Tamales Rojo de Puerco (Red Pork Tamales)

Ingredients

• 6 lb Pork Shoulder Butt (bone‑in, cut into 2‑inch pieces)
• 12 cup Water (for initial broth)
• 1 White Onion (peeled, quartered (for broth))
• 2 Garlic Heads (peeled (for broth))
• to taste Salt (about 2 tsp for broth, plus 2 tsp for masa)
• to taste Black Pepper (about 1 tsp for broth)
• 20 Guajillo Chilies (stemmed and seeded)
• 2 Ancho Chilies (stemmed and seeded)
• 7 Garlic Cloves (peeled (for sauce))
• 2 tbsp Vegetable Oil (for frying picado)
• 3 Garlic Cloves (minced (for picado))
• 0.5 White Onion (diced (for picado))
• 2 Jalapeño Peppers (seeded and minced)
• 6 Roma Tomatoes (diced)
• 2.5 tbsp Chicken Bouillon (powdered)
• 1.5 cup Lard (softened, rendered)
• 2 tsp Salt (for masa)
• 5 tsp Baking Powder (double‑acting)
• 6 cup Masa Harina (Tamale Masa) (fine corn flour for tamales)
• 7 cup Warm Pork Broth (reserved from cooking pork, kept warm)
• 1 cup Warm Water (for adjusting masa consistency)
• 36 Corn Husks (soaked overnight, patted dry)

Instructions

1. Prepare the Pork Broth

   Place the 6 lb pork shoulder pieces in a large stockpot. Add enough water to completely cover the meat (about 12 cups). Add the whole white onion, the two garlic heads, and season with salt and pepper. Cover the pot.

   Time: PT5M

2. Simmer the Pork

   Bring to a gentle boil, then reduce to medium heat. Simmer for about 3 hours, or until the meat is fork‑tender. Skim any foam that rises to the surface.

   Time: PT3H

   Temperature: medium

3. Cool and Shred the Meat

   Remove the onion and garlic heads from the broth. Transfer the pork to a cutting board and let it cool enough to handle, then shred using two forks, leaving a little fat for juiciness.

   Time: PT10M

4. Cook the Chilies

   In the same broth, add the 20 guajillo chilies and 2 ancho chilies. Boil for about 10 minutes until softened.

   Time: PT10M

   Temperature: medium

5. Blend the Red Sauce

   Drain the chilies and transfer them to a blender. Add 3 cups of the warm broth, the 7 garlic cloves, and blend until smooth.

   Time: PT3M

6. Reserve Sauce for Masa

   Set aside 1 cup of the blended sauce; this will be mixed into the masa later. Keep the remaining sauce for the picado.

   Time: PT2M

7. Prepare the Picado (Frying Base)

   Heat 2 tbsp vegetable oil in a skillet over medium heat. Add the 3 minced garlic cloves, ½ diced white onion, and 2 minced jalapeños. Fry for about 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

8. Cook the Shredded Pork

   Add the shredded pork to the skillet and cook, stirring, for about 3 minutes to absorb the aromatics.

   Time: PT3M

   Temperature: medium

9. Add Tomatoes

   Stir in the diced Roma tomatoes. Cook for about 5 minutes, allowing the tomatoes to release their juices.

   Time: PT5M

   Temperature: medium

10. Incorporate the Red Sauce and Bouillon

    Add the remaining blended sauce, an extra 1 cup of warm broth, and 2½ tbsp chicken bouillon. Mix well, taste, and adjust salt or bouillon as needed. Cook for another 5 minutes.

    Time: PT5M

    Temperature: medium

11. Warm the Remaining Broth

    In a separate pot, warm 6 cups of the leftover pork broth and stir in the 1 cup of reserved sauce. Heat through.

    Time: PT5M

    Temperature: medium

12. Beat the Lard

    In the bowl of a stand mixer, add 1½ cups softened lard. Beat on medium speed for 5 minutes until fluffy.

    Time: PT5M

13. Add Dry Ingredients

    Add 2 tsp salt and 5 tsp baking powder to the lard. Beat for 1 minute.

    Time: PT1M

14. Incorporate Masa and Broth

    Reduce mixer speed to low. Add the masa harina one cup at a time, alternating with warm broth, mixing after each addition. When the broth is exhausted, add warm water as needed. Continue until all masa and liquids are incorporated.

    Time: PT5M

15. High‑Speed Mixing

    Increase mixer speed to high and mix for 10 minutes until the masa is light, fluffy, and slightly glossy.

    Time: PT10M

16. Test Masa Hydration

    Take a small piece of masa and drop it into a cup of water. If it floats, the masa is properly hydrated. If it sinks, add a little more warm water and mix briefly, then retest.

    Time: PT5M

17. Rest the Masa

    Cover the bowl with a clean kitchen towel and let the masa rest for 15 minutes.

    Time: PT15M

18. Assemble the Tamales

    Pat the soaked corn husks dry with paper towels. Spread a thin layer of masa on the soft side of each husk, place a spoonful of the pork picado filling in the center, fold the husk over the filling, and then fold the bottom up to create a sealed packet.

    Time: PT30M

19. Steam the Tamales

    Arrange the assembled tamales standing upright in a steamer pot, adding a layer of husks and a wet kitchen rag on top. Add boiling water to the pot just below the steamer rack. Cover and steam over medium heat for about 2 hours 20 minutes, or until the masa separates easily from the husk.

    Time: PT2H20M

    Temperature: medium

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g