Red Sauce Pork Tamales
- 8 lbs. Northgate™ Masa Preparada
- 4 lbs. Pork Cushion
- 1 bag El Guapo® California Chili Pods (8 oz.)
- 1 bag El Guapo® Guajillo Chili Pods (8 oz.)
- 2 bags El Guapo® Corn Husks (8 oz.)
- 3 large onions, halved
- 5 garlic cloves
- 1 bag El Guapo® Bay Leaves (1/2 oz.)
- Place pork into a large pot with 2 halved onions, 6 bay leaves, 3 garlic cloves, and add water to cover. Boil, and then simmer until the meat is cooked through, about 1.5- 2 hours.
- Remove stems and seeds from the Guajillo or California chili pods (1 bag depending on which chilis you prefer).
- Place chiles in a saucepan with 2 cups of water.
- Simmer, uncovered, for 20 minutes, then remove from heat to cool.
- Transfer the chiles and water to a blender and blend until smooth. Stir in salt, and set aside.
- In a fry pan, fry the sauce mixture with the olive oil until incorporated.
- Shred the cooked meat and mix into the sauce.
- Stir for a few minutes. Soak the corn husks in a bowl of warm water until they soften.
- Spread the Northgate™ Masa Preparada out over the corn husks to 1/4 to 1/2 inch thickness.
- Place a tablespoon of the meat filling into the center. Fold in the sides of the husks.
Cooking the Tamales:
- Using a Gonzalez® 24 quart tamale steamer, pour enough water to just below the rack height. Boil.
- Place a few leaves onto the rack, and stand the tamales inside the pot, leaning against the sides all around.
- Cover and simmer gently, steaming the tamales for about an hour.
- The tamales are ready when the husks lift easily off of the tamales.