Red Chile And Pork Tamale Filling Recipes

RED-CHILE PORK TAMALES

Steps:

• Reconstitute the corn husks.
• In the jar of a blender, combine chiles, garlic, pepper, and cumin. Add 1 1/2 cups water, and blend until a smooth puree forms.
• Strain mixture into a medium saucepan. Add the pork, 1 3/4 cups water, and salt. Place over medium heat; cook, stirring frequently, until liquid has reduced to consistency of a thick sauce and meat is very tender, 50 to 60 minutes. Using a fork, break up the meat.
• Place the classic tamale batter in a large bowl. Add 3 tablespoons sauce; combine.
• Assemble twelve tamales with the batter and the pork filling, using large husks for wrappers and ties, and reserving smaller ones to line basket and cover the tamales.
• Prepare the steamer, and steam the tamales. Let stand until batter has firmed. Serve tamales with the salsa.

TAMALES DE PUERCO (RED PORK TAMALES)

Steps:

• Cut pork into 3 chunks and place in a large saucepan. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface. Reduce heat, cover, and simmer for 1 hour. Remove pork and let cool. Strain broth and reserve.
• Bring a pot of water to a boil while pork is cooking. Add tomatoes, arbol chiles, and guajillo chiles, and boil until chiles are soft, about 5 minutes. Remove with a slotted spoon, reserving cooking water, and allow to cool.
• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• Combine tomatoes, 1/2 cup cooking water, chiles de arbol, guajillo chiles, and cornstarch in a blender; blend until smooth. Strain tomato sauce through a fine-mesh sieve.
• Beat lard with an electric mixer in a large bowl until fluffy. Combine masa, 1 cup reserved pork broth, 1 tablespoon salt, and baking powder in a separate bowl and mix until smooth. Add masa mixture to lard and mix until it has a smooth cookie dough consistency. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
• Shred cooled pork with 2 forks.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomato sauce and pork down the center of the masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

CROCK-POT RED PORK TAMALE FILLING RECIPE

Steps:

• First de-stem and de-seed your chilies
• Soak the red chilies in hot water until they are soft. Weight them down, to keep them soaking
• Toast your bay leaves however you like. I cooked them in a dry skillet over low heat on the stove.
• Your chilies should be nice and soft now, put them in a blender or food processor, but retain the chile water (use gloves or tongs)
• Add the garlic, onion, thyme, marjoram, oregano, salt and pepper with the chilies to the blender and blend until smooth.
• If it's too thick or not blending well add some of your chile water to the blender. I used about half a cup
• In a large enough bowl so the meat can be covered (or in a large gallon size zip-lock freezer bag, like me), add the cubed pork, bay leaves and smother with the chile mix so that it can marinate for a minimum of 3 hours.
• After marinating for a sufficient amount of time, add the meat and the chile mixture to your slow cooker and cook on low overnight (or all day depending on what time your going to make your tamales, you want a good 8 hours).
• When it's done shred the pork and your ready to fill your tamales!
• soak the corn husks in water until soft
• whisk the Maseca, baking powder and salt together
• add the broth and combine
• in a separate bowl beat the lard until fluffy
• add add most of the beaten lard to the maseca mixture and combine with your hands - mix until the texture feels right - this might take a little playing - add more lard as needed
• keep a damp paper towel over the dough your not using to keep it from drying out
• roll a ball about 1 1/2 inches wide, flatten it (I use a tortilla press with a plastic bag) - if the texture is right the flattened circle won't break or crack, if it does add more whipped lard
• dry a corn husk, and place the flattened circle in the corn husk
• fill with a few Tablespoons of filling and fold one side, then the other over the filling, then fold up the bottom and press closed. I recommend using the corn husk vs your hands - try not to touch the filling.
• wrap the corn husk around and fold up the bottom and use the husk to fold and press the top dough down, seal.
• stack the wrapped tamales chimney style in a large steamer
• add a damp towel over the top and steam for 1 hour - text to see if they are done - they might need to steam for an extra 30 mins.
• Serve with Beans!
• you can freeze extras before or after steaming

