The Most Flavorful Pork Tamales Rojos Recipe You’ll Ever Try

Crafting authentic pork tamales rojos brings memories of festive kitchen gatherings where generations share culinary secrets.

Grandmothers in Mexico often whisper technique details passed through decades of careful preparation.

Corn husks unfurl like delicate pages telling stories of traditional cooking methods.

Tender pork marinated in rich red chile sauce promises deep, complex flavors that dance across your palate.

Masa dough becomes a canvas for robust ingredients waiting to be transformed into something magical.

Wrapping and steaming these delectable parcels requires patience and love, connecting you to centuries-old cooking traditions.

Your taste buds will celebrate this journey into Mexican comfort food that feels like a warm embrace from a cherished relative.

What Makes Pork Tamales Rojos So Delicious

• Craft Authentic Mexican Flavors: Dive into a traditional recipe that brings the rich, bold tastes of Mexico right to your kitchen with complex chile-based sauce and tender, slow-cooked pork.
• Master Advanced Cooking Techniques: Learn professional-level skills like chile preparation, masa mixing, and tamale assembly that will elevate your culinary expertise and impress family and friends.
• Perfect for Festive Gatherings: Create a showstopping dish ideal for celebrations, family reunions, or special weekend cooking projects that bring people together around delicious homemade food.
• Customize Your Culinary Adventure: Adjust chile heat levels, experiment with different fillings, and make the recipe your own while staying true to classic tamale-making traditions.

Everything You Need For Pork Tamales Rojos

• Pork Shoulder: A flavorful cut of meat that becomes tender and delicious when slow-cooked with spices.

• Guajillo Chiles, Ancho Chiles, Pasilla Chiles: Dried chiles that provide a rich, complex flavor and depth to the sauce.
• Jalapeño, Chimayo Chili Powder, Cumin, Mexican Oregano: Spices that add warmth, heat, and traditional Mexican flavor to the dish.

• Garlic, Onion: Foundational ingredients that build a robust flavor base for the pork rojo.
• Chicken Stock, Apple Cider Vinegar: Liquids that help tenderize the meat and balance the sauce's flavors.
• Vegetable Oil: Used for browning the pork and creating a delicious fond.

• Maseca (Corn Masa Flour): The key ingredient for creating the traditional tamale dough.
• Lard: Provides richness and helps create a light, fluffy masa texture.
• Baking Powder, Kosher Salt: Ingredients that help the masa rise and enhance its flavor.

• Corn Husks: Traditional wrapper that gives tamales their distinctive shape and adds a subtle corn flavor.

• Penny: Used as a helpful indicator for water level in the steamer pot.

How To Make Pork Tamales Rojos Step By Step

Step 1: Prep the Meat

Cut pork shoulder into bite-sized chunks. Season generously with salt. Let the meat rest while preparing other components.

Step 2: Awaken the Chiles

Remove stems from guajillo, ancho, and pasilla chiles. Submerge chiles in boiling water. Allow them to soften and rehydrate for half an hour.

Step 3: Create Spicy Sauce

• Soaking liquid
• Chicken stock
• Garlic
• Onion
• Jalapeño
• Chimayo chili powder
• Cumin
• Mexican oregano

Strain mixture for ultra-smooth consistency.

Step 4: Sear the Protein

Brown pork pieces in batches using vegetable oil in a large Dutch oven. Develop deep, rich flavors through caramelization.

Step 5: Develop Rich Flavor

Pour chicken stock and chile purée over browned meat. Simmer slowly until pork becomes tender and sauce transforms into a deep crimson color. Enhance with apple cider vinegar and additional salt.

Step 6: Shred and Rest

Allow meat to cool completely. Shred using forks and incorporate back into sauce. Reserve one cup of sauce for masa preparation. Refrigerate overnight for deeper flavor development.

Step 7: Whip Lard

Beat lard until light and airy, resembling frosting. Incorporate baking powder and salt.

Step 8: Build Perfect Masa

Gradually blend maseca and pork sauce. Mix until achieving smooth, spreadable consistency similar to hummus. Beat continuously for five minutes.

Step 9: Validate Masa Readiness

Perform float test by dropping small masa portion into cold water. Floating indicates perfect preparation.

Step 10: Prepare Corn Husks

Soak corn husks in hot water for one hour. Drain and pat dry before assembling.

Step 11: Assemble Individual Tamales

Place corn husk with smooth side up. Spread masa in rectangular shape. Add pork filling in center. Fold husk sides and narrow end.

Step 12: Steam to Perfection

Fill steamer pot with water. Add basket lined with corn husks. Arrange tamales vertically with open ends facing upward.

Step 13: Cook Tamales

Bring water to boil, then reduce heat. Steam for approximately 1-1.25 hours.

Step 14: Check Doneness

Remove test tamale. Masa should easily separate from husk and feel firm.

Step 15: Serve and Enjoy

Plate tamales immediately. Accompany with preferred salsa or sauce.

Simple Tips For Pork Tamales Rojos

• Master Meat Preparation: Cut pork shoulder into uniform 1-inch cubes to ensure even cooking and consistent texture throughout the dish.
• Optimize Chile Softening: Remove chile stems and seeds for controlled heat levels, allowing you to customize spiciness according to preference.
• Perfect Masa Consistency: Perform the float test by dropping a small masa spoonful in cold water to confirm the ideal light and fluffy texture before assembling tamales.
• Steam with Precision: Use a penny in the steamer water to help indicate when liquid levels are low, preventing potential burning during the long cooking process.
• Enhance Flavor Depth: Reserve extra sauce from pork rojo for mixing into masa, which intensifies the overall taste and creates a more complex, rich profile.

Tasty Twists On Pork Tamales Rojos

• Chicken Tamales Rojos: Replace pork shoulder with boneless, skinless chicken thighs for a lighter protein option. Follow the same chile preparation and cooking method.
• Vegetarian Tamales Rojos: Swap pork with roasted sweet potatoes or black beans. Use vegetable stock instead of chicken stock to maintain the rich, spicy flavor profile.
• Gluten-Free Tamales: Ensure all ingredients like chili powder and stock are certified gluten-free. Use gluten-free maseca corn flour to make this recipe safe for those with gluten sensitivities.
• Low-Fat Tamales: Use turkey meat instead of pork, and replace lard with olive oil or vegetable broth when preparing the masa. Reduce the amount of fat while maintaining the traditional tamale texture.

Perfect Pairings For Pork Tamales Rojos

• Flavor-Boosting Wine Pairing: Opt for a medium-bodied red wine like Tempranillo or Grenache, which beautifully complements the rich, spicy pork tamales with their balanced acidity and fruity undertones.
• Refreshing Beverage Companion: Serve an ice-cold Mexican beer like Modelo Negra or Dos Equis Amber, which cuts through the tamales' richness and provides a crisp, cooling contrast to the spicy sauce.
• Zesty Side Sauce Suggestion: Prepare a bright, tangy salsa verde or pico de gallo to accompany the tamales, adding fresh, citrusy notes that enhance the deep, complex flavors of the pork rojo.

How To Store Pork Tamales Rojos Right

• Store leftover tamales in an airtight container in the refrigerator for up to 4 days. Wrap each tamale individually in plastic wrap or aluminum foil to maintain moisture and prevent drying out.
• Place cooled tamales in freezer-safe bags or containers. They'll keep well for 2-3 months. Separate layers with parchment paper to prevent sticking.
• Steam refrigerated or thawed tamales for 15-20 minutes to restore original texture and warmth. This method prevents drying and maintains the soft masa.
• Wrap tamales in damp paper towels and microwave for 1-2 minutes. Add 30 seconds if frozen, checking halfway to ensure even heating and prevent toughness.

Pork Tamales Rojos Common Questions

• What type of chiles are used in pork tamales rojos?

Guajillo, ancho, and pasilla chiles are used to create a complex, rich red sauce with deep flavor and moderate heat.

• Why do you whip the lard for masa?

Whipping lard incorporates air, making the masa light, fluffy, and tender instead of dense and heavy.

• What is the float test for masa?

It’s a technique to check masa readiness by dropping a small amount into water – if it floats, the masa is properly mixed and aerated, indicating it’s ready for tamales.

• Can I prepare tamales in advance?

Yes, you can prepare the pork filling and masa a day ahead, then assemble and steam the tamales when ready to serve, which helps develop deeper flavors.

