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Red Chile Tamales
Hoofdgerecht

Red Chile Tamales

3 u 30 minVoor 40Nutri-Score C€€
van @cooking.con.claudia26 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

40 personen
  • New Mexico rojo chile pods (cleaned, stems and seeds removed)Groente en fruit35 stukken
  • ancho chiles (cleaned, stems and seeds removed)Groente en fruit7 stukken
  • onion (one piece, peeled)Groente en fruit1 stuk
  • garlic (cloves, peeled)Groente en fruit10 stukken
  • oregano (dried)Kruiden en specerijen5 g
  • cumin seedsKruiden en specerijen5 g
  • black peppercornsKruiden en specerijen3 g
  • salt (to taste)Kruiden en specerijen30 g
  • water (for boiling the chiles and blending)Overig1,4 liter
  • lard (rendered, melted)Overig680 g
  • shredded pork (cooked and shredded (pork, beef or chicken))Vlees1 kg
  • plain masa (corn masa, only contains water)Granen3,6 kg
  • baking powderVoorraadkast20 g
  • broth (heated)Overig840 ml
  • corn husks (soaked overnight)Overig40 stukken

per portie

Voedingswaarden

373kcal

Koolhydraten
41 g
Eiwitten
8 g
Vetten
20 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Blender
  • Steelpan
  • Mengkom
  • Stoomkoker
  • measuring cup

stap voor stap

Bereiding

  1. Toast and boil the chiles

    • Clean the New Mexico rojo chile pods and the ancho chiles, removing stems and seeds.
    • Place them in a pot, cover with water and bring to a boil over high heat.
    Stap 1

  2. Blend the red chile sauce

    • Transfer the boiled chiles to the blender with the onion, garlic, oregano, cumin seeds, peppercorns and salt.
    • Add the water and blend until completely smooth.
    Stap 2

  3. Simmer the sauce

    • Heat a little lard in a pot over medium heat.
    • Add the chile sauce, straining it if needed, and bring to a simmer.
    • Taste for salt and adjust, then reserve a cup and a half of the sauce for the masa.
    Stap 3

  4. Make the meat filling

    • Add the shredded meat to the remaining sauce and mix well.
    • Cook for 15 minutes, then set aside to cool.
    Stap 4

  5. Melt the lard and heat the broth

    • Melt the lard and heat the broth separately.
    • Reserve 24 ounces of the melted lard in a measuring cup.
    Stap 5

  6. Mix the masa

    • Break down the plain masa in a large bowl and add the baking powder and salt; mix.
    • Pour in the melted lard and beat well, incorporating as much air as possible.
    • Add the reserved chile sauce and mix again.
    Stap 6

  7. Add broth and check the masa

    • Add the broth and keep mixing until light and fluffy.
    • Drop a bit of masa into a cup of water; if it floats, it is ready, otherwise keep mixing.
    • Let the masa rest for 20 minutes.
    Stap 7

  8. Assemble the tamales

    • Spread the masa on the soft side of a soaked corn husk.
    • Place some filling in the center, overlap the two sides and fold up the tail.
    • Repeat with the remaining masa, filling and husks.
    Stap 8

  9. Steam the tamales

    • Stand the tamales in the steamer pot and cover them.
    • Steam until the masa peels cleanly from the husk.
    Stap 9

  10. Rest and serve

    • Remove the tamales from the steamer and let them rest before serving.
    Stap 10
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