Tamales rojos, big batch
Cooking Con Claudia · ♥ 4.6K likes · 113.1K views · 9 min video
Read about beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 20 lb meat
- 12 whole chiles de ancho
- ½ lb New Mexico chile pods
- 2 lb tomatillos
- water
Put the cleaned chiles de ancho and New Mexico chile pods and the tomatillos in a pot, cover with water, set on high heat and bring to a boil.
- 8 cups broth
- 1 tbsp cumin seeds
- 12 cloves garlic cloves
- salt
Turn off the heat and blend in batches: half the chiles and tomatillos with four cups of broth, the cumin seeds, garlic and salt, until smooth; blend the rest with the other four cups of broth.
- fat from the meat
Heat fat from the meat, lard or oil in the pot, add the sauce, straining it if needed, and bring to a simmer.
- pork
Heat fat in a second pot on medium high, add the pork and fry about 10 minutes to carnitas, then stir in the reserved sauce and turn off.
- 8 lb instant corn masa for tamales
- 14½ cups broth
- 14½ cups water
Add half the instant corn masa and pour in broth slowly while mixing until that part is hydrated.
Add the rest of the masa with more broth, then the rest of the broth, scraping the edges of the bowl.
- 12½ cups water
Hydrate the last batch with water; all broth works but makes the masa very oily.
Mix 30 minutes in all, then test a piece of the dough: it should float.
- corn husks
Spread masa on the soft side of each soaked corn husk, as thick as you like, and fill.
Arrange the tamales in a steamer pot, cover with leftover corn husks and a kitchen towel, put the lid on and steam on medium heat; she says one hour and then that they are done after an hour and 30 minutes.