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Tamales de Chile Colorado
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Tamales de Chile Colorado

5 hPour 30Nutri-Score C€€
par @cooking.con.claudia26 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

30 personnes
  • pork shoulder (cut into large chunks)Viandes1,5 kg
  • water (for boiling the meat)Autres3 litres
  • salt (for the meat broth)Épices20 g
  • onion (halved)Fruits et légumes1 morceau
  • garlic (whole cloves for the broth)Fruits et légumes4 morceaux
  • bay leavesÉpices2 morceaux
  • tomatillos (cleaned, husks removed)Fruits et légumes500 g
  • dried chile pods (cleaned, stems and seeds removed)Fruits et légumes100 g
  • garlic (cloves for the salsa)Fruits et légumes3 morceaux
  • cumin seedsÉpices5 g
  • salt (for the salsa, to taste)Épices10 g
  • vegetable oil (for frying the sauce)Épicerie30 ml
  • lard (or shortening, softened)Épicerie500 g
  • instant corn masa para tamales (one bag)Céréales1 kg
  • salt (for the masa)Épices15 g
  • meat broth (reserved from cooking the pork, warm)Autres3,8 litres
  • corn husks (soaked overnight and drained)Autres40 morceaux

par portion

Nutrition

334kcal

Glucides
26 g
Protéines
11 g
Lipides
21 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Blender
  • Sauteuse
  • Saladier
  • Cuiseur vapeur
  • Passoire
  • Plaque de cuisson

pas à pas

Préparation

  1. Cook the pork

    • Bring the water to a boil in a large pot and add the salt.
    • Add the pork and bring to a second boil, then skim off the impurities.
    • Add the onion, garlic and bay leaves, cover, reduce the heat to medium low and cook until the meat is tender.
    Étape 1

  2. Strain the broth and shred the meat

    • Remove the meat from the pot and strain the broth, keeping it for the masa and the salsa.
    • Shred the meat once it is cool enough to handle.
    Étape 2

  3. Make the chile sauce

    • Place the cleaned tomatillos and chile pods in a pot, cover with water and bring to a boil over high heat.
    • Transfer the chiles and tomatillos to the blender with the garlic cloves, cumin seeds, salt and some of the broth.
    • Blend until smooth, covering the blender with a kitchen towel.
    Étape 3

  4. Cook the chile colorado

    • Heat the oil in a pan over medium high heat and add the sauce.
    • Bring to a simmer, taste for salt and adjust.
    • Add the shredded meat, reduce the heat to medium low and simmer.
    Étape 4

  5. Cool the filling

    • Turn off the heat and let the chile colorado come to room temperature.
    Étape 5

  6. Cream the lard

    • In a large container, beat the lard until creamy.
    Étape 6

  7. Make the masa

    • Add the masa para tamales and salt to the creamed lard.
    • Slowly add the broth while mixing until all the liquid is incorporated.
    • Knead well, incorporating air, until the masa is smooth.
    Étape 7

  8. Float test

    • Drop a piece of masa into a cup of water; if it floats, the masa is ready.
    • If it does not float, add a little more water or broth and keep mixing until it passes the test.
    Étape 8

  9. Prepare the corn husks

    • Drain the soaked corn husks and pat them dry.
    • Find the smooth side of each husk for spreading the masa.
    Étape 9

  10. Assemble the tamales

    • Spread a layer of masa on the smooth side of a husk.
    • Place the chile colorado filling in the center.
    • Fold one end over the filling, overlap with the other end and bend the tail.
    Étape 10

  11. Steam the tamales

    • Arrange the tamales upright in the steamer pot.
    • Cover them with the extra corn husks and place a kitchen towel on top.
    • Set over medium low heat and steam.
    Étape 11

  12. Rest and serve

    • Check that the masa peels cleanly from the husk, which means they are done.
    • Let the tamales rest before serving.
    Étape 12
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