My authentic pork tamales are made with fluffy masa, tender simmered pork, and a rich red chile sauce that pulls the whole recipe together. Each bite delivers savory depth and just the right touch of heat.
Tamales are a cherished staple in Mexican and Central American cooking. This recipe for pork tamales rojos highlights a deeply flavored red chile filling and a light, spreadable masa that steams up soft and pillowy.
Like my green chile chicken tamales, these pork tamales are delicious served with classic Mexican sides such as refried beans and arroz rojo, and they take well to toppings like salsas, guacamole, pico de gallo, and Mexican crema.
Table of Contents
- My pork tamale tips
- Ingredient Notes and Substitutions
- How to Make Tamales Rojo
- Recommended Tools
- Storage and Reheating
- Frequently Asked Questions
- Pork Tamales Rojos Recipe
These tamales take some time, but they’re well worth the effort. If you’re new to making tamales from scratch, follow the steps and photos here — making a big batch and freezing extras is a great way to have tamales ready when you need them.
I like to make large batches and freeze the tamales so they are ready to reheat during busy weeks or the holidays.
Tip From Kevin
My pork tamale tips
Do a float test. Drop a teaspoon of the mixed masa into a glass of cold water—if it floats, it’s light and ready. If it sinks, keep mixing.
Try the penny trick. Place a penny under the steamer basket when you fill the pot with water. If the penny rattles while steaming, there’s still water; if the sound stops, add more to avoid burning the pot.
Use flavorful cooking liquid. You can use water, chicken stock, or reserved braising juices from the pork. Using stock or cooking liquids improves the masa flavor.
Check before serving. Remove one tamale with tongs and unwrap it. The masa should be firm and separate easily from the husk.
Ingredient Notes and Substitutions
(Check the recipe card below for exact amounts)
- Corn husks: Find them in the international aisle or at a Mexican market. Soak before using.
- Pork Rojo:
- Pork shoulder: I use about 5 pounds, cut into 1-inch cubes for braising.
- Chiles: A blend of guajillo, ancho, and pasilla (and jalapeño) creates the classic red chile flavor.
- Mexican oregano: Brighter and more citrusy than Mediterranean oregano; if unavailable, marjoram or regular oregano can be used.
- Chimayo powder: A sweet, earthy New Mexico chile powder—optional but nice if you can find it.
- Apple cider vinegar: Helps tenderize and brighten the filling.
- Chicken stock: Use instead of plain water for more depth in the braise.
- Masa: Make masa from instant corn masa mix (Maseca) and liquid for the best texture—avoid bottled pre-mixed masa if you can.
How to Make Tamales Rojo
- Cut & season the pork. Cube the pork shoulder and season with salt.
- Soften the chiles. Remove stems and seeds, then soak the dried chiles in boiling water until tender, about 30 minutes.
- Blend the sauce. Purée the soaked chiles with garlic, onion, jalapeño, spices, some soaking liquid, and stock until smooth. Strain if desired for a silkier sauce.
- Brown the meat. Sear the pork in batches to develop color and flavor.
- Simmer. Add the chile purée and stock, bring to a boil, then reduce and simmer until the pork is tender and the sauce has deepened, about an hour.
- Reserve and chill. Cool the pork, reserve a cup of sauce for the masa, shred the meat, return to the sauce, and refrigerate overnight for best flavor.
Preparing the Masa
- Whip the lard. Beat room-temperature lard until light and airy, then add baking powder and salt.
- Combine Maseca and liquid. Use a ratio of 1 cup Maseca to 1 cup liquid. Alternate adding 1 cup masa to 1 cup liquid until all is incorporated.
- Mix to consistency. Beat the dough until smooth and spreadable—similar to hummus. Perform the float test: a small spoonful should float in cold water when the masa is light enough.
Assembling Tamales
- Soak husks. Cover corn husks with hot water and let them soften for 1 hour, then drain and pat dry.
- Prepare the steamer. Add a few inches of water to the steamer pot, place the basket and a layer of husks on the bottom.
- Spread masa. With the smooth side up, spread 3–4 tablespoons of masa into a thin rectangle on each husk.
- Add filling. Spoon 3–4 tablespoons of the cold pork rojo into the center.
- Fold and steam. Fold the sides over the filling and tuck the pointed end up. Place tamales upright in the steamer, bring the water to a boil, then steam on low for 1 to 1¼ hours.
- Serve. Test one: the masa should pull away from the husk easily and be firm. Serve hot with salsa, pico de gallo, guacamole, or crema.
Recommended Tools
- Dutch oven: Or another heavy-bottomed pot for braising the pork.
- Steamer pot: Essential for steaming tamales evenly.
- Blender: To purée the chile sauce.
