{"id":738,"date":"2019-11-07T10:46:27","date_gmt":"2019-11-07T18:46:27","guid":{"rendered":"http:\/\/annmevans.com\/?page_id=738"},"modified":"2019-11-07T10:46:27","modified_gmt":"2019-11-07T18:46:27","slug":"tamales-pork-rojos-filling","status":"publish","type":"page","link":"http:\/\/annmevans.com\/?page_id=738","title":{"rendered":"Tamales &#8211; Pork Rojos Filling"},"content":{"rendered":"\n<p>Pork Tamales Rojos Filling<\/p>\n\n\n\n<p>Recipe of Belinda Rodriquez as told to Ann M. Evans<\/p>\n\n\n\n<p>This recipe can be doubled or tripled with no problem. If\ndoubling, use as indicated below.<\/p>\n\n\n\n<p><strong>INGREDIENTS &#8211; <\/strong><strong>Pork Filling<\/strong><\/p>\n\n\n\n<ul><li>1 tablespoon vegetable oil <\/li><li>1 medium onion, finely chopped<\/li><li>6 large ancho chiles, seeds\nremoved \u2013 for 2x use 6 ancho chiles<\/li><li>9 dried guajillo chiles,\nseeds removed \u2013 for 2x use 20 guajillo chiles<\/li><li>1 teaspoon black\npeppercorns &nbsp;<\/li><li>3 cloves<\/li><li>2 tablespoons cumin powder<\/li><li>1 teaspoon crushed Mexican\ndried oregano<\/li><li>3 pound boneless pork\nshoulder, (espaldilla de cerdo) cut into 1-inch pieces, cooked ahead<\/li><li>5 garlic cloves, peeled<\/li><li>1 bay leaf<\/li><li>2 tablespoons kosher salt<\/li><li>1 tablespoon apple cider\nvinegar<\/li><\/ul>\n\n\n\n<h3>RECIPE PREPARATION<\/h3>\n\n\n\n<ul><li>Heat oil in a large\nheavy pot over medium-high. Cook onion, stirring occasionally, until golden\nbrown and softened, 8\u201310 minutes. Set aside.<\/li><li>Put ancho and\nguajillo chiles in a pot with water to cover to soften chiles. Cover pot, stirring\noccasionally, and simmer until soft, about 30 minutes.<\/li><li>Put the chiles and\nliquid in a blender. Add spices, pepper, cloves, cumin powder and oregano to\nthe mixture and grind together. Add to the onion mixture. <\/li><li>To cook the meat, put\nthe meat in a large pan on the stovetop on medium to low heat. Cover with\nwater. Add the bay leaf, garlic, salt. Cover. Cook until meat is very tender\nand it shreds easily, about 1 \u00bd to 2 hours. Let cool 15 minutes, then skim fat\nfrom sauce; discard bay leaf. Drain the pork but reserve the water. <\/li><li>Using a potato masher\nor a large fork, smash pork until meat is shredded, or use two forks to pull\nthe meat apart, or your hands. Stir in vinegar; let cool.<\/li><li>Transfer the pork to\nthe pan with the onions and chiles. Mix thoroughly. Then transfer the filling\nto an airtight container and chill until pork is cold and firm, at least 3\nhours.<\/li><li><strong>Do\nAhead:<\/strong>&nbsp;Filling can be\nmade 3 days ahead. Keep chilled.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Pork Tamales Rojos Filling Recipe of Belinda Rodriquez as told to Ann M. Evans This recipe can be doubled or tripled with no problem. If doubling, use as indicated below. INGREDIENTS &#8211; Pork Filling 1 tablespoon vegetable oil 1 medium onion, finely chopped 6 large ancho chiles, seeds removed \u2013 for 2x use 6 ancho &hellip; <a href=\"http:\/\/annmevans.com\/?page_id=738\" class=\"excerpt-link\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":146,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"yes","spay_email":""},"_links":{"self":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/738"}],"collection":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=738"}],"version-history":[{"count":1,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/738\/revisions"}],"predecessor-version":[{"id":739,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/738\/revisions\/739"}],"up":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/146"}],"wp:attachment":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}