Chile Colorado Pork Tamales(Tamal de Puerco)

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Ingredients

For the Pork

  • 4 1/2 pounds pork butt or shoulder boneless if possible
  • 1 whole garlic bulb whole head of garlic
  • 1 tablespoon Salt

For Chile Ancho Salsa/Sauce

  • 20 medium chile ancho or a mix of chile guajillo or chile California
  • 1 tablespoon Mexican oregano
  • 1 tablespoon granulated garlic or 4-5 large cloves of garlic
  • 1/2 tablespoon cumin
  • 3 cups pork broth from cooking the pork shoulder
  • 2 teaspoons Salt
  • teaspoons pepper

For the Masa Dough:

  • 5 cups masa harina corn flour for tamales like maseca brand
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  •  cups pork broth From cooking the pork shoulder
  • 1 cup chile ancho salsa previously prepared and reserved
  • 1 1/2 cups pork lard, manteca melted

You Will Also Need:

  • 50 corn husks for  medium tamales plus more for steaming
  • A large steamer pot

Direction :

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