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Red pork tamales in opened corn husks drizzled with red chile sauce

Red Pork Tamales (Tamales Rojos)

Anahi
Soft, fluffy masa wrapped around tender pork in red chile sauce, steamed in corn husks the way our family makes them for every holiday.
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Prep Time 1 hour 30 minutes
Cook Time 3 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 24 tamales
Calories 190 kcal

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.

Notes

Tamales freeze beautifully. Steam frozen tamales for about 20 minutes to reheat. Nutrition is an estimate per tamal.
Keyword mexican tamales, red pork tamales, tamales, tamales rojos