Red Sauce Pork Tamales
A bite of pure heart wrapped in a corn husk, featuring tender pork that melts away and a rich, spicy red sauce kick.
150 min
Medium
Mexicana
6 servings
The story behind
If there's one thing that makes me feel at home, it's the smell of the steamer on the stove. These tamales remind me of Sunday mornings when we would gather to assemble them amidst laughter and gossip. They are one of those dishes that have no schedule; they are perfect for an energetic breakfast or a comforting dinner. I like to pair them with a very hot café de olla or, if it's late, with a vanilla atole. They are the soul of any family gathering, and the best part is there are always leftovers for the next day, crisped up on a griddle.
Instructions
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1Beat the lard until white and fluffy, then integrate the dough and some broth until smooth.
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2Prepare the red sauce by blending the hydrated chilies with garlic and salt, and simmer it briefly with the shredded meat.
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3Spread some dough on the corn husk, add a generous spoonful of the pork stew in the center, and fold the husk carefully.
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4Arrange them upright in the steamer with water at the bottom, making sure they don't touch the liquid.
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5Steam for an hour and a half; you'll know they're ready when they easily peel away from the husk.
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6Let them rest for a few minutes before serving so they firm up nicely.
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