Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tamales de chile rojo (red chile pork). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Tamales de Chile Rojo (Red chile Pork) is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Tamales de Chile Rojo (Red chile Pork) is something which I’ve loved my entire life.
In a large blender or food processor (or working in batches), combine the chiles, garlic, pepper and cumin. Simmer, uncovered, over medium heat, stirring. Add the shredded pork meat to a large stock pot. With your tongs, coat the meat.
To get started with this recipe, we have to first prepare a few components. You can have tamales de chile rojo (red chile pork) using 10 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Tamales de Chile Rojo (Red chile Pork):
- Take Masa preparada (already prepared)
- Make ready bags of hojas (corn husks)
- Make ready bags dried New Mexico chiles.
- Prepare bags dried Pasilla chiles.
- Get dried Chile Arbol.
- Take trozos de puerco or pork shoulder whichever part of the pig you wanna use.
- Prepare brown onions
- Prepare garlic
- Get of lard for every 10 lbs. of masa.
- Take Olive oil
Pat the pork shoulder completely dry with paper towels. Rub the pork shoulder all over with just enough oil to coat it. Rub the mixture on the pork, completely covering all surfaces. Place all ingredients into a sauce pan except for salt.
Instructions to make Tamales de Chile Rojo (Red chile Pork):
- Place pork in stock pot with enough water to just cover the meat.
- Cook over medium high heat till water boils.
- Lower heat and simmer with onion and 1 head of garlic (peeled) until tender. Approximately 2 hours.
- Place hojas in hot water until ready to wrap (this will soften them)
- Place chiles in cold water with peeled garlic and let soak until they soften.
- When chiles are soft place in blender with garlic and part of the water used to soften the chiles. Completely liquify.
- Pour chile into a stock pot with olive oil. Bring to boil.
- When pork is tender and shreds easy… mix with your chile. Save part of the broth from cooking the pork.
- Some of the chile might not be used… judge for yourself on how much you need compared to the pork.
- 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.
- Get some hojas and start wrapping.
Rub the mixture on the pork, completely covering all surfaces. Place all ingredients into a sauce pan except for salt. Cover the chiles with water and bring to a boil. Bring to a boil and then reduce heat. This pork with Red Chili Sauce is my favorite filling for tamales, burritos, tacos and more.
So that’s going to wrap this up for this special food tamales de chile rojo (red chile pork) recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
