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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.
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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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