How to make RED pork tamales | AUTHENTIC Mexican tamales recipe | Villa Cocina

[Music] hi everyone and welcome to my kitchen my name is rosana and today we are making authentic red pork tamales these are a celebration of flavor and they bring the entire family together let me show you how to make them red pork tamales is one of the most popular kind of tamales out there the porcus was going to take the longest to cook but it will literally flavor your entire tamale so let's make it with love what i have here is two pounds of boneless pork shoulder busting butt go ahead and cut it into medium sized pieces we're going to cook it nice and slow as a result the meat will benefit greatly and by the time we are done this pork will be fork tender place a large pot over medium heat and add about two tablespoons of olive oil and allow it to get nice and hot then add a quarter of a medium white onion sliced into three wedges in saute until slightly softened as soon as they are done remove and turn the heat to medium high because we need to brown the meat once the oil is nice and hot add in the meat and avoid turning until the side touching the oil has a nice golden brown color turn on all sides and let them become a golden brown color as well next add in 10 cups of water and aromatics starting with 4 garlic cloves half a teaspoon of whole black peppercorns half a teaspoon of dry oregano 2 teaspoons of kosher salt half a medium white onion and two bay leaves let it reach a boil then lower to medium low heat and wait for it to reach a gentle simmer cover and let it cook for roughly two to two and a half hours or until fork tender meanwhile let's jump to our next task the dry red chilies go ahead and remove the seeds of eight dried chiles guajillos and we have used them plenty of times and is one you should keep in stock because it is widely used in mexican cuisine also remove the seeds of two dry ancho chiles ancho chiles have a smoky fruity flavor and mild to medium in heat the heat content can vary depending on the chili but for the most part they are not too spicy once that's done place a komal or cast iron skillet over low heat when nice and hot toast all the red dried chilies and turn on all sides just until they release their fragrance remember if they burn it ruins the salsa by making it extremely bitter in which case you'd have to grab another batch and start over additionally i will be adding four dried chiles the arowal because i want a kick of heat don't worry they won't be too spicy know that you can omit the chilis that add all if you don't want that extra kick of heat or you could even add more if you like them really spicy when lightly toasted also remove from the heat rinse and drain all the chilies and set to the side until we need them fast forward it's now been two hours let's check on the meat and there it is that simmer is just perfect the broth has taken a gorgeous color and the meat is fork tender transfer it to a heat proof container i'm even having a hard time transferring it because it literally falls apart when i grab it let me show you see it doesn't take much for it to shred apart now strain the broth and reserve because we will need it later and while the broth is still hot measure out two cups and pour over the chilies to rehydrate and soften them it will take about five minutes you can submerge them into the broth if needed okay you saw how tender the meat is this means we won't have any issues shredding it go ahead and shred the entire pork with two forks it should be easy to pull apart okay this coming step is optional but i recommend it 100 if you have a molcajete but in case you don't have one it's totally fine omit the step for now and i will let you know when to incorporate these ingredients what we're doing here is creating a paste with two fresh garlic cloves half a teaspoon of whole cumin and half a teaspoon of kosher salt mash and blend with the pestle until it turns into a smooth paste this looks great now add two tablespoons of water and with the pestle work it in to loosen the paste it looks awesome as a side note if you have been thinking about getting a molcajete i will leave you the link to this one in the notes it is worth it and now transfer the paste to a different container this blender will be making the star of the show the tasty delicious marvelous famous red sauce i feel like this is a red carpet moment or maybe i'm getting sidetracked so let's focus let's transfer the hydrated chilies to the blender together with the broth the sauteed onions remember the ones we did before browning the pork yes those add them right in there and if you don't have a molcajete this is the time you would add the garlic cumin and salt but not the water the water helped us loosen the paste and that's it blend until smooth and completely broken down when the sauce looks good to go place a large pot over medium-low heat and add in 1 tablespoon of olive oil when hot carefully pour in the salsa and stir pour in an additional cup of the broth to the blender and slightly swirl it in to get the last bit of sauce and pour into the pot as well this looks so good now i'm going to add the cumin garlic paste in and mix to combine one more time allow it to gently simmer for about five minutes after the five minutes add in the meat and mix to combine until the pork is completely coated add a salt to taste i'm mixing in three