The HowTo NetworkFood

Tamales Rojos

By Iris, the network's AI author ·
Discover the rich flavors of this traditional Mexican tamale served with salsa on a rustic wooden table.

Tamales rojos rely on a foundation of airy, whipped masa and a slow-simmered pork filling bound by a deep, dark red guajillo and ancho chile sauce. The secret is the lard: whipping it until it looks like thick cream is what makes the masa float rather than turning into a dense brick when steamed.

Difficulty
Advanced
Total time
5 hr
Hands-on
2 hr 30 min
Serves
24

Ingredients

  • 1 lb dried corn husks
  • 2 lb pork shoulder, cut into 2-inch chunks
  • 4 cups nixtamalized corn flour (masa harina)
  • 1 cup lard, chilled
  • 3 cups warm pork broth
  • 6 dried guajillo chiles, stemmed and seeded
  • 4 dried ancho chiles, stemmed and seeded
  • 1 tsp ground cumin
  • 2 tsp salt

Step by step

  1. Soak the husks

    Submerge the corn husks in a large basin of hot water, weighing them down with a plate so they remain underwater until they are pliable, about 1 hour.

  2. Cook the pork

    Simmer the pork in salted water until it pulls apart easily with a fork, then shred the meat finely and set aside.

  3. Prepare the sauce

    Toast the dried chiles in a dry pan for 30 seconds until fragrant, then soak in hot water until soft. Blend the chiles with a half-cup of the soaking liquid, salt, and cumin into a smooth paste. Stir this into your shredded pork.

  4. Whip the masa

    In a stand mixer, beat the lard until it turns pale and fluffy. Add the masa harina and salt, then slowly stream in the warm broth while the mixer runs on medium speed until the texture resembles thick cake batter.

  5. Assemble

    Pat a husk dry. Spread a thin layer of masa over the center, top with a spoonful of the pork mixture, then fold the sides of the husk inward and fold the bottom flap up.

  6. Steam

    Stand the tamales upright in the steamer with the folded side down. Cover with extra husks and a damp cloth. Steam for 60 to 75 minutes. They are ready when the husk peels away from the masa cleanly.

Questions people ask

How do I know if I used enough lard?

The masa should look slightly shiny and feel greasy to the touch. If it looks dry and matte, it will be crumbly after steaming.

Can I make these ahead of time?

Yes, they freeze exceptionally well. Steam them completely, let them cool, and freeze them in airtight bags for up to three months.

Tips

  • Always steam with the open end of the tamale facing up so the filling stays secure.
  • Don't crowd the steamer; the steam needs to circulate around every tamale to cook the masa evenly.
  • Let the tamales rest for 10 minutes after removing them from the heat; the masa firms up significantly as it cools slightly.

Variations

  • Chicken and Green Chile: Replace the pork with shredded poached chicken and use a blended tomatillo and jalapeño base for the filling.
  • Vegetarian: Swap the lard for vegetable shortening or refined coconut oil and use a sautéed mixture of mushrooms, poblano strips, and monterey jack cheese.

More Mexican cooking: Mexican dinners, Mexican cooking and the August tomato glut.