Red Pork Tamales (Tamales Rojos)

Red Pork Tamales (Tamales Rojos)

This December, some friends and I spent the day making a huge batch of Mexican tamales — these red pork tamales alongside green chicken tamales — and they turned out so incredibly good. Tamales are always a labor of love, but the process is surprisingly easy and fun, especially when you’ve got plenty of helping hands. ♡

You’ll find versions of tamales across many cultures and regions, but this recipe is specifically for Mexican red pork tamales, made with fluffy corn masa and a shredded pork filling simmered in a richly flavored blend of dried chiles and seasonings. I like to make my tamales with a generous amount of filling, so that you’re not left with bites that just taste like masa. And while I typically steam tamales on the stovetop, I’ve included options below if you’d like to make yours in the Instant Pot or slow cooker instead.

Over the years, I’ve made (and learned from!) many batches of tamales, so I’ve updated the recipe below to include tips to make the process smoother and the results more consistent. I really think you’re going to love these tamales!

Tamales Ingredients

Here are a few notes about the ingredients you’ll need to make traditional tamales rojos, including some tips for grocery shopping:

• Pork, Aromatics & Broth: Pork shoulder is ideal here thanks to its marbling, which stays juicy through the long simmer. I recommend bone-in for extra flavor, but boneless works just fine too. You’ll simmer it with a white onion, garlic, bay leaves, and salt to build a rich, flavorful broth that pulls double duty for both the red chile sauce and the masa, so be sure to reserve plenty.
• Dried Chiles & Spices: Guajillo and ancho chiles are the starring ingredients in the sauce, adding mild heat and a slightly sweet, smoky flavor. Pasilla chiles are optional but add depth if you find them. Look for pliable chiles with a glossy surface, not brittle or dusty.
• Masa & Fat: Maseca Para Tamal (not regular corn flour) is key here — it’s coarser and designed specifically for fluffy, tender tamales. Traditional lard gives the best flavor and texture, so look for high-quality rendered lard (ideally without hydrogenation), and remember that whipping it well is just as important as the amount you use. That said, if you prefer not to use lard, you can swap in shortening or a neutral oil.
• Corn Husks: Dried corn husks are typically sold in large bags near Latin American ingredients. Choose husks that look intact and wide for easy wrapping.

Tamales Tips

Tamales are all about texture, seasoning, and patience. Here are a few tips to make sure yours turn out beautifully:

• Season the chile sauce generously. The sauce seasons all of the pork, so it should taste bold and slightly salty on its own.
• Shred the pork very finely. Smaller shreds distribute more evenly and make the filling easier to spread and bite through.
• Whip the lard until truly fluffy. This step is key for light, tender masa — don’t rush it!
• Aim for spreadable masa. It should feel like soft hummus, not stiff dough. If it cracks when spreading, add more broth.
• Let the masa rest. That short hydration time makes a big difference in texture.
• Stand tamales upright while steaming. This helps them cook evenly and prevents leaking.
• Always rest tamales after steaming. Ten minutes off the heat lets the masa finish setting and improves the flavor.

Tamales Variations

Once you’ve mastered the base recipe, there are so many ways to make it your own:

• Use chicken. Use chicken thighs instead of pork to make red chicken tamales.
• Add olives or raisins. This is a traditional way to give the pork filling a slightly sweet-savory twist.
• Swap lard for vegetable shortening. The filling will not be as flavorful, but shortening can work if you prefer to use it.
• Add extra chile sauce. Add an extra spoonful inside each tamal for saucier filling.

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How To Make Tamales

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• Prep Time: 90 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 0 About 32-36 tamales 1x

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Description

These red pork tamales are made with tender shredded pork simmered in a richly seasoned red chile sauce.

