Red Chile and Pork Tamale Filling

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READY IN: 40mins
SERVES: 45
YIELD: 45 tamales
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a griddle or heavy skillet over medium-high heat until a drop of water sizzles on contact.
  • Meanwhile, remove stems and seeds from chiles while rinsing under cold running water.
  • Place them on the griddle and toast, 3 or 4 at a time, just until the aroma is released, 30 to 60 seconds. Be careful not to burn them.
  • Place the chiles in a bowl and cover with the boiling water. Let soak until softened, about 10 minutes.
  • Drain the chiles and discard the liquid.
  • Place chiles, oregano, 2 garlic cloves and the water or stock in blender and process to a smooth puree. Add more water or stock if it is too thick.
  • Work puree through a medium-mesh sieve into a bowl.
  • Discard any solids that remain.
  • Pour in a little more liquid to help rinse the sauce through the sieve.
  • In heavy, medium-size saucepan, heat lard or oil over medium-high heat until rippling.
  • Add remaining garlic and brown in the hot fat, pressing down with the back of a cooking spoon to release flavor.
  • Remove and discard garlic.
  • Add flour, stirring constantly until golden.
  • Add strained chile puree and salt to the pan and reduce the heat to low.
  • It will splatter, so be careful.
  • Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes.
  • Reserve 1/2 cup of chile to mix with masa dough.
  • Mix shredded pork into remaining mixture. Makes enough filling for 45 to 50 tamales.
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