Tamales Rojos de Cerdo (Red Chile Pork Tamales)
Local name: Tamales rojos de cerdo
In short: Fluffy corn masa and shredded pork in red guajillo sauce, wrapped in corn husks and steamed until the dough pulls cleanly from the husk. It takes about 4 h 30 min in total and makes 10 servings.
- Prep
- 1 h 30 min
- Cook
- 3 h
- Total
- 4 h 30 min
- Servings
- 10
- Difficulty
- Challenging
- Calories
- 600 kcal
Tamales are made across Mexico for Christmas, Candlemas on February 2 and family celebrations, and making them is a group job. Masa is whipped with lard until it is light, spread on soaked corn husks, filled with pork in a red chile sauce and steamed. Done well, the dough is tender and fluffy and peels away from the husk in one piece. This recipe makes about 30, so invite helpers and freeze the extras.
Instructions
- Put the pork, onion, garlic, bay leaves and salt in a pot with the water. Simmer for about 1 1/2 hours until very tender. Lift out the pork and shred it. Strain the broth and keep about 1.4 L (6 cups).
- Soak the corn husks in a large pan of hot water, weighed down with a plate, for 30 to 60 minutes until pliable.
- Toast the chiles in a dry skillet for 20 seconds per side, then soak in hot water for 15 minutes and drain. Blend with the garlic, cumin, oregano and 250 ml (1 cup) of the broth until smooth, then strain.
- Fry the chile sauce in the oil for 8 to 10 minutes until darker and thick. Season with the salt and stir it into the shredded pork. The filling should be moist but not soupy.
- Beat the lard for 3 to 4 minutes until white and fluffy. Mix the masa harina, baking powder and salt, then beat it into the lard in three additions, alternating with the warm broth, for 5 minutes until the dough is light and spreadable.
- Drain the husks and pat them dry. Spread about 3 tbsp of masa in a 10 cm (4 in) square on the smooth side of a husk, leaving the narrow end bare. Spoon 1 1/2 tbsp of pork down the center.
- Fold the sides in so the masa wraps around the filling, then fold the narrow end up. Tie with a strip of husk if you like.
- Set a rack over 5 cm (2 in) of water in a large pot. Stand the tamales upright on the rack with the folded end down, packed loosely. Cover with extra husks and a tight lid.
- Steam over medium heat for 70 to 80 minutes, adding hot water as needed. Check one: it is done when the masa is firm and pulls cleanly from the husk. Rest for 15 minutes before serving.
Tips
- No lard? Use vegetable shortening. The tamales will taste a little less rich but stay just as tender.
- Keep the husks you are not using under a damp towel so they stay flexible and do not crack while you fill.
Questions and answers
How do I know when tamales are done?
Unwrap one. The masa should feel firm and pull away cleanly from the husk. If it is sticky or soft, steam for another 10 to 15 minutes and check again.
Can I freeze tamales?
Yes. Freeze cooked tamales in their husks in airtight bags for up to 3 months. Steam from frozen for 25 to 30 minutes, or thaw overnight and steam for 15 minutes.
Why are my tamales dense?
The masa was probably under-whipped or too dry. Beat the lard until fluffy and add enough broth for a soft dough that spreads easily.
How long does it take to make Tamales Rojos de Cerdo (Red Chile Pork Tamales)?
About 4 h 30 min in total: 1 h 30 min of preparation and 3 h of cooking.
How many calories are in Tamales Rojos de Cerdo (Red Chile Pork Tamales)?
About 600 kcal per serving, with 25 g of protein, 52 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 52 g |
| Fat | 33 g |
| Fiber | 7 g |
| Sugar | 3 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
