Description
Transport your taste buds to Mexico with these delectable Exquisite Red Pork Tamales, a cherished staple in Mexican cuisine. Combining tender, slow-cooked pork infused with rich spices and wrapped in masa, these tamales are perfect for family gatherings or festive celebrations. With a few simple steps, you can create authentic tamales bursting with flavor and tradition.
Ingredients
Scale
- 2 lbs pork shoulder, diced
- 4 dried guajillo chiles
- 3 cups masa harina
- 1 cup lard or vegetable shortening
- 1.5 cups chicken broth (plus more if needed)
- 1 cup water (for cooking pork)
- 2 garlic cloves, crushed
- 1 tsp cumin
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- Optional: pinto beans for filling
Instructions
- In a large pot, combine diced pork shoulder with water to cover. Add garlic, salt, cumin, and pepper. Boil, then reduce heat and simmer for about 2-3 hours until tender.
- While the pork cooks, remove stems and seeds from guajillo chiles and soak them in hot water for around 15 minutes. Blend softened chiles with some broth until smooth.
- Once the pork is cooked, shred it using two forks and mix it with the blended chili sauce in a bowl.
- In another bowl, combine masa harina and lard until crumbly. Gradually add chicken broth until the dough reaches a spreadable consistency; season with salt.
- Soak corn husks in warm water until pliable. Spread about ¼ cup of masa on one side of each husk, add about 2 tablespoons of pork filling, and fold sides over to enclose.
- Place tamales upright in a steamer basket lined with corn husks or parchment paper. Steam over boiling water for about 1-1.5 hours until masa easily pulls away from husk.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale (100g)
- Calories: 300
- Sugar: 0g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg