Tamales de coloradito (mole rojo) estilo Cuilapam

Hello everybody, it's John, welcome to our recipe page. Today, we're going to make a distinctive dish, Tamales de coloradito (mole rojo) estilo Cuilapam. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Tamales de coloradito (mole rojo) estilo Cuilapam is one of the most popular of recent trending meals in the world. It's enjoyed by millions daily. It's simple, it's fast, it tastes delicious. Tamales de coloradito (mole rojo) estilo Cuilapam is something that I have loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Tamales de coloradito (mole rojo) estilo Cuilapam, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tamales de coloradito (mole rojo) estilo Cuilapam delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tamales de coloradito (mole rojo) estilo Cuilapam is 30 piezas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tamales de coloradito (mole rojo) estilo Cuilapam estimated approx 2 horas.

To get started with this particular recipe, we have to prepare a few components. You can have Tamales de coloradito (mole rojo) estilo Cuilapam using 10 ingredients and 14 steps. Here is how you cook that.

#altardemuertos

En mi pueblo es un tradición muy respetada el día de muertos... En mi casa en particular el altar es de mucha importancia... Los tamales son la ofrenda dedicada a mi cuñado Cesar Vasquez Merlin... Quien fallecio hace 3 años y que los tamales eran una de sus comidas favoritas....

Ingredients and spices that need to be Make ready to make Tamales de coloradito (mole rojo) estilo Cuilapam:

1. 1 kg maíz
2. 250 g coloradito en pasta
3. 50 g caldo de tomate
4. 50 g sal
5. 1 kg manteca de cerdo
6. 100 g carne de puerco cocida
7. 5 piezas cáscara de mazorca sec (coco para cubrir el tamal)
8. 10 g cal
9. 4 lt agua
10. 1/2 lt caldo de pollo

Instructions to make to make Tamales de coloradito (mole rojo) estilo Cuilapam

1. Lavamos el maíz y ponemos a cocerlo con la cal y 1 lt de agua aprox.
2. Una vez que el maíz esta suave se baja, se deja enfriar y se lava muy bien. Se lleva a moler para obtener la masa que se ocupará para la base del tamal.
3. En una olla se pone la pasta de coloradito, se agrega el caldo de pollo y el tomate molido, hasta obtener una mezcla perfecta, se agrega sal y se deja enfriar.
4. En una cubeta con agua se ponen a remojar los cocos del maíz. Ya que están blandos, comenzamos a deshojar tratando de obtener hojas grandes para cubrir el tamal.
5. En una cacerola se vacía la masa, se agrega sal y la manteca, hasta mezclar perfectamente. Se prueba tiene que estar de buen sabor de sal y manteca.
6. Por otro lado se desmenuza la carne y se reserva.
7. Ya lista la masa, la comida y la carne se comienza a preparar los tamales. Se crean porciones de masa llamadas bolitas y se aplastan en una prensa.
8. Tomamos una hoja de coco del maíz y colocamos la tortilla, enseguida colocamos la comida (el mole rojo) agregamos carne y doblamos de tal manera que la tortilla cubra toda la comida sin salirse de ella.
9. Se doblan la hoja de maíz (coco) perfectamente hasta enrollar el tamal. Continuamos hasta terminar la masa preparada.
10. En una olla grande, agregamos agua, la ponemos a calentar y, ponemos una cama que no toque el agua, ya que cocinaremos a baño María o al vapor.
11. Enseguida se añaden pedazos de las hojas que nos sobraron, esto con la finalidad que si el agua sube no toque nuestros tamales.
12. Enseguida colocamos los tamales preparados y tapamos perfectamente, se pone directamente a un fuego alto.
13. Pasado aproximadamente 1 hora verificamos la cocción. Si la mmsa se despega fácilmente de la hoja ya están listos.
14. Servimos calientes y a disfrutar.

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