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Ingredients

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Red Pork Filling

• 3–4 pounds pork shoulder, bone-in (or 2½–3 pounds boneless)
• 1 large white onion, quartered
• 8 garlic cloves
• 2 bay leaves
• 2 teaspoons fine sea salt

Red Chile Sauce

• 6 dried guajillo chiles
• 4 dried ancho chiles
• 1–2 dried pasilla chiles
• 1 ½ teaspoons ground cumin
• 1 teaspoon Mexican oregano
• 1 teaspoon smoked or regular paprika
• 2 cups reserved pork broth (or chicken broth)
• fine sea salt, to taste

Masa

• 4 cups (480g) Maseca Para Tamal*
• 2 cups lard
• 4½–5 cups warm pork broth 
• 1½ teaspoons fine sea salt
• 1 teaspoon baking powder

Corn Husks

• 30–35 dried corn husks
• hot water for soaking

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Instructions

1. Soak the husks. Place the corn husks in a large bowl, cover with very hot water, and weigh them down with a plate. Soak for 30–60 minutes until pliable, then drain and pat dry. Reserve the largest husks for wrapping.
2. Cook the pork. Add the pork shoulder, onion, garlic, bay leaves, and salt to a large pot. Cover with water, bring to a boil, then reduce to a simmer. Cook for 1½–2 hours until very tender. Remove the pork and let cool slightly. Reserve at least 6 cups of the broth. Shred the pork very finely.
3. Prepare and soak the chiles. Remove stems and seeds from the guajillo, ancho, and pasilla chiles. Lightly toast them in a dry skillet for 10–15 seconds per side until fragrant. Transfer to a bowl, cover with hot water, and soak for 15 minutes.
4. Blend the red chile sauce. Drain the soaked chiles and add them to a blender with cumin, oregano, paprika, 1½–2 cups warm pork broth, and (optional) the cooked onion and garlic cloves from the pork pot. Blend until very smooth. Strain for a silkier texture. Taste and salt generously. (I used 2 teaspoons fine sea salt.)
5. Build the red pork filling. Heat 1 tablespoon lard in the empty pot over medium heat. Add the chile sauce and simmer for 5 minutes. Remove from heat, stir in the shredded pork, and mix until thoroughly coated. The filling should be thick and juicy, not soupy. Set aside to cool.
6. Whip the lard. Add the lard to a stand mixer and whip on medium-high for 4–6 minutes until pale, fluffy, and airy.
7. Mix the dry masa ingredients. In a separate bowl, whisk together the Maseca Para Tamal, salt, and baking powder.
8. Combine the masa. With the mixer on low, alternate adding spoonfuls of the dry masa mixture and splashes of warm pork broth. Use 4½–5 cups broth total, stopping when the masa is soft, creamy, easily spreadable, and similar to soft hummus. Increase speed briefly at the end to lighten the texture.
9. Rest and adjust the masa. Let the masa rest for 20–30 minutes to hydrate. If it thickens, add a splash of warm broth and whip briefly to loosen.
10. Do the float test. Drop a pea-sized ball of masa into cold water. If the masa floats, it is ready. If it sinks, add a bit more lard or broth and mix again.
11. Assemble the tamales. Lay a softened corn husk smooth-side up. Spread about 3 tablespoons masa into a ¼-inch layer in the middle of the husk, leaving about ¼-inch space at the bottom. Add 2 tablespoons pork filling down the center. Fold the sides so masa meets masa, fold up the bottom flap, leave the top open, and tie with a husk strip if desired. Repeat with remaining husks.
12. Prepare the steamer. Line the bottom of the steamer with a few husks. Add water just below the steamer insert.
13. Steam the tamales. Stand tamales upright with open ends facing up.
    • Stovetop: Steam for 1 hour 45 minutes to 2 hours, adding water as needed.
    • Instant Pot: Steam with the vent open for 50–60 minutes (preheating the water on Sauté helps).
14. Check for doneness. Tamales are done when the husk peels away cleanly and the masa is set and no longer sticky. If needed, steam 10–15 minutes longer.
15. Rest and serve. Let tamales rest for 10–15 minutes off the heat so the masa can firm and fluff. Serve warm with extra red chile sauce.

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Equipment

Stockpot/Strainer Set

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Dried Corn Husks

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Maseca Para Tamal

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Notes

Maseca Para Tamal: Instead of regular Maseca (masa harina), I highly recommend purchasing Maseca Para Tamal. The para tamal version is more coarsely ground and formulated specifically for tamales, which helps the masa turn out lighter, fluffier, and less dense after steaming. That said, if you can only find regular Maseca, it can work — it will just absorb more liquid and can turn out dense if mixed the same way. So I would start with about ¾ cup less broth, then add more gradually until the masa is soft, creamy, and easily spreadable. Whip the lard very well and don’t skip the resting time, which will help to lighten the texture.