Red Chile and Pork Tamale Filling
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
45 tamales
- Serves:
- 45
ingredients
- 6 ounces dried ancho chiles
- 4 cups boiling water
- 2 teaspoons dried Mexican oregano
- 3 garlic cloves, peeled
- 2 2 cups chicken stock or 2 cups pork stock
- 2 tablespoons lard or 2 tablespoons vegetable oil
- 1 1⁄2 tablespoons flour
- 1 teaspoon salt
- 4 cups pork, shredded
directions
- Heat a griddle or heavy skillet over medium-high heat until a drop of water sizzles on contact.
- Meanwhile, remove stems and seeds from chiles while rinsing under cold running water.
- Place 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.
- Place the chiles in a bowl and cover with the boiling water. Let soak until softened, about 10 minutes.
- Drain the chiles and discard the liquid.
- Place 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.
- Work puree through a medium-mesh sieve into a bowl.
- Discard any solids that remain.
- Pour in a little more liquid to help rinse the sauce through the sieve.
- In heavy, medium-size saucepan, heat lard or oil over medium-high heat until rippling.
- Add remaining garlic and brown in the hot fat, pressing down with the back of a cooking spoon to release flavor.
- Remove and discard garlic.
- Add flour, stirring constantly until golden.
- Add strained chile puree and salt to the pan and reduce the heat to low.
- It will splatter, so be careful.
- Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes.
- Reserve 1/2 cup of chile to mix with masa dough.
- Mix shredded pork into remaining mixture. Makes enough filling for 45 to 50 tamales.
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RECIPE SUBMITTED BY
sassafrasnanc
Fairview, 73
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