Description
Pork Tamales Rojos are a beloved traditional Mexican dish that perfectly marries tender, flavorful pork filling with a rich red sauce, all enveloped in soft masa. Ideal for family gatherings, holiday feasts, or casual get-togethers, these tamales stand out on any table and can be paired with various salsas to suit your taste.
Ingredients
Scale
- 5 lbs pork shoulder
- 50 corn husks
- 12 dried guajillo chiles
- 4 dried ancho chiles
- 4 dried pasilla negro chiles
- 2 cups lard
- 8 cups Maseca (instant corn masa mix)
- 2 teaspoons kosher salt
- 4 tablespoons vegetable oil
- 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
Instructions
- Soak corn husks in hot water for an hour.
- Prepare the pork rojo filling by simmering pork with blended chiles and spices until tender.
- Make the masa by whipping lard and mixing in masa and reserved sauce until fluffy.
- Assemble tamales by spreading masa on soaked husks, adding filling, folding, and rolling.
- Steam tamales upright in a steamer pot for about 1 to 1¼ hours until cooked through.
- Prep Time: 40 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale (150g)
- Calories: 310
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 70mg