Pork and Red
Chile Tamales Recipe

Ingredients

• 2 ½ pounds boneless pork butt, trimmed of excess fat
• 6 cloves garlic, peeled
• 1 teaspoon black peppercorns
• 2 bay leaves
• 1 teaspoon salt
• Water
• 4 cups red chile sauce
• About 2 pounds of masa
• At least 36 softened corn husks, plus 36 strips for tying

Steps

Arrange the pork butt in a large Dutch oven or heavy-bottomed stockpot. Add the garlic, peppercorns, bay leaves and salt. Add enough cold water to cover by several inches. Bring the liquid to a boil, then reduce the heat and simmer, partially covered, for about 2 hours. Transfer the pork to a cutting board and allow it to rest 20 minutes. Using two forks, shred the meat. In a bowl, combine 2 cups of the shredded pork with enough New Mexico red chile sauce to thoroughly moisten the meat. To assemble the tamales, spread about ½ cup masa onto the center of each corn husk. Spoon some of the shredded pork filling down the center of the dough. Fold and tie the tamale; repeat with the remaining ingredients and husks. Steam the tamales for 1 hour and serve slathered with the remaining New Mexico red chile sauce.