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How To make Chile Con Carne Para Tamales(Chile Meat Filling)
1 1/2 pounds beef or pork -- stewed and shredded
2 cups meat broth
1/2 teaspoon salt
2 tablespoons lard
1/8 teaspoon oregano
1 tablespoon flour
1/4 teaspoon comino
1/2 cup red chile powder*
1/2 teaspoon garlic salt
1. Combine meat and lard in a large skillet and fry meat at medium heat until browned. 2. Add the flour to meat and cook for 1 minute, stirring constantly. 3. Add the chile powder, broth, and seasonings to the meat. Cook at medium heat for approximately 30 minutes, stirring constantly until the mixture has thickened. * See Red Chile Powder recipe. Varied amounts may be used.
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How To make Chile Con Carne Para Tamales(Chile Meat Filling)'s Videos
Green tamale filling ✨spicy chile verde chicken✨ #shorts #shortsmas #shortmaschallenge
How to make PORK TAMALES IN RED SAUCE STEP BY STEP! ❤
The delicious flavor of homeade tamales far surpasses store bought, because they are made with love in your home. They are fun to make when family or friends are involved, you can make the filling ahead of time to make the process easier and always delicious when eaten freshly made or toasted on your comal days later and topped with your favorite salsa. ❤
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INGREDIENTS FOR MEAT
3.25 lb. pork butt (with bone)
1/2 tsp peppercorns
2 bay leaves
1/2 medium onion
2 tsp salt (to your liking)
3 garlic cloves (smashed)
2 quarts water (enough to cover well)
RED CHILI SAUCE
3/4 TSP whole cumin
3/4 tsp peppercorns
3 big garlic cloves
4 chili ancho
7 chili guajillo
1 &1/2 C. pork broth (correction from video)
1/4 small onion
1/2 tsp oregano
1 &1/2 tsp chicken bouillon
salt as needed
MASA
3 LB masa for tamales (NOT PREPARED)
2 1/4 C. pork rendered fat
slightly melted smooth (not hot)
1 tsp salt
1 & 3/4 C.pork broth
1/3 C. red chili sauce (you decide)
1 bag corn husk (washed clean) you decide amount
CAUTION WHEN COOKING TAMALES ON STOVE, STEAM WILL BE VERY HOT
KEEP CHILDREN AWAY FROM STOVE.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Step by Step Tamale Recipe Prepared in the Crockpot & Instant Pot
Today we are preparing beef tamales using a crockpot and an Instant Pot. Preparing the meat in the crock pot the night before makes the process much easier. Here is a list of ingredients you will need to prepare the recipe. Gather your ingredients, and let’s make them together.
#tamales #crockpot #instapot #mexicanfood #tamalesmexicanos #tamale
Ingredients:
6-7 lbs Boneless Chuck Roast, Chicken, or Boneless Pork Butt or Shoulder
13-15 Chile Guajillo
2 Large Chile Ancho
Chiles de Arbol for Spice (Optional)
One Head of Garlic
1/2 Large Onion
1 Tbsp Cumin
3-4 Tbsp Chicken or Beef Bouillon
8 Peppercorns
2-3 Bay Leaves
2-3 Cups of Water
Reserve 1-1/2 Cups of Salsa for the masa.
Ingredients for the Masa
5 lbs Maseca or 15 Cups
4-5 Cups or Manteca
8-9 Cups of Beef Broth
2-3 Tbsp Salt or to your taste
1-1/2 Cups of the sauce
24 oz Bag of Corn Husks
Makes 5-6 Dozen depending on the size. #tamales #instantpot #crockpot #beef #howto #mexicanfoodrecipes
The links to items used in the video.
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NM Chili Pods
HOT/Picoso
NM Chili Pods Medium Picoso
NM Chili Pods Dulce/Sweet
Crock-Pot 6-Quart Cook
30qt Stainless Steel Bowl
8 Qt Instant pot
Basket for 8qt Instant Pot
40qt Tamale Steamer
Here are a few more recipes to try!
Thank you so much for watching!
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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.
????️ FULL PRINTABLE recipe here :
✻✻✻ 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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➤ 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:
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How to make Red Pork Tamales Authentic and Delicious recipe! ????????????
Red Pork Tamales
Nothing is better than homemade tamales right out of the steamer. My mother has been making her pork tamales for as long as I can remember. It became her tradition every holiday season. People started requesting them, and soon after she started selling them every year during the holidays. She makes the best tamales with freshly milled corn masa straight from the Molino (mill). She then would spend countless hours hand-mixing her freshly ground masa and simmering her pork roast with fresh spices ground in her molcajete. The salsa is made from dried chiles, tomatoes, and fresh spices. ????????????
I know not everyone can get fresh ground corn masa so I made this recipe in a more simplified manner so you can give it a try! Let’s make Red Pork Tamales! Everyone deserves to try tamales right out of the steamer!
