Make Your Own Red Chile and Pork Tamales

Name: Make Your Own Red Chile and Pork Tamales | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 6
Ingredients: 1/2 cup Red Chile Sauce; 2 to 3 cups broth from cooked pork roast or chicken broth, divided; 5 pounds fresh ground masa (unprepared) for tamales, divided; 2 tablespoons salt, divided; 2 teaspoons baking powder, divided; 2 pounds lard (If you are using rendered lard you will need to use less broth); Corn husks (ojas); 1 batch tamale masa; 1 tablespoon salt; 6 1/2 cups Red Chile Sauce; 3 tablespoons all-purpose flour; 6 tablespoons broth with fat pieces from cooked pork; 1 tablespoon sea salt; 2 1/2 cups water; 7-8 pounds pork butt or pork shoulder; 1 tablespoon salt; 4 cloves garlic; 6 tablespoons all-purpose flour; 6 cups water; 8 ounces California or New Mexico red chile pods

KitchenAid Chef

Serving

Ingredients

1/2 cup Red Chile Sauce

2 to 3 cups broth from cooked pork roast or chicken broth, divided

5 pounds fresh ground masa (unprepared) for tamales, divided

2 tablespoons salt, divided

2 teaspoons baking powder, divided

2 pounds lard (If you are using rendered lard you will need to use less broth)

Corn husks (ojas)

1 batch tamale masa

1 tablespoon salt

6 1/2 cups Red Chile Sauce

3 tablespoons all-purpose flour

6 tablespoons broth with fat pieces from cooked pork

1 tablespoon sea salt

2 1/2 cups water

7-8 pounds pork butt or pork shoulder

1 tablespoon salt

4 cloves garlic

6 tablespoons all-purpose flour

6 cups water

8 ounces California or New Mexico red chile pods

Step by step

Heat the 6 tablespoons broth in a large skillet. Add flour and whisk for at least 4 to 5 minutes.
Add red chile sauce and salt, stir, and cook for 10 minutes. The chile sauce will be very thick at this time.
Add the 3 pounds shredded pork and stir so all the pork is well coated with the red chile sauce. Simmer for at least 10 minutes. Let mixture cool before filling tamales.
For the tamale masa
Place 1 pound of lard in a KitchenAid® Stand Mixer and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. (The flat beater is the ideal accessory for mixing.)
Add half the baking powder and half the salt to the lard and mix together.
Add half the masa and mix together. Slowly add half the broth and half the red chile sauce, if using, to the masa and mix until combined. The mixture should be about the consistency of smooth peanut butter. If not, add more broth as necessary. Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats it is ready; if it sinks, add a little more lard, beat for another minute and test it again. Repeat this process until the masa floats. Pour the masa mixture into a bigger bowl. Repeat the process with the remaining ingredients.
Cover the masa and set aside while you prepare your filling.