Description
Pork Tamales Rojos are a cherished traditional Mexican dish that brings warmth and flavor to any gathering. These homemade tamales feature succulent, shredded pork enveloped in a light masa dough, all wrapped in corn husks for steaming. With their rich rojo sauce made from guajillo and ancho chiles, these tamales deliver a delightful kick that will impress your family and friends. Perfect for holidays, celebrations, or cozy family dinners, they’re not just a meal; they’re a culinary experience that invites everyone to join in the fun of assembling and savoring together.
Ingredients
Scale
- 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
Instructions
- Prepare the pork filling by browning seasoned pork shoulder and simmering with a blend of softened chiles and spices.
- Whip lard until fluffy, then mix with masa and reserved rojo sauce to create the dough.
- Soak corn husks before spreading masa on each, adding filling, folding, and sealing.
- Steam tamales for 1 to 1¼ hours until cooked through.
- Prep Time: 60 minutes
- Cook Time: 75 minutes
- Category: Main Dish
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale (100g)
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg