Easiest Way to Recipe Delicious Tamales de Chile Rojo Red chile Pork

Without fail making ultimate Tamales de Chile Rojo (Red chile Pork) easy, delicious, practical.

Good Evening every body, at this time you get present recipe Tamales de Chile Rojo (Red chile Pork) with 10 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 11 stages of easy cooking Tamales de Chile Rojo (Red chile Pork).

Ingredients for Tamales de Chile Rojo (Red chile Pork)

1. Needed 20 lb : Masa preparada (already prepared).

2. Needed 4 : bags of hojas (corn husks).

3. Prepare 2 : bags dried New Mexico chiles..

4. Prepare 2 : bags dried Pasilla chiles..

5. Needed 1 bag : dried Chile Arbol..

6. Needed 12 lb : trozos de puerco or pork shoulder whichever part of the pig you wanna use..

7. Needed 2 : brown onions.

8. Needed 2 head : garlic.

9. Needed 1 cup : of lard for every 10 lbs. of masa..

10. Prepare 4 tbsp : Olive oil.

If all ingredients Tamales de Chile Rojo (Red chile Pork) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Tamales de Chile Rojo (Red chile Pork)

1. Place pork in stock pot with enough water to just cover the meat..

2. Cook over medium high heat till water boils..

3. Lower heat and simmer with onion and 1 head of garlic (peeled) until tender. Approximately 2 hours..

4. Place hojas in hot water until ready to wrap (this will soften them).

5. Place chiles in cold water with peeled garlic and let soak until they soften..

6. When chiles are soft place in blender with garlic and part of the water used to soften the chiles. Completely liquify..

7. Pour chile into a stock pot with olive oil. Bring to boil..

8. When pork is tender and shreds easy… mix with your chile. Save part of the broth from cooking the pork..

9. Some of the chile might not be used… judge for yourself on how much you need compared to the pork..

10. Add 1 cup of lard and 1 cup of broth from pork for every 10 lbs. of masa. Yes the masa has lard already but this will add flavor and your masa will be moist when you steam your tamales. You might have to place masa in feeezer to prevent lard from making the masa too watery..

11. Get some hojas and start wrapping..

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