Tamales are loved by 100% of the people I know. We make them mostly close to Thanksgiving and all the way down to New Years Eve. Red Chile Tamales are mild in spice, if you want spicy tamales then you need to make the green chile one.
You will need:
- 10 lbs. Masa Preparada
- 1 Bag Corn Husks
- 3 lbs. Pork Shoulder
- 1 Onion
- 5 Garlic
- 2 Tbsp Salt
- 3 Chiles Ancho
- 6 Chiles Guajillos
- 5 Cloves
- 1 Tbsp Knorr
- 1/4 Cup Lard
- 1 Cup Flour
We will start by Boiling the meat. Add 1/2 an onion, 4 garlic cloves and 2 tbsp salt. Cover with enough water and boil for about 1 hour. Making sure the meat is fully cooked and soft. When the meat is done cooking, remove from the broth and set aside to cool down. Safe the broth.
Boil the corn husks and drain.
Add the chiles to a pot along with the cloves and boil with 4 cups of the meat broth for about 10 minutes. Add the chiles to a blender with the broth add, 1/4 onion, 1 garlic clove and 1 Tbsp of Knorr.
Strain the mix to remove all left over seeds.
Melt the lard in a deep pan. Add the flour and cook for about 5 minutes until it starts to thicken. Add the chile mix. and cook for about 10 minutes until it becomes thick.
Add the meat and cook for about 3 minutes. Do a taste test. add salt if needed. Set aside and get the work station ready.
Make sure you have the Tamale Steamer ready. Add the water and the penny.
Add the masa to the corn husks, add the meat and fold. Folding the tamales in wax paper is optional. If you have it then use it but if you don’t have it available dont worry.
Add the meat and put them standing up on the steamer. Continue to do this until you are done with all the tamales or until they no longer fit in the steamer.
Cover the steamer and cook for about two hours. Always make sure that you dont run out of water, keep your ear alert on the penny. If the penny still makes noice that means that the steamer still has water. After the 2 hour mark take one Tamale out and let it cool for 5 minutes. If the husk peels off with ease then they are done.