How To Make Pork Tamales With Red Sauce: A Step-by-step Guide

Indulge in the tantalizing flavors of Mexican cuisine with this comprehensive guide on how to make pork tamales with red sauce. This traditional dish, originating from the vibrant streets of Mexico, is a true masterpiece that combines succulent pork, aromatic spices, and a vibrant red sauce that will delight your taste buds.

Ingredients

For the Pork Filling:

• 2 pounds pork shoulder, cut into small cubes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth

For the Red Sauce:

• 3 cups chicken broth
• 1 cup chopped tomatoes
• 1/2 cup chopped onion
• 1/4 cup chopped garlic
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Tamale Dough:

• 2 cups masa harina
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup warm water
• 1/4 cup lard

For the Husks:

• 24 dried corn husks

Instructions

Prepare the Pork Filling:

1. In a large skillet, brown the pork cubes over medium heat.
2. Add the onion, garlic, cumin, oregano, salt, and pepper. Cook until the vegetables are softened.
3. Pour in the chicken broth and simmer for 30 minutes, or until the pork is tender.

Make the Red Sauce:

1. In a blender, combine the chicken broth, tomatoes, onion, garlic, chili powder, cumin, oregano, salt, and black pepper.
2. Puree until smooth.
3. Pour the sauce into a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes, or until the sauce has thickened.

Prepare the Tamale Dough:

1. In a large bowl, whisk together the masa harina, baking powder, and salt.
2. Gradually add the warm water, mixing until a soft and pliable dough forms.
3. Add the lard and knead until the dough is smooth and elastic.

Assemble the Tamales:

1. Soak the corn husks in warm water for at least 30 minutes to soften them.
2. Spread a thin layer of dough onto the center of a husk.
3. Place a spoonful of the pork filling in the center of the dough.
4. Pour a small amount of red sauce over the filling.
5. Fold the husks over the filling, overlapping the edges. Tie the husks together with kitchen twine.

Steam the Tamales:

1. Line a steamer with a layer of corn husks.
2. Place the tamales in the steamer, standing upright.
3. Steam the tamales for 1 hour, or until the dough is cooked through.

Tips for the Perfect Tamales

• Use a high-quality masa harina for the best flavor and texture.
• Season the pork filling generously to ensure a flavorful filling.
• Simmer the red sauce until thickened to achieve a rich and flavorful sauce.
• Soak the corn husks thoroughly to prevent them from tearing.
• Steam the tamales long enough to ensure they are cooked through.

Serving and Enjoying

Serve the tamales hot with your favorite toppings, such as sour cream, salsa, or guacamole. Accompany them with a refreshing beverage, such as a cold horchata or a tangy margarita.

Endnote: A Culinary Masterpiece

Making pork tamales with red sauce is a labor of love that requires patience and attention to detail. By following these instructions carefully, you can create a dish that will tantalize your taste buds and transport you to the vibrant streets of Mexico.

Frequently Asked Questions

1. Can I use other meats besides pork in the filling?

Yes, you can use chicken, beef, or a combination of meats in the filling.

2. How can I make the tamales spicier?

Add more chili powder or chopped jalapeños to the red sauce.

3. Can I freeze the tamales for later?

Yes, you can freeze the tamales for up to 3 months. Thaw them overnight in the refrigerator before steaming.