Shredded pork meat:
6 lbs of pork shoulder roast with the bone
1 medium onion
I head of garlic
4 bay leaves
1 tbsp salt
1 tbsp chicken bouillon powder
Red Chile sauce:
12 guajillo chili pods
5 ancho chili pods
4 tomatoes
4 tomatillos
1/4 piece of onion
6 garlic cloves
2 tsp cumin seeds
1/2 tbsp tomato bouillon
Masa:
6 cups Maseca instant corn masa for tamales
5 cups pork broth
1 1/2 cups of lard or shortening
5 tsp of baking powder
1 cup of red chile sauce
You will also need:
1 lb bag of corn husks
1 tsp salt
1/2 tsp black pepper
A giant steamer and a blender
This recipe makes 30-40 tamales. Depending on how big you like them! I made 30 giant tamales! ????
How to Make THE BEST AUTHENTIC MEXICAN HOMEMADE RED BEEF TAMALES | Tamales Rojos
Tamales! Tamales! This is your detailed step-by-step recipe. I walk you through the process of making tamales in a Mexican home. Tamales are a corn masa (Dough) that is spread on a soft corn husk and filled with your choice of protein and traditional fillings. Once the Tamales are steamed get ready to unfold into a warm soft flavor combination that will bring comfort food to another level of deliciousness. Make sure to discard the corn husk after consuming it. I hope you enjoy the views family take on tamales. I always recommend making it comfortable for your home. Lots of love, Stephanie, Cloud, and the views family.
Here is the link to pork tamales-
Cook time for shredded beef 2 1/2- 3 Hours
*You can substitute the protein of choice: for chicken the cooking time will be 45 min. If using pork butt cook for 2 1/2 Hours*
Cook time for tamales 1 Hour
Prep time will depend on your level of cooking
This recipe will yield 2+ Dozens of Tamales
The beef in this recipe can be substituted for your favorite protein such as pork or chicken
————————————————
100 or 200 Tamales Recipe-
Soak Corn Husks (Timestamp 2:00)
24-Corn Husks / Hoja Enchochada - 45 min to 1 hour
Enough water warm water to cover and soak leaves
Shredded Beef (Timestamp 5:01)
Enough water to cover your Beef/ Protein
20- Chiles Guajillos (Make sure to take the seeds out) Generally, Guajillos are not spicy, it's to add flavor.
4- Pounds of Chuck Roast / Diezmillo en trozo or you can use pieces of Chuck Steak
1- Tablespoon of Chicken Bouillon Or Salt to taste ( add as needed, remember to start small)
1/2- Large White/ Yellow Onion or (2 Medium Onion)
1- Whole Garlic
*Remember to set aside:
3-4 cups of beef broth we will need the broth to season the chile sauce for the beef filling.
All the Boiled Chiles
The whole garlic
Cook time for the beef: 2 1/2 Hours
*3 Hours cook time will give the best result for tender fall of the fork
beef
*Make sure to shred the beef as soon as it's done. If you leave it for later and it gets cold and difficult to shred.
*Your beef filling is now ready to be used or you can refrigerate the sauce filling and continue the next day. Just make sure to warm(not boiling) it up before you begin to fill your tamales.
*The filling will keep in the refrigerator 3-5 Days (Do not add the onions when refrigerating or to the filling)
*If freezing, please ensure the filling has cooled to room temperature before freezing.
*The filling will last 3-4 months in the freezer
Making the Tamales Red Chile Sauce Shredded Beef filling (Time frame 7:04)
4-Pounds of Shredded Beef
20- Boiled Guajillo Chiles
1- Boiled Whole Garlic (*saved from previous shredded beef)
2- Cups of Beef Broth + 1 Cup for the cooking process (you set this aside earlier)
1/2- Tablespoon Chicken bouillon or Salt (Make sure to adjust to taste)
Cook time 5-8 Minutes
Blend ingredients with 2 Cups of Broth
Make sure you have enough broth in the sauce to keep the shredded beef from drying though the process. (Timestamp 9:17)
*SAVE 1 CUP of Blended sauce to add the flavor to our Red Chili Masa*
Red Chile Masa (Timestamp 12:07)
2-Pounds of unprepared masa/ Masa para Tamales
1- Cup Lard or Shortening
1-Cup Red Chile Sauce
*adjust chicken bouillon or salt to taste (TIP! Timestamp 26:26)
-Filling ingredients ((Time frame 34:32)
Red Chile shredded beef
1-Anaheim Pepper
1-Potato
24- Green Olives (I recommend pitted if little ones will be eating tamales)
*Slice potato and Anaheim pepper thin so it doesn’t poke out of your tamales
--How to prep your pot for steaming tamales (Timestamp 29:34)
Spreading and filing tamales begins at (Timestamp 35:31)
*The amount of Red Chile Masa in your tamales will vary on the corn husk. 4 Tablespoons is a good start and adjust as needed
Please come back and let me know how this recipe turns out for you.
How to make Authentic Corn Tamales
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