Chile Colorado Tamales
👨🍳 Instructions:
1. Cook the Pork:
In a large pot, add pork, onion, garlic, salt, and enough water to cover. Simmer for 1.5–2 hours or until very tender. Shred the pork and reserve broth.
2. Make the Chile Colorado Sauce:
Boil dried chiles for 10 minutes until soft. Blend with garlic, onion, cumin, salt, and pork broth until smooth. Strain sauce.
Mix the sauce with shredded pork. Simmer together for 10–15 minutes.
3. Prepare the Masa:
In a large bowl, beat lard until fluffy. In a separate bowl, mix masa harina, salt, and baking powder. Gradually mix masa mixture and warm pork broth into the lard until soft and spreadable.
Pro Tip: A small ball of masa should float in water when ready!
4. Assemble the Tamales:
Spread 2–3 tbsp of masa onto the wide end of a soaked corn husk. Add 1 tbsp pork filling. Fold sides over, then bottom up.
5. Steam:
Place tamales standing upright in a steamer with open ends up. Steam for 1.5 to 2 hours. They’re done when the husk peels away cleanly from the masa.
🎉 Serve With:
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Salsa verde or roja
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Mexican crema
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Refried beans or arroz rojo