Pork Tamales Rojos

These Pork Tamales Rojos are a traditional Mexican delight, blending tender pork with a vibrant red chile sauce wrapped in fluffy masa and steamed to perfection in corn husks. Whether you’re celebrating a holiday or craving comfort food, these tamales are perfect for any occasion.

PIN FOR LATER!PIN FOR LATER!

Why You’ll Love This Recipe

• Packed with bold and smoky flavors from authentic chiles.
• Perfect for meal prepping or sharing with family and friends.
• A customizable dish, allowing you to adjust spice levels to your taste.

---

Preparation Phase & Tools to Use

Essential Tools

• Large Dutch oven or stock pot: Ideal for cooking pork and sauce.
• Blender: Necessary for creating the chile purée.
• Fine mesh sieve: Optional for straining the purée into a smoother sauce.
• Mixer or large mixing bowl: Used to whip the lard and mix the masa.
• Steamer pot: Essential for cooking the tamales.
• Tongs: For handling hot tamales during steaming.
• Spatula: Helps spread the masa evenly on the corn husks.

---

Preparation Tips

• Plan ahead: Make the pork filling the day before for deeper flavor and convenience.
• Soak the corn husks: This ensures they’re pliable and easy to fold.
• Masa consistency matters: Perform the float test to ensure the masa is light and fluffy.
• Keep the steamer water level in check: Refill as needed to prevent burning.

---

Ingredients

For the Corn Husks:

• 50 corn husks

For the Pork Rojo Filling:

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

For the Masa:

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

---

Step-by-Step Directions

1. Prepare the Pork Rojo Filling

1. Season the Pork: Cut the pork shoulder into 1-inch cubes and sprinkle evenly with kosher salt. Set aside.
2. Soften the Chiles: Remove stems (and seeds for milder heat) from guajillo, ancho, and pasilla chiles. Place them in a bowl and cover with boiling water. Let soak for 30 minutes until tender.
3. Make the Chile Purée: Blend softened chiles with 1 cup soaking liquid, 1 cup chicken stock, garlic, onion, jalapeño, Chimayo chili powder, cumin, and Mexican oregano. Purée until smooth. Strain through a fine mesh sieve for a smoother sauce (optional).
4. Brown the Pork: Heat vegetable oil in a large Dutch oven. Brown the pork cubes in batches until golden on all sides.
5. Simmer the Pork: Add 4-5 cups of chicken stock, the chile purée, and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour or until the pork is tender, and the sauce thickens. Add apple cider vinegar and adjust salt as needed.
6. Shred the Pork: Let the mixture cool, then shred the pork with forks and mix it back into the remaining sauce. Reserve 1 cup of the sauce for the masa. Cover and refrigerate overnight for best results.

---

2. Prepare the Masa

1. Whip the Lard: In a large bowl or mixer, whip the lard until it becomes light and fluffy, resembling frosting. Add baking powder and kosher salt, then mix to combine.
2. Incorporate Masa and Liquid: Gradually add 1 cup masa mix and 1 cup of reserved pork rojo sauce or liquid of choice, alternating until all the masa and liquid are combined. Beat for 5 minutes until the mixture is smooth and has a spreadable consistency similar to hummus.
3. Float Test: Drop a small ball of masa into a glass of cold water. If it floats, the masa is ready. If it sinks, continue mixing until it achieves the right texture.

---

3. Assemble the Tamales

1. Soak the Corn Husks: Place the corn husks in a large bowl or pot of hot water. Soak for 1 hour, keeping them submerged with a towel. Drain and pat dry before use.
2. Fill and Fold:

• Lay a corn husk flat on a clean surface, smooth side up, with the wide end facing you.
• Spread 3-4 tablespoons of masa in a rectangle, leaving the narrow end uncovered.
• Add 3-4 tablespoons of the pork rojo filling in the center of the masa.
• Fold one side of the husk over the filling, followed by the other side. Fold the narrow end up to secure the tamale.

1. Prepare the Steamer: Add water to the bottom of a steamer pot (ensure the water doesn’t touch the tamales). Line the basket with leftover husks and arrange tamales upright, open ends facing up.

---

4. Steam the Tamales

1. Steam: Bring the water in the steamer pot to a boil, then reduce heat to low. Cover and steam for 1 to 1¼ hours, checking occasionally to ensure the water hasn’t evaporated.
2. Check for Doneness: Remove one tamale and carefully unwrap it. If the masa easily separates from the husk and feels firm, the tamales are ready.

---

5. Serve

• Serve the tamales warm with salsa verde, crema, or your favorite side dishes.

Serving Suggestions

Tamales are versatile and pair wonderfully with a variety of sides and toppings. Enhance your dining experience with these ideas:

Classic Sides

• Mexican Rice: A flavorful side with tomatoes, garlic, and onion to complement the tamales.
• Refried Beans: Creamy beans are a traditional pairing that balances the rich tamales.
• Caldo de Pollo: A comforting chicken soup that adds warmth to the meal.

Toppings

• Fresh Salsa: Try a smoky salsa roja or a tangy salsa verde.
• Guacamole: Creamy avocado dip balances the spiciness of the pork rojo filling.
• Crema Mexicana: A dollop of crema adds a cool and tangy contrast.
• Queso Fresco: Crumble over the tamales for added texture and flavor.

Drinks to Pair

• Champurrado: A thick, chocolatey Mexican drink that’s perfect for tamales.
• Horchata: Sweet and creamy rice milk with cinnamon complements the spice.
• Agua Fresca: Light and refreshing fruit drinks, like watermelon or tamarind.

