Pork Tamales Rojos

Ever want real homemade tamales? These pork tamales rojos are cozy, rich, and packed with flavor!

You get tender pork wrapped in soft masa, all tucked inside a warm corn husk with bold red chile sauce. Every bite is juicy, savory, and full of love.

Perfect for holidays, family meals, or special weekends. They take time, but they’re so worth it.

Grab your corn husks and masa—let’s make tamale magic happen today!

Why You’ll Love This Recipe

• Traditional Favorite: These tamales taste just like the ones you’d find at a holiday gathering or family celebration.
• Deep, Bold Flavor: The combination of slow-cooked pork and smoky, spicy chiles makes every bite rich and satisfying.
• Make-Ahead Magic: Tamales freeze beautifully, making them perfect for meal prepping or sharing.
• Hands-On and Heartfelt: Shaping and folding tamales is a fun, rewarding project—perfect for a cozy cooking day.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 2 hours
Cook Time: 3 hours
Total Time: 5–6 hours (great for a weekend cooking project)

Servings:
Makes about 30 tamales, depending on size.

Difficulty:
Moderate. You’ll need a little patience, but the steps are simple if you follow them closely.

Required Kitchen Tools

• Large Pot or Dutch Oven (for cooking pork)
• Blender or Food Processor (for sauce)
• Mixing Bowls
• Steamer Pot or Large Stockpot with Rack (for steaming tamales)
• Tongs
• Measuring Cups and Spoons
• Large Spoons or Spatulas
• Kitchen Towels (for covering tamales while steaming)

Ingredients for the Pork Tamales Rojos

For the Pork Rojo Filling:

• 50 dried corn husks, soaked in warm water
• 5 lbs pork shoulder, cut into 1-inch cubes
• 2 tsp kosher salt
• 4 tbsp vegetable oil
• 12 dried guajillo chiles (about 12 tablespoons ground)
• 4 dried ancho chiles (about 4 tablespoons ground)
• 4 dried pasilla negro chiles (about 4 tablespoons ground)
• 6 cups water or chicken stock
• 6 cloves garlic
• 2 white onions, peeled and quartered
• 2 jalapeños, stems removed
• 1 tbsp chimayo chili powder (optional, for extra depth)
• 4 tsp ground cumin
• 4 tsp Mexican oregano (or regular oregano)
• 2 tbsp apple cider vinegar

For the Masa Dough:

• 2 cups lard, room temperature
• 4 ½ tsp baking powder
• 1 tbsp kosher salt
• 8 cups Maseca (Instant Corn Masa Mix)
• 1 cup reserved pork rojo sauce
• 7 cups water or reserved pork broth

Variations for Pork Tamales Rojos

• Spice It Up: Add an extra jalapeño or a pinch of cayenne to the pork filling for a bigger kick.
• Different Meats: You can substitute chicken thighs or beef chuck for the pork if you prefer.
• Vegetarian Twist: Swap the pork with sautéed mushrooms and black beans for a hearty vegetarian version.
• Sweet Masa Option: Add a little sugar and cinnamon to the masa for sweet tamales.

How to Make Pork Tamales Rojos Step-by-Step Instructions

1. Prepare the Corn Husks

• Start by soaking the dried corn husks in a large bowl of warm water.
• Use a plate to keep them submerged.
• Let them soften for at least 1 hour while you prepare the filling and masa.

2. Cook the Pork

• Season the pork cubes with kosher salt.
• In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
• Add the pork cubes in batches, searing them until nicely browned on all sides. Remove and set aside.

3. Make the Red Chile Sauce

• In a dry skillet over medium heat, lightly toast the guajillo, ancho, and pasilla chiles for a few seconds until fragrant.
  (Be careful not to burn them—burnt chiles taste bitter.)
• Place the toasted chiles in a bowl and cover with hot water. Soak for 20–30 minutes until softened.
• Drain the chiles, then blend them with garlic, onion, jalapeños, cumin, oregano, vinegar, and about 2 cups of the chicken stock until smooth.
• Strain the sauce through a fine mesh sieve into a clean bowl to remove any skins or seeds.

4. Simmer Pork in Sauce

• Return the seared pork to the pot.
• Pour the chile sauce over the pork.
• Add the remaining chicken stock (or water) until the pork is just covered.
• Bring to a simmer, cover, and cook for 2–2.5 hours, stirring occasionally, until the pork is tender and shreds easily.

5. Shred the Pork

• Once cooked, remove the pork from the sauce and shred it using two forks.
• Reserve 1 cup of the pork rojo sauce for the masa.
• Toss the shredded pork back into the remaining sauce to keep it moist.

6. Make the Masa Dough

• In a large bowl, beat the lard until light and fluffy, about 2–3 minutes.
• In another bowl, mix the masa harina, baking powder, and salt.
• Gradually add the masa mixture to the lard, alternating with the pork broth (or water), mixing with your hands or a stand mixer.
• Add the reserved 1 cup of pork rojo sauce to the masa for color and extra flavor.
• The masa should feel like soft peanut butter—spreadable but not too wet. If it feels dry, add more broth a tablespoon at a time.

7. Assemble the Tamales

• Drain and pat dry the softened corn husks.
• Spread about 2–3 tablespoons of masa onto the center of each husk, creating a rectangle.
• Add 1–2 tablespoons of the pork filling down the center.
• Fold the sides of the husk over the filling, then fold the bottom end up to close.
• Leave the top open.

8. Steam the Tamales

• Arrange the tamales standing upright in a steamer pot (open end facing up).
• Cover with a damp kitchen towel or extra husks to trap moisture.
• Steam over medium heat for about 1½ to 2 hours, checking occasionally to add water to the pot.
• They’re done when the masa pulls away easily from the husk and feels firm.

How to Serve Pork Tamales Rojos

Tamales are best enjoyed warm, straight from the steamer.
Here are a few ways to serve them:

• Plain and Simple: Let the deep flavors shine by serving tamales just as they are.
• With Salsa: Add a spoonful of salsa verde, pico de gallo, or more red chile sauce on top.
• With Sides: Pair with Mexican rice, refried beans, or a crisp green salad for a full meal.
• With Toppings: A dollop of sour cream, a sprinkle of queso fresco, or fresh cilantro gives extra flavor and a cool contrast to the spicy filling.

How to Store Pork Tamales Rojos

• Refrigerate: Place cooled tamales in an airtight container. They’ll keep in the fridge for up to 5 days.
• Freeze: Wrap tamales individually in plastic wrap, then place them in a freezer bag. They freeze well for up to 3 months.
• Reheat: Steam them again for about 10–15 minutes. Or microwave them wrapped in a damp paper towel to keep them moist.

Tips and Tricks for Success

• Don’t Overfill: Too much filling makes tamales hard to fold and may cause them to burst during steaming.
• Keep the Masa Moist: Masa should be soft and spreadable; if it feels stiff while assembling, mix in a little more broth.
• Use Two Layers of Husk if Needed: If a husk is too thin or tears, use two overlapping husks for better support.
• Steam Gently: Keep the water at a gentle simmer, not a hard boil, to avoid tough or dry tamales.
• Check for Doneness: Test one tamale. If the masa easily pulls away from the husk, they’re ready.

Nutrition Information

Nutrient	Amount (Per Tamale, approx.)
Calories	250
Protein	12g
Fat	15g
Saturated Fat	5g
Carbohydrates	20g
Fiber	3g
Sugar	1g
Sodium	380mg

(Nutrition information is approximate and can vary based on exact ingredients used.)

Pork Tamales Rojos FAQs

Q: Can I make the filling ahead of time?
A: Yes, you can cook and shred the pork a day or two in advance. Store it refrigerated until ready to assemble the tamales.

Q: How do I know when tamales are fully cooked?
A: When the masa is firm and pulls away cleanly from the corn husk, they’re done.

Q: Can I steam tamales without a steamer?
A: Yes! Set a metal colander or heatproof plate upside down inside a large pot to keep tamales elevated above boiling water.

Conclusion

There’s something truly special about making Pork Tamales Rojos from scratch. It’s not just a recipe—it’s a rhythm. Soaking, simmering, spreading, folding. Each step pulls you in, grounding you in tradition while filling your kitchen with the warm, smoky aroma of slow-cooked pork and chiles.

These tamales aren’t a quick fix—but that’s the beauty of it. They’re meant to be made with care, served with pride, and shared with people you love. Whether you’re crafting them for a holiday, a Sunday dinner, or your first try at tamales, they’ll reward you every time.

So go slow. Taste as you go. Wrap with love. And enjoy the process as much as the plate.