Kissing In The Kitchen with Shawnie Kelley

Pork and Red Chili Tamales

Name: Pork and Red Chili Tamales
Ingredients: 1/4 cup vegetable oil, divided; 6 garlic cloves, minced; 1 tsp. sugar; 1/2 tsp. black pepper; 1 tsp. dried oregano; 1/4 tsp. ground cumin; 15 oz. diced tomatoes; 8 oz. adobo sauce; 2 lb. boneless pork tenderloin, cut into ½-inch slices; 2 cups water; 2 15-oz. cans diced fire-roasted tomatoes, slightly drained; 1 medium jalapeño pepper, seeds removed, fine diced; 4 cloves garlic, minced; 1 cup fresh cilantro, chopped; 3 Tbsp. lime juice; 1/2 red onion, fine diced; 1 tsp. ground cumin; 1 tsp. sea salt; 1/2 tsp. sugar; 4 oz. mild green chilies, deseeded and chopped; Optional – 1 serrano chili, seeds removed, finely diced for more heat

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Ingredients

Handmade Salsa Roja

Directions

Bloom the aromatics: In a large skillet over medium heat, bring 2 tablespoons of oil to a shimmer. Add the garlic, sugar, pepper, oregano, and cumin and sauté for 1 minute.
Make Sauce: Add the tomatoes and adobo sauce, bring to a simmer, then add the pork. Let simmer over low heat for about 10 minutes to partially cook the pork through. The pork will continue cooking during the steaming process inside the tamale.
Build the tamales: Use the same process as above.

From Shawnie's class “Cinco de Mayo Celebration”

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Pork and Red Chili Tamales

Directions

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