Tamales

50K views · 1.3K reactions | Tamales Rojos de Puerco en Chile Colorado Pork Recipe | Today I’ll show you step by step how to make delicious Tamales Rojos de Puerco (Red Pork Tamales) I love making the pork filling juicy and... | By Lov.kari | Today I'm making one of our favorites. Tamales Rojos the porco. Pork tamales. They're so delicious. You guys are going to love these. My pot is set to medium heat with 12 cups of boiling water and I'm going to add the meat. I'm using pork bud that I've cut into smaller pieces and I like it with bone in because your broth is more flavorful. I'm adding a total of six pounds. I'm going to season with salt and pepper and add one onion, one garlic head, cover it up, and cook for about 3 hours. The meat has been cooking for about three hours. I'm going to reduce the heat and remove it. We let it cool before shredding and also don't forget to remove the onion and the garlic. Now, I set the heat back to medium and in the same broth, I'm going to cook two chile anchos and 20 chile guajillos for about 10 minutes. After 10 minutes, we take them out and add them into the blender. Along with three cups of the broth and don't get rid of the remaining broth because this is what we're going to use for the masa. I'm also going to add seven garlic cloves and we blend. Now, we reserve one cup of the sauce for the masa. I'm going to start shredding the meat. Now, we can start making the picadillo. My pan is set to heat with some oil and I'm going to start frying three minced garlic cloves, one white onion, and two jalapenos. Fry them for about 2 minutes. Now we add in the meat and cook for about 3 minutes. Next we add in six roma tomatoes. Cook until the tomato releases all its juice. It's been about five minutes and now we add in the salsa. I'm going to add another cup of the broth to the blender cup to get the remaining of the salsa. And also because we want our picadillo to be very juicy. Then we add two and a half tablespoons of chicken bouillon. Mix it in. Cook for an additional minutes, turn off the heat, and set it to the side. In a pot, I'm going to warm up six cups of the remaining broth and mix in the cup of salsa that we reserved. Give it a mix and let it warm up because the broth for the masa needs to be warm. Now, we're going to prepare the masa. To my stand mixer, I'm going to add one and a half cups of lard, beat at medium speed for 5 minutes. It's been 5 minutes. It's ready and this is how it should look fluffy. Now, I'm going to add two teaspoons of salt and five teaspoons of baking powder. Mix for about a minute then we reduce the speed to lowest setting. Now, I'm going to add one cup of masa and one cup of broth. Make sure that all your liquids are warm. I'm going to be using six cups of masa and a total of six to seven cups of broth. So, one cup of masa, one cup of broth, and we keep repeating until we run out of broth and once we run out of broth, we start adding the warm water. In total, I ended up using six cups of masa, seven cups of broth, and one cup of warm water. Once all the ingredients are in, we increase the speed to medium and keep mixing for 10 minutes. It's been 10 minutes and now we're going to test the masa. I grab a little piece, add it to a cup of water, and the masa should flow. It means it's a well-hydrated masa. If it doesn't float, just add a little bit more water, continue mixing, and test again. Now, we cover it up and let it rest for 15 minutes. I left the husks soaking overnight and this is so that they're soft and flexible. So, we pat them dry with the paper towel and make sure you add your masa on the soft side. We add the masa. I personally like to only do a thin layer of masa but it's all just personal preference. We add the filling and we fold. With this amount of masa, I made about 36 tamales. I'm going to add some water to my pot and make sure you add it just below the steamer. We add a layer of husk and now we can start arranging the tamales and add them standing up just like this. We add another layer of husk and a wet rag. Cover them up and cook at medium heat for two hours. It's been two hours the tamales are now ready. I'm going to take out a couple. Let them rest for a few minutes so that the masa can set. Yesterday I made green chicken tamales so if you don't like pork you check out my previous video. They're so delicious as well. Alright guys, now for the moment of truth. Cheers. And there you have it. Delicious Tamales Rojos the Puerco.

50K views · 1.3K reactions | Tamales Rojos de Puerco en Chile Colorado Pork Recipe | Today I’ll show you step by step how to make delicious Tamales Rojos de Puerco (Red Pork Tamales) I love making the pork filling juicy and... | By Lov.kari | Today I'm making one of our favorites. Tamales Rojos the porco. Pork tamales. They're so delicious. You guys are going to love these. My pot is set to medium heat with 12 cups of boiling water and I'm going to add the meat. I'm using pork bud that I've cut into smaller pieces and I like it with bone in because your broth is more flavorful. I'm adding a total of six pounds. I'm going to season with salt and pepper and add one onion, one garlic head, cover it up, and cook for about 3 hours. The meat has been cooking for about three hours. I'm going to reduce the heat and remove it. We let it cool before shredding and also don't forget to remove the onion and the garlic. Now, I set the heat back to medium and in the same broth, I'm going to cook two chile anchos and 20 chile guajillos for about 10 minutes. After 10 minutes, we take them out and add them into the blender. Along with three cups of the broth and don't get rid of the remaining broth because this is what we're going to use for the masa. I'm also going to add seven garlic cloves and we blend. Now, we reserve one cup of the sauce for the masa. I'm going to start shredding the meat. Now, we can start making the picadillo. My pan is set to heat with some oil and I'm going to start frying three minced garlic cloves, one white onion, and two jalapenos. Fry them for about 2 minutes. Now we add in the meat and cook for about 3 minutes. Next we add in six roma tomatoes. Cook until the tomato releases all its juice. It's been about five minutes and now we add in the salsa. I'm going to add another cup of the broth to the blender cup to get the remaining of the salsa. And also because we want our picadillo to be very juicy. Then we add two and a half tablespoons of chicken bouillon. Mix it in. Cook for an additional minutes, turn off the heat, and set it to the side. In a pot, I'm going to warm up six cups of the remaining broth and mix in the cup of salsa that we reserved. Give it a mix and let it warm up because the broth for the masa needs to be warm. Now, we're going to prepare the masa. To my stand mixer, I'm going to add one and a half cups of lard, beat at medium speed for 5 minutes. It's been 5 minutes. It's ready and this is how it should look fluffy. Now, I'm going to add two teaspoons of salt and five teaspoons of baking powder. Mix for about a minute then we reduce the speed to lowest setting. Now, I'm going to add one cup of masa and one cup of broth. Make sure that all your liquids are warm. I'm going to be using six cups of masa and a total of six to seven cups of broth. So, one cup of masa, one cup of broth, and we keep repeating until we run out of broth and once we run out of broth, we start adding the warm water. In total, I ended up using six cups of masa, seven cups of broth, and one cup of warm water. Once all the ingredients are in, we increase the speed to medium and keep mixing for 10 minutes. It's been 10 minutes and now we're going to test the masa. I grab a little piece, add it to a cup of water, and the masa should flow. It means it's a well-hydrated masa. If it doesn't float, just add a little bit more water, continue mixing, and test again. Now, we cover it up and let it rest for 15 minutes. I left the husks soaking overnight and this is so that they're soft and flexible. So, we pat them dry with the paper towel and make sure you add your masa on the soft side. We add the masa. I personally like to only do a thin layer of masa but it's all just personal preference. We add the filling and we fold. With this amount of masa, I made about 36 tamales. I'm going to add some water to my pot and make sure you add it just below the steamer. We add a layer of husk and now we can start arranging the tamales and add them standing up just like this. We add another layer of husk and a wet rag. Cover them up and cook at medium heat for two hours. It's been two hours the tamales are now ready. I'm going to take out a couple. Let them rest for a few minutes so that the masa can set. Yesterday I made green chicken tamales so if you don't like pork you check out my previous video. They're so delicious as well. Alright guys, now for the moment of truth. Cheers. And there you have it. Delicious Tamales Rojos the Puerco.

32K views · 5.1K reactions | 🫔Red Pork Tamales (Tamales Rojos de Puerco) My dad always raves about his late Tia Pava’s tamales, and her daughter (My Tia Marta) was kind enough to teach me all her techniques. This was two years ago! So this recipe has been a long time in the making. You can find the full recipe on my blog: 🌶️stellanspice.com/red-pork-tamales/ Or, just drop a comment with the words “Thank you Tia Pava” and I’ll dm you the link directly! #tamales #christmas | Stella Navarro-Kim

32K views · 5.1K reactions | 🫔Red Pork Tamales (Tamales Rojos de Puerco) My dad always raves about his late Tia Pava’s tamales, and her daughter (My Tia Marta) was kind enough to teach me all her techniques. This was two years ago! So this recipe has been a long time in the making. You can find the full recipe on my blog: 🌶️stellanspice.com/red-pork-tamales/ Or, just drop a comment with the words “Thank you Tia Pava” and I’ll dm you the link directly! #tamales #christmas | Stella Navarro-Kim

58K views · 9.3K reactions | Red Pork Tamales Recipe! This was enough for 45 tamales! Meat: 8 lbs pork butt roast 1 onion 1 garlic head 2 bay leaves 1 tbsp salt 1 tbsp chicken bouillon Sauce: 25 NM chiles 8 garlic cloves 1 tbsp salt 1 tsp ground cumin 1 1/2 cups water from chiles Masa 1/2 lb lard 1/2 package maseca 1 1/2 tbsp salt 1 1/2 tbsp baking powder Broth from the pork meat 1 cup of red sauce Corn husks | Marisol Benitez

58K views · 9.3K reactions | Red Pork Tamales Recipe! This was enough for 45 tamales! Meat: 8 lbs pork butt roast 1 onion 1 garlic head 2 bay leaves 1 tbsp salt 1 tbsp chicken bouillon Sauce: 25 NM chiles 8 garlic cloves 1 tbsp salt 1 tsp ground cumin 1 1/2 cups water from chiles Masa 1/2 lb lard 1/2 package maseca 1 1/2 tbsp salt 1 1/2 tbsp baking powder Broth from the pork meat 1 cup of red sauce Corn husks | Marisol Benitez

200 Red Tamales! | I have not yet met someone who loves to make tamales as much as I do!!!!😅 but here is my SECRET to make the BEST MASA for 200 TAMALES by HAND under 30... | By Cooking Con Claudia | Facebook

200 Red Tamales! | I have not yet met someone who loves to make tamales as much as I do!!!!😅 but here is my SECRET to make the BEST MASA for 200 TAMALES by HAND under 30... | By Cooking Con Claudia | Facebook

52K views · 9.5K reactions | Recipe 👇🏽 Red pork Tamales MY WAY chill bruh For meat: 3.5lb pork butt 1/2 onion 3 dry bay leaves 3 TBS salt Enough water to cover meat Pressure cook for 1 hour or until tender Remove meat and shred it Save broth for masa For chile: 10 dry chile guiajillo 2 dry chile Ancho 1/2 onion 1/2 Roma tomatoes 4 whole peppercorn 2 whole cloves 2 TBS dry oregano Salt to taste 2 cups pork broth Cook Chiles along with tomato and onion with water until soft. Add all ingredients to blender. Next fry the salsa in a bit of oil and mix your shredded pork with salsa For masa: 4 cups broth (has to be SUPER hot) 5 cups masa flour 1 TBS baking powder 2 cups of lard (I used bacon fat) 1 tsp salt or to taste Make sure to watch my first video to see consistency. Sometimes measurements are off because of climate/elevation ECT. KNOW WHAT ITS SUPPOSED TO LOOK LIKE. remember that tamales cook by steam so add enough water to the bottom of pot but do not the let the water touch the tamales and cook SLOW. mine took 4.5 hours. Next is tamales with salsa Verde and cheese with jalapeños. #mexicanfood #easymexicanrecipes #mexicanculture #mexicanrecipes #largefamilymeals #tamaleseason #tamalesmexicanos #tamales | Ana Nelson 🇲🇽| food | home | recipes

52K views · 9.5K reactions | Recipe 👇🏽 Red pork Tamales MY WAY chill bruh For meat: 3.5lb pork butt 1/2 onion 3 dry bay leaves 3 TBS salt Enough water to cover meat Pressure cook for 1 hour or until tender Remove meat and shred it Save broth for masa For chile: 10 dry chile guiajillo 2 dry chile Ancho 1/2 onion 1/2 Roma tomatoes 4 whole peppercorn 2 whole cloves 2 TBS dry oregano Salt to taste 2 cups pork broth Cook Chiles along with tomato and onion with water until soft. Add all ingredients to blender. Next fry the salsa in a bit of oil and mix your shredded pork with salsa For masa: 4 cups broth (has to be SUPER hot) 5 cups masa flour 1 TBS baking powder 2 cups of lard (I used bacon fat) 1 tsp salt or to taste Make sure to watch my first video to see consistency. Sometimes measurements are off because of climate/elevation ECT. KNOW WHAT ITS SUPPOSED TO LOOK LIKE. remember that tamales cook by steam so add enough water to the bottom of pot but do not the let the water touch the tamales and cook SLOW. mine took 4.5 hours. Next is tamales with salsa Verde and cheese with jalapeños. #mexicanfood #easymexicanrecipes #mexicanculture #mexicanrecipes #largefamilymeals #tamaleseason #tamalesmexicanos #tamales | Ana Nelson 🇲🇽| food | home | recipes

428K views · 3.8K reactions | 12 Days of Tamales! Today we’re making the famous Red Chile Pork Tamales! These are a tradition for us every year ❤️ Recipe for Chile Rojo: 10 Chile guachillo 3 Chile anchos 4 garlic cloves 5 whole cloves 1/4 onion 3 tbs chicken bouillon 1 cup pork stock Also add: spices from stock- Cooked bay leaves, garlic and onion Cook: 1 cup pork lard 2 tbs of maizena ( corn starch) | Jenny Martinez

428K views · 3.8K reactions | 12 Days of Tamales! Today we’re making the famous Red Chile Pork Tamales! These are a tradition for us every year ❤️ Recipe for Chile Rojo: 10 Chile guachillo 3 Chile anchos 4 garlic cloves 5 whole cloves 1/4 onion 3 tbs chicken bouillon 1 cup pork stock Also add: spices from stock- Cooked bay leaves, garlic and onion Cook: 1 cup pork lard 2 tbs of maizena ( corn starch) | Jenny Martinez

238K views · 38K reactions | How to make Masa para tamales 🤤 #recipe #tamales #masa #comidamexicana #fy | Jerry Yguerabide

238K views · 38K reactions | How to make Masa para tamales 🤤 #recipe #tamales #masa #comidamexicana #fy | Jerry Yguerabide

990K views · 24K reactions | Tamales de puerco en chilito rojo #tamales #puerco #navidad #Christmas | Jenny Martinez