Tamales are a cornerstone of Mexican cuisine, beloved for their rich flavors and cultural significance. Pork Tamales Rojos stand out with their fluffy masa and tender pork filling, bathed in a vibrant red chile sauce. Often served during celebrations or as a hearty comfort meal, these tamales are a true labor of love.
Making tamales from scratch can seem daunting, but this step-by-step guide breaks the process into manageable parts, ensuring delicious results every time. From preparing the chile sauce to steaming the tamales, you’ll learn the art of crafting this cherished dish in your own kitchen.
Why You’ll Love This Recipe
- Rich and Flavorful: The combination of guajillo, ancho, and pasilla chiles creates a complex, smoky flavor profile.
- Customizable: Adjust the spice level to suit your taste.
- Perfect for Sharing: With a yield of 50 tamales, this recipe is ideal for family gatherings or meal prep.
- Authentic Results: Traditional ingredients and techniques ensure you’re making tamales just like abuela.
Tools and Equipment
To make the best tamales, having the right tools is essential:
- Corn Husks: Used to wrap the tamales. Soaking them ensures flexibility and prevents tearing.
- Steamer Pot: Keeps the tamales upright and evenly cooks them with steam. A penny trick can help monitor water levels.
- Blender or Food Processor: Necessary for puréeing the chile sauce into a smooth, velvety consistency.
- Large Mixing Bowls: For whipping the masa and mixing the filling.
- Tongs and Kitchen Towels: For handling hot tamales and corn husks.
Ingredient Breakdown
Here’s what you’ll need to create the perfect Pork Tamales Rojos:
For the Corn Husks:
- 50 corn husks, soaked in hot water for 1 hour to soften.
For the Pork Rojo Filling:
- 5 lbs pork shoulder, cut into 1-inch cubes (flavorful and tender when simmered).
- 12 dried guajillo chiles, 4 dried ancho chiles, 4 dried pasilla negro chiles (rich, smoky flavor).
- Garlic, onions, and jalapeños for aromatics.
- Chimayo chili powder (optional but enhances flavor).
- Ground cumin and Mexican oregano for earthiness.
- Apple cider vinegar for balance.
For the Masa:
- 2 cups lard (ensures fluffy masa).
- 8 cups Maseca – Instant corn masa mix (authentic tamale base).
- 1 cup reserved pork rojo sauce (infuses masa with flavor).
- 7 cups broth or reserved cooking liquid (adds moisture and depth).
Step-by-Step Preparation
Prepare the Pork Rojo Filling
- Season and Cut the Pork:
- Cut the pork shoulder into 1-inch cubes and season with kosher salt. Let rest while preparing other ingredients.
- Soften the Dried Chiles:
- Remove stems and seeds from guajillo, ancho, and pasilla chiles. For milder heat, remove all seeds.
- Place in a bowl and cover with boiling water. Let sit for 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 for a silkier sauce if desired.
- Cook and Simmer the Pork:
- Heat vegetable oil in a large Dutch oven over medium heat. Brown the pork in batches.
- Add the chile purée and 4-5 cups of chicken stock. Bring to a boil, reduce heat, and simmer for 1 hour, or until the pork is tender and the sauce is thick.
- Finish with apple cider vinegar and additional salt, if needed.
- Shred and Store:
- Let the pork cool slightly, then shred using forks. Combine with the remaining sauce, reserving 1 cup for the masa. Refrigerate overnight for best results.
Prepare the Masa
- Whip the Lard:
- In a large mixing bowl, whip the lard with an electric mixer until it is light and fluffy, resembling frosting.
- Mix Masa Ingredients:
- Add baking powder and salt to the lard. Incorporate 1 cup of Maseca and 1 cup of pork rojo sauce, alternating with water or broth.
- Beat for 5 minutes until the masa is smooth and spreadable, with a consistency similar to hummus.
