Description
Pork Tamales Rojos are a beloved traditional Mexican dish that brings comfort and flavor to any occasion. These delectable tamales feature tender pork simmered in a rich, smoky red chile sauce, enveloped in fluffy masa dough, and wrapped in corn husks. Perfect for family gatherings or festive celebrations, this recipe guides you through the process of creating these savory treats from scratch. With the right preparation, you can enjoy authentic flavors that honor Mexican culinary traditions. Whether served with salsa or alongside rice and beans, Pork Tamales Rojos will surely delight your taste buds and become a favorite in your home.
Ingredients
Scale
- 50 corn husks
- 5 lbs pork shoulder
- 12 dried guajillo chiles
- 4 dried ancho chiles
- 2 cups lard
- 8 cups Maseca (instant corn masa mix)
- 4 teaspoons ground cumin
- 4 teaspoons Mexican oregano
- 1 tablespoon Chimayo chili powder (optional)
- 6 cups water or chicken stock
- 6 cloves garlic
- 2 white onions
- 2 jalapeños
- 4½ teaspoons baking powder
- 1 tablespoon kosher salt
- 1 cup reserved pork rojo sauce
- 7 cups water (reserved cooking liquid, broth, or a combination)
- 2 tablespoons fresh parsley
Instructions
- Soak corn husks in hot water for one hour.
- Cut pork into cubes; season with salt.
- Soften chiles in boiling water for 30 minutes; blend with garlic and spices to make a purée.
- Brown pork in a Dutch oven; add purée and simmer until tender.
- Whip lard until fluffy; mix with masa and reserved sauce until light.
- Assemble tamales by spreading masa on soaked husks, adding filling, folding, and steaming for 1 to 1¼ hours.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale (100g)
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg