Tamales de Chile Rojo (Red chile Pork). For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. One of the most popular kinds of Mexican tamales are red chile pork (or 'tamales rojos') made from tender pork shoulder that's been simmered in a rich red chile sauce. Tamales de Chile Rojo (Red chile Pork)

You can have Tamales de Chile Rojo (Red chile Pork) using 10 ingredients and 11 steps. Here is how you cook it.

Ingredients of Tamales de Chile Rojo (Red chile Pork)
  1. You need 20 lb of Masa preparada (already prepared).
  2. Prepare 4 of bags of hojas (corn husks).
  3. Prepare 2 of bags dried New Mexico chiles..
  4. You need 2 of bags dried Pasilla chiles..
  5. Prepare 1 bag of dried Chile Arbol..
  6. You need 12 lb of trozos de puerco or pork shoulder whichever part of the pig you wanna use..
  7. Prepare 2 of brown onions.
  8. It’s 2 head of garlic.
  9. It’s 1 cup of of lard for every 10 lbs. of masa..
  10. Prepare 4 tbsp of Olive oil.

Heat lard in a large heavy pot over medium-high. Add ancho, guajillo, morita, and pasilla chiles and broth and. These red chile pork tamales were delicious! Despite my feeble attempt of wrapping, folding, and tying, these red chile pork tamales looked wonderful!!

Tamales de Chile Rojo (Red chile Pork) step by step

  1. Place pork in stock pot with enough water to just cover the meat..

  2. Cook over medium high heat till water boils..

  3. Lower heat and simmer with onion and 1 head of garlic (peeled) until tender. Approximately 2 hours..

  4. Place hojas in hot water until ready to wrap (this will soften them).

  5. Place chiles in cold water with peeled garlic and let soak until they soften..

  6. When chiles are soft place in blender with garlic and part of the water used to soften the chiles. Completely liquify..

  7. Pour chile into a stock pot with olive oil. Bring to boil..

  8. When pork is tender and shreds easy… mix with your chile. Save part of the broth from cooking the pork..

  9. Some of the chile might not be used… judge for yourself on how much you need compared to the pork..

  10. Add 1 cup of lard and 1 cup of broth from pork for every 10 lbs. of masa. Yes the masa has lard already but this will add flavor and your masa will be moist when you steam your tamales. You might have to place masa in feeezer to prevent lard from making the masa too watery..

  11. Get some hojas and start wrapping..

They looked nowhere near restaurant quality, but they really looked great!! The taste of corn was a perfect balance with the seasoned red chile pork. Place all ingredients into a sauce pan except for salt. Cover the chiles with water and bring to a boil. Place the now uncook pork tamales standing up in your already prepared tamale steamer.