Holiday Fusion Red Chile Pork Tamales Recipe
A tasty pork tamales recipe for the holidays! The red chile pork has a spicy and bold twist with the addition of Lee Kum Kee Chili Garlic Sauce.
Chili Garlic Sauce is the perfect addition to these tamales because it packs heat and a vibrant punch of garlic all in one spoonful. It adds depth to the chiles typically used to make the red pork, and helps to season, making it a simple way to boost the flavor of your holiday tamales!
What You Will Need
Ingredients
- -- FOR THE PORK FILLING --
- 2½ lbs. pork shoulder, cut into large chunks
- 1 small onion, halved
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 tsp. kosher salt
- 1 tsp. cumin
- 2 dried guajillo chiles, stemmed, seeded
- 2 dried ancho chiles, stemmed, seeded
- 2 cups hot water (for soaking chiles)
- 1 Tbsp. tomato paste
- 1 tsp. Mexican oregano
- 1 tsp. smoked paprika
- 1 Tbsp. oil (for sautéing)
- -- FOR THE MASA DOUGH --
- 4 cups masa harina
- 2¾ cups warm pork broth (from cooking the pork)
- 1½ tsp baking powder
- 1½ tsp kosher salt
- 1½ cups lard or neutral oil
- 20–25 dried corn husks
- Steamer pot or tamalera
Seasoning
- 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
Made with
Lee Kum Kee products
How to make it
-
In a large pot, add pork, onion, Lee Kum Kee Minced Garlic, salt, and cumin. Cover with water and simmer 1½ hours until pork is tender. Reserve broth. Shred the pork and set aside.
Once the pork is shredded and cooling, soak the corn husks in warm water for 30 minutes until pliable. In a separate bowl, soak the guajillo and ancho chiles for about 20 minutes.
-
Blend soaked chiles with Lee Kum Kee Chili Garlic Sauce, tomato paste, oregano, paprika, and about ¾ cup soaking liquid until smooth. Sauté sauce in a pan with oil, then add shredded pork and about 1 cup reserved pork broth. Simmer 10–15 minutes until thick.
-
Mix masa harina, baking powder, and salt. Add warm pork broth and mix until combined. Add lard and beat with hands or stand mixer until fluffy and soft but not sticky.
-
Spread 2–3 tbsp masa on the wide part of each soaked + pliable husk. Spoon 2 tbsp pork filling in center. Fold the sides in, then the bottom up. Repeat for each tamale - this should make 20-25 tamales in total.
-
Place tamales upright in steamer with open ends up. Steam covered for 1½–2 hours, refilling water as needed. They're done when the masa pulls away clean from husk.
For more spicy pork recipes, check out our recipes page!
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