TAMALES DE PUERCO (RED PORK TAMALES) RECIPE | ALLRECIPES
This authentic red pork tamales recipe comes from Jalisco, Mexico. The tamales are filled with pork shoulder and a spicy tomato sauce.
Provided by mega
Categories Mexican Recipes
Total Time 2 hours 45 minutes
Prep Time 30 minutes
Cook Time 2 hours 0 minutes
Yield 15 tamales
Number Of Ingredients 15
Steps:
- Cut pork into 3 chunks and place in a large saucepan. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface. Reduce heat, cover, and simmer for 1 hour. Remove pork and let cool. Strain broth and reserve.
- Bring a pot of water to a boil while pork is cooking. Add tomatoes, arbol chiles, and guajillo chiles, and boil until chiles are soft, about 5 minutes. Remove with a slotted spoon, reserving cooking water, and allow to cool.
- Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
- Combine tomatoes, 1/2 cup cooking water, chiles de arbol, guajillo chiles, and cornstarch in a blender; blend until smooth. Strain tomato sauce through a fine-mesh sieve.
- Beat lard with an electric mixer in a large bowl until fluffy. Combine masa, 1 cup reserved pork broth, 1 tablespoon salt, and baking powder in a separate bowl and mix until smooth. Add masa mixture to lard and mix until it has a smooth cookie dough consistency. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
- Shred cooled pork with 2 forks.
- Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomato sauce and pork down the center of the masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.
Nutrition Facts : Calories 343.5 calories, CarbohydrateContent 30 g, CholesterolContent 33.3 mg, FatContent 20.3 g, FiberContent 2.9 g, ProteinContent 9.7 g, SaturatedFatContent 7.4 g, SodiumContent 643.8 mg, SugarContent 1.2 g
CARNE ADOVADA RECIPE | ALLRECIPES
This is a wonderful, melt in your mouth recipe for Carne Adovada. My family absolutely loves it and I am sure you will too.
Provided by Delilah Lopez
Categories Mexican Recipes
Total Time 16 hours 40 minutes
Prep Time 30 minutes
Cook Time 4 hours 40 minutes
Yield 10 servings
Number Of Ingredients 9
Steps:
- In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
- Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.
Nutrition Facts : Calories 331.9 calories, CarbohydrateContent 2.9 g, CholesterolContent 81.5 mg, FatContent 23.1 g, FiberContent 0.5 g, ProteinContent 26.5 g, SaturatedFatContent 7.2 g, SodiumContent 754.2 mg
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