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Tamales Rojos de Puerco
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Tamales Rojos de Puerco

5 h 30 minPara 30Nutri-Score D€€
de @megahighqtpie6 importaciones1 vez cocinada
Adaptar esta receta

lo que necesita

Ingredientes

30 personas
  • corn husks (rinsed and soaked in hot water for at least 4 hours or overnight)Otro40 piezas
  • onion (halved, divided between broth and salsa)Frutas y verduras1 pieza
  • garlic cloves (peeled, divided between broth and salsa)Frutas y verduras12 piezas
  • bay leafEspecias1 pieza
  • chicken bouillonDespensa15 g
  • pork shoulder (bone-in)Carne1,4 kg
  • guajillo chiles (stemmed and seeded)Frutas y verduras10 piezas
  • pasilla chiles (stemmed and seeded)Frutas y verduras2 piezas
  • chile de árbol (optional, for heat)Frutas y verduras2 piezas
  • salt (to taste, divided between salsa and masa)Especias40 g
  • pork lard (divided between filling and masa)Despensa1,4 kg
  • masa for tamales (store-bought)Cereales2,3 kg
  • baking powderDespensa48 g
  • pork cooking broth (reserved from simmering the pork, water if needed)Otro1 litro

por ración

Nutrición

686kcal

Carbohidratos
39 g
Proteínas
11 g
Grasas
54 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Batidora de vaso
  • Vaporera
  • Sartén
  • Bol
  • Escurridor
  • Batidora de varillas

paso a paso

Preparación

  1. Soak the corn husks

    • Rinse the corn husks well to remove any dust or debris.
    • Soak them in hot water for at least 4 hours or overnight.
    • Drain and set aside.
    Paso 1

  2. Simmer the pork

    • In a large pot, combine the pork shoulder, half the onion, garlic cloves, bay leaf and chicken bouillon with water.
    • Simmer on medium low for 3 hours or until the pork is tender.
    • Reserve the cooking broth.
    Paso 2

  3. Shred the pork

    • Once the pork is done, remove it from the pot and shred it.
    • Set aside and keep the broth.
    Paso 3

  4. Make the salsa roja

    • Boil the remaining onion, guajillo chiles, pasilla chiles, garlic cloves and chile de árbol (if using) for 5 minutes.
    • Transfer the cooked chiles to a blender with some of the cooking liquid and salt to taste.
    • Blend well and save about a cup of salsa for the masa.
    Paso 4

  5. Cook the filling

    • Heat a little pork lard over medium heat, add the shredded meat and cook for 10 minutes.
    • Add the salsa and simmer on low for 30 minutes.
    • Taste for salt — the filling should be saltier than the masa.
    Paso 5

  6. Prepare the masa base

    • Mix the masa with the baking powder and salt.
    • Add broth gradually until the masa is no longer dry, using water if you run out.
    • The texture should be slightly wetter than play dough.
    Paso 6

  7. Whip the lard

    • Whip the pork lard until doubled in size.
    Paso 7

  8. Finish the masa

    • Add the whipped lard to the masa and mix until fully incorporated.
    • Add the reserved salsa and mix until fully combined.
    • If needed, add broth or water until the masa is easily spreadable with your hands or a spoon.
    • Taste everything and adjust the seasoning.
    Paso 8

  9. Assemble the tamales

    • Fill the steamer pot with water up to the line and add the steamer basket.
    • Spread masa on a corn husk, add filling and fold.
    • Stand the tamales upright in the pot so the filling doesn't fall out.
    Paso 9

  10. Cover and steam

    • Cover the tamales with the remaining corn husks or aluminum foil, and optionally a clean kitchen towel to absorb liquid.
    • Cover and steam on high for 1 hour and 30 minutes.
    • Turn off the stove and let sit 30 minutes before serving.
    Paso 10
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