Red Chile and Pork Tamales
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade pork tamales with red chile sauce, wrapped in corn husks, and steamed. This is an ambitious, traditional recipe that feeds a crowd and requires significant time but yields authentic results.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 60- 8 ounces California or New Mexico red chile pods
- 6 cups water
- 6 tablespoons all-purpose flour
- 4 cloves garlic
- 1 tablespoon salt
- 7-8 pounds pork butt or pork shoulder
- 2 1/2 cups water
- 1 tablespoon sea salt
- 6 tablespoons broth with fat pieces from cooked pork
- 3 tablespoons all-purpose flour
- 6 1/2 cups Red Chile Sauce
- 1 batch tamale masa
- Corn husks (hojas)
- 2 pounds lard (If you are using rendered lard you will need to use less broth)
- 2 teaspoons baking powder (divided)
- 2 tablespoons salt (divided)
- 5 pounds fresh ground masa (unprepared for tamales, divided)
- 2 to 3 cups broth from cooked pork roast or chicken broth (divided)
- 1/2 cup Red Chile Sauce
At a glance
PER SERVING · TIME 780M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 12h
- Sodium
- 1121mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 194mg
- Calcium
- 100mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 1121MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.