Recipe Details
Christmas Eve Pork Red Chile Tamales
A timeless Christmas Eve tradition. Tender masa dough filled with slow-braised pork shoulder in a rich, mild guajillo and ancho chile sauce, wrapped in corn husks and steamed to perfection.
Prep Time
6 hours
Category
Main
Ingredients
9
Steps
7
Recipe and Instructions
1 kgPork shoulder, cut into chunks
5dried Guajillo chiles, seeded and stemmed
3dried Ancho chiles, seeded and stemmed
4 clovesGarlic
1 kgCorn masa harina for tamales
300 gLard (or vegetable shortening)
1 tbspBaking powder
1 literPork broth (from cooking the meat)
20dried Corn husks, soaked in warm water
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