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Name: Tamales Colorados
Total time: 3 h 30 min
Yield: Serves 8
Cuisine: Guatemala
Ingredients: 800 g pork shoulder; 1 kg nixtamalized corn masa; 250 g lard; 400 g ripe tomatoes; 6 dried guajillo chiles; 40 g achiote paste; 1 white onion; 4 cloves garlic; 8 banana leaves; 2 tsp salt; 1 tsp black pepper; 400 ml pork broth

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Guatemala3 h 30 minServes 8schon gekocht

Tamales Colorados

Zutaten12

pork shoulder800 g
nixtamalized corn masa1 kg
lard250 g
ripe tomatoes400 g
dried guajillo chiles6
achiote paste40 g
white onion1
garlic4 cloves
banana leaves8
salt2 tsp
black pepper1 tsp
pork broth400 ml

FleischGetreideSonstigesGemüseGewürz & Soße

Zubereitung

Simmer the pork in salted water until tender, about 1 hour 30 minutes. Reserve the broth, shred the meat, and set it aside.
Toast the guajillo chiles, then soak them until soft. Blend them with tomatoes, onion, garlic, achiote, salt, pepper, and a little broth into a smooth red recado.
Fry the recado in a spoon of lard, add the shredded pork, and simmer until the sauce thickens and coats the meat.
Beat the remaining lard until fluffy, then work in the masa and warm broth until the dough is soft, spreadable, and lightly salted.
Soften the banana leaves over heat. Spread a layer of masa on each leaf, spoon pork and sauce in the center, and fold into neat packets.
Steam the tamales over boiling water for about 1 hour 15 minutes, until the masa pulls cleanly from the leaf. Rest briefly before serving.