Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, tamale, pork, red. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tamale, Pork, Red is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Tamale, Pork, Red is something which I have loved my whole life. They’re fine and they look fantastic.

Make Pork Shine At Mealtime With These Wonderfully Flavoursome Recipes. Perfectly Cooked Pork Is A Winner For Mealtimes. Cook the pork: Heat oil in a Dutch oven or large pot over medium-high heat. Simmer the pork: Add red chile sauce, bay leaf and bring to a boil.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook tamale, pork, red using 29 ingredients and 52 steps. Here is how you can achieve it.

The ingredients needed to make Tamale, Pork, Red:

1. Get pork filling
2. Prepare 01 tbsp. Lard or vegetable oil
3. Get 01 small onion, finely chopped
4. Get 05 large ancho chiles, stems and seeds removed
5. Make ready 03 dried guajillo chiles, stems and seeds removed
6. Get 02 morita chiles
7. Get 02 pasilla chiles, stems and seeds removed
8. Get 05 Chile de árbol
9. Make ready 1 1/2 c low-sodium chicken broth
10. Take 01 tsp coriander seeds
11. Make ready 01 tbsp cumin seeds
12. Prepare 08 garlic cloves, peeled
13. Take 01 tsp. crushed Mexican or Italian dried oregano
14. Get 01 lb. bnlss prk shldr (Bstn btt), fat trmmd, cut N2 1-inch piec
15. Take 01 pound pork belly, cut into 1-inch pieces
16. Get 01 bay leaf
17. Get 02 tbsp. kosher salt
18. Get 01 tbsp apple cider vinegar
19. Get masa
20. Prepare 03 lbs fresh coarse-grind corn masa for tamales (unprepared)
21. Get 1 1/4 cups plus 2 tablespoons (or more) lard, melted
22. Make ready 1/4 cup low-sodium chicken broth
23. Get 01 tbsp. kosher salt
24. Take assembly
25. Take 30 dried corn husks (from a 1-pound bag)
26. Make ready 03 c (or more low-sodium chicken broth
27. Make ready Fresh salsa and lime wedges (for serving
28. Make ready special equipment
29. Get 1 spice mill or mortar and pestle

Bring a pot of water to a boil while pork is cooking. Remove with a slotted spoon, reserving cooking water, and allow to cool. Red chile pork tamales that are authentic Mexican through and through—sweet corn masa dough enveloping a richly spiced, knee-wobblingly tender pork filling. Consider yourself warned, though, you're going to end up with a holy abundance of red chile pork filling, which is actually a godsend seeing as you can put it to lovely use tucked into tacos, plopped atop rice, or simply inhaled by the.

Steps to make Tamale, Pork, Red:

1. Heat lard in a large heavy pot over medium-high.
2. Cook onion, stirring occasionally, until golden brown and softened, 6–8 minutes.
3. Add all chiles and broth and bring to a boil.
4. Cover pot, remove from heat, and let sit, stirring occasionally, 30 minutes to allow chiles to soften.
5. Meanwhile, toast coriander seeds in a dry small skillet over medium heat, swirling often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes.
6. Let cool; finely grind in spice mill or with mortar and pestle.
7. Preheat oven to 250°.
8. Transfer chile mixture to a blender; reserve pot.
9. Add ground toasted spices, garlic, and oregano and purée until smooth, adding more broth if mixture is too thick or won't blend, about 2 minutes.
10. Reserve ¼ cup purée for masa and set aside until ready to use.
11. Place pork shoulder, pork belly, bay leaf, salt, and remaining chile purée (about 1¾ cups) in reserved pot.
12. Bring mixture to a boil, cover pot, and transfer to oven.
13. Braise pork until very tender and it shreds easily, 2–2½ hours.
14. Let cool 15 minutes, then skim fat from sauce; discard bay leaf.
15. Using a potato masher or a large fork, smash pork into sauce until meat is shredded and incorporated into sauce. Stir in vinegar; let cool.
16. Transfer filling to an airtight container and chill until pork is cold and firm, at least 3 hours.
17. Do Ahead: Filling can be made 3 days ahead. Keep chilled.
18. MIX THE MASA: Mix masa, lard, broth, salt, and reserved chile purée in a large bowl with your hands until well incorporated and mixture looks shiny and smooth, about 4 minutes.
19. Slap the top of masa with the palm of your hand, immediately pulling your hand back.
20. If masa doesn’t stick and your hand looks shiny, the dough is ready.
21. If masa sticks, add another 2 Tbsp. lard and knead until incorporated; repeat slap test.
22. If masa still sticks to your hand, repeat process until you get there (another 2 Tbsp. lard should do it).
23. FILL THE HUSKS: Soak husks in a large bowl of hot water until soft and pliable, about 15 minutes.
24. Using your hands, swirl husks in water to loosen any silks or dirt.
25. Drain, rinse, and shake off excess water.
26. Place a husk on a work surface and gently stretch out wide end.
27. Measure 5" wide, then tear off any excess (hold onto the scraps; you’ll use them later).
28. The width doesn’t have to be exactly 5", but if you go any narrower, your tamale might not cover the filling.
29. This recipe makes about 30 tamales; prep a few extra husks in case some tear.
30. Arrange husk so wide end is closest to you.
31. Spoon 2 heaping Tbsp. masa onto husk about 4" from the bottom.
32. Using a putty knife, small offset spatula, or butter knife, spread masa into a thin, even layer, covering the width of the husk and about 5" up the length of the husk; leave the narrow end uncovered. If you mess up, just scrape off masa and start over.
33. Repeat with remaining husks and masa.
34. Keeping wide end closest to you, place 2 Tbsp. cold pork filling in the center of masa on each husk, forming a log that runs down the center.
35. Fold 1 side of husk over filling, then fold other side over to cover.
36. Holding tamale seam side up, fold narrow, pointed end of husk away from you and under tamale.
37. Set on a rimmed baking sheet seam side up.
38. Repeat with remaining tamales.
39. ARRANGE AND STEAM THE TAMALES: Line a large heavy pot with husk scraps.
40. Crumple a large sheet of foil to form a 3"-diameter ball.
41. Place ball in center of pot.
42. Using ball as support, prop tamales upright, with folded end down and seam side facing up, around ball; this will take 4–7 tamales.
43. Continue stacking tamales around the ball, leaning them against one another.
44. Pour broth into pot, being careful not to get any inside tamales (broth should come about ¾" up sides of tamales).
45. Bring liquid to a boil over high heat, then reduce heat to medium-low.
46. Cover pot and simmer tamales, undisturbed, adding more stock as needed to keep some liquid in pot, 40 minutes.
47. Remove a tamale from pot; let cool 3 minutes. (If you don’t let it rest before checking, masa will stick to husk and appear gummy.)
48. Remove husk; if masa sticks to husk, it’s not ready.
49. Carefully refold and return to pot. Cook 5 minutes more; check again.
50. If husk peels back easily, tamales are done.
51. Remove from heat, uncover, and let sit 10 minutes before unwrapping.
52. Serve with salsa and lime wedges for squeezing over.

Red chile pork tamales that are authentic Mexican through and through—sweet corn masa dough enveloping a richly spiced, knee-wobblingly tender pork filling. Consider yourself warned, though, you're going to end up with a holy abundance of red chile pork filling, which is actually a godsend seeing as you can put it to lovely use tucked into tacos, plopped atop rice, or simply inhaled by the. Tamales with Pork and Red Chile. Now, add all that leftover red sauce to the pork and mix it up well. Now we're ready to make the tamales!

So that’s going to wrap this up with this exceptional food tamale, pork, red recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!