So in this thread I will explain how to make New Mexico Red Chile, and the process to make tamales, except we won’t use corn husk instead we will use Ramekins to make individual tamale pies, and use up that left over pulled pork, or brisket or chicken will work fine here.
Dry Chile pods. Today we will use Guajillo, and New Mexico pods along with about 3 Chile arbol pods (for heat). Use about 3oz. Total. Equal from each. Tear off the tops of the pods and empty the seeds. You don’t have to be thorough. In a 2 quart sauce pan, fill with 1 quart water and bring to boil, remove from heat (this is very important) let stand a couple minutes the add the Chile pods along with 2 or 3 Chile arbol pods. Let thes hydrate for 30 min to 1 hour in the resting water, never boil the Chile!
Once they are reconstituted, remove them to the blender. To that add about 2 medium garlic cloves and 2tsp of chicken bullion along with about half the tea water and blend very well. Let the blender run several minutes to purée the Chile pods.
pour this into a sauce pan and add more tea water if thick. Turn stove burner on low heat. Be patient here and let the sauce come to simmer very slowly. This step is important. If the Chile gets to hot in temperature it will take on a bitter taste. This is slow and low heat. Once Chile is simmering, if it pops bubbles and spays Chile all over the stove top, add more tea water and thin the sauce until it will behave and just simmer about 20 minutes. You will see a distinct darkening of the sauce. Starts to look maroon and rich. It is done. Congratulations, you have made New Mexico style red Chile. Use it on everything!
Next we make masa. First we will whip 1/2 to 3/4c manteca (lard) this step is very important. Whip the lard until it Resembles whip cream. We need air infused here. This takes a little while folding the edges down and whipping.
Next we mix 2c masa flour with 1 1/2 cups water with 1 1/2tsp chicken bouillon. Mix into dough, then add half the whipped lard and incorporate, then add the other half of lard and thoroughly incorporate. Until a plastic type consistency. Fill the ramekins with just enough masa to coat the bottom and sides all the way to top.
Mix warmed up pulled pork with about 3 large spoon fulls of the Chile.
Spoon meat into bowls full leaving a 1/2 inch of room at the top. Then cover that with masa.
Then into a baking pan with an inch or so of water in the bottom. Cover this with foil and bake at 350* for a couple hours.
Stay tuned for the finish.
Dry Chile pods. Today we will use Guajillo, and New Mexico pods along with about 3 Chile arbol pods (for heat). Use about 3oz. Total. Equal from each. Tear off the tops of the pods and empty the seeds. You don’t have to be thorough. In a 2 quart sauce pan, fill with 1 quart water and bring to boil, remove from heat (this is very important) let stand a couple minutes the add the Chile pods along with 2 or 3 Chile arbol pods. Let thes hydrate for 30 min to 1 hour in the resting water, never boil the Chile!
Once they are reconstituted, remove them to the blender. To that add about 2 medium garlic cloves and 2tsp of chicken bullion along with about half the tea water and blend very well. Let the blender run several minutes to purée the Chile pods.
pour this into a sauce pan and add more tea water if thick. Turn stove burner on low heat. Be patient here and let the sauce come to simmer very slowly. This step is important. If the Chile gets to hot in temperature it will take on a bitter taste. This is slow and low heat. Once Chile is simmering, if it pops bubbles and spays Chile all over the stove top, add more tea water and thin the sauce until it will behave and just simmer about 20 minutes. You will see a distinct darkening of the sauce. Starts to look maroon and rich. It is done. Congratulations, you have made New Mexico style red Chile. Use it on everything!
Next we make masa. First we will whip 1/2 to 3/4c manteca (lard) this step is very important. Whip the lard until it Resembles whip cream. We need air infused here. This takes a little while folding the edges down and whipping.
Next we mix 2c masa flour with 1 1/2 cups water with 1 1/2tsp chicken bouillon. Mix into dough, then add half the whipped lard and incorporate, then add the other half of lard and thoroughly incorporate. Until a plastic type consistency. Fill the ramekins with just enough masa to coat the bottom and sides all the way to top.
Mix warmed up pulled pork with about 3 large spoon fulls of the Chile.
Spoon meat into bowls full leaving a 1/2 inch of room at the top. Then cover that with masa.
Then into a baking pan with an inch or so of water in the bottom. Cover this with foil and bake at 350* for a couple hours.
Stay tuned for the finish.
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