RED CHILE PORK FOR TAMALES: Step-by-Step How to Make Shredded Pork in Red Chile Sauce for Tamales
If you're looking for the perfect Red Chile Pork recipe for Tamales, look no further. In this video, I show you step-by-step how to make shredded pork in red chile sauce. Read on for the recipe.
Red Chile Pork for Tamales
4 - 5 lb. whole pork butt (cut into large pieces)
1/2 large onion
5 - 6 garlic cloves
1 cube beef bouillon
salt to taste
2 bay leaves
Place pork meat in large pot and cover with water. Place on stovetop over medium high heat. Add onion, garlic cloves, beef bouillon, salt and bay leaves. Stir and let come to boil. (Skim foamy impurities that form on the top.) Reduce heat and let it continue to cook at a low boil for two hours.
Remove cooked meat and place in bowl. Let cool before shredding with forks.
For Red Chile Sauce
approx. 12 New Mexico red chile pods, stems & seeds removed
3 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. ground cumin
salt to taste (approx. 1 1/2 tsp.)
Place cleaned chile pods in a seive with a bowl underneath and pour boiling hot water over it. Let it sit in hot water approx. 10 minutes so that chile pods rehydrate and soften. Remove softened chile from water, but reserve chile water. Place chile in blender or food processor, along with garlic cloves, Mexican oregano, cumin, and salt. Pour in 4 cups of reserved chile water and blend until you are left with a smooth red chile sauce. Then heat a large skillet on the stovetop over medium high heat with just enough oil to coat the bottom of the pan. Once hot, pour in the red chile sauce. Let it come to a boil, then reduce heat and let it simmer on low for ten minutes, stirring frequently. (If making your own tamale masa, remove approx. 1 cup of chile sauce and set it aside for the masa. Otherwise, continue on with recipe.) Add shredded pork meat to the red chile sauce and mix to fully combine. Remove from heat and let cool before using it to fill tamale masa.
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:27 Sweet Christmas
How to Make THE BEST AUTHENTIC MEXICAN HOMEMADE RED BEEF TAMALES | Tamales Rojos
Tamales! Tamales! This is your detailed step-by-step recipe. I walk you through the process of making tamales in a Mexican home. Tamales are a corn masa (Dough) that is spread on a soft corn husk and filled with your choice of protein and traditional fillings. Once the Tamales are steamed get ready to unfold into a warm soft flavor combination that will bring comfort food to another level of deliciousness. Make sure to discard the corn husk after consuming it. I hope you enjoy the views family take on tamales. I always recommend making it comfortable for your home. Lots of love, Stephanie, Cloud, and the views family.
Here is the link to pork tamales-
Cook time for shredded beef 2 1/2- 3 Hours
*You can substitute the protein of choice: for chicken the cooking time will be 45 min. If using pork butt cook for 2 1/2 Hours*
Cook time for tamales 1 Hour
Prep time will depend on your level of cooking
This recipe will yield 2+ Dozens of Tamales
The beef in this recipe can be substituted for your favorite protein such as pork or chicken
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100 or 200 Tamales Recipe-
Soak Corn Husks (Timestamp 2:00)
24-Corn Husks / Hoja Enchochada - 45 min to 1 hour
Enough water warm water to cover and soak leaves
Shredded Beef (Timestamp 5:01)
Enough water to cover your Beef/ Protein
20- Chiles Guajillos (Make sure to take the seeds out) Generally, Guajillos are not spicy, it's to add flavor.
4- Pounds of Chuck Roast / Diezmillo en trozo or you can use pieces of Chuck Steak
1- Tablespoon of Chicken Bouillon Or Salt to taste ( add as needed, remember to start small)
1/2- Large White/ Yellow Onion or (2 Medium Onion)
1- Whole Garlic
*Remember to set aside:
3-4 cups of beef broth we will need the broth to season the chile sauce for the beef filling.
All the Boiled Chiles
The whole garlic
Cook time for the beef: 2 1/2 Hours
*3 Hours cook time will give the best result for tender fall of the fork
beef
*Make sure to shred the beef as soon as it's done. If you leave it for later and it gets cold and difficult to shred.
*Your beef filling is now ready to be used or you can refrigerate the sauce filling and continue the next day. Just make sure to warm(not boiling) it up before you begin to fill your tamales.
*The filling will keep in the refrigerator 3-5 Days (Do not add the onions when refrigerating or to the filling)
*If freezing, please ensure the filling has cooled to room temperature before freezing.
