This is a wonderful tamale filling! Full of flavor and a very traditional recipe. I have posted the recipe for the shredded pork separately. Please note that the amount of shredded pork used is an estimate. The recipe calls for a 2 1/2 pound pork butt. The amount of pork you end up with, will depend on fat, bone, etc. This recipe came from the Arizona Republic Newspaper and is absolutely wonderful. The directions for the masa dough for the tamales can be found on the package or see my recipe for fresh masa mix (much more work than the packaged masa mix). This recipe does not include the preparation or assembly of the tamales. It is just the recipe for the filling. Prep time does not include preparation of pork or assembly of tamales.
My Private Note
Units: US | Metric
- 1Heat a griddle or heavy skillet over medium-high heat until a drop of water sizzles on contact.
- 2Meanwhile, remove stems and seeds from chiles while rinsing under cold running water.
- 3Place them on the griddle and toast, 3 or 4 at a time, just until the aroma is released, 30 to 60 seconds. Be careful not to burn them.
- 4Place the chiles in a bowl and cover with the boiling water. Let soak until softened, about 10 minutes.
- 5Drain the chiles and discard the liquid.
- 6Place chiles, oregano, 2 garlic cloves and the water or stock in blender and process to a smooth puree. Add more water or stock if it is too thick.
- 7Work puree through a medium-mesh sieve into a bowl.
- 8Discard any solids that remain.
- 9Pour in a little more liquid to help rinse the sauce through the sieve.
- 10In heavy, medium-size saucepan, heat lard or oil over medium-high heat until rippling.
- 11Add remaining garlic and brown in the hot fat, pressing down with the back of a cooking spoon to release flavor.
- 12Remove and discard garlic.
- 13Add flour, stirring constantly until golden.
- 14Add strained chile puree and salt to the pan and reduce the heat to low.
- 15It will splatter, so be careful.
- 16Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes.
- 17Reserve 1/2 cup of chile to mix with masa dough.
- 18Mix shredded pork into remaining mixture. Makes enough filling for 45 to 50 tamales.
Browse Our Top Pork Recipes
Nutritional Facts for Red Chile and Pork Tamale Filling
Serving Size: 1 (36 g)
Servings Per Recipe: 45
- Amount Per Serving
- % Daily Value
- Calories 17.3
- Calories from Fat 8
- Total Fat 0.8 g
- Saturated Fat 0.2 g
- Cholesterol 0.5 mg
- Sodium 54.0 mg
- Total Carbohydrate 2.2 g
- Dietary Fiber 0.8 g
- Sugars 0.0 g
- Protein 0.5 g
The following items or measurements are not included: