dinner · dairy-free · gluten-free
Red chile pork tamales
Tender corn masa wrapped around red chile pork and steamed in husks.
- Time
- 240min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor, Steamer.
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Method
-
1
Simmer the pork with salt in water to cover for 2 hours. Shred; keep the broth.
-
2
Simmer the seeded chilies 10 minutes, blend with garlic, spices and 240 ml broth, and mix with the pork.
-
3
Soak the husks in hot water 30 minutes.
-
4
Beat the lard until fluffy, then beat in masa harina, baking powder, salt and broth to a soft, spreadable dough.
-
5
Spread masa on each husk, add pork, fold and stand open-end up in a steamer. Steam 1.25 hours until the masa pulls away from the husk.
