🌚 Pork Tamales Rojos 🐐
YIELD: 25-30 tamales
SOURCE: Bon Appetit
INGREDIENT QUANTITY PROCEDURE
onion, chopped
1
  1. 1 Cook in dutch oven until golden brown and softened
lard
1 Tbsp
large ancho chilies, stems and seeds removed
5
  1. 2 Add to dutch oven and bring to boil
  2. 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 1 2
coriander seeds
1 Tsp
  1. 4 Toast in a skillet
  2. 5 Grind finely
cumin seeds
1 Tbsp
garlic, peeled
8 cloves
  1. 6 Add to blender along with chili mixture and ground toasted spices, add more water if needed to blend
  2. 7 Reserve 1 4 cup of puree for masa
  3. 8 Pour remaining blender mixture into a slow cooker
oregano
1 Tsp
boneless pork shoulder
1 lbs
  1. 9 Add to slow cooker
  2. 10 Cook on low until pork falls apart
pork belly
1 lbs
bay leaf
1
salt
1 Tbsp
apple cider vinegar
1 Tbsp
  1. 11 Stir into pork mixture
  2. 12 Add salt to pork if needed
fresh masa
3 lbs
  1. 13 Mix in a large bowl with your hands until well incorporated
lard, melted
282 g
chicken broth
1 4 cup
kosher salt
1 Tsp
  1. 14 Soak husks in a large bowl of hot water until soft and pliable, about 15 min
  2. 15 Rinse in a bowl of cold water
  3. 16 Assemble tamale
  4. 17 To eat: steam tamales for 40 min. Tamales can be frozen for later consumption
SCALING: