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Pork Tamales Rojos
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Pork Tamales Rojos

These traditional Mexican tamales feature tender pork in a flavorful red chile sauce wrapped in fluffy masa. A classic dish for special occasions or anytime you crave authentic comfort food.
Prep Time40 minutes
Cook Time2 hours 40 minutes
Total Time3 hours 20 minutes
Course: Dinner
Cuisine: Mexican
Servings: 50 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, see Note 1
  • 4 teaspoons ground cumin
  • 4 teaspoons Mexican oregano or regular oregano, see Note 2
  • 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 Note 3)

Instructions

Prepare the Pork Rojo Filling:

  • Prepare the Pork: Cut the pork shoulder into 1-inch cubes and season with kosher salt. Set aside.
  • Soften the Chiles: Remove the stems (and seeds for milder heat) from the guajillo, ancho, and pasilla chiles. Place in a bowl and cover with boiling water. Let them steam for about 30 minutes until tender.
  • Make the Chile Purée: Blend the 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, if desired. Set aside.
  • Cook the Pork: Brown the pork in batches in a large Dutch oven or stock pot with vegetable oil over medium heat.
  • Simmer the Pork: Add 4-5 cups 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 is thick and deep red. Season with apple cider vinegar and additional salt, if needed.
  • Shred and Cool: Let the pork rojo cool. Shred the meat with forks and mix back into the remaining sauce. Reserve 1 cup of the sauce for the masa. Cover and refrigerate overnight.

Prepare the Masa:

  • Whip the Lard: In a large bowl or mixer, whip the lard until light and fluffy (like frosting). Mix in the baking powder and kosher salt.
  • Mix Masa and Liquid: Add 1 cup maseca and 1 cup pork rojo sauce (or liquid of choice). Alternate adding 1 cup maseca and 1 cup liquid until all 8 cups are incorporated. Beat for 5 minutes until the masa is light, fluffy, and has a smooth, spreadable consistency like hummus.
  • Float Test: Drop a small spoonful of masa into a glass of cold water. If it floats, it’s ready. If it sinks, continue mixing.

Assemble the Tamales:

  • Soak Corn Husks: Soak the corn husks in a large bowl or pot of hot water for 1 hour. Cover with a towel to keep them submerged. Drain and pat dry before using.

Fill and Fold:

  • Place a corn husk on a clean surface with the smooth side facing up and the wide end closest to you.
  • Spread 3-4 tablespoons of masa in a rectangle shape, leaving the narrow end of the husk uncovered.
  • Add 3-4 tablespoons of pork rojo filling in the center.
  • Fold one side of the husk over the filling, then the other side, and fold up the narrow end.
  • Prepare the Steamer: Fill the bottom of a steamer pot with water and add a penny (see Note 4). Add the basket and line it with corn husks. Arrange the tamales in the pot, open ends facing up.

Steam the Tamales:

  • 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 immediately with your favorite salsa or sauce.

Notes

Float Test: Ensure the masa is ready by testing if it floats in water.
Storage: Refrigerate cooked tamales for up to 4 days or freeze for 3 months.
Penny Trick: Add a penny to the steamer pot to alert you if water runs low.