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Rick's Red Chile Pork Tamales

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In this flavorful recipe, prepared by chef Rick Bayless, dry masa harina can be substituted for the fresh masa, if need be. For optimum taste and consistency, make the masa dough 30 to 60 minutes before preparing the tamales.

Source: Martha Stewart Living, December/January 1998/1999
Yield

Ingredients

For the Batter

For the Wrapper

For the Filling

Directions

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Reviews

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How would you rate this recipe?
60
  • btlazogmailco
    8 FEB, 2016
    Great! We made the tamales with leftover pulled pork shoulder we made in our crock pot for the Super Bowl. Still used the same sauce and just heated up the pulled pork with it. We used instan Maseca so we had to prep it with the hot water (easy). Tying the tamales is easier than the directions read...just google a pic of a tied tamale and that should alleviate any frustration. We would definitely make again but maybe wet hands before laying masa on the husk (kinda stuck on our fingers).
    Reply
  • bmprecious
    21 MAY, 2011
    MADE THIS RECIPE MANY TIMES . EXCELLENT AND HAVE MADE IT WITH VEGETABLE SHORTENING STILL GREAT.
    Reply
  • eamwrites
    23 DEC, 2008
    Mary Enig (a fat researcher) has for years said that the "bad" fats really aren't. Traditional foods (i.e. saturated fats, meats, skins)are much better for people than denatured, chemically enhanced foods. It isn't the lard that is the problem, its the hydrogenization that's the problem. If you are eating this once a year, does it really matter if its lard?
    Reply
  • sandiaobit
    29 NOV, 2008
    It has saturated fat. Get over it. This isn't a vegan site!
    Reply
  • jidiji
    12 NOV, 2008
    Martha, I love ya, however with this one.....5 oz of pork lard???? The most SATURATED fat known to man???? With all of the cardiovascular disease,
    Reply

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