Make Your Own Red Chile and Pork Tamales

KITCHENAID
20Ingredients
55Minutes

Ingredients

US|METRIC
  • 8 ounces new mexico red chile (or California, pods)
  • 6 cups water
  • 6 tablespoons flour (all-purpose)
  • 4 cloves garlic
  • 1 tablespoon salt
  • 8 pounds pork butt (or pork shoulder)
  • 2 1/2 cups water
  • 1 tablespoon sea salt
  • 6 tablespoons broth (with fat pieces from cooked pork)
  • 3 tablespoons flour (all-purpose)
  • 6 1/2 cups red chile sauce
  • 1 tablespoon salt
  • 1 batch masa (tamale)
  • corn husks (ojas)
  • 2 pounds lard (If you are using rendered lard you will need to use less broth)
  • 2 teaspoons baking powder (divided)
  • 2 tablespoons salt (divided)
  • 5 pounds masa (fresh ground, unprepared for tamales, divided)
  • 3 cups broth (from cooked pork roast or chicken broth, divided)
  • 1/2 cup red chile sauce
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    Directions

    1. Heat the 6 tablespoons broth in a large skillet. Add flour and whisk for at least 4 to 5 minutes.
    2. Add red chile sauce and salt, stir, and cook for 10 minutes. The chile sauce will be very thick at this time.
    3. Add the 3 pounds shredded pork and stir so all the pork is well coated with the red chile sauce. Simmer for at least 10 minutes. Let mixture cool before filling tamales.
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