---

PIN FOR LATER!

Common Mistakes to Avoid

Perfecting Pork Tamales Rojos requires attention to detail. Avoid these common mistakes to ensure your tamales turn out beautifully:

1. Skipping the Float Test:

• The float test ensures the masa is light and fluffy. Skipping this step may result in dense tamales.
• Solution: Always test a small piece of masa in water before assembly.

1. Using Dry Corn Husks:

• Dry husks can tear and make folding difficult.
• Solution: Soak the husks in hot water for at least an hour before use.

1. Overfilling the Tamales:

• Adding too much filling can cause the masa to burst during steaming.
• Solution: Use 3-4 tablespoons of filling per tamale for balance.

1. Overcrowding the Steamer:

• Overloading the pot prevents even cooking.
• Solution: Steam tamales in batches or leave space for steam to circulate.

1. Letting the Water Run Dry:

• Without enough water, the tamales won’t steam properly, and the pot may burn.
• Solution: Check water levels periodically and refill as needed.

1. Steaming on High Heat:

• High heat can cause the water to evaporate too quickly or the tamales to cook unevenly.
• Solution: Maintain a low, steady simmer for consistent steaming.

---

Side Dish Recommendations

Here are 8 side dishes to complete your tamale feast:

1. Mexican Street Corn (Elote): Grilled corn slathered with mayo, lime juice, chili powder, and cotija cheese.
2. Black Bean Salad: A refreshing mix of black beans, corn, bell peppers, and a lime-cilantro dressing.
3. Spicy Pickled Vegetables (Escabeche): Pickled carrots, jalapeños, and onions for a tangy, crunchy contrast.
4. Green Chile Pozole: A hearty hominy stew with green chiles that complements the tamales.
5. Guacamole and Chips: Creamy avocado paired with crunchy tortilla chips for a satisfying bite.
6. Cilantro Lime Rice: Fluffy rice with a burst of citrus and herby flavor.
7. Pico de Gallo: A fresh tomato salsa with onions, cilantro, lime, and jalapeños.
8. Grilled Nopales (Cactus Paddles): Slightly tangy and smoky cactus paddles add a unique flavor.

PIN FOR LATER!

Recipe Tips

Making Pork Tamales Rojos can feel like a labor of love, but these tips will ensure success:

1. Adjust the Heat Level:

• Remove the seeds from the dried chiles for a milder filling.
• For more spice, add extra jalapeños or chili powder to the sauce.

1. Make Ahead for Convenience:

• Prepare the pork rojo filling and masa 1-2 days in advance to save time.
• Assemble the tamales the day before steaming and refrigerate them.

1. Mix the Masa Thoroughly:

• Whipping the lard and properly incorporating the masa ensures a fluffy texture.

1. Steam in Batches:

• Avoid overcrowding the steamer to ensure even cooking.

1. Flavor Boosts:

• Use homemade chicken stock for richer flavors in the masa and filling.
• Adding a splash of lime juice or vinegar to the sauce can enhance brightness.

---

Storage and Reheating Instructions

Storing Tamales

• Refrigeration: Place cooked tamales in an airtight container and store in the refrigerator for up to 4 days.
• Freezing: Wrap each tamale in foil or plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to 3 months.

Reheating Tamales

1. Steaming (Best Method):

• Place tamales in a steamer pot and steam for 10-15 minutes if refrigerated or 20-25 minutes if frozen.

1. Microwave:

• Wrap tamales in a damp paper towel and microwave on high for 1-2 minutes. Frozen tamales may require 3-4 minutes.

1. Oven:

• Preheat to 350°F (175°C). Wrap tamales in foil and bake for 15-20 minutes if refrigerated or 25-30 minutes if frozen.

---

PIN FOR LATER!

FAQs

1. Can I use store-bought masa for tamales?

Yes, pre-made masa is a great time-saver. Look for freshly prepared masa from Mexican grocery stores or markets for the best results.

2. Can I substitute lard in the masa?

Absolutely! You can replace lard with vegetable shortening, coconut oil, or butter for a vegetarian option. Keep in mind that lard provides the most traditional flavor.

3. Why aren’t my tamales cooking properly?

If the masa is too dense or sticky, it may not have been whipped enough or the ratio of liquid to masa mix is off. Ensure the masa passes the float test before assembly.

4. How do I prevent the tamales from sticking to the corn husks?

Make sure the corn husks are thoroughly soaked and dried before spreading the masa. Also, avoid spreading the masa too thickly.

5. Can I use different fillings for this recipe?

Absolutely! Swap the pork filling for chicken, beans, cheese, or vegetables for variations on this recipe.

6. How can I tell when tamales are done steaming?

Carefully remove one tamale and let it rest for a minute. If the masa easily pulls away from the husk, they’re ready. If not, continue steaming for another 10-15 minutes.

7. Can I make tamales without a steamer pot?

Yes, use a large pot with a makeshift steamer by placing a metal rack or overturned bowl at the bottom. Arrange tamales above the waterline.

8. Are tamales gluten-free?

Yes! This recipe is naturally gluten-free as long as your masa and other ingredients are certified gluten-free.

---

Conclusion

Pork Tamales Rojos are a flavorful, satisfying dish that’s worth the effort. Whether you’re preparing them for a festive occasion or as a comfort food indulgence, the rich pork rojo filling and soft masa wrapped in corn husks create a meal steeped in tradition and love. With the right tools, tips, and a bit of patience, you’ll master the art of tamale-making and create a dish your friends and family will rave about.