TRADITIONAL TAMALES RED CHILI SAUCE FOR PORK OR BEEF (RAR)

Steps:

• 1. Remove stems and seeds from chills, with a paring knife make a slit down the side, and open up the chills remove seeds and stems 2. In a 5-quart saucepot submerge chili pods in the chicken broth or strain reserve from tamale meat liquid. Bring to a simmer over high heat, then shut off the heat, cover the pot, and allow the chills to sit for 1 hour. 3. Strain the the chili pods from soaking liquid mixture, and set aside soaking liquid. 4. Put peppers and 2 1/2 cups of the soaking liquid into a blender or remaining reserve meat liquid. This may be done in batches. 5. Add garlic, onion, cumin and salt, or you can use the garlic and onion from tamale meat, See "Traditional Tamales Pork or Beef (RAR)" 6. Cover and blend until smooth. If sauce gets too thick, add in up to 1 cup of the remaining soaking liquid or meat broth until you reach the desired thickness. Strain the mixture, and set aside. 7. In the 5-quart saucepot, stir flour into melted lard (or vegetable shortening) over heat until browned. 8. Carefully stir in blended strain chili mixture. 9. Simmer uncovered for 5 to 10 minutes or until slightly thickened. If sauce gets too thick, stir in up to 1 cup of the remaining strain soaking liquid or meat broth until you reach the desired thickness. Use this sauce for tamales, see "Traditional Tamales Pork or Beef (RAR)" recipe. 10. Reserve about 1/2 cup of this sauce to color the Masa. See "Traditional Tamales Pork or Beef (RAR)" recipe. 11. Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands thoroughly with soap and water to remove all of the chili oils.

RED CHILE AND PORK TAMALE FILLING

Steps:

• Heat a griddle or heavy skillet over medium-high heat until a drop of water sizzles on contact.
• Meanwhile, remove stems and seeds from chiles while rinsing under cold running water.
• Place them on the griddle and toast, 3 or 4 at a time, just until the aroma is released, 30 to 60 seconds. Be careful not to burn them.
• Place the chiles in a bowl and cover with the boiling water. Let soak until softened, about 10 minutes.
• Drain the chiles and discard the liquid.
• Place chiles, oregano, 2 garlic cloves and the water or stock in blender and process to a smooth puree. Add more water or stock if it is too thick.
• Work puree through a medium-mesh sieve into a bowl.
• Discard any solids that remain.
• Pour in a little more liquid to help rinse the sauce through the sieve.
• In heavy, medium-size saucepan, heat lard or oil over medium-high heat until rippling.
• Add remaining garlic and brown in the hot fat, pressing down with the back of a cooking spoon to release flavor.
• Remove and discard garlic.
• Add flour, stirring constantly until golden.
• Add strained chile puree and salt to the pan and reduce the heat to low.
• It will splatter, so be careful.
• Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes.
• Reserve 1/2 cup of chile to mix with masa dough.
• Mix shredded pork into remaining mixture. Makes enough filling for 45 to 50 tamales.

MEXICAN RED PORK TAMALES AS MADE BY EDNA PEREDIA RECIPE BY TASTY

Steps:

• Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.
• Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.
• Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.
• Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.
• Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.
• In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.
• Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.
• Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.
• Drain the soaked corn husks.
• Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.
• Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.
• Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.
• Unwrap the tamales and serve with salsa verde.
• Enjoy!

RED CHILE BEEF TAMALES

Steps:

• In a large bowl, submerge the corn husks in cold water for 30 minutes.
• Meanwhile, use a handheld mixer or stand mixer with the whisk attachment to beat the lard on medium-high speed until very fluffy, 3 to 5 minutes. In a separate bowl, mix together the tamale flour, water, and salt with your hands to form a uniform dough. Add half of the dough to the lard and beat to combine. Add the oil and the remaining dough to the lard mixture and beat on medium-high speed until it has the texture of a fluffy frosting, about 10 minutes.
• Drain the corn husks. Then, put a heaping tablespoon of masa on the corn husk, spreading to flatten it slightly and evenly, so it roughly forms a rectangle. Put a couple tablespoons of filling in the middle of the batter. Enclose the filling in the batter as you fold the husk, folding the pointed end over the bottom half. The rounded end will remain open.
• Place a steamer insert inside of a deep pot and fill with about 2 inches of water. Fit the tamales on top of the steamer insert, stacking them if necessary. To prevent moisture loss and ensure the tamales steam properly, place a damp cloth across the opening of the pot and then secure the lid on top.
• Bring the water to a high simmer (medium heat) and steam the tamales for 1 hour. At this point, check to see if the masa mixture easily separates from the husk when unwrapped. If it appears overly wet or sticky, add additional water to the pot and continue to steam 45 minutes longer. As the tamales cool, the masa will firm up a bit. Serve warm.Tamales keep stored in the refrigerator for up to 3 days in a sealed bag. If freezing the tamales, defrost in the refrigerator overnight before cooking. Frozen tamales will last up to 1 month in a sealed plastic bag.

RICK'S RED CHILE PORK TAMALES

Steps:

• To make the batter: In the bowl of an electric mixer fitted with the paddle attachment, combine the lard, baking powder, and salt. Beat until light and fluffy. Add 1 cup masa and 1/3 cup stock; beat until thoroughly combined. Add the remaining masa and 1/3 cup stock; beat until light and fluffy, about 2 minutes. The batter should be soft but it should hold its shape in a spoon.
• If using fresh masa, test the batter to determine if it is adequately fluffy (this will ensure light and tender tamales): Drop 1 teaspoon batter into a cup of cold water. If it floats to the surface, it is ready.
• Refrigerate at least 1 hour. Store batter in an airtight container, refrigerated, up to 2 days.
• To make the wrappers: Reconstitute the corn husks by placing them in a deep saucepan and covering them with water. Set saucepan over high heat, and bring to a boil.
• Transfer husks and water to a heatproof bowl. Set a small plate on top of husks, keeping them submerged. Soak 1 hour. Remove from water.
• To make the filling: In the jar of a blender, combine chiles, garlic, pepper, and cumin. Add 1 1/2 cups water, and blend until a smooth puree forms.
• Strain mixture into a medium saucepan. Add the pork, 1 3/4 cups water, and salt. Place over medium heat; cook, stirring frequently, until liquid has reduced to the consistency of a thick sauce and the meat is very tender, 50 to 60 minutes. Using a fork, break up the meat.
• Return the tamale batter to the mixer. On low to medium speed, mix the batter for a few seconds to lighten the dough. Add 3 tablespoons sauce; mix again to combine.
• You may need to add a few tablespoons or so of chicken stock. The batter should not be stiff, but slightly loose and not runny. Remember, the lighter the batter, the more tender the tamale.
• To assemble the tamales: Unroll one large reconstituted corn husk; tear lengthwise along grain to make 1/4-inch-wide strips (two per tamale); if strips aren't long enough, tie two together.
• Place another long piece, lightly dried, on work surface, pointed end away from you; scoop 1/4 cup batter onto middle of one end. Spread into a 4-inch square, leaving a 1 1/2-inch border on pointed end and a 1-inch border on the other sides. Spoon 2 tablespoons filling down the center. Bring long sides together to form a cylinder, making sure the batter encases filling. Fold the pointed end under; tie loosely with husk strip. Fold the flat end under; tie. Repeat.
• Reserve smaller husks to line the steamer basket and cover the tamales.
• To steam the tamales: Set steamer over high heat. When steam puffs out, reduce the heat to medium. Steam 1 hour 15 minutes, adding more water when necessary. To check for doneness, unwrap a tamale: If ready, dough will come free from wrapper and feel soft. If dough sticks to wrapper, rewrap, and steam 15 to 20 more minutes. Remove from heat; let stand 15 minutes for batter to firm up. They will remain warm for about 1 hour.

RED CHILE PORK TAMALES

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.

PORK TAMALES

Steps:

• Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.
• Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
• Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
• Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.
• Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 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 up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.