La Cocina de Fulge

Red Pork Tamales

Name: Red Pork Tamales
Prep time: 90 min
Cook time: 240 min
Total time: 330 min
Yield: 60 tamales
Cuisine: Mexican
Ingredients: 10 pounds prepared tamal masa; 6 pounds boneless pork shoulder, cut into large chunks; Water to cover pork; 2 tablespoons salt and 5 garlic cloves for cooking pork; 25–30 dried guajillo chiles, soaked 30 minutes; 2 tomatoes; 7 small garlic cloves for sauce; ¼ small onion for blending; ½ teaspoon marjoram, ¼ teaspoon black pepper and a pinch of oregano; 1 liter strained pork broth, plus more as needed; 2 fluid ounces oil and ¼ onion for frying; 1 teaspoon salt for sauce, adjusted to taste; 70 corn husks, soaked in hot water and washed; Water for steaming

Follow Fulge’s video and step-by-step instructions to make this recipe at home.

Prep90 min

Cook240 min

Total330 min

Yield60 tamales

**Play Fulge’s recipe video**La Cocina de Fulge · Video in Spanish

Step by step

Method

1
Cover 6 pounds pork shoulder with water; add 2 tablespoons salt and 5 garlic cloves. Simmer gently until it shreds easily, 2–2½ hours. Strain and reserve the broth; shred the meat.
2
Soak 25–30 guajillos in hot water for 30 minutes. Blend with 2 tomatoes, 7 small garlic cloves, ¼ small onion, ½ teaspoon marjoram, ¼ teaspoon pepper, a pinch of oregano and 1 liter reserved broth; thin as needed and strain.
3
Heat the oil with the quarter onion. Add sauce and season. Bring to a boil and cook for 8 minutes.
4
Reserve some sauce for assembly. Add pork to the remaining sauce and bring back to a boil.
5
Divide the 10 pounds prepared masa among 60 softened husks, spreading thinly. Divide the sauced pork among them, add reserved sauce and fold. Keep extra husks for lining and covering.
6
Arrange in a steamer with a small opening in the center, cover with spare husks and a lid, and steam 1½ hours until cooked.

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