Tamale Meat Preparation (Carnes para Tamales)

Ingredients

• 10 lb Pork Loin (trimmed, cut into 2‑3 inch pieces)
• 30 lb Pork Leg (Ham) (trimmed, cut into 2‑3 inch pieces)
• 2 medium Onion (peeled and quartered, for boiling)
• 1 head Garlic (whole head, peeled; additional 2 heads for sauce)
• 8 leaf Bay Leaves (small leaves)
• 2 oz Salt (plus extra for final seasoning)
• 0.5 cup White Vinegar (regular distilled)
• 0.75 cup Chicken Consommé (or broth) (concentrated)
• 1 oz Ground Black Pepper (freshly ground if possible)
• 2 oz Ground Cumin
• 0.75 cup Dried Oregano (Mexican oregano preferred)
• 20 pieces Japanese Chili (Arbol) or Tree Chili (dried, whole)
• 500 g Guajillo Chili (seeded and hydrated)
• 5 pieces Mulato or Pasilla Chili (dried)
• 5 pieces Poblano Chili (dry) (dried)
• 2 tbsp Unsalted Butter (Manteca) (cut into small pieces)
• 2 pieces Wooden Skewers (for pulling meat apart)

Instructions

1. Trim and Cut the Meat

   Rinse the pork loin and leg pieces under cold water, pat dry, and cut into bite‑size chunks (about 2‑3 inches).

   Time: PT15M

2. Boil the Meat with Aromatics

   Place the meat chunks in the large stockpot. Add 2 medium onions (quartered), 1 whole head of garlic (halved), and 8 bay leaves. Cover with hot water, bring to a boil, then reduce to a gentle simmer. Cover and cook for 1 hour to 1 hour 20 minutes.

   Time: PT1H20M

   Temperature: Medium simmer

3. Prepare the Chili‑Vinegar Sauce

   While the meat cooks, remove stems and seeds from the guajillo chilies, then hydrate them in hot water for 15 minutes. Drain and set aside. In a blender combine the hydrated guajillos, 20 arbol chilies, 5 mulato/pasilla chilies, 5 dried poblanos, 0.75 cup chicken consommé, 0.5 cup white vinegar, 0.75 cup dried oregano, 2 oz ground cumin, 1 oz ground black pepper, and 2 heads of garlic (peeled). Blend until smooth.

   Time: PT20M

4. Strain the Sauce

   Pass the blended sauce through a fine mesh sieve into a clean bowl, pressing with a spoon to extract as much liquid as possible. Discard solids.

   Time: PT10M

5. Shred the Cooked Meat

   Remove the meat from the pot and let it cool slightly (about 10 minutes). Using two wooden skewers (or two forks), pull the meat apart until it is finely shredded but still holds some texture.

   Time: PT10M

6. Sauté Onion Bits in Butter

   In the same pot, melt 2 tbsp butter over medium heat. Add a handful of finely chopped onion (from the boiled onions) and sauté until the pieces turn translucent and start to rise.

   Time: PT5M

   Temperature: Medium

7. Combine Meat, Sauce, and Broth

   Return the shredded meat to the pot. Stir in the strained chili‑vinegar sauce and add about 2 liters of the reserved meat broth (or enough to coat the meat). Simmer gently for 5‑7 minutes, stirring occasionally, until the mixture thickens and the flavors meld. Taste and add salt if needed.

   Time: PT10M

   Temperature: Low simmer

8. Cool and Store

   Spread the hot meat mixture into shallow, food‑grade trays (about 2‑inch deep). Let cool at room temperature for 30‑40 minutes, then place the trays in the refrigerator. Chill overnight; the broth will thicken and cling to the meat, preventing dry tamales.

   Time: PT40M

Nutrition Facts

Calories

250

Protein

18 g

Carbohydrates

5 g

Fat

15 g

Fiber

2 g