Pork And Red Chile Tamales
Tamales are essential to New Mexican culture, particularly during the holiday season. They are made by wrapping a cornmeal dough called masa and filling it with sweet or savory ingredients, then steaming until firm. The tamales-making tradition dates back centuries to indigenous Pueblo cultures, which Spanish colonists later adopted and adapted. Today, the variety of tamales available in New Mexico is a testament to the region's rich culinary heritage.
Ingredients
- 2½ Pounds Boneless pork butt, trimmed of excess fat
- 6 Pieces Cloves garlic
- 1 tbsp Black peppercorns
- 2 Bay Leaves
- 1 tbsp Salt
- 4 Cups Red Chile Sauce
- 2 Pounds Masa
Instructions
- Arrange the pork butt in a large Dutch oven or heavy-bottomed stockpot. Add the garlic, peppercorns, bay leaves and salt.
- Add enough cold water to cover by several inches. Bring the liquid to a boil, then reduce the heat and simmer, partially covered, for about 2 hours.
- Transfer the pork to a cutting board and allow it to rest 20 minutes.
- Using two forks, shred the meat. In a bowl, combine 2 cups of the shredded pork with enough New Mexico red chile sauce to thoroughly moisten the meat.
- To assemble the tamales, spread about ½ cup masa onto the center of each corn husk. Spoon some of the shredded pork filling down the center of the dough.
- Fold and tie the tamale; repeat with the remaining ingredients and husks. Steam the tamales for 1 hour and serve slathered with the remaining New Mexico red chile sauce.
Variations of the Pork and Red Chile Tamales:
- Here are some variations of the Pork and Red Chile Tamales recipe:
- Beef and Red Chile Tamales: Use ground beef and the same red chile sauce as pork.
- Chicken and Green Chile Tamales: Replace the pork with shredded chicken and use green chile sauce instead of red.
- Vegetarian Tamales: Skip the meat and use a vegetable-based filling, such as roasted vegetables or beans.
- Sweet Tamales: Fill the tamales with a sweet mixture, such as fruit, nuts, or sweet cheese.
Nutritional information about Pork and Red Chile Tamales:
- Here is the Nutritional information for Pork and Red Chile Tamales:
- Nutrition Facts (per serving): Calories: 320
- Total Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 680mg
- Total Carbohydrates: 35g
- Dietary Fiber: 3g
- Total Sugars: 2g
- Protein: 12
Pairing suggestions for Pork and Red Chile Tamales:
- Here are some pairing suggestions for Pork and Red Chile Tamales:
- Beer: A crisp Mexican lager or amber ale would pair well with the pork's ich, savory flavors ond the heat from the red chile.
- Wine: A medium-bodied red wine, such as a Tempranillo or Malbec, can complement the bold flavors of the tamales.
- Margarita: A classic margarita, either on the rocks or frozen, can help cool down the heat from the red chile.
- Non-Alcoholic: A refreshing agua fresca, such as watermelon or hibiscus, can also be a refreshing non-alcoholic option to pair with the tamales. The acidity and sweetness of the agua fresca can help balance the richness and spice of the dish.
- Additionally, a horchata, a traditional Mexican rice-based drink, can provide a creamy, cinnamon-infused complement to the tamales
Tips and tricks for making the Pork and Red Chile Tamales.
- Here are some tips and tricks for making the Pork and Red Chile Tamales:
- Use a pork butt or shoulder for the most tender and flavorful filling. Simmer the pork in the broth for at least 2 hours to ensure it is very tender and easy to shred. Make the red chile sauce in advance to allow the flavors to meld. Use fresh, high-quality masa for the tamale dough for the best texture. Spread the masa in an even layer on the corn husks to ensure even cooking.
- Carefully fold the tamales and tie them tightly with kitchen string to prevent unraveling during steaming. Steam the tamales for at least 1 hour, checking the water level periodically until the masa pulls away cleanly from the husk. Serve the tamales warm, with the red chile sauce spooned over the top. Garnish with chopped onions, cilantro, and a squeeze of lime juice for added flavor.
Video
Notes
Tamales were one of the staples found by the Spanish when they first arrived in Mexico. Tamales are very time intensive and often made in large batches for special occasions, with many people in a family or community participating in the tradition. This recipe produces enough pork filling to make another batch of tamales, but you can always just use the extra pork for burritos or freeze it for later use.
You can find more recipes like this one if you'd like: Torta De Huevo