- Fine mesh sieve: Optional, for straining the sauce to a silky texture.
Storage and Reheating
Store leftover tamales in an airtight container in the refrigerator for up to one week. For longer storage, cool completely, wrap individually, and freeze for up to three months.
To reheat, steam the frozen or refrigerated tamales until heated through—the steam method keeps them moist and restores the texture best.
Frequently Asked Questions
A cooked tamale will pull away from the husk easily and feel firm to the touch. If the masa is still soft, steam longer. Tamales also firm up a bit as they cool.
If the masa is too dry, add a little liquid. If too wet, add more masa mix (Maseca). Aim for a spreadable, airy consistency.
Dry tamales often result from insufficiently hydrated husks or overly dry masa. Also avoid overcooking the tamales, which can make the pork tough and the masa dry.
Pork Tamales Rojos
These pork tamales rojos feature tender pork simmered in a red chile sauce and a fluffy masa. They’re perfect for gatherings and freeze well for future meals.
Servings: 50
Prep: 40 mins | Cook: 2 hrs 40 mins | Total: 3 hrs 20 mins
Ingredients
- 50 corn husks
Pork Rojo
- 5 lbs pork shoulder, cut into 1-inch cubes
- 2 tsp kosher salt
- 4 tbsp vegetable oil
- 12 dried guajillo chiles (about 12 tbsp ground)
- 4 dried ancho chiles (about 4 tbsp ground)
- 4 dried pasilla chiles (about 4 tbsp 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)
- 4 tsp ground cumin
- 4 tsp Mexican oregano (or regular oregano)
- 2 tbsp apple cider vinegar
Masa
- 2 cups lard, room temperature
- 4 1/2 tsp baking powder
- 1 tbsp kosher salt
- 8 cups Maseca (instant corn masa mix) — about 2 pounds
- 1 cup reserved pork rojo sauce
- 7 cups water or reserved cooking liquid (or a combination)
Instructions
Pork Rojo
- Season the pork with kosher salt and set aside.
- Remove stems and seeds from dried chiles. Place chiles in a bowl and cover with boiling water; soak until tender, about 30 minutes.
- Blend the softened chiles with 1 cup of soaking liquid, 1 cup chicken stock, garlic, onion, jalapeño, chimayo powder, cumin, and oregano until smooth. Strain if desired.
- Brown the pork in batches in a large Dutch oven over medium heat with oil.
- Add 4–5 cups chicken stock and the chile purée. Bring to a boil, then reduce heat, cover, and simmer about 1 hour until the pork is tender and the sauce is thick and deep red. Season with apple cider vinegar and additional salt as needed.
- Let the pork cool. Reserve 1 cup of the sauce for the masa. Shred the meat with forks, return to the pot with the remaining sauce, cover, and refrigerate overnight.
Masa
- Use a ratio of 1 cup Maseca to 1 cup liquid. The liquid can be water, stock, or reserved cooking liquid.
- Whip the lard until light and airy, then add baking powder and salt.
- Alternately add 1 cup Maseca and 1 cup liquid until all 8 cups are combined. Beat about 5 minutes until light and fluffy.
- Perform the float test: a small spoonful of masa should float in cold water when it’s light enough. Adjust texture by adding liquid or Maseca as needed.
Tamales
- Soak corn husks in hot water for 1 hour. Drain and pat dry.
- Fill the bottom of the steamer pot with several inches of water and add a layer of husks on the bottom.
- Place a husk with the smooth side up. Spread 3–4 tablespoons of masa into a thin rectangle, leaving the narrow end uncovered.
- Spoon 3–4 tablespoons of cold pork rojo filling onto the masa. Fold the husk sides over and tuck the pointed end up.
- Arrange the tamales upright in the steamer with the open ends facing up. Bring the water to a boil, then reduce heat and steam on low for 1 to 1¼ hours.
- Test one tamale: the masa should separate easily from the husk and feel firm. Serve immediately with your favorite salsa or toppings.
- To freeze: cool completely, place in labeled freezer bags, remove excess air, and freeze up to 3 months.
Notes
- Chimayo chili powder is a bright, sweet, earthy New Mexico chile and makes a nice addition if available.
- Mexican oregano differs from Mediterranean oregano; if unavailable, use a milder substitute like marjoram or regular oregano.
- The masa liquid can be water, broth, or reserved braising liquid. Adjust hydration as needed—if too dry, add more liquid; if too wet, add more Maseca.
- The penny trick helps you monitor water level in the steamer: place a penny under the basket; if the penny rattles while cooking, the water is still present.
Nutrition (per serving, estimate)
Calories: 198 kcal | Carbs: 18 g | Protein: 8 g | Fat: 11 g | Sodium: 265 mg
