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Tamales Rojo de Puerco (Red Pork Tamales)
Traditional Mexican red pork tamales made with a rich pork broth, roasted guajillo and ancho chilies, and fluffy masa. This recipe walks you through making the broth, the flavorful picado filling, and the perfectly steamed tamales. Makes about 36 tamales (serves 12).
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Critical Success Points
- • Simmer the pork for a full 3 hours until tender.
- • Blend the chilies with broth to create a smooth red sauce.
- • Test masa hydration by the float test.
- • Steam tamales for the full 2 hours 20 minutes without letting the water run dry.
Safety Warnings
- • Hot oil can cause burns – use a splatter guard when frying.
- • Steam from the steamer pot is extremely hot – keep face away and use oven mitts.
- • Handle hot broth with care to avoid scalds.
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