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Tamales Rojos de Cerdo (Mexican Red Pork Tamales)
Traditional Mexican tamales filled with tender shredded pork and a rich red chile sauce, wrapped in corn husks and steamed until fluffy. This recipe yields about 30 large, flavorful tamales perfect for celebrations or family gatherings.
IntermediateMexicanServes 30
Printable version with shopping checklist
Source Video
1h 45m
Prep
4h 35m
Cook
46m
Cleanup
7h 6m
Total
Cost Breakdown
Total cost:$29.40
Per serving:$0.98
Critical Success Points
- • Soaking the corn husks thoroughly to prevent tearing.
- • Cooking pork until very tender and shreddable.
- • Blending the red chile sauce until completely smooth and frying it well.
- • Beating the lard and masa until fluffy and testing for float.
- • Steaming tamales long enough so they release from the husk.
Safety Warnings
- • Use caution when handling hot chiles and boiling water.
- • Steam can cause burns—open the steamer lid away from you.
- • Ensure pork is cooked to a safe internal temperature (at least 70°C/160°F).
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