Pork Tamales Rojos

Name: Pork Tamales Rojos
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Cuisine: Mexican
Ingredients: 50 corn husks; 5 lbs pork shoulder; 2 teaspoons kosher salt; 4 tablespoons vegetable oil; 12 dried guajillo chiles; 4 dried ancho chiles; 4 dried pasilla negro chiles; 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); 4 teaspoons ground cumin; 4 teaspoons Mexican oregano (or regular oregano); 2 tablespoons apple cider vinegar; 2 cups lard; 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; 2 tablespoons fresh parsley, finely chopped

Published: April 26, 2025

by Lizzy

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Pork Tamales Rojos are a beloved traditional Mexican dish, perfect for any celebration or family gathering. These homemade tamales feature tender pork surrounded by fluffy masa, all wrapped in corn husks. Their rich flavors and comforting texture make them an irresistible treat that everyone will enjoy.

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Why You’ll Love This Recipe

Authentic Flavor: Experience the genuine taste of Mexico with rich and spicy pork rojo filling.
Perfect for Any Occasion: Serve these tamales at parties, holidays, or as a comforting family dinner.
Customizable: Adjust the spiciness or fillings to suit your taste preferences.
Batch Cooking Friendly: Make a large batch and freeze for quick meals later.
A Fun Family Activity: Involve friends and family in assembling the tamales for a memorable cooking experience.

Tools and Preparation

Gathering the right tools will simplify your cooking process. Here’s what you’ll need to create delicious Pork Tamales Rojos.

Essential Tools and Equipment

Large Dutch oven or stock pot
Blender or food processor
Steamer pot with basket
Mixing bowl or stand mixer
Corn husks soaking container

Importance of Each Tool

Large Dutch oven: Ideal for browning the pork and simmering it in the flavorful rojo sauce.
Blender or food processor: Essential for creating a smooth chile purée that infuses flavor into your tamales.
Steamer pot with basket: Allows for even steaming, ensuring each tamale cooks perfectly without drying out.

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)
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

For Garnish

2 tablespoons fresh parsley, finely chopped

How to Make Pork Tamales Rojos

Step 1: 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 stems from guajillo, ancho, and pasilla chiles. Cover them with boiling water in a bowl and let steam for about 30 minutes until tender.
Make the Chile Purée: Blend softened chiles with 1 cup of soaking liquid, chicken stock, garlic, onion, jalapeño, Chimayo chili powder, cumin, and Mexican oregano until smooth. Strain through a fine mesh sieve if desired.
Cook the Pork: In a large Dutch oven with vegetable oil over medium heat, brown the pork in batches until golden brown.
Simmer the Pork: Add 4-5 cups of chicken stock and the chile purée to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour until tender.
Shred and Cool: Let cool before shredding with forks. Mix back into remaining sauce and reserve 1 cup for masa.

Step 2: Prepare the Masa

Whip the Lard: In a large bowl or mixer, whip lard until light and fluffy. Mix in baking powder and kosher salt.
Mix Masa and Liquid: Gradually add maseca alternately with reserved pork rojo sauce until fully incorporated; beat until light and fluffy.
Float Test: Drop a small spoonful of masa into cold water; if it floats, it’s ready.

Step 3: Assemble the Tamales

Soak Corn Husks: Soak corn husks in hot water for at least an hour; drain and pat dry.
Fill and Fold Tamales:
Place a corn husk on a clean surface with smooth side up.
Spread 3-4 tablespoons of masa onto it leaving one end uncovered.
Add 3-4 tablespoons of pork rojo filling in center; fold sides over filling then narrow end up.

Step 4: Steam the Tamales

Fill a steamer pot with water; add a penny to indicate boiling status. Line basket with corn husks.
Arrange tamales open-end up in steamer; cover tightly.
Bring water to boil then reduce heat to low; steam for 1 to 1¼ hours.

Step 5: Serve

Serve hot tamales immediately alongside your favorite salsa or sauce for dipping!

How to Serve Pork Tamales Rojos

Pork Tamales Rojos are a delicious and festive dish that can be served in many delightful ways. Here are some creative serving suggestions to enhance your tamale experience.

With Salsas

Salsa Verde: This tangy green sauce adds a fresh flavor that complements the richness of the tamales.
Salsa Roja: A classic red salsa that pairs perfectly with the bold flavors of Pork Tamales Rojos.
Guacamole: Creamy and smooth, guacamole provides a cool contrast to the warm tamales.

With Toppings

Crumbled Cotija Cheese: This salty cheese adds an extra layer of flavor and texture.
Chopped Cilantro: Fresh cilantro brightens up the dish and adds a herbal note.
Sour Cream: A dollop of sour cream brings creaminess and balances the spice.

As Part of a Meal

Rice and Beans: Serve tamales alongside Mexican rice and refried beans for a hearty meal.
Corn Salad: A refreshing corn salad can bring sweetness and crunch to your plate.

How to Perfect Pork Tamales Rojos

Perfecting your Pork Tamales Rojos requires attention to detail and some helpful techniques. Here are tips to achieve the best results.

Use Fresh Ingredients: Fresh masa and high-quality pork ensure better flavor and texture in your tamales.
Don’t Overmix Masa: Mix until just combined; overmixing can lead to dense tamales.
Steam Properly: Ensure that your steamer has enough water throughout cooking for consistent steaming. Check occasionally.
Let Them Rest: Allow your tamales to rest for 10 minutes after steaming. This helps them firm up.
Experiment with Fillings: While this recipe is for pork, try different meats or even vegetarian options for variety.

Best Side Dishes for Pork Tamales Rojos

Pork Tamales Rojos are versatile and pair wonderfully with various side dishes. Here are some great options to consider when planning your meal.

Mexican Rice: Fluffy rice cooked with tomatoes, onions, and spices adds heartiness.
Refried Beans: Creamy beans seasoned with spices provide protein and complement the flavors of tamales.
Elote (Mexican Street Corn): Grilled corn on the cob slathered in mayo, cheese, and chili powder creates a tasty side.
Chiles Rellenos: Stuffed peppers baked in a light batter make an excellent accompaniment.
Cabbage Slaw: A crunchy slaw dressed in lime juice offers freshness that pairs well with rich tamales.
Avocado Salad: Creamy avocado mixed with tomatoes and onions creates a light yet filling option.

Common Mistakes to Avoid

Making Pork Tamales Rojos can be a delightful experience, but there are common pitfalls to watch out for.

Skipping the Soaking Step: Not soaking the corn husks can lead to tamales that stick and tear. Always soak them in hot water for at least an hour.
Underseasoning the Pork: Failing to season the pork properly can result in bland filling. Use enough salt and spices to enhance the flavor.
Inconsistent Masa Texture: If your masa is too dense or too runny, it won’t steam properly. Aim for a light, fluffy consistency by adjusting the liquid as needed.
Overfilling the Tamales: Adding too much filling can cause tamales to burst during steaming. Stick to about 3-4 tablespoons of filling for best results.
Ignoring Cooking Times: Not cooking the tamales long enough can leave them undercooked. Ensure they steam for 1 to 1¼ hours and check for doneness.

Refrigerator Storage

Store cooled tamales in an airtight container.
They will keep fresh for up to 4 days.

Freezing Pork Tamales Rojos

Place cooled tamales in labeled freezer bags.
They can be frozen for up to 3 months.

Reheating Pork Tamales Rojos

Oven: Preheat to 350°F (175°C). Wrap tamales in foil and heat for 20-25 minutes until warmed through.
Microwave: Place tamale on a microwave-safe plate, cover with a damp paper towel, and heat for 1-2 minutes.
Stovetop: Steam tamales over boiling water for about 10-15 minutes until heated through.

Frequently Asked Questions

What are Pork Tamales Rojos?

Pork Tamales Rojos are a traditional Mexican dish made with masa filled with a rich pork rojo filling. They’re often served during celebrations or family gatherings.

How do I ensure my masa is perfect?

For perfect masa, whip the lard until fluffy before mixing in the dry ingredients and liquids. The float test helps determine if it’s ready.

Can I make Pork Tamales Rojos ahead of time?

Yes! You can prepare them a day before serving or freeze them for later use. Just follow proper storage techniques.

What side dishes pair well with Pork Tamales Rojos?

Serve your tamales with salsa, guacamole, or a side of refried beans. These sides complement their rich flavors beautifully.

How spicy are these tamales?

The spiciness depends on how many jalapeños you use in the filling. For milder tamales, remove seeds from chiles and adjust according to your taste.

Final Thoughts

These Pork Tamales Rojos are not only delicious but also incredibly versatile. You can customize them with different fillings or sauces based on your preferences. Give this recipe a try and share it with family and friends—it’s perfect for any occasion!

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