Red chile tamales

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RED CHILE TAMALESIngredients

– Meat Filling:• 6 Lbs - Beef Chuck Roast (Can substitute Pork Shoulder

Roast)• 2 oz - Red Chile Powder (Hot or mild according to taste)• 1 - Large Yellow Onion• 4 - Large Green Chiles (optional, to taste)• 2 - Jalapeños Halved (optional, to taste)• 2 - Tablespoons Garlic Granules (or fresh garlic or powder)• 2 - Tablespoons salt• 2 cups – water


RED CHILE TAMALESIngredients

– Masa Dough:• 5 lb bag of masa dough (should be in refrigerated meat case,

available at Mexican grocery e.g. Food City)• 2 oz - Powdered Red Chile (Hot or mild according to taste)• 1/2 Lb Butter (8 oz, or 2 sticks)• 8 oz Corn Oil (or shortening, lard or vegetable oil)• 1 Tablespoon Baking Powder• 1 Tablespoon Salt• 2-4 Tablespoons Tabasco, Tapatío, or other hot sauce, to

taste• 1 Bag of Corn husks, soaked and cleaned (available at

Mexican grocery e.g. Food City)


RED CHILE TAMALESCooking Tools Needed

– Large Crockpot for meat– Large Tamale Pot for steaming (cooking) tamales– Colander for straining broth from meat and vegetables– Tongs for removing meat from Crockpot– Wax paper for laying tamales on before and after cooking


RED CHILE TAMALESPreparation

Cook Meat (Can be done a day or two ahead of time):

4. Cut onion into large slices or chunks and place on bottom of Crockpot.5. Place roast in Crockpot, cut up as needed to fit in.6. Place chilies, jalapeños, and garlic in the pot.7. Pour two cups of water into pot.8. Cover and cook on low for approx. 8 hours (can be done overnight)9. Let the meat cool a bit then remove meat from pot with tongs. Place into a

bowl.10. Strain out the onions, chilies etc. and reserve broth by pouring Crockpot

contents into a colander with bowl underneath. Discard solids from colander.11. After meat is cooled to touch, remove and discard fat and grizzle and shred

meat with hands. Place shredded meat back into Crockpot.12. Pour reserved broth back into Crockpot and season with chili powder and salt.13. Cook for another hour or so, then cool.14. Strain broth from meat with colander, and set each aside in bowls.



Soak Corn Husks (can be done the night before):

7. Place corn husks in a large container. Separate so that husks are all exposed to water.

8. Fill container with water to soak for several hours or overnight until saturated and pliable.

9. Place husks in sink and rinse each husk before rolling each tamale in order to remove silk or any other foreign objects.



Prepare Masa:

4. Empty 5 lb bag of Masa into a large bowl for mixing. Can use ceramic dish from crock pot.

5. Melt 2 sticks of butter, add corn oil and add to dish with Masa.6. Add 1 cup of reserved broth from meat preparation described above.7. Add baking powder, salt, Tabasco and additional chili powder if desired (the

broth should contain lots of chili powder from step 9 above).8. Mix Masa together by kneading (squeezing through fingers) with freshly

washed hands. This process should take ten minutes or so, and additional broth should be added until the dough is completely mixed and is the consistency of very thick pancake batter. Season with additional salt, garlic and/or chili powder to taste (it's okay to taste the dough at this point for flavor)



Roll the Tamales:

4. Take a large corn husk and fan out on assembly plate5. Put a spoonful of masa dough on the wide portion of the husk and spread to

desired thickness (approximate that of a thick pancake). Position the masa on the husk an inch or so from the bottom of the husk and an inch from the wide end (see illustration).

6. Arrange meat lengthwise in the center of the masa.7. Fold bottom up to wrap the meat in the masa and roll up the entire husk.8. Fold the small end of the husk under the tamale and lay out onto wax paper.



Cook the Tamales:3. Add water to tamale pot until level just reaches the bottom stand in the pot (so

that tamales can steam but not ever be touching water).4. Take a large sheet of aluminum foil (say 4 feet) and crumple up into a column.5. Stand the foil column up in the middle of the tamale steamer. 6. Stand tamales in steamer fold side down with fold facing edge of pot. Starting

with tamales at edge of pot until the tamales completely circle the pot then place a second layer ring of tamales until the tamales are all standing up along side, and held up by each other, with the foil in the middle.

7. Place on stove and steam for 50 minutes. Start timer after water begins to boil.

8. After 50 minutes of steaming, take the pot off the stove, open lid and let cool for ten minutes or so. Tamales can then be removed and placed on wax paper to continue cooling.

9. When cool, tamales can be placed in zip lock bags and refrigerated or frozen.10. Tamales can be reheated for eating by steaming or microwave.


TAMALE INGREDIENTSMEAT


TAMALE INGREDIENTSMASA


TAMALE PREPARATIONCook Meat

Cut Onion Cut Chilies

Add Water Add Garlic


TAMALE PREPARATIONClean Meat

Strained Meat Before Shredding

Cleaned and ShreddedStrain Broth

Broth Before Straining


TAMALE PREPARATIONSoak Husks


TAMALE PREPARATIONPrepare Masa

Masa Dough Add Butter/Oil and Broth

Season Knead Dough


TAMALE PREPARATIONRoll Tamales

Spread Dough on Husk Add Meat

Roll Fold and Lay out


TAMALE PREPARATIONCook Tamales

Make Foil Column

Place Foil in Middle of Pot Stand Tamales in Pot

Add Water to Pot

Red chile tamales

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