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Red Pork Tamales Recipe

Recipe By Slurrp

This dish can be tracked down to 8,000 BC and the word "tamale" comes from the Nahuatl word "Tamal" which happens to be one of the Aztec's primary languages. Tamales sees any meat of your choice along with some processed corn and fillings of your choice also leaf or any other wrappers. But do remember the corn type that we see that didn’t exist like in those days. Earlier then sweet stalks were used and later the natives realized the corn can be possessed. Today the tamales that’s eaten mostly during holiday season but back then it was food of gods. Even today Tamales are made during Christmas. Done from scratch, making of Tamales is a rigorous process. 

Pork Tamale, a Mexican dish, made with shredded pork, chili powder, and other sauces is much typical of Mexico. The corn stuffed masa, with some juicy pork filling that is wrapped in corn husks and steamed and then cooked to perfection is an delicacy.

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Non Vegdiet
Red Pork Tamales
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Ingredients for Red Pork Tamales Recipe

  • As required For the Pork Filling
  • 4.50 pound pork butt or shoulder chopped in pieces
  • 1 head of garlic
  • 1 Onion
  • 12 dried chile ancho stems and seeds removed
  • 1/2 tablespoon whole cumin
  • As required Salt and pepper
  • As required Pork broth reserved from the cooking
  • As required For the Masa Dough
  • 2.50 pound 3 prepared masa
  • 1 cup red chile sauce reserved from the pork filling
  • As required You Will Also Need
  • 40 corn husks
  • As required A large steamer pot
  • As required Water

Directions: Red Pork Tamales Recipe

step 1

  • STEP 1.In a large pot , add the pork pieces

step 2

  • STEP 2.Add the garlic,onion,1 ½ tbsp salt and 1tsp pepper

step 3

  • STEP 3.Cover with water and boil for 2hrs on low heat

step 4

  • STEP 4.Once the pork is fully cooked remove the meet from the pot

step 5

  • STEP 5.Reserve the water

step 6

  • STEP 6.To prepare red chile sauce

step 7

  • STEP 7.Add the chilies to a pot and cover with water

step 8

  • STEP 8.Boil and turn off heat blend until smooth

step 9

  • STEP 9.Add salt to taste

step 10

  • STEP 10.Strain the chile sauce

step 11

  • STEP 11.In a pot add the shredded pork and sauce ‘

step 12

  • STEP 12.Mix well

step 13

  • STEP 13.Cook for 20mins and let it rest

step 14

  • STEP 14.For the masa mix the chili sauce with it

step 15

  • STEP 15.In a corn husk add masa and the shreaded pork

step 16

  • STEP 16.Fold and steam for ½ hour
Nutrition
value
5107
calories per serving
398 g Fat383 g Protein7 g Carbs10 g FiberOther

Current Totals

  • Fat
    398g
  • Protein
    383g
  • Carbs
    7g
  • Fiber
    10g

MacroNutrients

  • Carbs
    7g
  • Protein
    383g
  • Fiber
    10g

Fats

  • Fat
    398g

Vitamins & Minerals

  • Calcium
    327mg
  • Iron
    27mg
  • Vitamin A
    1042mcg
  • Vitamin B1
    4mg
  • Vitamin B2
    2mg
  • Vitamin B3
    89mg
  • Vitamin B6
    9mg
  • Vitamin B9
    237mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    41mg
  • Vitamin E
    8mg
  • Copper
    6mcg
  • Magnesium
    471mg
  • Manganese
    1mg
  • Phosphorus
    3466mg
  • Selenium
    326mcg
  • Zinc
    48mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp