Classic Tamales With Red Sauce
Tamales Meat Sauces Chiles
Last updated 6/12/2012 1:16:50 AM. Recipe ID 46899. Report a problem with this recipe.
Title: Classic tamales with red sauce
Yield: 12 Servings
1 c Classic red chile sauce (see
1 2-pound pork roast
Dried corn husks
6 c Masa
1 c Shortening
2 1/2 -(up to)
3 c Meat broth
10 Dried New Mexicans (chiles -
1 md Onion; chopped
2 Cloves garlic; chopped
2 tb Bacon drippings or vegie oil
1/2 ts Ground cumin
3 c Water
In my typical prompt and timely manner I've wrangled some recipes from the Minneapolis
Hotluck participants and am finally posting them for your pleasure.
From: Carla and Rick Finis, Recipe from the Whole Chile Pepper Book,
Heat Scale: 5, Yield: 2 1/2 to 3 dozen.
Cover the pork roast with water, bring to a boil, reduce the heat, and
simmer until the pork is very tender and starts to fall apart, about
2 1/2 hours. remove the roast and save the meat broth. With 2 forks
or fingers, shred the meat finely.
Combine the pork with the chile sauce and simmer for 15 min, adding
more water if necessary. Soak corn husks to soften. Mix masa with
shortening and meat broth and knead to the consistency of a solid
To assemble: place husk in palm, with point towards wrist. Spread the
center of husk with 2 tablespoons of masa dough and top with 1
tablespoon of meat. Fold sides of husk toward center, then fold the
bottom and top and tie with thin strip of husk. Put 2 cups water in
the bottom of a large kettle, place the tamales on a rack, and steam
one hour for each dozen tamales.
Red Sauce: (I added 1+ teaspoon dried ground habanero -Rick)
Saute onion and garlic until tender. Roast chiles on baking pan at
200 deg F for 5 minutes. Remove stems and seeds. Puree all
ingrediants, with 1 cup of the water, in blender. Stir in remainder
of water. Bring to boil, reduce heat and simmer for 1 hour.
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