- Perform the Float Test:
- Drop a small spoonful of masa into a glass of cold water. If it floats, the masa is ready. If not, continue whipping to incorporate more air.
Assemble the Tamales
- Soak Corn Husks:
- Soak the husks in hot water for at least 1 hour. Keep them submerged with a towel, then drain and pat dry.
- Fill and Fold Tamales:
- Lay a corn husk flat with the wide end closest to you. Spread 3-4 tablespoons of masa into a thin rectangle.
- Place 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 the narrow end up.
Steam the Tamales
- Prepare the Steamer:
- Fill the bottom of the steamer with water, adding a penny to alert when water is low. Line the steamer basket with leftover corn husks.
- Arrange the Tamales:
- Stand the tamales upright with open ends facing up. Cover with more corn husks and a damp towel to trap steam.
- Steam to Perfection:
- Bring the water to a boil, then reduce to low. Steam for 1 to 1¼ hours, checking water levels periodically.
- Test for doneness by unwrapping a tamale; the masa should easily separate from the husk and feel firm.
Serving Suggestions
Once your Pork Tamales Rojos are perfectly steamed and ready to enjoy, enhance the experience with these serving ideas:
- Classic Pairings: Serve tamales with a side of tangy salsa verde or rich roasted tomato salsa.
- Toppings: Garnish with a dollop of crema, crumbled queso fresco, or a sprinkle of fresh cilantro for added flavor.
- Family-Style Presentation: Arrange tamales on a large platter and let guests unwrap their own for a fun, interactive meal.
- Beverage Pairings: Complement tamales with a refreshing glass of horchata, tamarind agua fresca, or a bold Mexican beer.
Common Mistakes to Avoid
Even experienced cooks can encounter a few pitfalls when making tamales. Avoid these common mistakes to ensure success:
- Overfilling Tamales: Too much filling makes it difficult to fold and seal the husks. Stick to 3-4 tablespoons of masa and filling.
- Skipping the Float Test: This step is crucial for ensuring the masa is properly aerated. If it sinks, keep whipping!
- Dry Husks: If the corn husks aren’t soaked long enough, they can tear or crack when folding. Always soak for at least 1 hour.
- Uneven Steaming: Check water levels regularly and avoid overcrowding the steamer. Steaming tamales upright ensures even cooking.
- Rushing the Masa Preparation: Achieving the right masa consistency takes time. Be patient to get that smooth, spreadable texture.
- Using Cold Ingredients: Bring lard and liquids to room temperature for better incorporation.
Side Dish Recommendations
Elevate your tamale meal with these complementary side dishes, showcasing a variety of textures and flavors:
- Mexican Rice: A fragrant, tomato-based rice dish cooked with garlic, onions, and chicken broth.
- Tip: Add peas and carrots for extra color and nutrients.
- Refried Beans or Black Beans: Creamy and savory, these beans provide a hearty, protein-packed addition to the meal.
- Variation: Use pinto beans for a richer flavor or black beans for a lighter option.
- Calabacitas (Mexican-Style Zucchini): Sautéed zucchini with corn, tomatoes, and cheese creates a vibrant and healthy side dish.
- Fresh Guacamole: Creamy avocado dip with lime, cilantro, and diced tomatoes adds freshness and a cooling element.
- Street-Style Elote (Corn on the Cob): Grilled corn smothered in mayonnaise, cotija cheese, chili powder, and lime juice.
- Alternative: Cut the kernels off the cob and serve as esquites (Mexican street corn salad).
- Pickled Red Onions: Quick-pickled onions bring a tangy crunch that cuts through the richness of the tamales.
- Tortilla Soup: A warm, brothy soup made with tomatoes, garlic, and fried tortilla strips.
- Tip: Serve with a side of lime wedges and avocado slices.
- Ensalada de Nopales (Cactus Salad): A refreshing salad made from tender cactus paddles, tomatoes, and onions. It’s light and zesty, perfectly balancing the hearty tamales.
