Just like the previous recipe for red chile tamales this one is delicious as well. This one is prepared a bit different therefore it has a different take to it. I’m sure you will love this one as well.
You will need:
- 9 California Chili Pods
- 9 Puya Chile Pods
- 10-12 Roasted Arbol Chili Pods (these are a bit spicy)
- 1 tbsp Dried Oregano
- 1 tbsp Red Pepper Flakes
- 5 Garlic Cloves
- 1/2 Onion
- 3 Tbsp Salt
- Oil for frying
- Corn Husks (boiled, drained and ready to go)
- 2 lbs Pork Shoulder (cut in medium size pieces)
- Masa Prepared for Tamales (masa dough)
Start by cooking the meat. Add the meat to a large pot and fill with water add the onion 4 garlic cloves and 2 tbsp of salt. Boil until the meat is completely cooked. When done, remove from the broth and set aside to cool down for easy shredding.
Add water to a different pot to boil the chili pods. Boil for 5-7 minutes. When done remove from the water and place in a blender adding 1 garlic clove, 1 Tbsp of salt, the oregano and the crushed pepper flakes add 5 cups of meat broth to the blender and mix well.
Once done, its time to strain. Grab a large strainer and remove all the seeds.
Add some oil to a large pan and add the chili mix. once it boils do a taste test. Add more salt if needed. Add the shredded meat and cook for about 6-8 minutes. set aside.
Time to get our work station organized. Get the Tamale Steamer ready. Set the corn husks, the masa and the meat on a counter for easy preparation.
Start by adding the masa to the husk with a spoon and spread evenly, add the meat and fold. Place standing up on the tamale steamer. When done, cover the steamer and place on high flame until it starts to boil. Once you hear it boiling reduce the heat only a little to medium/high and cook for about 2 hours. Always check one tamale before you turn off the steamer. ENJOY!
*I have included links for purchase of the chili pods, just incase you can’t seem to find them at your local grocery stores.