If you haven’t checked out Sam the Cooking Guy’s latest creation, you’re in for a treat! He’s whipping up a Red Pork Tamale Stuffed-Crust Pizza that’s not only delicious but also a total game-changer. Inspired by a popular dish from Richie B’s in Albuquerque, this mashup is all about crispy, cheesy goodness melded with slow-cooked red chile pork.
What Makes This Pizza Special?
This isn’t just any pizza—Sam’s take on stuffed crust is next-level. He uses masa dough, which gives it that delightful texture and flavor, making each bite an adventure. Plus, he shares a fantastic secret sauce that elevates the entire pizza experience. Trust us; you’ll want to try this combination!
Getting Started
To kick things off, Sam dives into preparing the red chili pork, the star of the show. Here’s a quick rundown on how he does it:
- Start by cutting and seasoning a pork shoulder.
- Brown the pork to lock in flavor before adding a blend of toasted garlic and dried chiles, like Guajillo and Ancho.
- Once the chiles soften, purée them into a rich sauce, seasoning it with cumin, oregano, vinegar, and a hint of sugar.
- Simmer the pork until it’s shreddable, and voilà, you’ve got the perfect filling for that crust!
The Dough and Assembly
Next up, Sam rolls out the masa crust, keeping it simple with just masa, baking powder, salt, water, and oil. This is where the fun begins! He fills the edge with the prepped red chili pork before sealing it up for that epic stuffed crust experience. You won’t believe how satisfying it is to see it come together.
Baking and Enjoying!
After par-baking the crust, Sam generously adds pizza sauce, mozzarella, and loads of pepperoni, along with some Hatch green chiles for that New Mexico flair. After a quick bake, he reveals the pizza, and the results are absolutely drool-worthy.
For the full experience, check out Sam’s latest video for tips on technique and his enthusiastic reactions—his first bite says it all!
So, head over to Sam the Cooking Guy’s channel and give this viral pizza a try. You won’t regret it!
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