Red chile pork tamal, also posted as chile colorado pork tamal here on my blog. In an attempt to make it easier for my followers during tamal season, here are the videos. I will be adding some tips, troubleshooting and salsa recipe links as we get hot and heavy into the next few weeks! Have a great weekend!
Start planning For Tamales Now!
Don’t wait until the last minute to plan your tamal making. I would buy my ingredients asap. The meat can be cooked ahead of time and kept frozen until you are ready to use it. Take your time and don’t rush the process.
Chile Colorado Pork Tamales(Tamales De Puerco)
To get the printable recipe for this recipe you can visit my original blog post here. Just so you know, my parents original recipe was prepared with masa quebrada. They would mix in their own manteca, pork broth, salt, chile sauce and baking powder. Mixed by hand most times, but dad did have a commercial stand mixer in his garage that was used for big batches of masa. I am working on a new video for how to prepare masa quebrada and will share that soon!
What brand of pork lard/Manteca
do you use??
I typically try to purchase natural rendered pork lard from the Mexican markets or carniceria. But when that is not available, I use Farmer John or the one that cones in a green and white container, Can’t remember the name.
Do u melt the lard when mixing in masa quebrada?
Hi Cleo, you can follow the recipe just as you see it on the videos. The written recipe originally I did melt the lard. But it depends on what kind of lard you are using really. The white lard in a box, I whip it in my stand mixer sometimes to add volume. The natural rendered lard is sometimes creamy and loose, so no sense in whipping it ahead. You can just mix it in at room temperature. Room temperature ingredients work best to add more volume and yield a fluffy masa. I discovered this a few years ago. My parents always added everything hot and it would require long mixing times.
Thank you so much for replying. My parents also heated it and always said we need to burn the manteca..so that’s what we did. i bought the box farmer John’s. I’m making 40lbs of masa😬.
One more question, why do you fridge it overnight? Thanks again for replying. I live your receipes!
Make sure the masa absorbs all the flavor and seasoning.
Would love to have this printed out.Goes to fast on Video to see ingredients.
The printable recipes are all on my blog for a few years now. I only produced these videos as a request from followers. Type Chile Colorado Pork Tamales into the search bar.