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Red Chili Pork Tamales
Recipes
Red Chili Pork Tamales
16 servings
4 hours, 35 minutes total (Active 35 minutes)

Ingredients

  • 1 large yellow onion
  • 6 cloves garlic
  • 3 lb boneless pork butt roast
  • 1 teaspoon pepper
  • 3 teaspoons kosher salt, divided
  • 4 large, dried ancho chilies
  • 5 dried Guajillo chilies
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 tablespoon dried oregano
  • 3 cups chicken stock (or broth)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 2 bay leaves
  • 32 large, dried corn husks (or 8-inch-square sheets of nonstick aluminum foil)
  • Tamale Dough
  • 1 cup pico de gallo or refrigerated salsa (optional for serving)

Steps

    1. Prepare pork. Chop onion and garlic coarsely. Cut pork into 1-inch cubes; coat with pepper and 2 teaspoons salt (wash hands). Break dried chilies into 2-inch pieces and discard seeds.
    2. Preheat large stockpot on medium 2–3 minutes. Place chilies in pot and cook 2–3 minutes, stirring often, until toasted; remove from pot.
    3. Place oil in same pot; add onions, garlic, cumin, and oregano. Cook 2–3 minutes, stirring often, until onions are tender. Add chilies and stock; bring to a boil. Reduce heat to low and simmer 10 minutes. Remove from heat and let stand 20 minutes to cool, then transfer mixture to blender. Add vinegar, sugar, and remaining 1 teaspoon salt; blend into smooth sauce.
    4. Add pork, sauce, and bay leaves to pot; bring to a boil, stirring occasionally. Reduce heat to low; cover and simmer 2–3 hours, stirring occasionally, until pork is 190°F (for shreddable). Meanwhile, submerge corn husks in hot water and soak 30 minutes.
    5. Prepare tamales. Drain corn husks. Place ⅓ cup tamale dough in center of smooth side of each corn husk (or nonstick side of foil). Spread dough evenly, leaving 1-inch border around edges.
    6. Shred pork in pot and mix well. Place ¼ cup shredded pork in center of each tamale, then roll up like a burrito. (Use strips of corn husk or butcher's twine to tie tamales if desired.)
    7. Place 3–4 inches water in steamer (or saucepan fitted with strainer or vegetable basket) and bring to a simmer. Place tamales seam-side down in steamer; cover steamer tightly.
    8. Steam 45–55 minutes (adding more water as needed) until tamales release easily from husks. Remove from steamer and let stand 10 minutes to cool. Remove husks from tamales; serve with pico de gallo or salsa, if using.
    Chef's Tip: If dried ancho and Guajillo chilies aren't available, use 1 tablespoon dried ancho powder, ¼ cup chopped chipotle chilies en adobo sauce, and 8 oz tomato sauce in step 3 with stock.

Amount per 1⁄16 recipe serving: Calories 400, Total Fat 26g, Sat Fat 9g, Trans Fat 0g, Chol 65mg, Sodium 690mg, Total Carb 23g, Fiber 3g, Total Sugar 2g, (Incl. 1g Added Sugars), Protein 17g, Vitamin D 6%, Calc 6%, Iron 10%, Potassium 8%