Pork Tamales Rojos
This step-by-step recipe for Pork Tamales Rojos ensures perfectly fluffy masa and tender, flavorful pork rojo filling. A Mexican classic, tamales are rich, comforting, and perfect for any occasion.
Servings: 48
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
Chimayo Chile Powder: A sweet and earthy New Mexico chile powder. Optional but highly recommended.
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.
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.