Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, tamales de chile rojo (red chile pork). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Tamales de Chile Rojo (Red chile Pork) is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Tamales de Chile Rojo (Red chile Pork) is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have tamales de chile rojo (red chile pork) using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Tamales de Chile Rojo (Red chile Pork):

1. Prepare 20 lb Masa preparada (already prepared)
2. Get 4 bags of hojas (corn husks)
3. Get 2 bags dried New Mexico chiles.
4. Take 2 bags dried Pasilla chiles.
5. Take 1 bag dried Chile Arbol.
6. Make ready 12 lb trozos de puerco or pork shoulder whichever part of the pig you wanna use.
7. Take 2 brown onions
8. Make ready 2 head garlic
9. Prepare 1 cup of lard for every 10 lbs. of masa.
10. Take 4 tbsp Olive oil

Instructions to make Tamales de Chile Rojo (Red chile Pork):

1. Place pork in stock pot with enough water to just cover the meat.
2. Cook over medium high heat till water boils.
3. Lower heat and simmer with onion and 1 head of garlic (peeled) until tender. Approximately 2 hours.
4. Place hojas in hot water until ready to wrap (this will soften them)
5. Place chiles in cold water with peeled garlic and let soak until they soften.
6. When chiles are soft place in blender with garlic and part of the water used to soften the chiles. Completely liquify.
7. Pour chile into a stock pot with olive oil. Bring to boil.
8. When pork is tender and shreds easy… mix with your chile. Save part of the broth from cooking the pork.
9. Some of the chile might not be used… judge for yourself on how much you need compared to the pork.
10. Add 1 cup of lard and 1 cup of broth from pork for every 10 lbs. of masa. Yes the masa has lard already but this will add flavor and your masa will be moist when you steam your tamales. You might have to place masa in feeezer to prevent lard from making the masa too watery.
11. Get some hojas and start wrapping.

So that is going to wrap it up with this exceptional food tamales de chile rojo (red chile pork) recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!