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Red Chile Tamales
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Red Chile Tamales

3 h 30 minServes 40Nutri-Score C€€
from @cooking.con.claudia26 imports0 cooked
Adapt this recipe

what you need

Ingredients

40 people
  • New Mexico rojo chile pods (cleaned, stems and seeds removed)Produce35 pieces
  • ancho chiles (cleaned, stems and seeds removed)Produce7 pieces
  • onion (one piece, peeled)Produce1 piece
  • garlic (cloves, peeled)Produce10 pieces
  • oregano (dried)Spices5 g
  • cumin seedsSpices5 g
  • black peppercornsSpices3 g
  • salt (to taste)Spices30 g
  • water (for boiling the chiles and blending)Other1.4 litres
  • lard (rendered, melted)Other680 g
  • shredded pork (cooked and shredded (pork, beef or chicken))Meat1 kg
  • plain masa (corn masa, only contains water)Grains3.6 kg
  • baking powderPantry20 g
  • broth (heated)Other840 ml
  • corn husks (soaked overnight)Other40 pieces

per serving

Nutrition

373kcal

Carbs
41 g
Proteins
8 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Blender
  • Saucepan
  • Mixing bowl
  • Steamer
  • measuring cup

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 8

  9. Steam the tamales

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

  10. Rest and serve

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