Tamales de Chile Rojo (Red chile Pork)

Name: Tamales de Chile Rojo (Red chile Pork)
Cuisine: American
Ingredients: 20 lb Masa preparada (already prepared); 4 bags of hojas (corn husks); 2 bags dried New Mexico chiles.; 2 bags dried Pasilla chiles.; 1 bag dried Chile Arbol.; 12 lb trozos de puerco or pork shoulder whichever part of the pig you wanna use.; 2 brown onions; 2 head garlic; 1 cup of lard for every 10 lbs. of masa.; 4 tbsp Olive oil

Rubrnek32 @cook_2960323

Tamales de Chile Rojo (Red chile Pork)

Rubrnek32 @cook_2960323

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Ingredients

20 lbMasa preparada (already prepared)
4bags of hojas (corn husks)
2bags dried New Mexico chiles.
2bags dried Pasilla chiles.
1 bagdried Chile Arbol.
12 lbtrozos de puerco or pork shoulder whichever part of the pig you wanna use.
2brown onions
2 headgarlic
1 cupof lard for every 10 lbs. of masa.
4 tbspOlive oil

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Steps

1

Place pork in stock pot with enough water to just cover the meat.
2

Cook over medium high heat till water boils.
3

Lower heat and simmer with onion and 1 head of garlic (peeled) until tender. Approximately 2 hours.
4

Place hojas in hot water until ready to wrap (this will soften them)
5

Place chiles in cold water with peeled garlic and let soak until they soften.
6

When chiles are soft place in blender with garlic and part of the water used to soften the chiles. Completely liquify.
7

Pour chile into a stock pot with olive oil. Bring to boil.
8

When pork is tender and shreds easy... mix with your chile. Save part of the broth from cooking the pork.
9

Some of the chile might not be used... judge for yourself on how much you need compared to the pork.
10

Add 1 cup of lard and 1 cup of broth from pork for every 10 lbs. of masa. Yes the masa has lard already but this will add flavor and your masa will be moist when you steam your tamales. You might have to place masa in feeezer to prevent lard from making the masa too watery.
11

Get some hojas and start wrapping.