RED CHILE AND PORK TAMALE FILLING

Steps:

• Heat a griddle or heavy skillet over medium-high heat until a drop of water sizzles on contact.
• Meanwhile, remove stems and seeds from chiles while rinsing under cold running water.
• Place them on the griddle and toast, 3 or 4 at a time, just until the aroma is released, 30 to 60 seconds. Be careful not to burn them.
• Place the chiles in a bowl and cover with the boiling water. Let soak until softened, about 10 minutes.
• Drain the chiles and discard the liquid.
• Place chiles, oregano, 2 garlic cloves and the water or stock in blender and process to a smooth puree. Add more water or stock if it is too thick.
• Work puree through a medium-mesh sieve into a bowl.
• Discard any solids that remain.
• Pour in a little more liquid to help rinse the sauce through the sieve.
• In heavy, medium-size saucepan, heat lard or oil over medium-high heat until rippling.
• Add remaining garlic and brown in the hot fat, pressing down with the back of a cooking spoon to release flavor.
• Remove and discard garlic.
• Add flour, stirring constantly until golden.
• Add strained chile puree and salt to the pan and reduce the heat to low.
• It will splatter, so be careful.
• Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes.
• Reserve 1/2 cup of chile to mix with masa dough.
• Mix shredded pork into remaining mixture. Makes enough filling for 45 to 50 tamales.