Tamales | Pork | Red Chili
Channel: Aireonna Gathers
Date: 2018-09-13

Hello all you beautiful people! This is my version of Red Pork Tamales. I hope you guys enjoy and if you decide to make some tamales of your own tag my on twitter or Instagram!!! 

Love you all 💜💜💜

Ingredients:
- 1lb pork rib meat (or pork shoulder/chicken breasts/etc)
- 2 cinnamon sticks
- 8 tbsp salt
- 2 tbsp oregano 
- 10 guajillo chile
- 6  ancho chile
- 1-3 handfuls japones chile (depending on your spice preference) 
- 1/2 large tomato (or) whole small tomato
- 3 whole cloves of garlic
- 1/4 large white onion
- 2 tbsp cumin
- 1/2 bag tamale masa
- 3 heaping spoonfuls of bacon fat (lard/manteca)
- 1 tsp baking soda
- 3 packs dried corn husks

Directions:
-In a large pot add your pork, 2tbsp salt, cinnamon sticks, and oregano then add enough water to cover your ingredients. Bring to a boil uncovered, once boiling turn down heat to a medium low and let simmer 8 hours to overnight until its falling apart (remember to check water isn't below a cup). Remove cinnamon sticks and shred your meat, if any water remains drain then shred. 
- In a medium pot add all your chilies then cover them with water. Bring to a boil for 5 minutes then turn heat off and leave covered for 10 minutes to soften.
- In a small pot add your tomato, garlic and onion, cover with water and boil for 10 minutes.
- Transfer your chilies, tomato, garlic and onion to the blender with the water they boiled in and blend for 3 minutes then strain in a mesh strainer.
- Once your meat is strained and shredded, add all of your chile mixture except for 1 cup, cook on medium for 5 minutes then add 3 tbsp salt and cumin, mix together and let cool.
- In a clean sink rinse and soak your corn husks for 20-30 minutes to soften then drain.
- In a large bowl add your masa. bacon fat, baking soda, remaining salt, and 1 cup of chile mixture. While mixing continuously add water till your desired consistency.
-Spread masa mix on your corn husk, add 1 spoonful filling, then fold the lift side to the right, bring the bottom flap up to the middle and finally fold the right side over to fold your tamale. 
- Get your tamale pot, fill the bottom with water and place a single layer of corn husks on the bottom of your steam rack, add your tamales standing up lining inside your pot then add another layer of corn husks on top of your tamales and cover with your lid.  
- Steam your tamales for 6-8 hours then turn heat off and let set overnight untouched. You'll know they'er down when they're firm once cooled and set, if not steam again for 1-2 hours and let set till cool. 

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