Welcome to my kitchen! Today, Cooking Con Claudia is delighted to share a tried-and-true recipe for traditional red pork tamales. Tamales are a staple of Mexican cuisine, cherished during celebrations and daily life alike. This recipe brings the rich flavors of tender pork, red chili sauce, and steamed masa right to your kitchen. Perfect for gatherings or a comforting family meal, let's embark on this culinary adventure together!
Ingredients:
- 6 cups instant corn masa for tamales
- 5 pounds pork shoulder, cut into chunks and fat removed
- 1 1/2 cups lard
- 12 tomatillos
- 20 New Mexico chili pods
- 3 Ancho chilies
- 1 onion, halved
- Garlic cloves (amount unspecified, plus 7 cloves for sauce)
- 4 bay leaves
- Whole black pepper, cloves, and allspice (amounts unspecified)
- 5 teaspoons baking powder
- Salt (to taste)
- Chicken bouillon (amount unspecified)
- 1 1/2 teaspoons whole cumin
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Prep Time: 30 minutes
Cook Time: 2 hours and 20 minutes
Total Time: 2 hours and 50 minutes
Servings: This recipe yields approximately 18-24 tamales, depending on size.
Equipment:
- Large pot
- Blender
- Frying pan
- Strainer
- Mixing bowl
- Stand mixer or hand mixer (optional)
Instructions:
1. Fill a large pot halfway with water and set it on high heat. Add the halved onion, a head of garlic, bay leaves, salt, and chicken bouillon. Bring to a boil.
2. Once boiling, add the chunks of pork shoulder. Let it come to a boil again, then remove any foam forming on top of the broth.
3. Reduce the heat to medium, add whole spices (black pepper, cloves, allspice), cover, and cook for about two hours or until the pork is tender.
4. Remove the pork from the broth and let it cool down enough to handle. Strain the broth and reserve it for the masa.
5. Clean the chilies, remove the seeds, and place them in a small pot with the tomatillos. Cover with water, bring to a boil, then transfer to a blender with 4 cups of the boiling water.
6. To the blender, add 7 garlic cloves, 1 1/2 teaspoons of whole cumin, and chicken bouillon. Blend until smooth.
7. Shred the cooked pork, discarding any excess fat if desired.
8. Skim the top layer of fat from the broth and heat in a frying pan. Fry the meat for a few minutes, then add the strained chili sauce, reserving one cup for the masa. Reduce heat and let it simmer, then set aside to cool.
9. For the masa, beat the lard until smooth. Mix in baking powder, then gradually add the masa and the mixture of chili sauce and broth until you have a pliable dough.
10. To assemble the tamales, spread masa on corn husks, add a spoonful of the filling, fold, and steam until firm and cooked through.
Serving:
Enjoy your homemade red pork tamales with your favorite sides and toppings, such as Mexican crema, crumbled queso fresco, or a zesty salsa verde.
Cooking Tips:
- Adjust spiciness to your preference by varying the amount of chili pods used.
- Tamales are traditionally steamed in a tamalera, but you can use any large pot with a steamer insert.
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Recipe courtesy of Cooking Con Claudia. For complete details and more delicious recipes, check out her YouTube channel: https://www.youtube.com/@CookingConClaudia.
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