Easiest Way to Prepare Tasty Tamales de Chile Rojo (Red chile Pork)

Tamales de Chile Rojo (Red chile Pork). Recipe courtesy of Food Network Kitchen. Recipe courtesy of Food Network Kitchen. Watch how to make this recipe.

Some of the chile might not be used. judge for yourself on how much you need compared to the pork. One of the most popular kinds of Mexican tamales are red chile pork (or 'tamales rojos') made from tender pork shoulder that's been simmered in a rich red chile sauce. The filling is enveloped in a light and addicting masa dough and then steamed in corn husks on the stovetop for a few hours.. You can have Tamales de Chile Rojo (Red chile Pork) using 10 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Tamales de Chile Rojo (Red chile Pork)

1. It’s 20 lb of Masa preparada (already prepared).
2. You need 4 of bags of hojas (corn husks).
3. Prepare 2 of bags dried New Mexico chiles..
4. Prepare 2 of bags dried Pasilla chiles..
5. You need 1 bag of dried Chile Arbol..
6. You need 12 lb of trozos de puerco or pork shoulder whichever part of the pig you wanna use..
7. Prepare 2 of brown onions.
8. You need 2 head of garlic.
9. You need 1 cup of of lard for every 10 lbs. of masa..
10. You need 4 tbsp of Olive oil.

In a large blender or food processor (or working in batches), combine the chiles, garlic, pepper and cumin. Pour broth into pot, being careful not to get any inside tamales (broth should come about ¾" up sides of tamales). Bring liquid to a boil over high heat, then reduce heat to medium-low. The masa for these Mexican red tamales is made with lard and chicken broth.

Tamales de Chile Rojo (Red chile Pork) instructions

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..

They are stuffed with a filling of shredded chicken and a spicy red sauce with ancho and mulato chiles. Aside from this in a saucepan, cook the onion in the lard, the chili is then added to this and then mix in the liquefied tomatoes; mix in the meat (already cooked at this point) and season to your taste. Red Chili Pork made with pork loin, onion, garlic, spices, and a simple red chili sauce.. Don't miss my full tutorial and step by step tips for how to use this pork and make homemade tamales! For the Pork: Add pork, onion, bay leaf, garlic, oregano, cumin and salt and pepper to slow cooker.