quarters of a teaspoon of kosher salt at this point just let the meat reheat and then remove the pot from the heat the filling is ready now let's make the dough the glorious dough in a large bowl place one cup of well-packed lard and half a cup of well-packed vegetable shortening go ahead and whisk well until smooth nice and creamy it will take roughly 3 minutes in a separate bowl combine 6 cups of instant corn masa 1 teaspoon of baking powder and a half teaspoons of kosher salt and whisk to combine or mix by hand by the way i will leave the link to the instant masa i use in the notes next add in half of the masa into the lard and mix it in by hand when incorporated add in the remainder of the masa and continue to mix you will end up with a crumbly consistency like this finally pour in about three and two thirds of a cup of the broth gradually in separate additions wait until the first amount is fully incorporated and then proceed with the next amount and so on until you reach the desired consistency the amount of broth you will need can vary this is why i'll show you what the end result needs to look like here it is the masa is ready when it feels very soft but will not stick to your clean hands and watch how easy it is for me to insert my fingers they glide through additionally it is easy to spread and mold before moving on to the next step cover the dough with the kitchen towel in here we have the corn husk you can't have tamales without them the corn has shapes keeps the tamale moist and allows them to cook perfectly before using sort through them and pick out about 32 good looking husks medium to large in size and discard the ones with dark spots submerge them in water to clean them well then rinse as a final step and transfer to a container the melons are beautifully shaped this is how you make them take a corn husk and place on the palm of your hand then take some of the dough just enough to spread across and stop before you reach the edge of the leaf leaving some space between the dough and both ends of the husk when spreading towards the narrow top stop a little over midway and also leave some space at the bottom wide end when finished it will end up being a little over an eighth of an inch in thickness just so you have an idea then place a generous amount of the pork filling in the center you want to add a generous amount but also keep in mind we want to be able to close it so make sure it's not too much now take one end from across and fold over then gently press to secure both ends and peel the husk away now fold towards the opposite side press lightly tuck the husk and wrap up the mat like so lastly feel where the masa stops on the narrow top part and fold downward the top is now closed you can lightly pinch the bottom and close it as well another way to enclose both the top and bottom is to do so when you make the first fold over the filling at this point you can lightly press to secure them and resume folding as previously shown sometimes you may end up with a small husk not large enough to wrap a tamale you can keep them to cover the tamales during the cooking process or if you feel adventurous let me show you how to make them work simply overlap two of them like so in shape as explained previously it may feel a bit challenging but it's a great way to keep practicing next we need to cook them and you will need a steamer pot with the base at the bottom to keep the tamales away from the water pour in one inch of water and while it reaches a boil you can start arranging the tamales be careful not to burn yourself at the bottom arrange three tamales with the open side facing the center then lay the rest with the open side facing up in the empty spaces and all around where they fit best once the water is boiling and all of them are in the pot cover with the remainder of the husk like so this is why we prepped 32 leaves but only made 23 tamales now cover with a plastic bag and carefully tuck finally place the lid over the pot allow them to cook over medium heat for approximately 50 minutes to an hour or until completely cooked during this time you may need to add more water to the bottom of the pot if running low to test if they're done carefully remove one from the steamer the dough will be completely cooked and when you remove the husk it will release easily even though they will still feel soft allow it to rest for a few minutes and it will firm up a bit more this one right here is nice and firm there's no more waiting time we can enjoy let me tell you the filling is packed in flavor and melting your mouth tender the dough feels soft also flavorful and wrapped beautifully now you can make them at home and show them off to everyone you know i'm super excited we need to taste all right that's how excited i am can you guess of course these are delicious perfect [Music] i really hope you try these because everybody is going to love you for them and then you can tell them you learn how to make them with me at via cocina share the love all right i really hope you enjoyed it don't forget to subscribe like this video and click the notification bell you can also follow me and all of my social media platforms until the next one [Music]

Channel: Villa Cocina

Views: 44,391

Rating: 4.9462714 out of 5

Keywords: Mexican food, Mexican Tamales, Red Pork Tamales

Id: HC9N7DSEdzQ

Length: 13min 44sec (824 seconds)

Published: Fri Aug 20 2021