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Tamales Rojos de Puerco
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Tamales Rojos de Puerco

5 h 30 minServes 30Nutri-Score D€€
from @megahighqtpie6 imports1 cooked
Adapt this recipe

what you need

Ingredients

30 people
  • corn husks (rinsed and soaked in hot water for at least 4 hours or overnight)Other40 pieces
  • onion (halved, divided between broth and salsa)Produce1 piece
  • garlic cloves (peeled, divided between broth and salsa)Produce12 pieces
  • bay leafSpices1 piece
  • chicken bouillonPantry15 g
  • pork shoulder (bone-in)Meat1.4 kg
  • guajillo chiles (stemmed and seeded)Produce10 pieces
  • pasilla chiles (stemmed and seeded)Produce2 pieces
  • chile de árbol (optional, for heat)Produce2 pieces
  • salt (to taste, divided between salsa and masa)Spices40 g
  • pork lard (divided between filling and masa)Pantry1.4 kg
  • masa for tamales (store-bought)Grains2.3 kg
  • baking powderPantry48 g
  • pork cooking broth (reserved from simmering the pork, water if needed)Other1 litre

per serving

Nutrition

686kcal

Carbs
39 g
Proteins
11 g
Fat
54 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Blender
  • Steamer
  • Frying pan
  • Mixing bowl
  • Colander
  • Hand mixer

step by step

Method

  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.
    Step 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.
    Step 2

  3. Shred the pork

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

  7. Whip the lard

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