Authentic Mexican Red Chile Tamales
Experience the rich flavors of Mexican cuisine with these Authentic Mexican Red Chile Tamales, featuring masa, tender meat, and spicy red chili sauce, all wrapped in corn husks.
Ingredients
For the Tamale Dough
- 2 cups masa harina
- 1 cup water or broth
- 0.5 cup lard or vegetable shortening For a vegetarian option, use vegetable shortening.
- 1 teaspoon salt
For the Filling
- 2 cups shredded pork or chicken Can substitute with other meats or a vegetarian filling.
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 cup red chili sauce
Other
- 20-25 dried corn husks Soaked in warm water for at least 30 minutes.
Instructions
Preparation
- Soak the corn husks in warm water for at least 30 minutes.
- In a bowl, combine masa harina, lard, and salt to form a dough, adding water until it reaches a spreadable consistency.
- In another bowl, mix the shredded meat with chili powder, garlic powder, and red chili sauce until well combined.
Assembly
- Take a soaked corn husk, spread a generous amount of masa dough on it, place a spoonful of the meat mixture in the center, and fold the husk to enclose the filling.
- Place the tamales upright in a steamer pot, ensuring they are packed tightly together.
Cooking
- Steam for about 1 to 1.5 hours until the masa is cooked through and firm.
Serving
- Serve hot, drizzled with additional chili sauce, and garnish with fresh cilantro or a dollop of sour cream.
Notes
For best results, ensure masa dough is spreadable but not too runny. Make a double batch and freeze half for future meals.