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Red tamales (about 20)
A homemade tamalada for Christmas: about 20 pork tamales in guajillo sauce, in around 3 hours.
What you need
- Dried Whole Guajillo Chile 500g480,00 Kč
- Herdez Salsa Verde, Glass Jar 453 g102,00 Kč
From your shop: 1 kg pork, 350 g lard, garlic, onion and baking powder.
How to make it
- Soak the corn husks in hot water for 30 minutes.
- Simmer 1 kg of pork with garlic, onion and salt for about 60 minutes; shred it and keep the broth.
- Soak 8 seeded guajillo chiles, blend them with 2 garlic cloves, salt and a little broth, and mix with the meat.
- Beat 350 g of lard until fluffy; add 1 kg of Maseca for tamales, 1 tablespoon of baking powder, salt and gradually about 1.2 l of warm broth until the dough is soft.
- Spread a layer of dough on each husk, add the filling, fold and stand the tamales upright in a steamer.
- Steam for 60–75 minutes, until the dough comes away from the husk. Serve with salsa verde.