Veracruz-style pork tamales with chile color

Recipe for Veracruz-Style Pork Tamales with Chile Color

Veracruz-style pork tamales with chile color are a gem of Mexican cuisine that combines soft masa, juicy pork, and a vibrant red chile. This dish is a traditional antojito that represents the traditional flavor of Veracruz and is ideal for sharing at family gatherings or celebrations.

Preparation time

To prepare these tamales, different stages must be considered to guarantee the best flavor and texture.

• Preparation: 20 minutes
• Cooking: 5 hours 15 minutes
• Total: 5 hours 35 minutes
• Servings: 45 tamales
• Difficulty: Intermediate

Ingredients

For the meat and broth

• 2.5 kg pork leg, cut into pieces
• 1 white onion, quartered
• 8 cloves of garlic
• 2 bay leaves
• 3 teaspoons of salt
• 4 liters of water

For the chile color sauce

• 25 dried guajillo chiles
• 5 dried morita chiles
• 1/2 white onion
• 3 cloves of garlic
• 1 1/2 tablespoon of oil
• Salt to taste

For the dough

• 5 cups masa harina for tamales (e.g. Maseca)
• 5 cups strained pork broth
• 1/2 cup red chile sauce
• 3 teaspoons baking powder
• 3 teaspoons of salt
• 2 cups lard
• Corn husks for tamales

If you can't find masa harina for tamales, you can use fresh nixtamalized corn dough, although it will require adjusting the dough's hydration. If you can't get corn husks, banana leaves are another traditional option for wrapping tamales, providing a distinct aroma.

Utensils we will use

• Large pot for cooking the meat
• Skillet for toasting chilies, garlic, and onion
• Strainer for filtering broth and sauce
• Large bowl for mixing dough
• Electric mixer or whisks for beating the lard
• Cutting board and knife
• Spatula or spoon for mixing dough
• Steamer for cooking tamales or a pot with a steamer insert

Preparation

1. Cooking the pork and making the broth

1. Cleaning and preparation: Wash the pork leg under cold water and cut it into medium pieces.
2. Initial cooking: Place the meat, onion, garlic, bay leaves, salt, and water in a large pot. Bring to a boil over high heat.
3. Prolonged Simmer: Reduce to low heat, cover, and cook for 4 to 5 hours. The meat should be very tender and fall apart easily.
4. Separate Meat and Broth: Remove the meat and place it in a bowl to shred while you strain the broth and reserve it in the refrigerator for later use.
5. Fat Removal: Once the broth is cold, remove the fat that accumulates on the surface; this will help the dough be less greasy and lighter.

2. Preparation of the chile color sauce

1. Toast Ingredients: In a pan over medium heat, toast the guajillo and morita chilies on both sides for about 25 seconds, being careful not to burn them, to avoid bitterness. Also toast half an onion and the garlic cloves.
2. Hydration: Place the chilies, onion, and garlic in a pot with 6 to 7 cups of warm water. Cook over low heat until the chilies are soft, approximately 10 minutes.
3. Blend Sauce: Blend the ingredients with 5 cups of the cooking water until a homogeneous sauce is obtained. Do it in two batches for best results.
4. Final Sauce Cooking: Heat a pot with 1 1/2 tablespoon of oil, strain, and pour in the sauce. Cook covered over low heat for 15 minutes. Adjust salt to taste.
5. Reserve Part of Sauce: Set aside half a cup to add later to the dough to give the tamal more color and flavor.

3. Mixing the meat with the sauce

1. Add sauce to the meat: Incorporate most of the sauce into the shredded meat and mix very well so it is well seasoned.
2. Save for assembly: Keep the meat with the sauce refrigerated until it's time to use it in the tamales.