Pork Tamales Rojos Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 23 reviews

• Total Time: 4 hours 55 minutes
• Yield: 50 1x

Print Recipe

Pin Recipe

Description

Mexican kitchens come alive with classic Pork Tamales Rojos, a beloved dish wrapped in corn husks and filled with spicy, tender meat. Rich red chile sauce and slow-cooked pork create a mouthwatering experience you’ll savor with each delicious bite.

---

Ingredients

Scale 1x2x3x

Meat:

• 5 pounds pork shoulder (cut into 1-inch cubes)

Chiles and Spices:

• 12 dried guajillo chiles
• 4 dried ancho chiles
• 4 dried pasilla negro chiles
• 4 teaspoons ground cumin
• 4 teaspoons Mexican oregano
• 1 tablespoon Chimayo chili powder

Masa and Other Ingredients:

• 8 cups Maseca instant corn masa mix
• 2 cups lard
• 50 corn husks
• 6 cups water or chicken stock
• 6 cloves garlic
• 2 white onions (peeled and quartered)
• 2 jalapeños (stems removed)
• 2 teaspoons kosher salt
• 4 tablespoons vegetable oil
• 2 tablespoons apple cider vinegar
• 4½ teaspoons baking powder
• 1 tablespoon kosher salt
• 1 cup reserved pork rojo sauce
• 7 cups water (reserved cooking liquid, broth, or a combination)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cube the pork shoulder and generously season with salt, preparing it for the rich flavor development.
2. Carefully remove stems from guajillo, ancho, and pasilla chiles. Submerge in boiling water for 30 minutes until fully softened and plump.
3. Transform the rehydrated chiles into a silky purée by blending with soaking liquid, chicken stock, garlic, onion, jalapeño, chili powder, cumin, and Mexican oregano. Strain through a fine mesh sieve for ultimate smoothness.
4. Heat vegetable oil in a Dutch oven and methodically brown the pork cubes in batches, developing deep caramelized notes.
5. Introduce chicken stock and chile purée to the browned meat. Simmer on low heat for 1 hour until the pork becomes incredibly tender and the sauce reduces to a vibrant crimson consistency.
6. Allow the meat to cool, then delicately shred with forks. Reincorporate into the sauce, reserving a portion for masa preparation. Refrigerate overnight to intensify flavors.
7. Whip lard until it achieves a cloud-like, frosting-like texture. Incorporate baking powder and salt thoroughly.
8. Gradually blend maseca and pork sauce, alternating until 8 cups are fully integrated. Beat vigorously for 5 minutes to create a light, spreadable masa.
9. Conduct the float test by dropping a masa sample into cold water. A floating dollop indicates perfect consistency.
10. Immerse corn husks in hot water for 1 hour, ensuring complete submersion. Drain and pat dry before assembly.
11. Position corn husks smooth-side up, wide end nearest to you.
12. Spread masa in a rectangular shape, leaving the narrow end exposed.
13. Center the shredded pork filling carefully within the masa.
14. Fold husk sides inward, then tuck the narrow end upward to secure the tamale.
15. Prepare steamer by adding water and a penny. Line basket with corn husks and arrange tamales upright.
16. Steam at low heat for 1 to 1¼ hours, maintaining a gentle boil.
17. Verify doneness by unwrapping a tamale – the masa should cleanly separate from the husk and feel firm.
18. Serve immediately, accompanied by your preferred salsa or sauce for an authentic culinary experience.

Notes

• Meat Selection Matters: Choose a well-marbled pork shoulder for maximum tenderness and rich flavor that melts in your mouth during the long cooking process.
• Chile Pepper Flexibility: Adjust chile varieties and quantities to control heat level, allowing customization for mild or spicy preferences without compromising authentic taste.
• Masa Moisture Magic: Achieving the perfect masa consistency is crucial – it should spread like soft hummus and pass the float test to ensure light, fluffy tamales that aren’t dense or dry.
• Steam with Precision: Use a penny in the steamer water to help indicate when liquid levels are low, preventing burning and ensuring consistent cooking temperature throughout the steaming process.

• Prep Time: 2 hours 40 minutes
• Cook Time: 2 hours 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Steaming
• Cuisine: Mexican

Nutrition

• Serving Size: 50
• Calories: 377 kcal
• Sugar: 1 g
• Sodium: 290 mg
• Fat: 23 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 3 g
• Protein: 16 g
• Cholesterol: 70 mg