*The filling will last 3-4 months in the freezer
Making the Tamales Red Chile Sauce Shredded Beef filling (Time frame 7:04)
4-Pounds of Shredded Beef
20- Boiled Guajillo Chiles
1- Boiled Whole Garlic (*saved from previous shredded beef)
2- Cups of Beef Broth + 1 Cup for the cooking process (you set this aside earlier)
1/2- Tablespoon Chicken bouillon or Salt (Make sure to adjust to taste)
Cook time 5-8 Minutes
Blend ingredients with 2 Cups of Broth
Make sure you have enough broth in the sauce to keep the shredded beef from drying though the process. (Timestamp 9:17)
*SAVE 1 CUP of Blended sauce to add the flavor to our Red Chili Masa*
Red Chile Masa (Timestamp 12:07)
2-Pounds of unprepared masa/ Masa para Tamales
1- Cup Lard or Shortening
1-Cup Red Chile Sauce
*adjust chicken bouillon or salt to taste (TIP! Timestamp 26:26)
-Filling ingredients ((Time frame 34:32)
Red Chile shredded beef
1-Anaheim Pepper
1-Potato
24- Green Olives (I recommend pitted if little ones will be eating tamales)
*Slice potato and Anaheim pepper thin so it doesn’t poke out of your tamales
--How to prep your pot for steaming tamales (Timestamp 29:34)
Spreading and filing tamales begins at (Timestamp 35:31)
*The amount of Red Chile Masa in your tamales will vary on the corn husk. 4 Tablespoons is a good start and adjust as needed
Please come back and let me know how this recipe turns out for you.
How to make Authentic Corn Tamales
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How to make GREEN CHILE CHICKEN TAMALES Recipe | AUTHENTIC MEXICAN TAMALES | Villa Cocina
These are the best chicken tamales you will ever eat. In this recipe Im teaching you how to make them. The masa is so soft and flavorful and put together with the green sauce adds even more flavor and a slight kick of heat to make the perfect combination. Even though the recipe is a bit long, it is not complicated to make and the outcome is sure worth the wait. This is just another example of how rich our Mexican food culture is and I am so proud to share it with you. Get ready to fall in love at first taste!
This video DOES NOT contain paid ADS ????
For translated recipes to Spanish visit: Villa Cocina Español
** Special thanks to my husband (Camara men) for always giving his 100% and enjoying what he does.
????PRODUCTS IN THIS VIDEO ????
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➤ Cuisinart oven mitts:
➤ OXO 12in tongs :
➤ OXO Nylon tool set 4-piece :
➤ Pyrex glass bowl set of 3 :
⭐️My new blender:
Vitamix A3500 Smart blender Professional grade 64oz :
Green Chile chicken tamales
Makes: 26 TAMALES
For the chicken
Chicken breast, bone in 2 lbs
Salt 1 1/2 tsp
Water 10 cups
White onion, small 1 ea
* Reserve chicken broth will need approximately 4 1/2 cups of it
For the salsa
Tomatillos, medium 8ea or (1lb 2oz)
Jalapeños, medium 4 ea or (5oz)
Cloves, whole 2 ea
Cumin, whole 1/4 tsp
Black pepper, whole 5 ea
Garlic, cloves 2 ea
Cilantro, fresh Small bunch (31g)
Canola oil 2 TBSP
Salt 1 1/2 tsp
*Add 1/4 cup of water to the blender to get the last bit of Chile
For the masa
Masa 5 cups or (1lb 6oz)
Baking powder 1/4 tsp
Lard 1 cup or (8oz)
Canola oil 1/4 cup
Salt 1 1/4 tsp
** You will need 26+ Corn husks **
???? ***Other items in my kitchen *** ????
Molcajete:
(The molcajete I purchased is 8'' in diameter)
Brush Escobeta de Raiz/ Root brush:
Palm Brush (dish brush):
OXO White cutting board:
Microplane Classic Zester/Grater Black :
OXO potato smasher:
OXO 6-inch fine mesh strainer:
AZEUS Digital food scale:
OXO 11-inch balloon whisk:
Grease splatter screen:
Other recipes
Taquitos dorados:
Carnitas:
Pork ribs in guajillo sauce:
Salsa for tacos:
Mexican Rice:
Chiles rellenos:
Desserts:
Pear buckle cake:
Pumpkin cheesecake:
Tres leches flan :
Rice pudding:
Churros:
Banana Bread:
Strawberries in cream:
Youtube (Spanish videos) (Videos en español):
Facebook:
Instagram:
How to make Red Pork Tamales Authentic and Delicious recipe! ????????????
Red Pork Tamales
Nothing is better than homemade tamales right out of the steamer. My mother has been making her pork tamales for as long as I can remember. It became her tradition every holiday season. People started requesting them, and soon after she started selling them every year during the holidays. She makes the best tamales with freshly milled corn masa straight from the Molino (mill). She then would spend countless hours hand-mixing her freshly ground masa and simmering her pork roast with fresh spices ground in her molcajete. The salsa is made from dried chiles, tomatoes, and fresh spices. ????????????
I know not everyone can get fresh ground corn masa so I made this recipe in a more simplified manner so you can give it a try! Let’s make Red Pork Tamales! Everyone deserves to try tamales right out of the steamer!
