2 cups of water to a boil, add the dried chiles, and simmer until softened, about 10 minutes.
Blend the chiles with the cooking water, salt, and pepper until smooth. Set aside.Sear the Pork. Cut the pork into large chunks and season generously with garlic powder, salt and pepper. Heat 2 tablespoons of oil in a large pot over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side.
Cook the Pork in the Chile Sauce. Once the pork is browned, pour the red chile sauce over the pork in the same pot. Add enough water or stock to just cover the meat. Bring to a simmer, cover, and cook on low for about 1 1/2 to 2 hours, until the pork is tender and easily shredded.
Shred the pork and mix it well with the sauce. Set aside to cool slightly.Prepare the Masa. In a large bowl, combine the masa harina, baking powder, and salt. Add the lard and combine well. Gradually add the liquid until the masa is smooth and pliable. You may end up using more or less than 1 ½ cups.
Assemble the Tamales. Drain and pat dry the soaked corn husks. Spread a thin layer of masa on each husk, leaving space at the edges. Add a spoonful of the shredded pork and chile sauce in the center. Fold the sides of the husk over the filling, then fold the bottom up to close.
Steam the Tamales. Place the tamales upright in a large steamer. Cover and steam over medium heat for 1 1/2 to 2 hours. Check occasionally to make sure the pan doesn’t dry out. The tamales are done when the masa pulls away from the husk easily.