Red Chile Pork Tamales
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- Опубліковано 29 лис 2022
- Red chile pork tamales or tamales rojos are made from tender pork simmered in a rich red chile sauce. The meat filling is then wrapped in an addicting masa dough and steamed in corn husks for a few hours.
Making tamales can be a long process, but it can be done, but the process is so much better when you have family and friends helping. If you would like to follow along in preparing these delicious tamales, gather your ingredients and a cup of cafecito, and make them together! #tamales #redchile #porktamales #howto
Here is a list of ingredients you will need.
The amount of ingredients I'm using is suitable for 12-15 Dozen Tamales. Cut the ingredients in half if you don't plan on making as much. Remember that this is a lot of work, so you want to make extra to freeze for later use. Uncooked tamales can be frozen for up to 6 months or more.
Ingredients for the Meat
10-12 lbs of Pork Shoulder or Pork Butt. We usually use these cuts, but we had a hard time finding the right cut, so we used Bone-in Pork Loin. Which worked great, but I recommend using the pork shoulder or pork butt.
2-3 Bay Leaves
1 Large Yellow or White Onion
1 Head of Garlic
1 Tbsp Salt
2 Tbsp of Chicken Bouillon to add flavor to the broth (Optional)
2 Gallons of Water (this amount can vary depending on the size of your pot or the amount of meat you are using)
Ingredients for the Sauce
3 Roma Tomatoes
3-4 Tomatillos
6 Oz of NM Chile Pods (Approximately 12-15 pods, depending on the size of the peppers). The bag we used was 8oz, and I used 3/4 of the bag.
Chiles de Arbol for Extra Spice (Optional)
4-5 Garlic Cloves + the garlic from the pot
1/2 White or Yellow Onion + Onion from the Pot
2 Tbsp Chicken Bouillon or Salt to your Taste
6-8 Whole Peppercorns
1 Tbsp Mexican Oregano
1/2 Tbsp Cumin
4 Cups of Broth
(Reserve approximately One Cup for the masa preparation)
3 Tbsp Olive or Vegetable Oil
Ingredients for the Masa
5 lbs of Tamale Corn Flour ( Each 5lb Bag contains fifteen cups of flour)
4-5 Cups of Manteca or Vegetable Oil ( When preparing tamales, use one Cup of Manteca or vegetable oil for every 4 cups of corn flour)
4 Tbsp Baking Powder
2-3 Tbsp Salt or as Needed
1 Cup of Red Sauce
12-13 Cups of broth rendered from the meat
Three 16oz Bags of Corn Husks
RECIPE FOR THE MASA I USED IN THE SECOND BATCH
• Foolproof Tamale Masa ...
Be ready to prepare your tamales this season with these items.
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GasOne Double Burner
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NM Chili Pods
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Tamale Husks
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30qt Stainless Steel Bowl
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Kitchen Aid 6QT Mixer
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40qt Tamale Steamer
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52qt Tamale Steamer
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#tamales #porktamales #redchile
Me encanta tu cocina. Estoy viendo este video por segunda vez porque mis hijos y yo vamos a intentar hacer tamales pronto.
I have to say thank you I needed the help my mom passed away last year and don't have anyone to ask for advice so thank you so much. You're a blessing more than you know they came out delicious 🤤🤗😌
Looking forward to you go to masa preparation video!
Oh my gosh, those look so good!! Thanks for the video. Blessings to you and your family.
Thank you for taking the time to explain each step. Love all you cooking videos as well.
Thank you for sharing, I just love all your videos. Blessings for your family.
I love the idea of using the wax paper to help thsm keep moist and less messy. Im gonna have to use that for this years tamale season.
I LOVE that bowl you had the pork in.❤❤❤❤❤❤❤❤
Can’t wait to make them. Notify us when you make the other way of making masa. Thank you
I wish i was eating those right now! God Bless all
I need these in my life! I'm definitely going to try this recipe! Thank you for the video!
My grandmother made tamales every year at Christmas. She made so many we would freeze them and eat them months later. I don't remember her ever measuring anything so I never knew how to make them. Plus I was too little to really learn it. This video was recommended to me from someone who said your tamales are probably like the ones my grandmother made. I've purchased all ingredients and will make them tomorrow!
Have fun making them! I also like to freeze them to enjoy during the summer when we get the urge for tamales.
It is the root. Great recipe, thank you!!
They look delicious.
