The SECRET to the Best TAMAL is in THE MASA AND A DELICIOUS CHILE COLORADO | Traditional Red Tamales

Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how easy it is to make tamales rojos, now let me tell you the best tamales are moist, fluffy and full of flavor the meat has to be juicy and wet with its sauce! After you make your own masa and you make it float you will taste the difference and will never use store bought masa again, seriously making your own tamales is life changing, and i mean yes they are time consuming but you only make tamales at least once a year, why not make the BEST!?
😁 Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! 😘

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I M P O R T A N T ⚠️
Make sure your masa floats! Making tamales in different temperature does make a difference on how much broth the masa will need to hydrate! When my ac is on, I usually use between 7-8 cups of broth during the colder days it only takes 6 cups of broth. if your masa dont float that means its not fully hydrated so add a little more broth then mix for 2 minutes and test it again until it floats. light and fluffy masa means soft and moist tamales! its very important for the masa to float TRUST ME you can taste the difference. dry tamales are not good!!!!

Tip: if you don’t have a stand mixer you can also use a hand mixer or use your hands but keep in mind you will mix for at least 45 minutes to get the right consistency !

Ingredients: makes 40 tamales
For the meat;
4 lbs chuck roast
2 lbs chuck tender roast
1 head of garlic
1 small white onion
5 cloves
4 bay leaves
2 tsp peppercorn
2 tsp all spice berries
Salt i used 2 tbsp
Beef bouillon i used 2 tbsp
For the sauce
20 New Mexico chile pods
4 chile anchos
7 garlic cloves
1 1/2 tsp whole cumin
1 tsp oregano
1/2 tsp coriander
1 tsp salt
1 tbsp beef bouillon
5 cups water or beef broth we cooked meat in
3 hatch green chiles;chopped
1 onion;chopped
3 roma tomatoes; chopped
For the masa
6 cups instant corn masa for tamales
1 1/2 cup lard
5 tsp baking powder
4 cups broth
4 cups hot water
1 serving of love 💕

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