Red Tamales

Total Time: 3 hours
Serves: 8
Red Tamales
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Ingredients:

Pork:

  • 2 lbs of pork loin in large chunks
  • ½ white onion
  • 2 whole cloves
  • 4 garlic cloves
  • 1½ teaspoon salt (approximately)

Sauce:

  • 3 Mazola® oil tablespoons
  • 4 oz ancho chilies previously soaked in very hot water, deveined and seeded
  • 3 garlic cloves
  • Salt to taste

Tamales:

  • 4 lbs Northgate® prepared masa
  • 30 tamale husks

Preparation:

Pork:

  1. Place the pork loin in a big pot; add the cloves, onion, garlic, salt, and cover with water. Bring to a boil removing the foam from the surface.
  2. Turn down the flame, cover, and cook over low heat for 1½ to 2 hours. Let it cool down; take out the meat and save the broth.

Sauce:

  1. For the sauce, soak the chilies in a bowl with very hot water for 15-20 min. Blend with the garlic and the water where they soaked. Fry the sauce in Mazola® oil, add the shredded meat, season with salt and leave to simmer for a few minutes until it thickens.

Tamales:

  1. On your kitchen table place the masa and pork loin mix. Spread ¼” to ½” of masa across the corn husk. Add a spoon of pork loin mix in the center of the masa.
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