In our family, tamales are not really a recipe. They are an event. Someone soaks the husks, someone spreads masa, someone sneaks bites of the filling, and by the end of the day the counter is covered in neat little bundles and everyone claims theirs came out the best.
Red pork tamales are the classic of classics: tender pork folded into a deep guajillo chile sauce, wrapped in fluffy masa, and steamed until the husk peels away clean. They are what December smells like in so many Mexican homes, but honestly, I make them any time the freezer runs low, because a frozen tamal is the best fast food that exists.
Why You Will Love These Tamales
This recipe breaks the process into four manageable parts: cook the pork, make the red sauce, beat the masa, and assemble. None of them are difficult on their own. Pour a cup of champurrado, put someone on spreading duty, and it becomes the best kind of afternoon.
Ingredient Notes
Masa harina para tamales is coarser than the kind for tortillas, so check the bag. Lard makes the fluffiest masa, and beating it until it is light is the single most important step; vegetable shortening works if you prefer. Guajillo and ancho chiles build the red sauce, and the reserved pork broth flavors both the sauce and the masa, so do not pour it out.
How to Make Tamales
Simmer and shred the pork, blend the chiles into a strained red sauce, and fold the two together. Beat the lard until fluffy, work in the masa harina and broth until a small ball of masa floats in cold water, then spread, fill, fold, and steam. When the husk releases cleanly, they are done. Serve them the way we do, with a pot of pozole nearby during the holidays or a cold horchata in summer.
Frequently Asked Questions
Why is the float test important?
A ball of masa that floats means enough air is whipped in for the tamales to steam up light and fluffy. If it sinks, keep beating. It is the difference between tender tamales and dense ones.
How do I know when tamales are done steaming?
Pull one out and let it rest a couple of minutes. If the husk peels away without sticking, they are ready. If masa clings, steam them 15 more minutes.
Can I freeze tamales?
They are made for it. Freeze them cooked, still in their husks, for up to 6 months. Steam straight from frozen for about 20 minutes.
Storage
Refrigerate for up to 5 days or freeze for 6 months. Reheat in a steamer or wrapped in a damp paper towel in the microwave.
Red Pork Tamales (Tamales Rojos)
Ingredients
For the pork
- 3 lb pork shoulder cut into large chunks
- ½ white onion
- 4 garlic cloves
- 2 bay leaves
- 1 tablespoon salt
- water to cover
For the red chile sauce
- 6 dried guajillo chiles stemmed and seeded
- 3 dried ancho chiles stemmed and seeded
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 2 cups reserved pork broth
- salt to taste
For the masa
- 4 cups masa harina para tamales
- 1 ½ teaspoon baking powder
- 2 teaspoon salt
- 1 ⅓ cups lard or vegetable shortening
- 3 cups warm reserved pork broth plus more as needed
For assembly
- 30 dried corn husks soaked in hot water for 1 hour
Instructions
- Cook the pork. Simmer the pork with the onion, garlic, bay leaves, and salt in water to cover for about 90 minutes, until tender. Shred the meat and reserve the broth.
- Make the red sauce. Toast the chiles in a dry skillet until fragrant, then soak in hot water for 15 minutes. Blend with the garlic, cumin, oregano, and 2 cups of pork broth until smooth, then strain. Simmer the sauce with the shredded pork for 10 minutes and season with salt.
- Beat the masa. Beat the lard until light and fluffy, about 3 minutes. Add the masa harina, baking powder, and salt, then work in the warm broth a little at a time until the masa is soft and spreadable, like thick frosting. A small ball of masa should float in a glass of cold water. If it sinks, keep beating.
- Assemble. Pat a soaked husk dry. Spread 2 to 3 tablespoons of masa into a thin layer on the smooth side, leaving the pointed end bare. Spoon 1 to 2 tablespoons of the red chile pork down the center, fold the sides over, then fold the pointed end up.
- Steam. Stand the tamales upright in a steamer, open end up. Steam over simmering water for 75 to 90 minutes, adding hot water as needed, until the husk pulls away from the masa cleanly.
- Rest. Let the tamales sit for 10 minutes before serving. They firm up as they rest.
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