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
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)
Instructions
- Cube the pork shoulder and generously season with salt, preparing it for the rich flavor development.
- Carefully remove stems from guajillo, ancho, and pasilla chiles. Submerge in boiling water for 30 minutes until fully softened and plump.
- 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.
- Heat vegetable oil in a Dutch oven and methodically brown the pork cubes in batches, developing deep caramelized notes.
- 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.
- 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.
- Whip lard until it achieves a cloud-like, frosting-like texture. Incorporate baking powder and salt thoroughly.
- Gradually blend maseca and pork sauce, alternating until 8 cups are fully integrated. Beat vigorously for 5 minutes to create a light, spreadable masa.
- Conduct the float test by dropping a masa sample into cold water. A floating dollop indicates perfect consistency.
- Immerse corn husks in hot water for 1 hour, ensuring complete submersion. Drain and pat dry before assembly.
- Position corn husks smooth-side up, wide end nearest to you.
- Spread masa in a rectangular shape, leaving the narrow end exposed.
- Center the shredded pork filling carefully within the masa.
- Fold husk sides inward, then tuck the narrow end upward to secure the tamale.
- Prepare steamer by adding water and a penny. Line basket with corn husks and arrange tamales upright.
- Steam at low heat for 1 to 1¼ hours, maintaining a gentle boil.
- Verify doneness by unwrapping a tamale – the masa should cleanly separate from the husk and feel firm.
- 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