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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

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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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