Tamale Fillings (Red Pork, Green Chicken, and Rajas)
Tamale Fillings (Red Pork, Green Chicken, and Rajas)
Ingredients
For the Red Pork Filling
- 8 3/4 pounds pork roast, cut into smaller pieces
- 1 onion, cubed
- 5 pieces garlic
- 1/2 teaspoon oregano, a little
- 1 tablespoon chicken bouillon, heaping
- 20 dried Chile Guajillos, boiled until bright red
- 2 dried Chile Ancho, stems removed, boiled until dark/soft
- 2 cups water, from boiling chiles
- 1 teaspoon black pepper, as needed
- 1 teaspoon salt, as needed
For the Green Chicken Filling
- 3 pounds chicken breast
- 1 pound tomatillos, husked and rinsed
- 2 jalapeño peppers, seeded and chopped
- 1 serrano peppers, seeded and chopped
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 1/2 cup cilantro, chopped
- 2 cups chicken broth
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Rajas Filling
- 4 Poblano peppers, roasted, peeled, seeded, and sliced into strips
- 1 white onion, sliced
- 1/2 cup pickled jalapeños, sliced
- 1 1/2 cups mozzarella cheese, shredded
- 1 tablespoon olive oil
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, as needed
Instructions
- 1
For the Red Pork Filling: Cut the 8.85-pound pork roast into smaller, manageable pieces. Season generously with salt and pepper and place into a Crock-Pot.
⏱️ 15 min
- 2
Boil the 20 dried Chile Guajillos until bright red and the 2 dried Chile Ancho (stems removed) until dark and soft. Reserve 2 cups of the chile water.
⏱️ 20 min•🌡️ 212
- 3
In a blender, combine the boiled guajillo and ancho chiles, cubed onion, garlic, oregano, heaping spoonful of chicken bouillon, and 2 cups of the reserved chile water. Blend until completely smooth.
⏱️ 10 min
- 4
Strain the blended red sauce through a fine-mesh sieve to remove any solids. Pour the strained sauce over the seasoned pork in the Crock-Pot.
⏱️ 5 min
- 5
Cook the pork in the Crock-Pot on low for 6-8 hours, or until fork-tender. Once cooked, shred the pork and mix it back into the sauce.
⏱️ 360 min
- 6
For the Green Chicken Filling: Place the chicken breasts in a slow cooker. In a blender, combine tomatillos, jalapeño peppers, serrano peppers, chopped onion, minced garlic, cilantro, and chicken broth. Blend until smooth.
⏱️ 15 min
- 7
Pour the green sauce over the chicken in the slow cooker. Season with salt and pepper. Cook on low for 4-6 hours, or until the chicken is easily shredded. Shred the chicken and mix it back into the green sauce.
⏱️ 240 min
- 8
For the Rajas Filling: Heat olive oil in a large skillet over medium heat. Add sliced white onion and cook until softened, about 5 minutes.
⏱️ 5 min
- 9
Add the roasted poblano strips and sliced pickled jalapeños to the skillet. Cook for another 5 minutes, stirring occasionally. Season with salt and pepper.
⏱️ 5 min
- 10
Remove from heat and stir in the shredded mozzarella cheese until just melted and combined. This filling is best used immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tamale Fillings (Red Pork, Green Chicken, and Rajas)
Ingredients
For the Red Pork Filling
- 8 3/4 pounds pork roast, cut into smaller pieces
- 1 onion, cubed
- 5 pieces garlic
- 1/2 teaspoon oregano, a little
- 1 tablespoon chicken bouillon, heaping
- 20 dried Chile Guajillos, boiled until bright red
- 2 dried Chile Ancho, stems removed, boiled until dark/soft
- 2 cups water, from boiling chiles
- 1 teaspoon black pepper, as needed
- 1 teaspoon salt, as needed
For the Green Chicken Filling
- 3 pounds chicken breast
- 1 pound tomatillos, husked and rinsed
- 2 jalapeño peppers, seeded and chopped
- 1 serrano peppers, seeded and chopped
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 1/2 cup cilantro, chopped
- 2 cups chicken broth
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Rajas Filling
- 4 Poblano peppers, roasted, peeled, seeded, and sliced into strips
- 1 white onion, sliced
- 1/2 cup pickled jalapeños, sliced
- 1 1/2 cups mozzarella cheese, shredded
- 1 tablespoon olive oil
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, as needed
Instructions
- 1
For the Red Pork Filling: Cut the 8.85-pound pork roast into smaller, manageable pieces. Season generously with salt and pepper and place into a Crock-Pot.
⏱️ 15 min - 2
Boil the 20 dried Chile Guajillos until bright red and the 2 dried Chile Ancho (stems removed) until dark and soft. Reserve 2 cups of the chile water.
⏱️ 20 min•🌡️ 212 - 3
In a blender, combine the boiled guajillo and ancho chiles, cubed onion, garlic, oregano, heaping spoonful of chicken bouillon, and 2 cups of the reserved chile water. Blend until completely smooth.
⏱️ 10 min - 4
Strain the blended red sauce through a fine-mesh sieve to remove any solids. Pour the strained sauce over the seasoned pork in the Crock-Pot.
⏱️ 5 min - 5
Cook the pork in the Crock-Pot on low for 6-8 hours, or until fork-tender. Once cooked, shred the pork and mix it back into the sauce.
⏱️ 360 min - 6
For the Green Chicken Filling: Place the chicken breasts in a slow cooker. In a blender, combine tomatillos, jalapeño peppers, serrano peppers, chopped onion, minced garlic, cilantro, and chicken broth. Blend until smooth.
⏱️ 15 min - 7
Pour the green sauce over the chicken in the slow cooker. Season with salt and pepper. Cook on low for 4-6 hours, or until the chicken is easily shredded. Shred the chicken and mix it back into the green sauce.
⏱️ 240 min - 8
For the Rajas Filling: Heat olive oil in a large skillet over medium heat. Add sliced white onion and cook until softened, about 5 minutes.
⏱️ 5 min - 9
Add the roasted poblano strips and sliced pickled jalapeños to the skillet. Cook for another 5 minutes, stirring occasionally. Season with salt and pepper.
⏱️ 5 min - 10
Remove from heat and stir in the shredded mozzarella cheese until just melted and combined. This filling is best used immediately.
⏱️ 2 min