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Pork Tamales Rojos
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Pork Tamales Rojos

These Pork Tamales Rojos feature tender pork shoulder simmered in a rich red chile sauce, wrapped in fluffy, perfectly seasoned masa. A beloved Mexican dish, tamales are a labor of love — perfect for celebrations, holidays, or any time you want to bring a taste of tradition to the table.
Prep Time40 minutes
Cook Time2 hours 40 minutes
Total Time3 hours 20 minutes
Course: Dinner
Cuisine: Mexican
Keyword: masa, Mexican tamales, pork tamales, red chile tamales, tamales rojos
Servings: 5 tamales
Calories: 198kcal

Ingredients

For the Corn Husks:

  • 50 corn husks

For the Pork Rojo Filling:

  • 5 lbs pork shoulder cut into 1-inch cubes
  • 2 teaspoons kosher salt
  • 4 tablespoons vegetable oil
  • 12 dried guajillo chiles ~12 tablespoons ground
  • 4 dried ancho chiles ~4 tablespoons ground
  • 4 dried pasilla negro chiles ~4 tablespoons ground
  • 6 cups water or chicken stock
  • 6 cloves garlic
  • 2 white onions peeled and quartered
  • 2 jalapeños stems removed
  • 1 tablespoon Chimayo chili powder optional
  • 4 teaspoons ground cumin
  • 4 teaspoons Mexican oregano or regular oregano
  • 2 tablespoons apple cider vinegar

For the Masa:

  • 2 cups lard room temperature
  • 4½ teaspoons baking powder
  • 1 tablespoon kosher salt
  • 8 cups Maseca – Instant corn masa mix 2 pounds
  • 1 cup reserved pork rojo sauce
  • 7 cups water reserved cooking liquid, broth, or a combination (see Notes)

Instructions

Prepare the Pork Rojo Filling

  • Cut the pork shoulder into 1-inch cubes and season with kosher salt. Set aside.
  • Remove stems (and seeds for milder heat) from the guajillo, ancho, and pasilla chiles. Place in a bowl and cover with boiling water. Let them soak for 30 minutes until softened.
  • In a blender, combine softened chiles, 1 cup soaking liquid, 1 cup chicken stock, garlic, onion, jalapeño, Chimayo chili powder (if using), cumin, and Mexican oregano. Purée until smooth. Strain through a fine mesh sieve if a smoother sauce is desired.
  • In a large Dutch oven, heat vegetable oil over medium heat. Brown the pork in batches.
  • Add 4-5 cups chicken stock and the chile purée to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour until pork is tender and the sauce thickens.
  • Stir in the apple cider vinegar. Adjust seasoning with salt if needed.
  • Once cool, shred the pork and mix with the sauce.
  • Reserve 1 cup of the sauce for the masa. Cover the filling and refrigerate overnight for best flavor.

Prepare the Masa

  • In a large mixing bowl or stand mixer, whip the lard until light and fluffy, like frosting.
  • Mix in baking powder and kosher salt.
  • Add 1 cup Maseca and 1 cup reserved pork rojo sauce (or preferred liquid).
  • Alternate adding 1 cup Maseca with 1 cup liquid until all 8 cups of Maseca and 7 cups of liquid are incorporated.
  • Beat for about 5 minutes until the masa is light, fluffy, and has a spreadable consistency (similar to hummus).
  • Perform the float test: drop a small spoonful of masa into a glass of cold water. If it floats, the masa is ready. If it sinks, continue mixing and re-test.

Assemble the Tamales

  • Soak the corn husks in a large bowl of hot water for 1 hour. Place a towel over the husks to keep them submerged. Drain and pat dry before using.
  • Place a corn husk on a clean surface, smooth side up, wide end closest to you. Spread 3-4 tablespoons of masa into a rectangle, leaving the narrow end uncovered.
  • Place 3-4 tablespoons of pork rojo filling in the center of the masa.
  • Fold one side of the husk over the filling, then fold the other side over. Fold up the narrow end to seal.

Steam the Tamales

  • Fill the bottom of a steamer pot with water and drop in a penny (see Notes).
  • Add a steamer basket and line it with corn husks.
  • Arrange the tamales upright with the open ends facing up.
  • Bring the water to a boil, then reduce heat to low. Cover and steam for 1 to 1¼ hours.
  • Check for doneness by removing a tamale and unwrapping it. The masa should easily separate from the husk and feel firm.

Serve

  • Serve the tamales warm with your favorite salsa or sauce.

Notes

Chimayo Chile Powder: A sweet, earthy New Mexico chile powder that adds a unique touch. Optional but recommended if available.
Mexican Oregano: This has hints of citrus and licorice, unlike Mediterranean oregano, which is a suitable substitute if necessary.
Masa Liquid Options: Use a mix of pork rojo sauce, broth, reserved cooking liquid, or water. The masa should be moist but not too wet — similar to hummus.
Penny Trick: Place a penny in the bottom of the steamer pot. If you stop hearing it rattle, the water has run out — add more immediately.
Storage & Freezing:
Refrigerate: Cooled tamales can be stored in an airtight container for up to 4 days.
Freeze: Place cooled tamales in freezer bags and freeze for up to 3 months.