Monday, August 3, 2015

Ana's Red Pork Tamales

This post is LONG overdue ;) but here it is. I wanted another chance to make them before I posted the recipe.

Liss and Ana making tamales

The recipe is another one of my sweet mother-in-law Ana's authentic Mexican recipes. These tamales are delicious. I LOVE tamales, and these are some of the best I have EVER had.

Ana's Red Pork Tamales

Makes 50 Tamales


For pork
3 1⁄2 lbs pork - can be shoulder, ribs, or pork butt (or any combination) trimmed of fat and chopped
10 cups water
1 medium onion, quartered
3 garlic cloves, minced
1 1⁄2 teaspoons salt

Red Chili Sauce
15 large dried chilies (We used Ancho but can also use other varieties such as Anaheim, New Mexico, California, or pasilla)
4 -5 garlic cloves
2 teaspoons ground cumin
1 teaspoon salt

For Masa
3⁄4 cup shortening
6 cups masa harina
1 1⁄2 teaspoons baking powder
2 tsp salt
50 dried corn husks (about 8 inches long)


  1. In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 tsp salt to boil.
  1. Simmer covered, about 2 1/2 hours or until meat is very tender.
  2. Meanwhile start on the red chili sauce.  Soak pepper in enough hot water to cover for about 30 minutes or until cool. Remove stems and seeds from dried chili peppers.

  1. Put peppers and 2 1/2 cups of the soaking water into a blender.
  2. Add garlic, cumin and salt.
  3. Cover and blend until smooth.

  1. Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
  1. Shred the meat using 2 forks, discarding fat.
  1. Strain the broth and reserve 6 cups.
  1. In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
  1. To make masa beat shortening on medium speed in a large bowl for 1 minute.
  1. In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
  1. Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
  1. In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
  1. To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be about 6 inches wide at the top- this is about the width of a relaxed hand. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side). Ana likes to use a masa spreader like this to spread the masa -
  1. Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
  1. Fold in sides of husk to the middle and fold up the bottom beneath.
  1. Place an upturned bowl in the center of a steamer basket placed in a Dutch oven or large pot.
  1. Lean the tamales in the basket, open side up.
  1. Add water to Dutch oven just below the basket.
  1. Bring water to boil and reduce heat.
  1. Cover and steam 40 minutes, adding water when necessary.
  2. To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

    1. Nutritional Stats

    1. Per 1 tamale
    2. 153 cals
    3. 93.3 g fat
    4. 10.7 g carbs
    5. 6.8 g protein

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