Best 2 Mexican Red Pork Tamales As Made By Edna Peredia Recipe By Tasty Recipes

Embark on a culinary journey to the heart of Mexican cuisine with Edna Peredia's authentic Mexican Red Pork Tamales. This flavorful dish, deeply rooted in Mexican tradition, tantalizes the taste buds with a harmonious blend of savory and spicy flavors. Edna's recipe, meticulously crafted and passed down through generations, promises an extraordinary taste experience.

Uncover the secrets behind this beloved dish as we delve into the intricacies of its preparation. Discover the art of selecting the perfect pork shoulder, ensuring a tender and succulent filling. Learn the techniques for creating a rich and flavorful red chile sauce, the foundation of the tamales' vibrant color and bold taste.

Master the art of masa harina dough, the base of the tamales, achieving the ideal consistency for wrapping and steaming. Explore the nuances of assembling the tamales, layering the masa with the savory pork filling and flavorful sauce.

Along with the classic Mexican Red Pork Tamales, Edna's repertoire includes a delightful assortment of tamale variations. Embark on a culinary adventure with her Green Tomatillo Pork Tamales, bursting with tangy tomatillo flavor. Experience the unique combination of sweet and savory in her Pineapple Pork Tamales, where juicy pineapple mingles with succulent pork.

For a taste of tradition, try Edna's Authentic Chicken Tamales, a timeless classic that showcases the harmonious balance of tender chicken and aromatic spices. And for a vegetarian delight, her Black Bean and Cheese Tamales offer a hearty and flavorful alternative.

Each recipe is meticulously explained, guiding you through the process with clear instructions and helpful tips. Edna's passion for Mexican cuisine shines through in her detailed explanations, ensuring that you recreate these tamales with confidence and expertise.

Prepare to captivate your taste buds and embark on a culinary adventure with Edna Peredia's Mexican tamales. Let the vibrant flavors and rich traditions of Mexico fill your kitchen and delight your loved ones.

Let's cook with our recipes!

PORK TAMALES

Pork Tamales image

Those red pork tamales are filled with a delicious red chili mixture made with pork, Mexican chilies and spices. Serve with your favorite drink and enjoy for breakfast or dinner.

Provided by Maricruz

Categories main dish

Time 2h15m

Number Of Ingredients 19

Ingredients

4 ⅓ cups Masa Harina
1 ⅔ cups pork lard (or vegetable oil)
2 ½ cups meat cooking water (or chicken stock)
salt
dried corn husks (or parchment paper)
6 guajillo chilies (see notes)
1 pasilla chili pepper (see notes)
2 small tomatoes (cut into quarters)
½ medium onion (cut into chunks)
1 garlic clove (peeled)
1 Tbsp oregano
1 tsp ground cumin
1 tsp pepper
2 cup meat cooking water (or chicken stock)
1.1 lb pork shoulder (cut into chunks)
1 garlic clove (skin on)
2 bay leaves
1 Tbsp lard (or vegetable oil)
1 Tbsp salt

Steps:

Place corn huks in a large bowl and cover with hot water. Allow to soak for at least 30 minutes (read note 1).

Nutrition Facts : Calories 413 kcal, Carbohydrate 30 g, Protein 12 g, Fat 28 g, SaturatedFat 7 g, TransFat 3 g, Cholesterol 21 mg, Sodium 577 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 19 g, ServingSize 1 serving

TAMALES DE PUERCO (RED PORK TAMALES)

Tamales de Puerco (Red Pork Tamales) image

This authentic red pork tamales recipe comes from Jalisco, Mexico. The tamales are filled with pork shoulder and a spicy tomato sauce.

Provided by mega

Categories World Cuisine Recipes Latin American Mexican

Time 2h45m

Yield 15

Number Of Ingredients 15

Ingredients

1 ½ pounds boneless pork shoulder, trimmed
½ onion
4 cloves garlic, minced
2 bay leaves
salt to taste
water to cover
corn husks
1 pound Roma tomatoes
4 dried chile de arbol peppers
4 small guajillo chile peppers, stemmed and seeded
1 tablespoon cornstarch
1 ¼ cups lard
4 ½ cups fresh corn masa dough
1 tablespoon salt
1 tablespoon baking powder

Steps:

Cut pork into 3 chunks and place in a large saucepan. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface. Reduce heat, cover, and simmer for 1 hour. Remove pork and let cool. Strain broth and reserve.
Bring a pot of water to a boil while pork is cooking. Add tomatoes, arbol chiles, and guajillo chiles, and boil until chiles are soft, about 5 minutes. Remove with a slotted spoon, reserving cooking water, and allow to cool.
Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
Combine tomatoes, 1/2 cup cooking water, chiles de arbol, guajillo chiles, and cornstarch in a blender; blend until smooth. Strain tomato sauce through a fine-mesh sieve.
Beat lard with an electric mixer in a large bowl until fluffy. Combine masa, 1 cup reserved pork broth, 1 tablespoon salt, and baking powder in a separate bowl and mix until smooth. Add masa mixture to lard and mix until it has a smooth cookie dough consistency. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
Shred cooled pork with 2 forks.
Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomato sauce and pork down the center of the masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 30 g, Cholesterol 33.3 mg, Fat 20.3 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 7.4 g, Sodium 643.8 mg, Sugar 1.2 g

Tips:

Prep Your Corn Husks: Soak the corn husks in warm water for at least 30 minutes before using. This makes them pliable and easy to work with.
Use Good Quality Masa Harina: The masa harina is the base of the tamales, so it's important to use a good quality brand. Look for masa harina that is finely ground and has a fresh, nutty flavor.
Season the Masa Dough Well: Don't be afraid to season the masa dough well. The flavors should be bold and flavorful, so add plenty of salt, pepper, and other spices.
Spread the Masa Dough Thinly: When spreading the masa dough on the corn husks, make sure to spread it thinly and evenly. This will help the tamales cook evenly.
Add Plenty of Filling: Don't be shy with the filling! Add a generous amount of filling to each tamale, so that every bite is packed with flavor.
Wrap the Tamales Tightly: When wrapping the tamales, make sure to wrap them tightly so that they hold their shape while cooking.
Steam the Tamales Thoroughly: Steaming is the traditional method of cooking tamales, and it's important to steam them thoroughly so that they are cooked through. Steam the tamales for at least 1 hour, or until the masa dough is firm and the filling is heated through.

Conclusion:

These Mexican Red Pork Tamales are a delicious and authentic dish that is perfect for any occasion. With a little planning and effort, you can easily make these tamales at home. Just follow the tips above and you'll be sure to impress your friends and family with this traditional Mexican dish.