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Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, tamales de chile rojo (red chile pork). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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. The filling is enveloped in a light and addicting masa dough and then steamed in corn husks on the stovetop for a few hours.
Tamales de Chile Rojo (Red chile Pork) is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Tamales de Chile Rojo (Red chile Pork) is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have tamales de chile rojo (red chile pork) using 10 ingredients and 11 steps. Here is how you cook it.
Active ingredients of Tamales de Chile Rojo (Red chile Pork):
- Prepare 20 lb Masa preparada (already prepared)
- Take 4 bags of hojas (corn husks)
- Prepare 2 bags dried New Mexico chiles.
- Get 2 bags dried Pasilla chiles.
- Take 1 bag dried Chile Arbol.
- Get 12 lb trozos de puerco or pork shoulder whichever part of the pig you wanna use.
- Make ready 2 brown onions
- Get 2 head garlic
- Take 1 cup of lard for every 10 lbs. of masa.
- Prepare 4 tbsp Olive oil
Full of flavor and a very traditional recipe. I have posted the recipe for the shredded pork separately. Please note that the amount of shredded pork used is an estimate. The amount of pork you end up with, will depend on fat, bone, etc.
Instructions To Make Tamales de Chile Rojo (Red chile Pork):
- Place pork in stock pot with enough water to just cover the meat.
- Cook over medium high heat till water boils.
- Lower heat and simmer with onion and 1 head of garlic (peeled) until tender. Approximately 2 hours.
- Place hojas in hot water until ready to wrap (this will soften them)
- Place chiles in cold water with peeled garlic and let soak until they soften.
- When chiles are soft place in blender with garlic and part of the water used to soften the chiles. Completely liquify.
- Pour chile into a stock pot with olive oil. Bring to boil.
- When pork is tender and shreds easy… mix with your chile. Save part of the broth from cooking the pork.
- Some of the chile might not be used… judge for yourself on how much you need compared to the pork.
- 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.
- Get some hojas and start wrapping.
This recipe came from the Arizona Republic Newspaper and is absolutely. It's made with a pork roast, spices, and a homemade red chili sauce. While living in Mexico with my husband as a young married couple, I had that opportunity to learn to make some authentic Mexican dishes including Mexican rice, Pork Chile Verde, and homemade tamales! Place all ingredients into a sauce pan except for salt. Cover the chiles with water and bring to a boil.
Do not neglect to exercise the recipes over, to consume with family at home. Attempt to contrast it with the recipe you have. Is it better or much less. Please mix it to make it taste better.
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