Red Chile Tamales Recipes

RED CHILE BEEF TAMALES

Steps:

• In a large bowl, submerge the corn husks in cold water for 30 minutes.
• Meanwhile, use a handheld mixer or stand mixer with the whisk attachment to beat the lard on medium-high speed until very fluffy, 3 to 5 minutes. In a separate bowl, mix together the tamale flour, water, and salt with your hands to form a uniform dough. Add half of the dough to the lard and beat to combine. Add the oil and the remaining dough to the lard mixture and beat on medium-high speed until it has the texture of a fluffy frosting, about 10 minutes.
• Drain the corn husks. Then, put a heaping tablespoon of masa on the corn husk, spreading to flatten it slightly and evenly, so it roughly forms a rectangle. Put a couple tablespoons of filling in the middle of the batter. Enclose the filling in the batter as you fold the husk, folding the pointed end over the bottom half. The rounded end will remain open.
• Place a steamer insert inside of a deep pot and fill with about 2 inches of water. Fit the tamales on top of the steamer insert, stacking them if necessary. To prevent moisture loss and ensure the tamales steam properly, place a damp cloth across the opening of the pot and then secure the lid on top.
• Bring the water to a high simmer (medium heat) and steam the tamales for 1 hour. At this point, check to see if the masa mixture easily separates from the husk when unwrapped. If it appears overly wet or sticky, add additional water to the pot and continue to steam 45 minutes longer. As the tamales cool, the masa will firm up a bit. Serve warm.Tamales keep stored in the refrigerator for up to 3 days in a sealed bag. If freezing the tamales, defrost in the refrigerator overnight before cooking. Frozen tamales will last up to 1 month in a sealed plastic bag.

RED CHICKEN TAMALES (TAMALES ROJOS DE POLLO)

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
• Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
• Heat a griddle over medium heat and toast ancho and mulato chiles until fragrant, 3 to 5 minutes. Place in a bowl and cover with boiling water. Soak until soft, about 25 minutes. Combine ancho and mulato chiles, garlic, cumin seeds, and about 1/2 cup of the soaking water in a blender; blend until a thick, smooth, mole-like sauce forms, adding more water if necessary.
• Heat 1 tablespoon lard in a saucepan over medium heat and add the sauce; cook for 3 to 5 minutes. Add shredded chicken and cook until flavors are combined and chicken is heated through, about 5 minutes.
• Place remaining lard in a large bowl; beat with an electric mixer until creamy. Add masa harina, chicken broth, baking powder, and 1 1/2 teaspoon salt, and beat until all ingredients are well combined. 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 working the dough a little longer.
• Select 1 wide corn husk. 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 chicken filling in the center of the masa mixture. Fold sides of husk together, one 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.

RED CHILE TAMALES

Steps:

• In a mixer or by hand, combine masa, lard, salt and baking powder until well blended.
• Deseed the chile pods, then soak the pods in hot water until soft.
• Puree the soft chile pods.
• Boil roast with salt, pepper and garlic until beef is cooked through.
• Remove beef; shred.
• Reserve the beef broth.
• Mix red chile puree with shredded beef.
• Add reserved beef broth until moist.
• Spread masa in a corn husk.
• Place about 1 1/2 ounces beef in the center of the masa.
• Fold over sides of tamale, then wrap tamale in wax paper.
• Place tamales in steamer pot, cover and cook 45 minutes or until the tamales are firm.

RED CHILE CHICKEN TAMALES

Steps:

• For the filling: Toast the chiles on both sides in a dry skillet over medium heat until pliable, about 3 minutes. Transfer to a large bowl and cover with boiling water; let stand until soft, about 30 minutes.
• Reserve 1 cup of the soaking water and drain the rest. Puree the chiles, reserved soaking liquid, garlic, onion, oregano and cumin in a blender until smooth.
• Heat the oil in a medium skillet over high heat until hot. Add the chile puree and fry, stirring (be careful, the mixture may splatter), until very thick and fragrant, about 5 minutes. Stir in the chicken broth and 1 teaspoon salt, then add the chicken. Bring to a boil, then reduce the heat to medium low and simmer, partially covered, turning the chicken occasionally, until cooked through, about 35 minutes.
• Transfer the chicken to a cutting board. Increase the heat to medium high and simmer, stirring occasionally, until the sauce thickens, about 15 minutes. Shred the chicken into small pieces and then coarsely chop. Transfer to a bowl and add enough of the sauce to coat it well; season with salt. Reserve the remaining sauce to serve on the side. Refrigerate both until ready to use.
• Soak the corn husks in a large bowl of hot water until pliable, about 1 hour. Fill a large pot with 1 inch of water and place a steamer insert inside.
• For the masa: Mix the masa harina with 2 cups of the chicken broth, kneading by hand to incorporate. Cover and let stand for 20 minutes.
• Beat the lard, baking powder and salt in a large bowl with an electric mixer on high until fluffy, about 2 minutes. Add the masa harina mixture in 2 batches and beat very well to combine. Add the remaining 3/4 cup chicken broth and beat until lightened and fluffy, about 3 minutes. Form a small ball of masa and see if it floats in a glass of water. If it does not, continue to beat the masa for a few minutes until the masa floats. Cover with plastic and let sit for 30 minutes.
• Assemble the tamales: Drain the corn husks and wring them dry.
• Lay a corn husk on a work surface, smoother side up, with the wide part of the husk closer to you. Spoon about 3 tablespoons of masa onto the bottom half of the husk and use an offset spatula to spread in a thin, even layer (leaving the top half of the husk bare). Spoon a heaping tablespoon of the chicken mixture onto the masa. Then roll the husk up to enclose the filling. Fold the narrow side of the tamale under and arrange the tamale, open-side up, in the steamer insert. Repeat with the remaining masa, husks and filling.
• Bring the water in the pot to a boil over high heat, then reduce the heat to medium, cover the pot and steam until the masa is cooked through and separates easily from the husk, about 1 hour 20 minutes. Transfer to a platter and let stand for 10 minutes before serving.
• Warm the reserved sauce and serve on the side.

PORK RED-CHILE TAMALES

Steps:

• Make the pork: Combine the pork with the garlic, 1 tablespoon salt and 3 quarts cold water in a large pot or dutch oven. Bring to a boil, partially cover, then reduce the heat to maintain a simmer. Cook until the pork is tender, 2 1/2 to 3 hours, turning the pork halfway through and adding more water as needed to keep the pork submerged. Remove the pork to a plate, reserving the broth. Let the pork cool slightly, then shred.
• Make the salsa: Bring a large saucepan of water to a boil. Add the chiles and simmer until soft, about 10 minutes. Drain, reserving the saucepan; transfer the softened chiles to a blender along with the granulated garlic, oregano, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Add 1 1/2 cups of the pork broth and puree until smooth.
• Wipe out the reserved saucepan. Heat the canola oil in the pan over medium heat. Add all but 3/4 cup salsa to the pan and cook, stirring, until it thickens and darkens, about 5 minutes. Stir in the shredded pork and 1 cup pork broth. Simmer gently, stirring occasionally, until thickened, about 45 minutes. Season with salt.
• Make the masa: Mix the masa harina, baking powder and 1 teaspoon salt in a large bowl. Using clean hands, gradually mix in 3 1/2 cups warm pork broth, the reserved 3/4 cup salsa and the melted lard until smooth and fully combined; the mixture should be fluffy, almost like frosting. Season with salt.
• Assemble the tamales: Place a softened corn husk on a work surface. Spread 1/4 cup masa across the wider end of the corn husk. Add 2 tablespoons pork mixture in a line down the center. Fold in the sides of the husk to encase the filling, then fold in the narrower end so the goodness doesn't come out. Repeat with the remaining husks, dough and filling.
• Cook the tamales: Fill a tamale steamer or large pot with a steamer insert with 2 inches of water and bring to a simmer over medium heat. Stand the tamales up in the steamer basket with the open end up. Steam, covered, until the tamales are softly set, about 1 1/2 hours, checking halfway through and adding more water if needed. Remove the tamales and let cool 10 to 15 minutes to firm up. Serve with salsa, cheese and sour cream.

RED CHILI SAUCE (TO BE USED WITH TRADITIONAL TAMALES)

Steps:

• Remove stems and seeds from dried chili peppers.
• Place peppers in a single layer on a baking sheet.
• Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
• Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
• Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).
• Add garlic, cumin and salt.
• Cover and blend until smooth.
• In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.
• Carefully stir in blended chili mixture.
• Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) Use this sauce for traditional tamales, recipe #15286.
• Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.