17 Mexican Red Tamales Recipe They're Simply Irresistible!

The History of Mexican Red Tamales

The Origins of Tamales

Tamales have been a staple in Mexican cuisine for thousands of years. The ancient Mayans and Aztecs were known to have made tamales as early as 7000 BC. These delicious treats were often used in religious ceremonies and feasts. The word tamale comes from the Aztec word "tamalli" meaning wrapped food. The traditional method of steaming tamales in corn husks has been passed down through generations and remains a beloved dish in Mexican culture.

The Evolution of Red Tamales

While tamales originated in Mexico, there are many variations of this dish throughout Latin America. The red tamales we know and love today are believed to have originated in the central Mexican state of Guerrero. The red color comes from the use of ancho chili peppers, which were first introduced to Mexico by the Spanish during the colonial era. The addition of this spicy ingredient gives the tamales a unique and delicious flavor that sets them apart from other types of tamales.

The Ingredients

Corn Masa

The base of any tamale is the corn masa, a dough made from finely ground corn. This dough is what gives tamales their signature texture and flavor. You can make your own masa from scratch using dried corn that has been soaked and ground, or you can purchase masa harina (corn flour) to save time.

Meat Filling

The traditional filling for red tamales is pork, but you can also use chicken or beef. The meat is typically stewed in a flavorful broth until it is tender and then shredded. The meat is then mixed with a variety of spices and chili peppers to create a rich and spicy filling.

Corn Husks

The corn husks are an essential part of making tamales. They are used to wrap the masa and filling before steaming. You can find dried corn husks at most Latin American grocery stores or online.

The Recipe

Now that you have an understanding of the history and ingredients of red tamales, it's time to try making them yourself! Here is a simple and delicious recipe for Mexican red tamales that you can make at home. Ingredients: - 2 cups masa harina - 1 ½ cups chicken broth - 1 tsp baking powder - 1 tsp salt - 1 cup lard or vegetable shortening - 2 cups shredded pork - 2 dried ancho chili peppers - 4 cloves of garlic - 1 tsp cumin - 1 tsp dried oregano - 1 tsp salt - 1 cup water - 16-20 corn husks, soaked in water for 1 hour Instructions: 1. In a large mixing bowl, combine masa harina, baking powder, and salt. 2. In a separate bowl, mix together chicken broth and lard or vegetable shortening until well combined. 3. Gradually add the chicken broth mixture to the masa harina and mix until a soft dough forms. 4. In a blender, combine ancho chili peppers, garlic, cumin, oregano, and salt. Add water and blend until smooth. 5. In a large pot, cook the shredded pork over medium heat until it is fully cooked. Add the chili pepper sauce and cook for an additional 5 minutes. 6. To assemble the tamales, spread the masa dough onto the soaked corn husks, leaving about 1 inch of space at the top and bottom. 7. Spoon a generous amount of the pork filling onto the masa dough and fold the husk over to enclose the filling. 8. Steam the tamales for 1-1 ½ hours, or until the masa is firm and the filling is hot. 9. Serve hot and enjoy your delicious Mexican red tamales! In conclusion, Mexican red tamales are a beloved dish that has stood the test of time. With a rich history and delicious flavor, they are a must-try for any food lover. We hope this introduction to Mexican red tamales and our recipe has inspired you to try making them at home. ¡Buen provecho!