Pork Tamales Rojos

Introduction

Pork Tamales Rojos are a culinary treasure from Mexico, celebrated for their comforting flavors and vibrant presentation. These tamales feature tender, slow-cooked pork wrapped in a fluffy, savory masa and steamed to perfection in corn husks. Whether you’re preparing them for a festive occasion or simply indulging in a hearty meal, this recipe delivers authentic flavors that will transport your taste buds straight to Mexico.

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Why You’ll Love This Recipe:

• The perfectly fluffy masa with a smooth, melt-in-your-mouth texture.
• A bold and flavorful pork rojo filling made with authentic Mexican chiles.
• A hands-on cooking experience that’s fun and rewarding.
• Ideal for meal prep—tamales can be stored or frozen for future meals.

Preparation Phase

Essential Tools and Equipment:

• Dutch oven or stock pot: For browning and slow-cooking the pork.
• Blender or food processor: To create a smooth chile purée.
• Fine mesh sieve: Optional, but useful for straining the sauce.
• Steamer pot with basket: Key to steaming the tamales.
• Mixing bowl and stand/hand mixer: For whipping the lard and preparing the masa.
• Spatula and tongs: For easy handling of ingredients.
• Sharp knife and cutting board: For prepping pork and vegetables.

Preparation Tips:

• Begin the day before: Prepare the pork rojo filling in advance to enhance flavor and save time.
• Hydrate corn husks: Soak them for at least 1 hour to ensure they’re pliable and easy to work with.
• Test masa readiness: Use the float test to confirm that the masa is properly mixed and airy.

Ingredients

For the Corn Husks:

• 50 dried corn husks

For the Pork Rojo Filling:

• 5 lbs pork shoulder, cut into 1-inch cubes
• 2 teaspoons kosher salt
• 4 tablespoons vegetable oil
• 12 dried guajillo chiles (approx. 12 tablespoons ground)
• 4 dried ancho chiles (approx. 4 tablespoons ground)
• 4 dried pasilla negro chiles (approx. 4 tablespoons ground)
• 6 cups water or chicken stock
• 6 cloves garlic
• 2 white onions, peeled and quartered
• 2 jalapeños, stems removed
• 1 tablespoon Chimayo chili powder (optional, for extra depth)
• 4 teaspoons ground cumin
• 4 teaspoons Mexican oregano (or regular oregano)
• 2 tablespoons apple cider vinegar

For the Masa:

• 2 cups lard, room temperature
• 4½ teaspoons baking powder
• 1 tablespoon kosher salt
• 8 cups Maseca – Instant corn masa mix (2 pounds)
• 1 cup reserved pork rojo sauce
• 7 cups water, reserved cooking liquid, broth, or a combination

Step-by-Step Directions

1. Prepare the Pork Rojo Filling:

1. Prep the Pork:
   • Cut the pork shoulder into 1-inch cubes. Season generously with kosher salt and set aside.
2. Soften the Chiles:
   • Remove stems from the guajillo, ancho, and pasilla negro chiles. If desired, remove the seeds for milder heat. Place the chiles in a bowl and pour boiling water over them. Let them soak for 30 minutes or until tender.
3. Make the Chile Purée:
   • Blend the softened chiles with 1 cup of their soaking liquid, 1 cup chicken stock, garlic, onion, jalapeños, Chimayo chili powder, cumin, and Mexican oregano. Purée until smooth. For a smoother texture, strain the mixture through a fine mesh sieve. Set aside.
4. Brown the Pork:
   • Heat vegetable oil in a large Dutch oven over medium heat. Brown the pork cubes in batches, ensuring a golden crust.
5. Simmer the Pork:
   • Return all pork to the pot. Add 4-5 cups of chicken stock and the chile purée. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour or until the pork is tender and the sauce is thick and rich. Stir in apple cider vinegar and adjust seasoning with additional salt if needed.
6. Shred and Cool:
   • Let the pork cool slightly, then shred it using two forks. Mix the shredded pork back into the sauce. Reserve 1 cup of the sauce for the masa. Cover and refrigerate overnight for best flavor.