4. Preparation of the masa for tamales

1. Hydrate corn husks: Place the husks in a large pot with hot water and let soak for at least an hour so they are flexible and don't break when folded.
2. Mix dry ingredients: In a large bowl combine masa harina, baking powder, and salt.
3. Add liquids: Pour in the strained pork broth and the half cup of reserved sauce, mix until a homogeneous and moist mixture is obtained.
4. Whip lard: In another bowl, beat the lard with an electric mixer until fluffy, approximately two minutes.
5. Incorporate mixture into the lard: Gradually add the hydrated masa to the lard and beat everything together for three minutes to achieve a light and airy dough.

5. Assembling and cooking the tamales

1. Drain husks: Remove the husks from the water and shake off the excess. If they are too wet, fold carefully to facilitate handling.
2. Distribute dough: With a spoon, place a generous portion of dough onto the leaf, spreading it to form a rectangle approximately 1 cm thick.
3. Add filling: On the dough, place a heaping spoonful of meat with sauce, making sure it is centered to prevent it from spilling out when folded.
4. Fold tamal: Fold both sides of the leaf towards the center, then fold the bottom end upwards, closing the tamal.
5. Optional tying: If desired, you can tie the tamales with thin strips of the leaf for greater firmness, although it is not essential.
6. Steam: Place the tamales upright in the steamer with enough water, but making sure it does not touch the base. Cover and cook over medium-low heat for approximately one hour.

To finish and serve

Once 60 minutes have passed, check if the tamales are ready by separating the dough from the leaf; if it detaches easily, they are ready. If the dough still adheres, steam for an additional 15 minutes. Remove the leaves and serve the tamales hot, you can accompany them with refried beans, rice, or a fresh salsa. This dish is ideal for family meals or celebrations with traditional flavor. Enjoy this Veracruz wonder that connects with our roots and the essence of Mexican food.

Nutritional Information

• Calories: 224 kcal
• Proteins: 11 g
• Fats: 14 g
• Carbohydrates: 12 g
• Fiber: 1 g

Nutritional values are approximate per serving and may vary depending on the specific ingredients and quantities used.

5 keys for your Veracruz-style pork tamales with chile color to turn out perfect

A perfect tamal requires attention to details that guarantee its texture, flavor, and presentation. Here are five very important keys to achieve it:

• 1. The slow cooking of the pork: Cooking the pork leg over low heat for several hours ensures the meat is tender and juicy for perfect shredding.
• 2. Carefully toast the chilies: A very strong toast can burn the chilies and make the sauce bitter, while a light toast enhances their flavor and color.
• 3. Beat the lard correctly: Beating the lard until fluffy incorporates air into the dough, improving its lightness. Do not skip this step.
• 4. Soak the leaves well: Flexible and well-hydrated leaves allow for better folding and prevent the tamal from breaking during the cooking process.
• 5. Control the steaming time and temperature: Cooking at medium-low temperature prevents the water from bubbling too much and wetting the tamales or leaving them dry.

When is it ideal to enjoy Veracruz-style pork tamales with chile color?

These tamales are ideal for special occasions such as family gatherings, Christmas or New Year, when the long preparation is worthwhile and becomes an event to share with family. They are also perfect for relaxed weekend breakfasts. Their traditional flavor and juicy texture make any gathering memorable, and as a very representative Mexican snack, they evoke warmth and togetherness.

Comparative table of Veracruz-style tamales and other similar recipes

Explore the cultural richness of the Veracruz tamal

The tamal is more than a dish; it is part of traditions that unite families and keep Mexican culinary history alive. In celebrations like Day of the Dead, tamales take a central role, symbolizing continuity between generations. Furthermore, the use of guajillo and morita chili in this recipe highlights the importance of indigenous ingredients to recreate that traditional flavor. To accompany this delicacy, nothing better than a good mole or a refreshing drink like aguas frescas. Discover recipes that complement tamales and create an unforgettable menu for your gatherings.

This video will guide you through the traditional process of making pork tamales with red chili, step by step, showing every detail to achieve an authentic result.

A practical demonstration to prepare Veracruz-style tamales in the classic style, ideal for those seeking authentic and traditional flavor in their home cooking.