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Tamales Rojos de Puerco
Hoofdgerecht

Tamales Rojos de Puerco

5 u 30 minVoor 30Nutri-Score D€€
van @megahighqtpie6 imports1 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

30 personen
  • corn husks (rinsed and soaked in hot water for at least 4 hours or overnight)Overig40 stukken
  • onion (halved, divided between broth and salsa)Groente en fruit1 stuk
  • garlic cloves (peeled, divided between broth and salsa)Groente en fruit12 stukken
  • bay leafKruiden en specerijen1 stuk
  • chicken bouillonVoorraadkast15 g
  • pork shoulder (bone-in)Vlees1,4 kg
  • guajillo chiles (stemmed and seeded)Groente en fruit10 stukken
  • pasilla chiles (stemmed and seeded)Groente en fruit2 stukken
  • chile de árbol (optional, for heat)Groente en fruit2 stukken
  • salt (to taste, divided between salsa and masa)Kruiden en specerijen40 g
  • pork lard (divided between filling and masa)Voorraadkast1,4 kg
  • masa for tamales (store-bought)Granen2,3 kg
  • baking powderVoorraadkast48 g
  • pork cooking broth (reserved from simmering the pork, water if needed)Overig1 liter

per portie

Voedingswaarden

686kcal

Koolhydraten
39 g
Eiwitten
11 g
Vetten
54 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Blender
  • Stoomkoker
  • Koekenpan
  • Mengkom
  • Vergiet
  • Handmixer

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Shred the pork

    • Once the pork is done, remove it from the pot and shred it.
    • Set aside and keep the broth.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6

  7. Whip the lard

    • Whip the pork lard until doubled in size.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 10
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