Love the recipe
The way you taste tested on your palm reminds me of my abuela 💜
I’m making 200 tamales this week. I have the pork and sauce done. Just have to make masa and soften and clean the corn husks. My So. In law smoked a huge pork butt for my first batch and I boiled a huge pork butt for me second batch. I have 2 lbs of New Mex chili pods , ( dried chili peppers ) next week I’ll plan on 4 or 5 chickens . 2 will be rotisserie chkns and 2 or 3 to boil. So I can have broth. Going to be fun.
Look yummy!
I’m looking forward to the new video with the other way you made the masa.
Perfecto!
All your food is awesome you too work well together. Feliz Natividad 🀄🕊😇❤️
Thank you so much for sharing. Oh and I'm glad your keeping it real anot editing anything such as background noise of your puppies playing 🤣🤣
So cute 🙏🏽✝️💖
You are so welcome!
These look amazing! I love that you wrapped them in the wax paper! I think that will help mine a lot. I have taught myself how to make these the last few years and your tips are very helpful. Could you tell me what size your wax paper sheets are? Thank you!
Where can I find your other video to make the masa? I love all your videos.
Where do you live? Firs time I am seeing your video!! Love your cooking. Thank you for sharing!!
You seem nervous. Take your time and be yourself. ❤you do a good job.
Thank you for your comment, I've always had a fear of public speaking which is something I am working on.
Have in mind that Tamales are cooked in steam & lose a lot of salt in the process. I usually make my masa a bit on the salty side, to make them just right. But u can always add more salt once cooked.
Root side (the brown-like roots) and the stem side, noticeable pointier.
I love this video because it's clearly explained. But I started this recipe at 1pm and have not yet made the sauce, soaked the corn husks, or made the masa and it's 7pm :')
Make sure you have plenty of time to make this! Learn from my mistake, start at 9 AM! Oh lord, what am I going to do with 5 lbs of pork? Hahaha
It's Called the Tail End!😊
They looked big with a good size and a lot of meat. I wish I could have smell the tamales because they looked delicious. How Chili's did you put on in they. A big bags is what I saw how many and red chili powder too.
Did you add the video for the second way you made your Masa?
❤
👍
They look delicious! Is it okay to prepare the masa the night before so I can assemble the tamales in the morning? If so, can I leave it in my kitchen counter or should I put it in the fridge?
Thank you! ❤
I usually prepare the meat the night before but not the masa because it tends to dry if left for a long period of time.
@@SaltyCocina so once you cook it, do you put it in the fridge to store with the water or drain it from the water and then put it in the fridge?
So yesterday marking red Chile pork tamale-had meat and sauce made brought it to the table pot was half full and after 5-10 mins pork expanded almost over flowing and bubbling and before long odor started forming-can you please tell me what we did wrong or what might cause this?
Thank you great video
How did you make the second batch of masa?
Do you need a larger pot?
What’s the baking powder for?
Can you use shortening instead Lorde in your tamales
If I run out of steam and energy. Can I put my masa in the refrigerator until tomorrow.
Think I might do small batch
Can you use parchment paper instead of wax paper @saltycocina
The end of the onion or colita is thr ROOT... The same thing with the garlic.
Do you ever make Sweet Tamales with raisins?
That is the garlic root..... the other side should be the stem
Did you use waxed paper?will the wax be ok with your food?
What kind of peppercorns are those? They don't look like black peppercorns. Can you tell me what brand peppercorns they are and where to get them? Thanks!!
It's allspice berries
when you cooked the tomatoes and peppers you added black pepper, the pepper looked like whole allspice which is larger then black pepper
Hello my question is if I don't want spicy tamales because I have small children eating them as well what is the best chili pods to use? I have the quagillio
@dianemendoza2261: I have never made tamales, but my sister loved to cook and made very tasty tamales to sell. I wish I had learned from her because her tamales were very delicious but she didn't have the patience to teach me, lol. She only used guajillo chile. I myself don't like tamales made with hot chiles. Hope this helps you.
I use prepared masa .room temperature
I've used foil when I ran out of corn husks
Green is better...but ant tamales are good. Gotta make a pile of green tamales for thanksgiving
Is The New Video Out?
Why do you wrap them in paper ???
Call it the stem
How many lbs of meat? You said 10lbs but that looks way over 10 lbs
The root?
Your peppercorns look like allspice berries.
They do, but they were peppercorns.
I would use more masa.
Those are not pepper corn. It's allspice
Frustrating. P.c. at full volume and video at full volume but still had to strain to hear what was said. Otherwise, well done video.
We had a Mic that was faulty, all corrected so we should not have that issue anymore. Sorry about that.
Did you ever make the video making your other Masa?
Yes, look for foolproof masa by salty cocina