How To Make Red Chili Pork Tamales – The Hottest Recipe On The Block!

Embark on a gastronomic journey as we delve into the art of crafting delectable red chili pork tamales. This traditional Mexican delicacy tantalizes taste buds with its savory filling and fluffy masa dough. Whether you’re a seasoned home cook or a culinary novice, this comprehensive guide will equip you with the knowledge and techniques to create authentic and mouthwatering tamales that will impress your family and friends.

Gathering Your Ingredients

To begin your culinary adventure, gather the following ingredients:

• 2 pounds pork shoulder
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 can (15 ounces) chili sauce
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups masa harina
• 1 teaspoon baking powder
• 1 cup warm water or broth
• 1/2 cup lard
• Banana leaves or corn husks

Preparing the Pork Filling

1. Brown the Pork: Season the pork with salt and pepper. Heat a large skillet over medium-high heat and sear the pork on all sides until golden brown.
2. Create the Sauce: In a separate saucepan, combine the onion, garlic, chili sauce, cumin, oregano, salt, and black pepper. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.
3. Simmer the Pork: Transfer the browned pork to the saucepan with the sauce. Reduce heat to low and simmer for 2 hours, or until the pork is tender and the sauce has reduced.
4. Shred the Pork: Remove the pork from the sauce and shred it using two forks. Return the shredded pork to the sauce and stir to combine.

Crafting the Masa Dough

1. Whisk the Dry Ingredients: In a large bowl, whisk together the masa harina and baking powder.
2. Add the Wet Ingredients: Gradually add the warm water or broth to the dry ingredients, stirring until a soft and pliable dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic.
4. Add the Lard: Cut the lard into small pieces and work it into the dough until it is evenly distributed.

Assembling the Tamales

1. Prepare the Banana Leaves or Corn Husks: Soak the banana leaves or corn husks in warm water for 30 minutes to soften them.
2. Spread the Dough: Place a portion of the masa dough (about 2-3 tablespoons) in the center of a banana leaf or corn husk. Flatten the dough into a rectangle, leaving about 1 inch of space around the edges.
3. Add the Filling: Spoon about 1/4 cup of the pork filling onto the center of the dough.
4. Fold the Tamales: Fold the banana leaf or corn husk over the filling, starting from the bottom and working your way up. Tie the tamales with kitchen twine or strips of banana leaves.

Steaming the Tamales

1. Prepare the Steamer: Fill a large steamer with 2-3 inches of water. Bring the water to a boil.
2. Steam the Tamales: Place the tamales in the steamer, making sure they are not touching each other. Cover the steamer and steam for 1 hour, or until the dough is cooked through and the tamales are firm to the touch.

Serving the Tamales

1. Unwrap the Tamales: Carefully unwrap the tamales and serve them hot.
2. Accompaniments: Tamales can be enjoyed with various accompaniments, such as salsa, guacamole, sour cream, or shredded cheese.

Tips for Success

• Use good quality pork shoulder for a flavorful and tender filling.
• Don’t overmix the masa dough, as this will make it tough.
• If the dough is too dry, add more water. If it’s too wet, add more masa harina.
• Steam the tamales for the full hour to ensure they are cooked through.
• If you don’t have a steamer, you can also cook the tamales in a pot of boiling water. Just be sure to adjust the cooking time accordingly.

Variations

• Chicken Tamales: Substitute the pork with shredded chicken.
• Vegetarian Tamales: Omit the pork and use a mixture of beans, vegetables, and cheese as the filling.
• Sweet Tamales: Fill the tamales with a mixture of fruit, cinnamon, and sugar.

Wrapping Up: A Culinary Triumph

Congratulations! You have now mastered the art of crafting delectable red chili pork tamales. These savory and fluffy treats are a testament to your culinary skills and will undoubtedly become a favorite dish for you and your loved ones. Enjoy the fruits of your labor and savor every bite of these authentic Mexican delicacies.

Frequently Asked Questions

1. Can I make the tamales ahead of time?
Yes, you can assemble the tamales ahead of time and refrigerate them for up to 2 days. When ready to cook, simply steam them as directed.

2. Can I freeze the tamales?
Yes, you can freeze the tamales for up to 2 months. To freeze, wrap the tamales individually in plastic wrap and place them in a freezer-safe bag. When ready to eat, thaw the tamales overnight in the refrigerator and then steam them as directed.

3. What is the best way to reheat the tamales?
The best way to reheat the tamales is to steam them for 15-20 minutes, or until they are heated through. You can also reheat them in the microwave for 1-2 minutes, but be sure to wrap them in a damp paper towel to prevent them from drying out.