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Tamales de Chile Colorado
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Tamales de Chile Colorado

5 hServes 30Nutri-Score C€€
from @cooking.con.claudia26 imports0 cooked
Adapt this recipe

what you need

Ingredients

30 people
  • pork shoulder (cut into large chunks)Meat1.5 kg
  • water (for boiling the meat)Other3 litres
  • salt (for the meat broth)Spices20 g
  • onion (halved)Produce1 piece
  • garlic (whole cloves for the broth)Produce4 pieces
  • bay leavesSpices2 pieces
  • tomatillos (cleaned, husks removed)Produce500 g
  • dried chile pods (cleaned, stems and seeds removed)Produce100 g
  • garlic (cloves for the salsa)Produce3 pieces
  • cumin seedsSpices5 g
  • salt (for the salsa, to taste)Spices10 g
  • vegetable oil (for frying the sauce)Pantry30 ml
  • lard (or shortening, softened)Pantry500 g
  • instant corn masa para tamales (one bag)Grains1 kg
  • salt (for the masa)Spices15 g
  • meat broth (reserved from cooking the pork, warm)Other3.8 litres
  • corn husks (soaked overnight and drained)Other40 pieces

per serving

Nutrition

334kcal

Carbs
26 g
Proteins
11 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Blender
  • Sauté pan
  • Mixing bowl
  • Steamer
  • Colander
  • Stovetop

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Cool the filling

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

  6. Cream the lard

    • In a large container, beat the lard until creamy.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 12
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