Recipe Tips
To ensure your Pork Tamales Rojos turn out perfect every time, follow these expert tips:
- Flavor Boost for Masa: Use reserved pork rojo sauce instead of plain water or broth to infuse the masa with extra flavor.
- Overnight Rest for Filling: Allow the pork rojo filling to sit overnight. This resting period enhances the depth of flavor.
- Testing Steaming Progress: Check a tamale after an hour. If the masa doesn’t easily pull away from the husk, steam for another 10-15 minutes.
- Adjusting Spice Levels: For spicier tamales, leave the seeds in the chiles or add an extra jalapeño to the chile purée.
- Preventing Dry Tamales: Ensure the steamer water doesn’t run out. Use the penny trick—a rattling penny means there’s still water.
Storage and Reheating Instructions
Proper storage ensures your tamales stay delicious even after the initial feast:
Storing Tamales:
- Allow tamales to cool completely.
- Store in an airtight container or zip-top bag in the refrigerator for up to 4 days.
Freezing Tamales:
- Place cooled tamales in a freezer-safe bag, squeezing out as much air as possible.
- Label the bag with the date and freeze for up to 3 months.
Reheating Tamales:
- Steamer Method: Steam refrigerated or frozen tamales for 20-30 minutes until warmed through.
- Microwave Method: Wrap tamales in a damp paper towel and heat in 1-minute intervals until hot.
- Oven Method: Wrap tamales in foil and bake at 350°F for 20-25 minutes.
FAQs
Q1: Can I use beef instead of pork?
Yes! Substitute beef chuck roast or brisket for the pork shoulder. Follow the same cooking instructions for tender and flavorful results.
Q2: How can I make the tamales spicier?
To increase heat, include the seeds from the dried chiles or add a serrano pepper to the chile purée. Adjust spice levels gradually to suit your taste.
Q3: What can I substitute for lard in the masa?
Vegetable shortening, coconut oil, or softened butter can be used as substitutes. Keep in mind that lard provides the most authentic flavor and texture.
Q4: Why didn’t my masa float during the float test?
If your masa sinks, it likely needs more air. Continue whipping the masa with your mixer until it’s light and fluffy.
Q5: Can tamales be made without corn husks?
Yes, banana leaves are a traditional alternative in some regions. They add a subtle earthy flavor to the tamales.
Q6: What if I don’t have a steamer?
Use a large pot with a heatproof rack or a plate on the bottom. Place tamales upright, and cover them with a damp towel to trap steam.
Q7: How do I prevent tamales from sticking to the husks?
Ensure your masa has the right consistency and isn’t too wet. Greasing the husks lightly with oil can also help.
Conclusion
Making Pork Tamales Rojos from scratch is a labor of love, but the result is undeniably worth the effort. The combination of tender pork, smoky chile sauce, and fluffy masa creates a dish that’s rich, comforting, and authentically Mexican.
Whether you’re preparing these tamales for a special celebration or simply to enjoy with loved ones, the step-by-step process ensures success every time. Pair them with your favorite sides, store them for future meals, and savor the joy of making this timeless recipe.
Take the plunge into the delicious world of tamales and share your creations with friends and family. Buen provecho!
Pork Tamales Rojos
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
Mexican Oregano: Has hints of licorice and citrus. Mediterranean oregano is an acceptable substitute if Mexican oregano isn’t available.
Masa Liquid: Use equal parts liquid to Maseca. The liquid can be pork rojo sauce, broth, reserved cooking liquid, or water. Adjust as needed for consistency.
Penny Trick: Place a penny in the bottom of the steamer pot. If it stops rattling, the water has evaporated, and more should be added.
Storage and Freezing
To Store: Cool tamales completely and refrigerate in an airtight container for up to 4 days.
To Freeze: Place cooled tamales in labeled freezer bags and freeze for up to 3 months.
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