Shredded pork meat:
6 lbs of pork shoulder roast with the bone
1 medium onion
I head of garlic
4 bay leaves
1 tbsp salt
1 tbsp chicken bouillon powder
Red Chile sauce:
12 guajillo chili pods
5 ancho chili pods
4 tomatoes
4 tomatillos
1/4 piece of onion
6 garlic cloves
2 tsp cumin seeds
1/2 tbsp tomato bouillon
Masa:
6 cups Maseca instant corn masa for tamales
5 cups pork broth
1 1/2 cups of lard or shortening
5 tsp of baking powder
1 cup of red chile sauce
You will also need:
1 lb bag of corn husks
1 tsp salt
1/2 tsp black pepper
A giant steamer and a blender
This recipe makes 30-40 tamales. Depending on how big you like them! I made 30 giant tamales! ????
Red Chile Pork Tamales
Red chile pork tamales or tamales rojos are made from tender pork simmered in a rich red chile sauce. The meat filling is then wrapped in an addicting masa dough and steamed in corn husks for a few hours.
Making tamales can be a long process, but it can be done, but the process is so much better when you have family and friends helping. If you would like to follow along in preparing these delicious tamales, gather your ingredients and a cup of cafecito, and make them together! #tamales #redchile #porktamales #howto
Here is a list of ingredients you will need.
The amount of ingredients I'm using is suitable for 12-15 Dozen Tamales. Cut the ingredients in half if you don't plan on making as much. Remember that this is a lot of work, so you want to make extra to freeze for later use. Uncooked tamales can be frozen for up to 6 months or more.
Ingredients for the Meat
10-12 lbs of Pork Shoulder or Pork Butt. We usually use these cuts, but we had a hard time finding the right cut, so we used Bone-in Pork Loin. Which worked great, but I recommend using the pork shoulder or pork butt.
2-3 Bay Leaves
1 Large Yellow or White Onion
1 Head of Garlic
1 Tbsp Salt
2 Tbsp of Chicken Bouillon to add flavor to the broth (Optional)
2 Gallons of Water (this amount can vary depending on the size of your pot or the amount of meat you are using)
Ingredients for the Sauce
3 Roma Tomatoes
3-4 Tomatillos
6 Oz of NM Chile Pods (Approximately 12-15 pods, depending on the size of the peppers). The bag we used was 8oz, and I used 3/4 of the bag.
Chiles de Arbol for Extra Spice (Optional)
4-5 Garlic Cloves + the garlic from the pot
1/2 White or Yellow Onion + Onion from the Pot
2 Tbsp Chicken Bouillon or Salt to your Taste
6-8 Whole Peppercorns
1 Tbsp Mexican Oregano
1/2 Tbsp Cumin
4 Cups of Broth
(Reserve approximately One Cup for the masa preparation)
3 Tbsp Olive or Vegetable Oil
Ingredients for the Masa
5 lbs of Tamale Corn Flour ( Each 5lb Bag contains fifteen cups of flour)
4-5 Cups of Manteca or Vegetable Oil ( When preparing tamales, use one Cup of Manteca or vegetable oil for every 4 cups of corn flour)
4 Tbsp Baking Powder
2-3 Tbsp Salt or as Needed
1 Cup of Red Sauce
12-13 Cups of broth rendered from the meat
Three 16oz Bags of Corn Husks
RECIPE FOR THE MASA I USED IN THE SECOND BATCH
Be ready to prepare your tamales this season with these items.
As an Amazon affiliate, I earn from qualifying purchases.
GasOne Double Burner
NM Chili Pods
Tamale Husks
30qt Stainless Steel Bowl
Kitchen Aid 6QT Mixer
40qt Tamale Steamer
52qt Tamale Steamer
Thank you so much for watching; here are a few more inspirational recipes!
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#tamales #porktamales #redchile
How to Make Chile Colorado | Meet My Abuelita | CHILE CON CARNE RECIPE
Be sure to CLICK THE BELL ICON to get my latest videos. Today I would like you guys to meet my Abuelita (grandmother). Oh and I also show you how I make chile colorado.
INGREDIENTS
(GUAJILLO SAUCE)
8 chile guajillos
1 medium onion
5 to 6 cloves of garlic
1 1/2 tsp Mexican oregano
1 cup chicken broth
(STEW)
3 to 3 1/2 lbs pork shoulder meat
salt and pepper to taste
2 tsp chile powder
1 tsp ground cumin
2 1/2 tbls all purpose flour
2 cups chicken broth
2 dried bay leaves
***NEW SOFT FLOUR TORTILLA VIDEO***
OVEN BBQ RIBS RECIPE
BARBACOA VIDEO
EASY MEXICAN RICE RECIPE
MY OTHER CHILES RELLENOS RECIPE VIDEO
PICADILLO RECIPE
CROCK POT CARNE GUISADA RECIPE
SOFT FLOUR TORTILLAS RECIPE
STOVE TOP CARNE GUISADA RECIPE
TEX MEX STYLE BEEF ENCHILADAS RECIPE
MOLE SAUCE RECIPE
CHILE RELLENOS RECIPE
FRIED CHICKEN RECIPE (No Buttermilk)
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