These authentic pork tamales rojos are a true celebration of traditional Mexican cuisine. Made with soft, fluffy masa and filled with tender shredded pork simmered in a rich red chile sauce, every bite delivers deep, savory flavor with just the right touch of spice.
Perfect for holidays, gatherings, or meal prep, tamales are a labor of love—but absolutely worth it. Once you taste homemade tamales, you’ll never go back!
❤️ Why You’ll Love This Recipe
- Authentic Mexican flavor 🇲🇽
- Rich, tender pork in a bold red chile sauce
- Soft, fluffy masa texture
- Perfect for parties or family gatherings
- Freezer-friendly and great for batch cooking
🛒 Ingredients
For the Pork Rojo
- 5 lbs pork shoulder, cut into cubes
- 2 teaspoons salt
- 4 tablespoons oil
- 12 dried guajillo chiles
- 4 dried ancho chiles
- 4 dried pasilla chiles
- 6 cups water or chicken stock
- 6 garlic cloves
- 2 onions, quartered
- 2 jalapeños
- 1 tablespoon chili powder (optional)
- 4 teaspoons cumin
- 4 teaspoons Mexican oregano
- 2 tablespoons apple cider vinegar
For the Masa
- 2 cups lard (room temperature)
- 4½ teaspoons baking powder
- 1 tablespoon salt
- 8 cups masa harina (Maseca)
- 1 cup reserved chile sauce
- 7 cups broth or cooking liquid
Other
- 50 corn husks (soaked in hot water)
🔪 Instructions
1. Prepare the Pork Filling
Season pork cubes with salt. Soak dried chiles in hot water for 30 minutes until softened. Blend chiles with garlic, onion, jalapeños, spices, and liquid until smooth.
Brown pork in batches, then pour in chile sauce and broth. Simmer for about 1 hour until tender. Shred the meat and mix it back into the sauce. Chill for best flavor.
2. Make the Masa
Whip lard until light and fluffy. Add baking powder and salt. Alternate adding masa harina and liquid until smooth and spreadable (like hummus consistency).
👉 Tip: Drop a small amount in water—if it floats, it’s ready!
3. Assemble the Tamales
Soak corn husks for 1 hour. Spread 3–4 tablespoons of masa onto each husk. Add pork filling in the center, fold sides inward, then fold the bottom up.
4. Steam
Place tamales upright in a steamer. Steam over low heat for 1 to 1¼ hours until masa is firm and separates easily from the husk.
5. Serve
Serve warm with:
- Salsa 🌶️
- Guacamole 🥑
- Mexican crema
- Pico de gallo
🔥 Pro Tips for Perfect Tamales
- ✔️ Use the float test to check masa texture
- ✔️ Keep husks well hydrated to prevent dryness
- ✔️ Don’t overfill—balance is key
- ✔️ Let tamales rest slightly before serving
🔄 Variations
- Swap pork for chicken or beef
- Use green sauce (salsa verde) instead of red
- Make vegetarian tamales with beans or cheese
- Add extra spice with more jalapeños
❓ FAQs
How do I know when tamales are done?
The masa should easily separate from the husk and feel firm.
Why are my tamales dry?
They may need more moisture in the masa or husks.
Can I freeze tamales?
Yes! Freeze for up to 3 months.
🧊 Storage & Reheating
- Store in fridge up to 1 week
- Freeze individually wrapped
- Reheat by steaming for best texture
🍽️ Serving Suggestions
Pair your tamales with:
- Refried beans
- Mexican rice
- Fresh salsa
- Grilled vegetables