Tamales Rojos de Cerdo (Mexican Red Pork Tamales)

Ingredients

• 30-40 pieces Dried corn husks (Plus extra for ties and lining the steamer)
• 1.2 kg Pork shoulder (maciza) (Boneless, cut into large chunks)
• 2 medium Onion (1 for boiling pork, 1/2 for sauce)
• 6 cloves Garlic cloves (3 for boiling pork, 3 for sauce)
• 8 pieces Dried guajillo chiles (Stemmed and seeded)
• 4 pieces Dried ancho chiles (Stemmed and seeded)
• 2 pieces Dried morita chiles (Stemmed and seeded)
• 500 g Instant masa harina for tamales (Maseca or similar, labeled for tamales)
• 3 cups Pork broth (From cooking the pork)
• 250 g Lard (manteca de cerdo) (Room temperature)
• 2 tsp Baking powder
• 2 tsp Salt (Divided for masa and sauce)
• 2 tbsp Vegetable oil (For frying the sauce)

Instructions

1. Soak Corn Husks

   Rinse dried corn husks under running water to remove dust. Place them in a large bowl or pot, cover with hot water, and weigh down with a heavy object (like a molcajete pestle or plate) to keep them submerged. Let soak while you prepare the other components.

   Time: PT30M

2. Cook Pork

   Place pork shoulder in a large pot with 1 peeled onion and 3 garlic cloves. Cover with water and add 1 tsp salt. Bring to a boil, skim off foam, reduce heat, and simmer until pork is very tender and shreds easily, about 2 hours. Remove pork, let cool slightly, and shred with forks or hands. Strain and reserve the cooking broth.

   Time: PT2H

3. Prepare Red Chile Sauce

   Remove stems and seeds from guajillo, ancho, and morita chiles. Rinse. Place in a pot, cover with water, and bring to a boil. Simmer for 20 minutes until soft. Let cool slightly. Blend softened chiles with 1/2 onion, 3 garlic cloves, 1 tsp salt, and about 1 cup of the chile cooking water until very smooth.

   Time: PT30M

4. Fry and Cook the Sauce

   Heat 2 tbsp oil in a saucepan over medium heat. Add blended chile sauce. Fry, stirring, and simmer for 25 minutes until thickened and the raw taste of onion and garlic is gone. Adjust salt to taste. Set aside.

   Time: PT25M

5. Make the Masa

   In a large bowl, beat lard with a hand mixer until very fluffy and light, about 5 minutes. Add masa harina, 2 tsp baking powder, 1 tsp salt, and gradually add 3 cups warm pork broth. Mix by hand until masa is soft, smooth, and easily spreadable, about 25 minutes. Test by dropping a small ball of masa into cold water; if it floats, it's ready.

   Time: PT30M

6. Assemble Tamales

   Pat dry a soaked corn husk. Spread about 1/3 cup masa onto the wide end, leaving a border. Add a spoonful of shredded pork and some red sauce. Fold sides together, then fold up the narrow end. Tie with a strip of husk if desired. Repeat with remaining ingredients.

   Time: PT45M

7. Steam Tamales

   Line the bottom of a steamer with extra corn husks. Stand tamales upright, open side up. Add water to the bottom of the steamer (add coins to alert you if water runs low). Cover tamales with more husks and a kitchen towel. Steam over medium heat for 1 hour 15 minutes, checking water level occasionally. Tamales are done when they separate easily from the husk.

   Time: PT1H15M

8. Cleanup

   Wash all used pots, blender, mixing bowls, utensils, steamer, and wipe down work surfaces. Soak any stubborn masa residue for easier cleaning.

   Time: PT25M

Nutrition Facts

Calories

300

Protein

10g

Carbohydrates

32g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Dried corn husks: Banana leaves (not traditional for this style)
• Instead of Pork shoulder (maciza): Chicken thighs, Beef chuck
• Instead of Onion: Shallots
• Instead of Dried guajillo chiles: California chiles
• Instead of Dried ancho chiles: Pasilla chiles
• Instead of Dried morita chiles: Chipotle chiles
• Instead of Pork broth: Chicken broth
• Instead of Lard (manteca de cerdo): Vegetable shortening, Unsalted butter (not traditional)
• Instead of Vegetable oil: Lard

Equipment Needed

• Large pot
• Steamer pot (tamale steamer/vaporera)
• Hand mixer (optional)
• Blender
• Mixing bowls
• Tongs
• Colander
• Kitchen towel
• Measuring cups and spoons

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Keep a kettle of hot water nearby to refill the steamer as needed.
• Tie tamales with strips of husk for a festive presentation and to keep them closed.
• Let tamales rest 10-15 minutes after steaming for best texture.

Troubleshooting

Storage

Refrigerator: Store cooled tamales in an airtight container for up to 5 days.

Freezer: Freeze individually wrapped tamales for up to 3 months. Reheat by steaming or microwaving.

Room temperature: Safe for up to 4 hours; refrigerate promptly.

Make-Ahead Tips

• Tamales can be assembled a day in advance and refrigerated before steaming.
• Cooked tamales freeze well; reheat by steaming for best texture.