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Red Chile Tamales
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Red Chile Tamales

3 godz. 30 minPorcje: 40Nutri-Score C€€
od @cooking.con.claudia26 importówugotowano 0 razy
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Składniki

40 osób
  • New Mexico rojo chile pods (cleaned, stems and seeds removed)Warzywa i owoce35 kawałki
  • ancho chiles (cleaned, stems and seeds removed)Warzywa i owoce7 kawałki
  • onion (one piece, peeled)Warzywa i owoce1 kawałek
  • garlic (cloves, peeled)Warzywa i owoce10 kawałki
  • oregano (dried)Przyprawy5 g
  • cumin seedsPrzyprawy5 g
  • black peppercornsPrzyprawy3 g
  • salt (to taste)Przyprawy30 g
  • water (for boiling the chiles and blending)Inne1,4 litry
  • lard (rendered, melted)Inne680 g
  • shredded pork (cooked and shredded (pork, beef or chicken))Mięso1 kg
  • plain masa (corn masa, only contains water)Produkty zbożowe3,6 kg
  • baking powderSpiżarnia20 g
  • broth (heated)Inne840 ml
  • corn husks (soaked overnight)Inne40 kawałki

na porcję

Wartości odżywcze

373kcal

Węglowodany
41 g
Białko
8 g
Tłuszcz
20 g
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Przybory

  • Garnek
  • Blender kielichowy
  • Rondel
  • Miska
  • Parowar
  • measuring cup

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 8

  9. Steam the tamales

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

  10. Rest and serve

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