Printable Recipe: Red Chile Pork Tamale Filling Recipe/Enchilada Sauce Recipe

Red Chile Pork Tamale Filling Recipe/Enchilada Sauce

These is an authentic Mexican tamale recipe at its most authentic! This red chile pork filling is what tamales are all about... it's rich, it's flavorful, it's tender, it's spicy... it's heaven.

When you're looking for real homemade Mexican tamales, this is the recipe you're looking for. For the dried chilies for the red sauce, you'll want to use Anaheim, New Mexico, or Pasilla chilies. This recipe gives instructions for making your own pork, but you can also use leftover shredded pork if you like, or cook the meat in the slow cooker for a crock pot tamale filling.

Note: This wonderful red sauce can also be used as an enchilada sauce! So make extra if you want to-- it's worth it! Any enchiladas made with this sauce are to die for!

Ingredients for Pork Filling:

Meat:
3 1/2 lbs. pork butt or shoulder, trimmed and cubed
10 C. cold water
1 lg. onion, coarsely chopped
4 garlic cloves, sliced
1 1/2 tsp. salt

Sauce:
15 large dried red chilies, stems and seeds removed
5 large cloves garlic
2 tsp. ground cumin
1 tsp. salt
2 tsp. flour
2 tsp. olive oil
Hot water, as needed

Instructions: 1. In a large stock pot or dutch oven, combine pork, water, onion, and salt. Bring to a boil, then reduce heat to a simmer. Simmer, tightly covered, about 2 1/2 hours. Meat should be very tender. (You can also do this all day in the slow cooker, if you like.)

2. Drain meat (reserve the broth for use in your masa harina dough, if you like), allow meat to cool slightly, and shred.

3. While meat is cooking, prepare the sauce. Preheat oven to 350 degrees F. Roast dried chilies about 3-5 minutes, til fragrant. Don't let them burn!

4. Place your chilies in a bowl and add enough hot water to cover them. Let them sit for about 30 minutes.

5. Place your chilies and about 2 1/2 cups of your soaking liquid into a blender or food processor. Add the garlic, cumin, and salt. Process until smooth.

6. In a saucepan, heat the oil. Add the flour and stir until mixture is browned. Whisk in your chile mixture and simmer, uncovered, about 10 minutes, or until thickened slightly.

7. Stir in your shredded pork. Refrigerate until ready to use.