Tamales de Chile Rojo (Red chile Pork)
Tamales de Chile Rojo (Red chile Pork)

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, tamales de chile rojo (red chile pork). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Tamales de Chile Rojo (Red chile Pork) is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Tamales de Chile Rojo (Red chile Pork) is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook tamales de chile rojo (red chile pork) using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Tamales de Chile Rojo (Red chile Pork):
  1. Take 20 lb Masa preparada (already prepared)
  2. Take 4 bags of hojas (corn husks)
  3. Take 2 bags dried New Mexico chiles.
  4. Take 2 bags dried Pasilla chiles.
  5. Get 1 bag dried Chile Arbol.
  6. Make ready 12 lb trozos de puerco or pork shoulder whichever part of the pig you wanna use.
  7. Get 2 brown onions
  8. Prepare 2 head garlic
  9. Prepare 1 cup of lard for every 10 lbs. of masa.
  10. Prepare 4 tbsp Olive oil
Steps to make Tamales de Chile Rojo (Red chile Pork):
  1. Place pork in stock pot with enough water to just cover the meat.
  2. Cook over medium high heat till water boils.
  3. Lower heat and simmer with onion and 1 head of garlic (peeled) until tender. Approximately 2 hours.
  4. Place hojas in hot water until ready to wrap (this will soften them)
  5. Place chiles in cold water with peeled garlic and let soak until they soften.
  6. When chiles are soft place in blender with garlic and part of the water used to soften the chiles. Completely liquify.
  7. Pour chile into a stock pot with olive oil. Bring to boil.
  8. When pork is tender and shreds easy… mix with your chile. Save part of the broth from cooking the pork.
  9. Some of the chile might not be used… judge for yourself on how much you need compared to the pork.
  10. Add 1 cup of lard and 1 cup of broth from pork for every 10 lbs. of masa. Yes the masa has lard already but this will add flavor and your masa will be moist when you steam your tamales. You might have to place masa in feeezer to prevent lard from making the masa too watery.
  11. Get some hojas and start wrapping.

So that is going to wrap it up with this special food tamales de chile rojo (red chile pork) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!