For the Red Chile Sauce
• 10 dried guajillo chiles
• 5 dried ancho chiles
• 3 cloves garlic
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp salt( to taste)
• 2 cups pork broth( reserved from cooking the meat)
For the Masa
• 4 cups masa harina( for tamales, not tortillas)
• 2½ cups pork broth( warm)
• 1½ cups lard( or vegetable shortening)
• 2 tsp baking powder
• 2 tsp salt
For Assembly
• 35 – 40 dried corn husks, soaked in hot water for 30 – 45 minutes
Instructions:
Step 1: Cook the Pork 1. Place pork, onion, garlic, salt, cumin, and bay leaf in a large pot. 2. Cover with water and simmer for 1½ – 2 hours, until pork is tender and shreds easily. 3. Shred pork with forks and reserve 2 – 3 cups of the broth for later.
Step 2: Make the Red Chile Sauce 1. Remove stems and seeds from the dried chiles. 2. Boil chiles in water for 10 – 15 minutes, until soft. Drain. 3. Blend chiles with garlic, cumin, oregano, salt, and pork broth until smooth. 4. Strain the sauce through a fine sieve( optional, but it makes it silky). 5. Simmer the sauce for 10 minutes, then stir in the shredded pork. Cook together for 10 – 15 minutes to absorb flavor.
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Chef Mark Segovia is a Le Cordon Bleu graduate with over 17 years of professional experience. He has applied his skills as a Chef for Central Market of Austin, Texas and has contributed to opening the flagship store for Whole Foods. His experience includes working at Google, Apple and lending his expertise in opening numerous restaurants. Building community is a driving force for Chef Mark. Over the years he has provided a variety of cooking classes and events for any occasion and takes pride in using locally grown and seasonal ingredients. Segovia ' s Catering can accommodate all dietary needs.
Contact Chef Mark at:( 830) 387-0511 / mark. segovia @ yahoo. com, or visit: https:// www. segoviascatering. com / to learn more.
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