Confirmed Good - Pork Tamales Rojos

🌚 Pork Tamales Rojos 🐐

YIELD:	25-30 tamales
SOURCE:	Bon Appetit

INGREDIENT	QUANTITY	PROCEDURE
onion, chopped	1	1 Cook in dutch oven until golden brown and softened
lard	1 Tbsp	1 Cook in dutch oven until golden brown and softened
large ancho chilies, stems and seeds removed	5	2 Add to dutch oven and bring to boil 3 Turn off heat and let sit for 30 minutes
dried guajillo chiles, stems and seeds removed	3
morita chiles	2
pasilla chiles, stems and seeds removed	2
cups water	$1 \frac{1}{2}$
coriander seeds	1 Tsp	4 Toast in a skillet 5 Grind finely
cumin seeds	1 Tbsp	4 Toast in a skillet 5 Grind finely
garlic, peeled	8 cloves	6 Add to blender along with chili mixture and ground toasted spices, add more water if needed to blend 7 Reserve $\frac{1}{4}$ cup of puree for masa 8 Pour remaining blender mixture into a slow cooker
oregano	1 Tsp

boneless pork shoulder	1 lbs	9 Add to slow cooker 10 Cook on low until pork falls apart
pork belly	1 lbs
bay leaf	1
salt	1 Tbsp
apple cider vinegar	1 Tbsp	11 Stir into pork mixture 12 Add salt to pork if needed

fresh masa	3 lbs	13 Mix in a large bowl with your hands until well incorporated
lard, melted	282 g
chicken broth	$\frac{1}{4}$ cup
kosher salt	1 Tsp
		14 Soak husks in a large bowl of hot water until soft and pliable, about 15 min 15 Rinse in a bowl of cold water 16 Assemble tamale 17 To eat: steam tamales for 40 min. Tamales can be frozen for later consumption

SCALING: