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Red Pork Tamales (Tamales Rojos)

Red Pork Tamales (Tamales Rojos)

Red pork tamales, also known as tamales rojos, are traditional Mexican tamales filled with tender shredded pork simmered in a rich red chile sauce, wrapped in corn husks, and steamed until soft and fluffy.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 20 tamales
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 315
Ingredients Method Notes

Ingredients
  

For the Pork Filling
  • 2½ pounds pork shoulder or pork butt
  • Salt to taste
  • For the Red Chile Sauce
  • 4 dried guajillo chiles
  • 2 dried ancho chiles
  • Hot water for soaking
  • ½ white onion
  • 3 cloves garlic
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • Salt to taste
For the Masa
  • 4 cups masa harina
  • 3 cups warm pork broth reserved from cooking pork
  • 1 cup lard or vegetable shortening
  • 2 teaspoons baking powder
  • 1½ teaspoons salt
For Assembly
  • 20 –25 dried corn husks soaked in warm water

Method
 

  1. Soak corn husks in warm water until soft and pliable. Set aside.
  2. Cook pork in lightly salted water until fork-tender. Shred and reserve cooking broth.
  3. Remove stems and seeds from dried chiles. Toast briefly, then soak in hot water until softened.
  4. Blend chiles with onion, garlic, cumin, black pepper, and salt until smooth.
  5. Simmer the red sauce for 10 minutes, then stir in shredded pork. Set aside.
  6. In a large bowl, beat lard or shortening until fluffy. Mix in masa harina, baking powder, and salt.
  7. Gradually add warm broth and mix until masa is soft and spreadable.
  8. Spread masa onto the smooth side of a corn husk. Add pork filling down the center.
  9. Fold sides inward and fold the bottom up to seal.
  10. Stand tamales upright in a steamer and steam for 90 minutes, or until the masa pulls away easily from the husk.
  11. Let tamales rest for 10 minutes before serving.

Notes

  • Masa should be soft and fluffy; dry masa leads to dense tamales.
  • Do not overfill-too much filling causes leaks during steaming.
  • Tamales are done when the masa releases cleanly from the husk.
  • Store cooked tamales in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat by steaming.