SMALL PORTION of SUPER EASY RED BEEF TAMALES RECIPE | Tamales Rojos de Res
Today we are making a small batch of classic beef tamales rojos. Whether you have a small family or need to practice for the main event this recipe has you covered for the holidays or a comforting dinner. I hope this small batch recipe brings you and your loved ones the comfort and joy that it brought me while making this for you today ???????? As always friends from my kitchen to yours. Make sure to make it comfortable for your home❤️ Sisters, Steph & Cloud
???? Large family size tamales rojos Recipe
Ingredients
Corn husk
Masa ingredients
2 cups of maseca (instant corn masa)
2 cups of chicken broth
1/2 cup of Manteca (pork far/ lard)
1/2 Tbsp baking powder
Beef filling
3 cups of water
1.5 pounds of chuck beef
1 garlic cloves
1/4 of an onion
Mole chili sauce
4 Guajillo chiles
Garlic and onion from boiled beef
2 tbsp maseca
2 cups of chili water or beef broth
Tip❣️
You can sub the chicken broth for beef broth
#tamales #mexicanrecipes
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Tamales de Puerco en Chile Rojo (Red Pork Tamales) #freddsters #tamales #cooking #cocina #mexican
The SECRET to the Best TAMAL is in THE MASA AND A DELICIOUS CHILE COLORADO | Traditional Red Tamales
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how easy it is to make tamales rojos, now let me tell you the best tamales are moist, fluffy and full of flavor the meat has to be juicy and wet with its sauce! After you make your own masa and you make it float you will taste the difference and will never use store bought masa again, seriously making your own tamales is life changing, and i mean yes they are time consuming but you only make tamales at least once a year, why not make the BEST!?
???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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I M P O R T A N T ⚠️
Make sure your masa floats! Making tamales in different temperature does make a difference on how much broth the masa will need to hydrate! When my ac is on, I usually use between 7-8 cups of broth during the colder days it only takes 6 cups of broth. if your masa dont float that means its not fully hydrated so add a little more broth then mix for 2 minutes and test it again until it floats. light and fluffy masa means soft and moist tamales! its very important for the masa to float TRUST ME you can taste the difference. dry tamales are not good!!!!
Tip: if you don’t have a stand mixer you can also use a hand mixer or use your hands but keep in mind you will mix for at least 45 minutes to get the right consistency !
Ingredients: makes 40 tamales
For the meat;
4 lbs chuck roast
2 lbs chuck tender roast
1 head of garlic
1 small white onion
5 cloves
4 bay leaves
2 tsp peppercorn
2 tsp all spice berries
Salt i used 2 tbsp
Beef bouillon i used 2 tbsp
For the sauce
20 New Mexico chile pods
4 chile anchos
7 garlic cloves
1 1/2 tsp whole cumin
1 tsp oregano
1/2 tsp coriander
1 tsp salt
1 tbsp beef bouillon
5 cups water or beef broth we cooked meat in
3 hatch green chiles;chopped
1 onion;chopped
3 roma tomatoes; chopped
For the masa
6 cups instant corn masa for tamales
1 1/2 cup lard
5 tsp baking powder
4 cups broth
4 cups hot water
1 serving of love ????
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#tamales #tamalesrojos #cookingconclaudia
RED CHILE PORK FOR TAMALES: Step-by-Step How to Make Shredded Pork in Red Chile Sauce for Tamales
If you're looking for the perfect Red Chile Pork recipe for Tamales, look no further. In this video, I show you step-by-step how to make shredded pork in red chile sauce. Read on for the recipe.
Red Chile Pork for Tamales
4 - 5 lb. whole pork butt (cut into large pieces)
1/2 large onion
5 - 6 garlic cloves
1 cube beef bouillon
salt to taste
2 bay leaves
Place pork meat in large pot and cover with water. Place on stovetop over medium high heat. Add onion, garlic cloves, beef bouillon, salt and bay leaves. Stir and let come to boil. (Skim foamy impurities that form on the top.) Reduce heat and let it continue to cook at a low boil for two hours.
Remove cooked meat and place in bowl. Let cool before shredding with forks.
For Red Chile Sauce
approx. 12 New Mexico red chile pods, stems & seeds removed
3 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. ground cumin
salt to taste (approx. 1 1/2 tsp.)
Place cleaned chile pods in a seive with a bowl underneath and pour boiling hot water over it. Let it sit in hot water approx. 10 minutes so that chile pods rehydrate and soften. Remove softened chile from water, but reserve chile water. Place chile in blender or food processor, along with garlic cloves, Mexican oregano, cumin, and salt. Pour in 4 cups of reserved chile water and blend until you are left with a smooth red chile sauce. Then heat a large skillet on the stovetop over medium high heat with just enough oil to coat the bottom of the pan. Once hot, pour in the red chile sauce. Let it come to a boil, then reduce heat and let it simmer on low for ten minutes, stirring frequently. (If making your own tamale masa, remove approx. 1 cup of chile sauce and set it aside for the masa. Otherwise, continue on with recipe.) Add shredded pork meat to the red chile sauce and mix to fully combine. Remove from heat and let cool before using it to fill tamale masa.
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:27 Sweet Christmas
The BEST Green Chile Pork Tamales | Authentic Tamales Recipe | Mexican Food
#food #mexicanfood #tamales
The best pork tamales verdes are not your typical fast meal prep, but there is no doubt that it will be the best investment of your time in the kitchen. The silkiness and softness of the masa, paired with the pork covered in the green sauce, will leave you delighted every time you take a bite. Unwrapping a tamal is the perfect present for anyone looking to experience the true joy of Mexican flavors.
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✻✻✻ Links mentioned in this video ✻✻✻
⭐️ Masienda comal:
⭐️ Champurrado:
⭐️ Champurrado short :
⭐️ Masa harina :
✦ Green Chile Pork Tamales ✦
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☞ Cook the pork
3.5 lbs pork shoulder roast
Salt and black pepper, generous
2 TBSP avocado oil :
10 cups of water
1 head garlic
1 ea white onion
3 ea bay leaves :
1/2 ea bunch cilantro
☞ Green sauce
1 lb tomatillos
4 ea poblanos
2 ea jalapeños
1/2 ea onion
6 ea garlic cloves
4 ea whole cloves :
1/2 tsp cumin seeds :
1/2 tsp whole all spice :
1 tsp Mexican dry oregano :
1/2 bunch cilantro
3 cups pork broth, warm
2 ea TBSP avocado oil
Kosher salt to taste :
26 ea corn husk plus 10-15 additional ones :
☞ Masa Dough
6 cups masa harina :
2 1/2 tsp kosher salt
1 TBSP baking powder :
1/2 cup pork lard :
1 cup avocado oil
2 cup of green sauce - reserved
2 cups pork broth, warm
10 cups water to the pot - for cooking
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➤ Zwilling CLAD CFX 4.5-qt non-stick pan:
➤ Vitamix A3500 Smart blender Professional grade 64oz :
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➤ Oxo large cutting board, 21’’L x 14.5’’W x 0.5’’TH (21.11’’ x 14.34’’):
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➤ COLE & MASON Capstan Wood Pepper Grinder:
➤ OXO 11-inch balloon whisk:
➤ Pyrex glass measuring cups set of 3 :
➤ Pyrex glass bowl set of 3 :
➤ OXO Good Grips 12-Inch Stainless-Steel Locking Tongs:
➤ Allspice wood spice rack, 30 jars:
➤ Lodge Cast Iron skillet, 8 inches :
➤ Terracotta 3.5 oz pinch bowls mini :
➤ John Boos WALNUT wood cutting board 24in x 18in x 1.5in:
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Green tamale filling ✨spicy chile verde chicken✨ #shorts #shortsmas #shortmaschallenge