How To Make Red Chili Pork Tamales: The Ultimate Guide

If you’re craving a taste of Mexican authenticity, it’s time to embark on the culinary adventure of making red chili pork tamales. These succulent pockets of corn dough, stuffed with savory fillings and wrapped in corn husks, are a delightful treat that will tantalize your taste buds. In this comprehensive guide, we’ll walk you through every step of the process, ensuring that you create perfect red chili pork tamales every time.

Ingredients

For the Masa (Corn Dough):

• 2 pounds masa harina
• 1 1/2 cups warm water
• 1/4 cup vegetable oil
• 1 teaspoon salt

For the Pork Filling:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) tomato sauce
• 1 can (12 ounces) red chili sauce
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Assembly:

• 24 corn husks, soaked in warm water for at least 30 minutes

Instructions

Making the Masa:

1. In a large bowl, combine the masa harina, warm water, vegetable oil, and salt.
2. Using your hands or a wooden spoon, knead the dough until it comes together and forms a ball.
3. If the dough is too dry, add a little more warm water. If it’s too wet, add a little more masa harina.

Preparing the Pork Filling:

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the pork cubes and cook until browned on all sides.
3. Add the onion and garlic and cook until softened.
4. Stir in the diced tomatoes, tomato sauce, red chili sauce, cumin, oregano, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 1 hour, or until the pork is tender.

Assembling the Tamales:

1. Place a corn husk on a flat surface.
2. Spread about 1/4 cup of masa onto the center of the husk, leaving a 1-inch border around the edges.
3. Place about 2 tablespoons of the pork filling in the center of the masa.
4. Fold the sides of the corn husk over the filling, overlapping them slightly.
5. Fold the top and bottom of the husk over the filling, tucking them in to seal the tamale.
6. Tie the tamale with a strip of corn husk.

Cooking the Tamales:

1. Fill a large steamer or pot with water and bring to a boil.
2. Place the tamales in the steamer or pot, ensuring they are not touching each other.
3. Cover and steam the tamales for 1 hour, or until the masa is cooked through and the pork is tender.

Tips

• For a richer flavor, use lard instead of vegetable oil in the masa and pork filling.
• If you don’t have a steamer, you can cook the tamales in a pot of boiling water. Just be sure to keep the tamales submerged and cook for an additional 30 minutes.
• To prevent the tamales from sticking to the steamer, line it with parchment paper or banana leaves.
• Let the tamales cool slightly before unwrapping them to prevent tearing.

Serving Suggestions

Red chili pork tamales are traditionally served with a variety of toppings, including:

• Salsa
• Guacamole
• Sour cream
• Shredded cheese
• Cilantro

Variations

• For a vegetarian version, replace the pork filling with a mixture of beans, vegetables, and spices.
• To add a bit of sweetness, add a touch of honey or maple syrup to the pork filling.
• For a spicy kick, add a few chopped jalapeños to the pork filling.

Conclusion

Making red chili pork tamales may seem like a daunting task, but with a little practice and patience, you’ll be creating these culinary masterpieces like a pro. So gather your ingredients, roll up your sleeves, and prepare to savor the authentic flavors of Mexico in every bite.

FAQ

Q: How can I prevent the tamales from falling apart?
A: Ensure that the masa is mixed and kneaded properly to achieve the right consistency. Also, fold and tie the tamales tightly to prevent the filling from leaking out.

Q: Why are my tamales dry?
A: The masa may not have been mixed with enough water. Add a little more warm water gradually until the dough is moist and pliable.

Q: Can I freeze red chili pork tamales?
A: Yes, you can freeze tamales after they have been cooked. Wrap them individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months.