Satisfy Your Cravings! How To Make Pork Tamales With Red Sauce – A Delicious

Are you craving the savory and comforting flavors of traditional Mexican cuisine? Look no further! In this comprehensive guide, we’ll delve into the art of making delectable pork tamales with an enticing red sauce. From gathering the finest ingredients to mastering the delicate techniques, we’ll guide you through every step of this culinary adventure.

Ingredients for the Pork Filling

• 1 pound boneless pork shoulder, cut into 1-inch cubes
• 1/2 cup chopped white onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth

Ingredients for the Red Sauce

• 6 large dried ancho chiles, stemmed and seeded
• 4 large dried guajillo chiles, stemmed and seeded
• 2 large dried pasilla chiles, stemmed and seeded
• 1 tablespoon vegetable oil
• 1/2 cup chopped white onion
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth

Ingredients for the Masa Dough

• 2 pounds masa harina
• 1 cup warm water
• 1/2 cup lard, softened
• 1 teaspoon salt

Ingredients for Assembling the Tamales

• 24 corn husks, soaked in warm water for at least 30 minutes
• 1 cup shredded pork filling
• 1/4 cup red sauce
• 1 tablespoon chopped fresh cilantro

Step-by-Step Instructions

Making the Pork Filling

1. In a large skillet, heat a little oil over medium heat.
2. Add the pork cubes and cook until browned on all sides.
3. Add the onion, garlic, cumin, oregano, salt, pepper, and chicken broth.
4. Bring to a boil, then reduce heat and simmer for 45 minutes or until the pork is tender.
5. Remove the pork from the skillet and let it cool. Shred the pork using two forks.

Making the Red Sauce

1. In a large pot, heat the oil over medium heat.
2. Add the onion and garlic and cook until softened.
3. Add the cumin, oregano, salt, pepper, and chicken broth.
4. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add the ancho, guajillo, and pasilla chiles and bring to a boil.
6. Reduce heat and simmer for 30 minutes or until the chiles are soft.
7. Remove the chiles from the pot and let them cool.
8. In a blender, combine the chiles, sauce, and 2 cups of chicken broth. Blend until smooth.

Making the Masa Dough

1. In a large bowl, combine the masa harina, warm water, lard, and salt.
2. Mix until a dough forms. The dough should be soft and pliable, but not sticky.

Assembling the Tamales

1. Spread a thin layer of masa dough onto the center of a corn husk.
2. Place a spoonful of pork filling in the center of the dough.
3. Top with a spoonful of red sauce and a sprinkle of cilantro.
4. Fold the sides of the corn husk over the filling and tie them together with a strip of corn husk.

Cooking the Tamales

1. Place the tamales in a steamer basket and steam for 2-3 hours, or until the dough is cooked through.
2. Let the tamales cool slightly before serving.

Tips for Success

• Use high-quality ingredients for the best flavor.
• Don’t overmix the masa dough, as this will make the tamales tough.
• Be careful not to overcook the tamales, as this will make them dry.
• Serve the tamales with your favorite toppings, such as sour cream, salsa, or guacamole.

Finishing with a Flourish: A Symphony of Flavors

As you savor each bite of your handcrafted pork tamales with red sauce, allow the symphony of flavors to dance upon your palate. The tender pork, vibrant sauce, and aromatic masa dough create a culinary masterpiece that will leave you craving more.

What People Want to Know

Q: How can I make the tamales ahead of time?

A: You can make the tamales up to 3 days in advance. Simply steam them for an additional 15-20 minutes before serving.

Q: Can I use other types of meat in the filling?

A: Yes, you can use ground beef, chicken, or turkey in the filling.

Q: What is the best way to store the tamales?

A: You can store the tamales in the refrigerator for up to 3 days or in the freezer for up to 3 months.