2. Prepare the Masa:

1. Whip the Lard:
   • In a large mixing bowl, whip the lard until it’s light and fluffy, resembling frosting.
2. Incorporate Dry Ingredients:
   • Mix in the baking powder and kosher salt.
3. Add Masa and Liquid:
   • Gradually alternate between adding 1 cup of masa harina (Maseca) and 1 cup of liquid (pork rojo sauce or broth). Continue until all masa and liquid are incorporated.
4. Beat the Masa:
   • Beat the mixture for about 5 minutes until it has a smooth, spreadable consistency, similar to hummus.
5. Perform the Float Test:
   • Drop a small spoonful of masa into a glass of cold water. If it floats, it’s ready. If it sinks, beat the mixture for a few more minutes and test again.

3. Assemble the Tamales:

1. Soak the Corn Husks:
   • Place the husks in a large pot or bowl of hot water. Use a heavy plate to keep them submerged. Soak for at least 1 hour, then drain and pat dry.
2. Spread the Masa:
   • Lay a corn husk flat with the smooth side facing up and the wide end closest to you. Spread 3-4 tablespoons of masa into a rectangle, leaving about 1 inch at the top and sides.
3. Add the Filling:
   • Spoon 2-3 tablespoons of pork rojo filling onto the masa.
4. Fold the Tamale:
   • Fold one side of the husk over the filling, then the other side. Fold up the narrow end to secure the tamale.
5. Repeat:
   • Continue assembling until all the masa and filling are used.

4. Steam the Tamales:

1. Prepare the Steamer:
   • Fill the bottom of a steamer pot with water. Add a small object like a penny to alert you if the water evaporates. Place the basket in the pot and line it with a few extra husks.
2. Steam the Tamales:
   • Arrange the tamales upright in the basket, open ends facing up. Cover with a damp towel and a lid.
   • Bring the water to a boil, then reduce to low heat. Steam for 1 to 1¼ hours, checking occasionally to ensure there’s enough water.
3. Check Doneness:
   • Remove a tamale and let it cool slightly. If the masa easily separates from the husk and feels firm, they’re ready.

5. Serve:

Serve the tamales immediately with your favorite salsa, crema, or guacamole. Pair with sides like refried beans or Mexican rice for a complete meal.

Serving Suggestions

To truly enjoy the rich flavors of Pork Tamales Rojos, pair them with complementary sides and garnishes. Here are a few ways to serve them:

• Top with Salsa Roja or Verde: Enhance the tamales’ bold flavors with a drizzle of your favorite salsa.
• Add Crema and Cheese: A dollop of Mexican crema and a sprinkle of queso fresco or Cotija cheese adds a creamy, tangy touch.
• Garnish with Cilantro and Lime: Brighten the dish with fresh cilantro leaves and a squeeze of lime juice.
• Serve with Pickled Vegetables: Tangy escabeche (pickled jalapeños, carrots, and onions) balances the richness.
• Pair with Rice and Beans: Traditional sides like Mexican rice and refried beans make a complete and satisfying meal.

Common Mistakes to Avoid

Making tamales can be a labor of love, but avoiding these common pitfalls will ensure success:

• Dry Masa:
  • Mistake: Not using enough liquid in the masa results in dry, crumbly tamales.
  • Fix: Gradually add liquid (broth, water, or sauce) until the masa is smooth and spreadable.
• Undercooked Tamales:
  • Mistake: Removing tamales from the steamer before the masa is fully set.
  • Fix: Steam tamales for at least 1 to 1¼ hours, checking with a test tamale.
• Oversoaked Corn Husks:
  • Mistake: Leaving husks in water too long makes them prone to tearing.
  • Fix: Soak for 1 hour, then pat them dry before use.
• Overfilling Tamales:
  • Mistake: Adding too much filling prevents proper folding and sealing.
  • Fix: Stick to 3-4 tablespoons of masa and filling per tamale.
• Skipping the Float Test:
  • Mistake: Skipping the float test may result in dense masa.
  • Fix: Always test a small ball of masa in cold water to ensure it’s aerated and ready.

Side Dish Recommendations

Complement Pork Tamales Rojos with these delicious sides to round out your meal:

1. Mexican Rice:
   A vibrant side made with tomatoes, onions, garlic, and chicken broth.
2. Refried Beans:
   Creamy, savory, and a traditional accompaniment to tamales.
3. Elote (Mexican Street Corn):
   Grilled corn slathered with mayonnaise, lime juice, chili powder, and cheese.
4. Pico de Gallo:
   A fresh, tangy salsa made with diced tomatoes, onions, cilantro, lime, and jalapeño.
5. Guacamole:
   Creamy avocado dip seasoned with lime, cilantro, and a touch of spice.
6. Chiles Toreados:
   Spicy, blistered peppers sautéed with onions and seasoned with lime and salt.
7. Calabacitas:
   A sautéed mix of zucchini, corn, and tomatoes with Mexican spices.
8. Cactus Salad (Nopales):
   A tangy, refreshing salad featuring sliced cactus paddles, tomatoes, onions, and cilantro.

Recipe Tips for Perfect Pork Tamales Rojos

Achieving tamale perfection is all about attention to detail. Here are some key tips:

• Consistency is Key:
  Ensure the masa has a smooth, spreadable texture—similar to hummus. Add liquid in small amounts to avoid overly wet masa.
• Use the Float Test:
  Always perform the float test for the masa. Drop a small spoonful of masa into cold water. If it floats, it’s ready.
• Prep in Advance:
  • Make the pork rojo filling a day ahead for enhanced flavor.
  • Soak corn husks overnight to save time on assembly day.
• Layer Flavors:
  Don’t skip seasoning at every stage, from the pork to the sauce to the masa. Balanced seasoning ensures bold, authentic taste.
• Streamline Assembly:
  Set up a tamale-making station with all components organized: soaked husks, masa, and filling. This makes the process smoother and quicker.

Storage and Reheating Instructions

Storing:

• In the Fridge: Allow tamales to cool completely. Store in an airtight container for up to 4 days.
• In the Freezer: Arrange cooled tamales in a single layer in freezer bags. Freeze for up to 3 months. Label with the date for easy tracking.

Reheating:

1. Steamer Method (Best for Freshness):
   • Place tamales in a steamer and heat for 15–20 minutes. For frozen tamales, steam for 25–30 minutes.
2. Microwave Method (Quick Option):
   • Wrap tamales in damp paper towels and microwave on medium power for 2–3 minutes. For frozen tamales, increase to 4–5 minutes.
3. Oven Method:
   • Wrap tamales in foil and bake at 350°F (175°C) for 15–20 minutes.

FAQs

Q: Can I make tamales without lard?
A: Yes! Substitute lard with vegetable shortening, coconut oil, or butter for a similar texture.

Q: What if I can’t find dried corn husks?
A: Parchment paper or banana leaves are excellent alternatives. Both are easy to work with and provide unique flavors.

Q: Can I freeze uncooked tamales?
A: Absolutely. Assemble the tamales, then freeze them in a single layer. When ready to cook, steam them directly from frozen.

Q: How do I ensure my tamales are cooked?
A: Remove one tamale from the steamer. If the masa peels cleanly from the husk, it’s ready. If it sticks, steam for another 10–15 minutes.

Q: Are tamales gluten-free?
A: Yes, as long as you use gluten-free Maseca or another certified gluten-free masa harina.

Conclusion

Pork Tamales Rojos are the epitome of comfort food, blending tender pork, bold chiles, and fluffy masa into a dish that feels both celebratory and satisfying. Whether for a holiday feast or a weekend project, these tamales bring joy to every table.

With step-by-step guidance, useful tips, and the perfect serving suggestions, you’re ready to create a tamale masterpiece. Share them with loved ones and experience the magic of authentic Mexican cuisine in your own home.

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Pork Tamales Rojos

This step-by-step recipe for Pork Tamales Rojos ensures perfectly fluffy masa and tender, flavorful pork rojo filling. A Mexican classic, tamales are rich, comforting, and perfect for any occasion.

