These Authentic Pork Tamales Rojos bring the rich flavors of Mexican tradition straight to your table. The combination of tender, slow-cooked pork infused with a bold red chile sauce wrapped in a soft masa dough is a culinary delight perfect for the holidays.
Whether for Christmas, a festive tamalada, or a cozy family dinner, these tamales create a heartwarming meal. Serve with salsas, crema, or pickled vegetables for added flair, and enjoy the warmth and comfort of this beloved dish.
Full Recipe:Â
Ingredients:
Shredded Pork:
- 7–8 pounds pork butt or pork shoulder
- 2 ½ cups water
- 1 tablespoon sea salt
Filling:
- 6 tablespoons broth with fat pieces from cooked pork
- 3 tablespoons all-purpose flour (or masa harina for gluten-free)
- 6 ½ cups Red Chile Sauce
- 1 tablespoon salt
Assembly:
- 1 batch Masa for Tamales or masa harina tamal dough
- Corn husks (hojas)
Directions:
- Prepare the Pork:
Place pork, water, and salt in a slow cooker. Cook on low for 6–8 hours. Remove meat and let it cool. Shred the pork, removing excess fat, and reserve the broth and fat for later use. - Make the Filling:
In a skillet, heat 6 tablespoons of the reserved pork broth. Add flour (or masa harina), whisking continuously for 4–5 minutes. Stir in the red chile sauce and salt, cooking for 10 minutes until thickened. Mix in shredded pork and simmer for an additional 10 minutes. Let the filling cool. - Prep Corn Husks:
Soak corn husks in warm water for at least an hour until pliable. Drain well before use. - Prepare the Masa:
Make masa dough using fresh ground corn or masa harina with broth, lard, baking powder, and salt. Keep dough covered to prevent drying. - Assemble the Tamales:
Spread about 2 tablespoons of masa onto the smooth side of a corn husk. Add 1 ½ tablespoons of filling in the center. Fold both sides of the husk inward and then fold the pointed end toward the filled end. - Steam the Tamales:
Arrange tamales upright in a tamale steamer or deep pot with water. Cover tightly and steam for 2.5–3 hours. To test doneness, remove a tamale, let it cool slightly, and peel the husk. If it releases easily, they are ready.
Prep Time: 35 minutes | Cook Time: 12 hours | Total Time: 12 hours 35 minutes
Kcal: 229 kcal | Servings: 60 tamales
Authentic Mexican Pork Tamales Rojos: A Tradition of Flavor and Warmth
Tamales are more than just food—they are a cherished tradition in Mexican culture, especially during festive seasons like Christmas and the New Year. These Authentic Mexican Pork Tamales Rojos are a labor of love, filled with tender, slow-cooked pork, a rich and smoky red chile sauce, and wrapped in soft masa dough, all encased in a corn husk. The combination of bold spices, savory flavors, and the texture of masa makes these tamales a delightful treat for anyone lucky enough to enjoy them.
A Taste of Mexican Heritage
Tamales have been a staple in Mexican kitchens for centuries, and they are often passed down through generations. The process of making tamales can be an event in itself, with families coming together to prepare and share them. The filling of pork in a red chile sauce is one of the most beloved variations, but tamales come in endless forms, with different meats, vegetables, and even sweet fillings. Pork tamales, however, remain one of the most iconic and traditional.
The secret to the perfect tamale lies in the masa dough and the red chile sauce. The masa, made from corn, is the foundation of every tamale, and the key is ensuring that the texture is just right—soft yet firm enough to hold the filling. For the filling, the pork is slow-cooked until it’s tender and juicy, then shredded and mixed with the red chile sauce, which adds depth, spice, and color. This rich combination is what makes the tamales irresistible.
The Tamale-Making Process: Time-Honored and Rewarding
Making tamales can seem like an involved process, but the reward is always worth the effort. The first step is to cook the pork, which can be done in a slow cooker for maximum tenderness. Once the pork is shredded, the red chile sauce is made using dried chiles, which provide the vibrant red color and a deep, smoky flavor. The sauce is then combined with the pork, creating a rich filling that is perfect for stuffing into the masa dough.
Preparing the masa dough is another crucial step. You need to make sure the dough is the right consistency—soft but firm enough to hold the filling without breaking. This step often requires a bit of practice, but once you’ve mastered it, the assembly process is smooth sailing.
The tamales are then carefully assembled by spreading masa on soaked corn husks, adding the pork filling, and folding the husks to encase the filling. Steaming the tamales for hours allows the flavors to meld together, and the tamales emerge perfectly cooked, ready to be enjoyed by all.
Perfect for Any Celebration
These tamales are ideal for any celebration—whether it’s a Christmas tamalada, a family gathering, or just a special meal to enjoy at home. They’re also perfect for gift-giving, as tamales make for thoughtful, homemade presents that carry the warmth and richness of Mexican culture. The process of making tamales can be a fun and bonding experience, especially when shared with loved ones.
If you’ve never made tamales before, don’t be intimidated by the process. The steps may seem long, but each stage is an important part of creating a dish that is as flavorful as it is meaningful. Once you taste the result, you’ll understand why tamales are a beloved tradition.
Customizing Your Tamales
While pork is the traditional filling, tamales are incredibly versatile. You can experiment with other meats such as chicken, beef, or even vegetarian fillings like cheese and chilies. For a spicier kick, you can increase the amount of dried chiles used in the red sauce.
For those with dietary restrictions, there are alternatives too. For example, using masa harina instead of regular flour and substituting lard with vegetable shortening makes this recipe suitable for gluten-free diets. You can also opt for a more plant-based filling by using mushrooms or jackfruit in place of pork.
Serving Suggestions
Tamales are typically served with a variety of sides, such as salsas, crema, and pickled vegetables like nopalitos (cactus) or carrot escabeche. Some people enjoy them with a refreshing Mexican hot chocolate or agua fresca (fruit waters) to balance the richness of the tamales.
Tips for Making Tamales
- Soak the Corn Husks Properly: It’s essential to soak the corn husks in hot water for at least 30 minutes to ensure they are pliable and won’t tear when wrapping the tamales.
- Make Extra: Tamales freeze well, so if you’re going to the trouble of making them, why not make a batch to enjoy later? Just wrap them tightly in plastic wrap and foil before freezing.
- Test the Masa Consistency: To ensure your masa is the perfect texture, drop a small ball of masa in cold water. If it floats, it’s ready to use. If it sinks, add more lard or broth until it floats.
- Don’t Rush the Steaming Process: Patience is key when steaming tamales. Make sure they are cooked thoroughly for that delicious, soft texture. Check one tamale at the end of the cooking time to ensure it’s fully done before removing the entire batch.
Conclusion
Making Authentic Mexican Pork Tamales Rojos is more than just cooking—it’s a tradition that brings people together. The combination of tender pork in a smoky red chile sauce, wrapped in soft masa, offers a rich, comforting dish that’s perfect for any occasion.
Though the process requires patience, the reward of homemade tamales is well worth the effort. Tamales are not just a meal; they’re a celebration of Mexican culture and family. Whether you’re a seasoned cook or trying tamales for the first time, this recipe will become a cherished favorite in your kitchen.
Gather your ingredients, invite your loved ones, and enjoy the joy and flavor of homemade tamales!