Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, tamales de chile rojo (red chile pork). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Tamales de Chile Rojo (Red chile Pork) is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Tamales de Chile Rojo (Red chile Pork) is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook tamales de chile rojo (red chile pork) using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Tamales de Chile Rojo (Red chile Pork):

1. Take 20 lb Masa preparada (already prepared)
2. Make ready 4 bags of hojas (corn husks)
3. Prepare 2 bags dried New Mexico chiles.
4. Prepare 2 bags dried Pasilla chiles.
5. Make ready 1 bag dried Chile Arbol.
6. Get 12 lb trozos de puerco or pork shoulder whichever part of the pig you wanna use.
7. Prepare 2 brown onions
8. Take 2 head garlic
9. Prepare 1 cup of lard for every 10 lbs. of masa.
10. Take 4 tbsp Olive oil

Instructions to make Tamales de Chile Rojo (Red chile Pork):

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.

So that is going to wrap it up for this special food tamales de chile rojo (red chile pork) recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!