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Make Your Own Red Chile and Pork Tamales

Name: Make Your Own Red Chile and Pork Tamales
Total time: 55 min
Yield: 6
Ingredients: 8 ounces new mexico red chile or California, pods; 6 cups water; 6 tablespoons flour all-purpose; 4 cloves garlic; 1 tablespoon salt; 8 pounds pork butt or pork shoulder; 2 1/2 cups water; 1 tablespoon sea salt; 6 tablespoons broth with fat pieces from cooked pork; 3 tablespoons flour all-purpose; 6 1/2 cups red chile sauce; 1 tablespoon salt; 1 batch masa tamale; corn husks ojas; 2 pounds lard If you are using rendered lard you will need to use less broth; 2 teaspoons baking powder divided; 2 tablespoons salt divided; 5 pounds masa fresh ground, unprepared for tamales, divided; 3 cups broth from cooked pork roast or chicken broth, divided; 1/2 cup red chile sauce

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20Ingredients

55Minutes

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Ingredients

US|METRIC

6 SERVINGS

8 ounces new mexico red chile (or California, pods)

6 cups water

6 tablespoons flour (all-purpose)

4 cloves garlic

1 tablespoon salt

8 pounds pork butt (or pork shoulder)

2 1/2 cups water

1 tablespoon sea salt

6 tablespoons broth (with fat pieces from cooked pork)

3 tablespoons flour (all-purpose)

6 1/2 cups red chile sauce

1 tablespoon salt

1 batch masa (tamale)

corn husks (ojas)

2 pounds lard (If you are using rendered lard you will need to use less broth)

2 teaspoons baking powder (divided)

2 tablespoons salt (divided)

5 pounds masa (fresh ground, unprepared for tamales, divided)

3 cups broth (from cooked pork roast or chicken broth, divided)

1/2 cup red chile sauce

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Directions

Heat the 6 tablespoons broth in a large skillet. Add flour and whisk for at least 4 to 5 minutes.
Add red chile sauce and salt, stir, and cook for 10 minutes. The chile sauce will be very thick at this time.
Add the 3 pounds shredded pork and stir so all the pork is well coated with the red chile sauce. Simmer for at least 10 minutes. Let mixture cool before filling tamales.

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Make Your Own Red Chile and Pork Tamales

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