Prep Time40 minutes mins

Cook Time2 hours hrs 40 minutes mins

Total Time3 hours hrs 20 minutes mins

Course: dinner

Cuisine: Mexican

Servings: 50

Calories: 198kcal

Ingredients

For the Corn Husks:

• 50 corn husks
• For the Pork Rojo Filling:
• 5 lbs pork shoulder cut into 1-inch cubes
• 2 teaspoons kosher salt
• 4 tablespoons vegetable oil
• 12 dried guajillo chiles ~12 tablespoons ground
• 4 dried ancho chiles ~4 tablespoons ground
• 4 dried pasilla negro chiles ~4 tablespoons ground
• 6 cups water or chicken stock
• 6 cloves garlic
• 2 white onions peeled and quartered
• 2 jalapeños stems removed
• 1 tablespoon Chimayo chili powder optional, see Note 1
• 4 teaspoons ground cumin
• 4 teaspoons Mexican oregano or regular oregano, see Note 2
• 2 tablespoons apple cider vinegar

For the Masa:

• 2 cups lard room temperature
• 4½ teaspoons baking powder
• 1 tablespoon kosher salt
• 8 cups Maseca – Instant corn masa mix 2 pounds
• 1 cup reserved pork rojo sauce
• 7 cups water reserved cooking liquid, broth, or a combination (see Note 3)

Instructions

Prepare the Pork Rojo Filling:

• Prepare the Pork: Cut the pork shoulder into 1-inch cubes and season with kosher salt. Set aside.
• Soften the Chiles: Remove the stems (and seeds for milder heat) from the guajillo, ancho, and pasilla chiles. Place in a bowl and cover with boiling water. Let them steam for about 30 minutes until tender.
• Make the Chile Purée: Blend the softened chiles with 1 cup soaking liquid, 1 cup chicken stock, garlic, onion, jalapeño, Chimayo chili powder, cumin, and Mexican oregano. Purée until smooth. Strain through a fine mesh sieve for a smoother sauce, if desired. Set aside.
• Cook the Pork: Brown the pork in batches in a large Dutch oven or stock pot with vegetable oil over medium heat.
• Simmer the Pork: Add 4-5 cups chicken stock, the chile purée, and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour or until the pork is tender and the sauce is thick and deep red. Season with apple cider vinegar and additional salt, if needed.
• Shred and Cool: Let the pork rojo cool. Shred the meat with forks and mix back into the remaining sauce. Reserve 1 cup of the sauce for the masa. Cover and refrigerate overnight.

Prepare the Masa:

• Whip the Lard: In a large bowl or mixer, whip the lard until light and fluffy (like frosting). Mix in the baking powder and kosher salt.
• Mix Masa and Liquid: Add 1 cup maseca and 1 cup pork rojo sauce (or liquid of choice). Alternate adding 1 cup maseca and 1 cup liquid until all 8 cups are incorporated. Beat for 5 minutes until the masa is light, fluffy, and has a smooth, spreadable consistency like hummus.
• Float Test: Drop a small spoonful of masa into a glass of cold water. If it floats, it’s ready. If it sinks, continue mixing.

Assemble the Tamales:

• Soak Corn Husks: Soak the corn husks in a large bowl or pot of hot water for 1 hour. Cover with a towel to keep them submerged. Drain and pat dry before using.

Fill and Fold:

• Place a corn husk on a clean surface with the smooth side facing up and the wide end closest to you.
• Spread 3-4 tablespoons of masa in a rectangle shape, leaving the narrow end of the husk uncovered.
• Add 3-4 tablespoons of pork rojo filling in the center.
• Fold one side of the husk over the filling, then the other side, and fold up the narrow end.
• Prepare the Steamer: Fill the bottom of a steamer pot with water and add a penny (see Note 4). Add the basket and line it with corn husks. Arrange the tamales in the pot, open ends facing up.

Steam the Tamales:

• Bring the water to a boil, then reduce heat to low. Cover and steam for 1 to 1¼ hours.
• Check for doneness by removing a tamale and unwrapping it. The masa should easily separate from the husk and feel firm.

Serve:

• Serve the tamales immediately with your favorite salsa or sauce.

Notes

Chimayo Chile Powder: A sweet and earthy New Mexico chile powder. Optional but highly recommended.
Mexican Oregano: Has hints of licorice and citrus. Mediterranean oregano is an acceptable substitute if Mexican oregano isn’t available.
Masa Liquid: Use equal parts liquid to Maseca. The liquid can be pork rojo sauce, broth, reserved cooking liquid, or water. Adjust as needed for consistency.
Penny Trick: Place a penny in the bottom of the steamer pot. If it stops rattling, the water has evaporated, and more should be added.
Storage and Freezing
To Store: Cool tamales completely and refrigerate in an airtight container for up to 4 days.
To Freeze: Place cooled tamales in labeled freezer bags and freeze for up to 3 months.