How to make RED pork tamales | AUTHENTIC Mexican tamales recipe | Villa Cocina
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redmexicantamales #tamales #redporktamales When authentic Mexican food comes to mind, tamales are definitely among the …
Oh my goodness! This was my first time making Tamales, and they were amazing! I was always intimidated by the process, but your step by step instructions were awesome! Thank you for sharing your recipe. This is now a family favorite 💜🫔💜
I have yet to see a tamale recipe done like the older Mexican ladies I grew up around that made the best tamales ever. It's a textural things. All the best tamales I've had the meat wasn't shredded into nothing, cat hair balls as I call it, lol, it was cut into small cubes and retained it's shape, instead of falling apart. I know most people do the fork shredded thing. It's much easier that way. But cutting the meat into small cubes produces a much better tamale taste and texture wise imo. I really wish I'd have asked Sally, our Mexican neighbor to show me how she made her tamales when I was a teenager. Best Tamales ever, you couldn't shove them into your mouth fast enough. We tried several times, and they were good, but never at Sally's level. Hers actually had a gravy around the cubed meat that didn't get absorbed into the masa after cooking. I tried everything I could think of, but could never duplicate that quality.
thanks just what i was looking for
Traditional tamales ! Just grab a plastic bag….
Brilliant! This is a perfect tamales tutorial. You make the method so easy to follow. Thank you!
Can you boil the dried chiles instead of on a coma? Afraid to burn them
Where can I find the recipe to print? I looked on your website…but could not find.
I remember that you used melted lard to make Masa in your other video. Are there any differences when it comes to texture or taste?
Looks great as usual. Any suggestion on how to convert this recipe for an instant pot?
Is there a way to do the red sauce without a blender I don't have one.
Love tamales thanks for sharing 👍
Oh my dear lord. I hope minevturn out as good. Hhhhmm
Sweet!
I love your recipe! Thank you!!! However, the sound was difficult to hear your voice clearly, but I did get the entire process well. Making them this afternoon. I have a suggestion: do NOT use plastic to cover the tamales to steam them, only use clean kitchen towels because plastic when heated lets off chemicals that damage our health! Cancer is a number one concern" Greetings❣️
That’s a lot of work! But, it looks delicious!
Do you save the pepper/chilli seeds and use it in a stock or sauce?
Made these for dinner to surprise my family! They loved them! Thank you!! 💕
I made these yesterday!!!! It took all day only cause I was definitely not multitasking. Should soaked the husk and make the masa while the meat was just about done. But I had fun. Thank you for sharing your recipe!!!!
What were the dried red chilis called???
A bit off the subject, but what is the difference between the chipotle peppers that are readily available dried. I can find the reddish colored dried and sometimes the tannish colored, wrinkled ones if I go to a mercado. As I understand it, chipotle peppers are jalapeno peppers that have been smoked.???
Now that's authentic tamales. Well done
You are a great teacher, keep up the good work.
I'm subscribing to your channel for more of your recipes.
Thank you!!!
Can you refrigerate these because I can't eat 23 tamales in one meal…allegedly;)
Awe looking tamales
thank you very much for sharing your recioe!! the best in the west. im Asian and ppl who tasted it said" you cook like a legitimate Mexican. LOL!!! Very yummy!!!
Brings back memories from San Pedro, Ca.
Pork tamales, sweet tamales, wet burritos! Fantastic job!
Now youve got me hungry…
I do mine,after I place a thick layer of meat,then I place a slice or two on the line of meat a fire roasted slice of jalapeños to each tamale 🫔…it gives a kick to em!
I’m a huge fan of green New Mexico hatch Chile and cheese tamales
Looks delicious but the bag would cause me concern because of chemicals in plastic, could I use a roasting bag in place of bag? I want to make Some tamales 😁
Thank you for your well explained and easy to follow recipe! My love for Mexican food makes me feel like I've been a Mexican in a past life! Than you for your recipes! 💖💖💖
Great work love it
Wow amazing
Thank saring 🙏🥰
What if I don't have vegatable shortening and only lard?
Me gusta mucho 👍
Muy bien 👌
Your tamales look delicious ,I make mine using fresh masa . You should have mentioned , that you can freeze them raw , a dozen at a time and store them in a gallon size freezer baggie . So when you feel like eating tamales , just steam them frozen , it will take longer to cook , maybe a half hour more. They will taste like you just made them that day .😋
WOW Villa, I made this recipe of yours for the 1st time & have never made them before, it was a 6.5 hr day for me but worth every minute I spent making them.
They are so good and I will be making them again (just not this week).
Thanks for a wonderful recipe & the video you did on how to make them.
Mine were super dry. Any idea what I did wrong?
Your kitchen is sooooo clean and the food looks good enough to eat. !
Great!
Great video!
This sounds easier than how ive been making it all these years. I used to boil meat and then put in oven for hour. Didnt use molcajete but i will.
All mostly same ingredients except for sometimes a mix of California chiles ancho and guajilla chiles at times. I will need to try veg shortening mix bc i usually just use only lard 😂 ❤ i then make a roux with butter or olive oil and tablespoons flour, splash vinegar, oregano, cumin, aromatics and sauce/then meat. But i want to try your way..it looks amazing
Where did you buy that steaming rack for the pot?
Amazing. I used to make tamales every year with family as tradition with us mexicanos. I made tamales alone for the very first time and made your recipe for this new years 2022. They came out amazing!! Thanks Rosanna, I will definitely be trying more of your recipes..
Those look delicious! ❤️
I love tamales! Thank you for sharing your recipe, on a side note, I just bought a molcajete… Is there anything I should do before I start using it?