ReceptnaptárNew Mexico Pork Tamales in Red Chile
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- Cover the pork with water, add the onion, garlic and salt, and cook for 1 hour until tender, then shred it, setting the cooking liquid aside.
- Soften the chilies in hot water for 15 minutes, then purée with the garlic, cumin and a little cooking liquid - this is the red chili sauce.
- Mix the sauce into the meat and simmer together for a few minutes.
- Lay out the soaked corn husks, spread a portion of dough on each, put some meat filling in the center, close the husk and tie it.
- Steam over steam (in a steamer) for 1 hour, until the dough is firm and pulls away from the husk.
Source: Wikibooks – Cookbook – Cookbook:New Mexico Pork Tamales (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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