Recipe: Perfect Tamales de Chile Rojo (Red chile Pork)

Tamales de Chile Rojo (Red chile Pork). For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. 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.

Heat lard in a large heavy pot over medium-high. Add ancho, guajillo, morita, and pasilla chiles and broth and. Beat lard with an electric mixer in a large bowl until fluffy. You can cook 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. Prepare 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. It’s 2 of bags dried Pasilla chiles..
5. Prepare 1 bag of dried Chile Arbol..
6. Prepare 12 lb of trozos de puerco or pork shoulder whichever part of the pig you wanna use..
7. You need 2 of brown onions.
8. You need 2 head of garlic.
9. Prepare 1 cup of of lard for every 10 lbs. of masa..
10. Prepare 4 tbsp of Olive oil.

This pork with Red Chili Sauce is my favorite filling for tamales, burritos, tacos and more. It's made with a pork roast, spices, and a homemade red chili sauce. While living in Mexico with my husband as a young married couple, I had that opportunity to learn to make some authentic Mexican dishes including Mexican rice, Pork Chile Verde, and homemade tamales! This is a basic red chile sauce.

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..

I usually make this to add into stewed meat recipes for enchiladas or tamales and also as an enchilada sauce.. Red Pork Tamales (or Tamales de Puerco en Chile Rojo) is traditional Mexican food at its best. They are worth the effort to make. Let the red chile pork filling cool slightly before preparing the tamales. (You can cover and refrigerate the pork overnight.) EDITOR'S NOTE: You'll have a lot of red chile pork from this recipe, so you'll need to either make a double batch of tamale batter or be prepared to serve the leftover pork in soft tortillas or over rice or in any of countless other incarnations. Add the meat and bring to a boil over high heat.