Red Chile Tamale

These traditional Red Chile Tamales offer a comforting, hearty meal with deep, smoky flavors. The tender corn masa is infused with a rich red chile sauce, then wrapped in softened corn husks and steamed until fluffy. Inside, you'll find savory shredded pork butt mixed with the remaining spicy salsa, creating a perfect balance of textures and heat. Ideal for festive gatherings, holiday celebrations, or a special weekend dinner, these tamales bring authentic Mexican home-style cooking to your table. While labor-intensive, the result is a deeply satisfying dish that is worth every minute of preparation.

Cooking Method: Boiling, Steaming

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 20

Calories: 17.4

Dietary: Gluten-free

Description

These traditional Red Chile Tamales offer a comforting, hearty meal with deep, smoky flavors. The tender corn masa is infused with a rich red chile sauce, then wrapped in softened corn husks and steamed until fluffy. Inside, you'll find savory shredded pork butt mixed with the remaining spicy salsa, creating a perfect balance of textures and heat. Ideal for festive gatherings, holiday celebrations, or a special weekend dinner, these tamales bring authentic Mexican home-style cooking to your table. While labor-intensive, the result is a deeply satisfying dish that is worth every minute of preparation.

Ingredients

1 cup Red Chile Sauce (Salsa) ,
0.5 lb Dried corn husks
1 batch Basic Tamale Dough (masa)
1.5 cups Cooked, shredded pork butt

Directions

1
Place the dried corn husks in a deep, large bowl, cover with boiling water, and soak for at least 30 minutes or until pliable.
2
Prepare the basic tamale dough according to package or recipe instructions, using pork stock if available for added flavor.
3
Beat the dough until it is light and fluffy.
4
Mix 1/3 cup of the cooled red chile sauce into the tamale dough, beating thoroughly until the dough is evenly colored.
5
In a separate mixing bowl, combine the cooked, shredded pork butt with the remaining red chile sauce.
6
Drain the soaked corn husks and pat them dry with a clean kitchen towel.
7
Spread about 2 tablespoons of the red chile masa onto the wider end of each corn husk.
8
Place about 1/4 cup of the shredded pork mixture in the center of the masa.
9
Fold the sides of the corn husk over the filling and fold up the bottom end to secure the tamale.
10
Stand the filled tamales upright in a steamer basket or steamer insert, seam-side down.
11
Steam the tamales over simmering water for 1 to 1.5 hours, or until the masa pulls away easily from the husk.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 17.4kcal

% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 286.8mg12%
Total Carbohydrate 3.2g2%
Dietary Fiber 0.9g4%
Sugars 2.1g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tamales, mexican food, red chile, masa, corn husks, steamed, pork filling, traditional recipe, holiday dinner, comfort food, spicy, homemade, salsa roja, dinner party, main course

Read it online: https://www.chefs-mate.com/recipe/red-chile-tamale/