Pork Tamales Rojos

Pork Tamales Rojos are a delightful Mexican classic that combines fluffy masa with tender, flavorful pork rojo filling. Perfect for family gatherings, holidays, or any occasion that calls for comfort food, these tamales stand out with their rich flavors and satisfying textures. Whether served as a main dish or an appetizer, they are sure to impress your guests.

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Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• For the Corn Husks:
• For the Pork Rojo Filling:
• For the Masa:
• How to Make Pork Tamales Rojos
• Step 1: Prepare the Pork Rojo Filling
• Step 2: Prepare the Masa
• Step 3: Assemble the Tamales
• Step 4: Steam the Tamales
• Step 5: Serve
• How to Serve Pork Tamales Rojos
• With Salsa Verde
• Topped with Cotija Cheese
• Accompanied by Mexican Crema
• Served with Refried Beans
• On a Bed of Arugula
• With Pickled Red Onions
• How to Perfect Pork Tamales Rojos
• Best Side Dishes for Pork Tamales Rojos
• Common Mistakes to Avoid
• Refrigerator Storage
• Freezing Pork Tamales Rojos
• Reheating Pork Tamales Rojos
• Frequently Asked Questions
• How do I make Pork Tamales Rojos vegetarian?
• Can I use other meats for Pork Tamales Rojos?
• What is the best way to serve Pork Tamales Rojos?
• How do I ensure my masa is fluffy?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Authentic Flavor: Experience the rich taste of traditional Mexican cuisine right in your kitchen.
• Customizable: Adjust the spice levels or fillings to suit your personal preferences.
• Perfect for Gatherings: Ideal for parties and family meals, Pork Tamales Rojos can be made in large batches.
• Make Ahead Friendly: Prepare ahead of time and freeze for quick and easy meals later on.
• Fun to Make: Enjoy the process of assembling tamales with friends or family for a fun cooking experience.

Tools and Preparation

To make Pork Tamales Rojos successfully, you will need certain tools that will help streamline the process and ensure great results.

Essential Tools and Equipment

• Large Dutch oven or stock pot
• Blender
• Steamer pot
• Mixing bowl or mixer
• Fine mesh sieve

Importance of Each Tool

• Large Dutch oven or stock pot: Essential for browning the pork and simmering it in the flavorful sauce.
• Blender: Needed to create a smooth chile purée that gives the tamales their signature flavor.
• Steamer pot: Ensures even cooking of the tamales by steaming them to perfection.
• Mixing bowl or mixer: Helps whip the lard to achieve a light, fluffy masa.

Ingredients

For the Corn Husks:

• 50 corn husks

For the Pork Rojo Filling:

• 5 lbs pork shoulder, cut into 1-inch cubes
• 2 teaspoons kosher salt
• 4 tablespoons vegetable oil
• 12 dried guajillo chiles (~12 tablespoons ground)
• 4 dried ancho chiles (~4 tablespoons ground)
• 4 dried pasilla negro chiles (~4 tablespoons ground)
• 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

For the Masa:

• 2 cups lard, room temperature
• 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

How to Make Pork Tamales Rojos

Step 1: Prepare the Pork Rojo Filling

1. Prepare the pork by cutting it into 1-inch cubes and season with kosher salt. Set aside.
2. Soften the chiles by removing stems (and seeds if desired) from guajillo, ancho, and pasilla chiles. Place them in a bowl and cover with boiling water. Let steam for about 30 minutes until tender.
3. Make the chile purée by blending softened chiles with 1 cup soaking liquid, 1 cup chicken stock, garlic, onion, jalapeño, Chimayo chili powder (if using), cumin, and Mexican oregano until smooth. Strain through a fine mesh sieve if desired. Set aside.
4. Cook the pork by browning it in batches in a large Dutch oven with vegetable oil over medium heat.
5. Simmer the pork by adding 4-5 cups chicken stock along with chile purée; bring to a boil then reduce heat to low. Cover and simmer for about 1 hour until pork is tender and sauce is thickened. Season with apple cider vinegar and additional salt if necessary.
6. Shred the cooled pork using forks and mix back into remaining sauce; reserve 1 cup of sauce for masa.

Step 2: Prepare the Masa

1. In a large mixing bowl or mixer, whip lard until light and fluffy.
2. Mix in baking powder and kosher salt into whipped lard.
3. Alternate adding 1 cup Maseca and 1 cup reserved pork rojo sauce (or liquid); continue until all ingredients are incorporated beating for about 5 minutes until masa is light and spreadable like hummus.
4. Conduct a float test by dropping a small spoonful of masa into cold water; if it floats, it’s ready—if it sinks, keep mixing.

Step 3: Assemble the Tamales

1. Soak corn husks in hot water for about 1 hour; drain and pat dry before use.
2. Fill each husk by placing it smooth side up; spread 3-4 tablespoons of masa on wide end leaving narrow end uncovered.
3. Add 3-4 tablespoons of pork rojo filling in center; fold one side over filling then other side followed by folding up narrow end.

Step 4: Steam the Tamales

1. Fill steamer pot bottom with water; add penny as a trick to monitor water level (replace if it stops rattling).
2. Arrange tamales open ends facing up in lined basket; cover pot tightly with lid.
3. Bring to boil then reduce heat to low; steam for about 1 to 1¼ hours.

Step 5: Serve

Serve tamales warm alongside your favorite salsa or sauce!

How to Serve Pork Tamales Rojos

Serving Pork Tamales Rojos is an enjoyable experience that allows you to showcase their rich flavors. Whether for a festive gathering or a cozy family dinner, these tamales can be paired with various delicious accompaniments.

With Salsa Verde

• Fresh and tangy green sauce that complements the savory pork rojo filling perfectly.

Topped with Cotija Cheese

• Crumbled Cotija adds a salty kick and creamy texture that balances the flavors of the tamales.

Accompanied by Mexican Crema

• Drizzling Mexican crema enhances the richness while adding a cool contrast to the spicy pork.

Served with Refried Beans

• Creamy refried beans provide a hearty side that pairs well with tamales, making for a satisfying meal.

On a Bed of Arugula

• For a fresh twist, serve your tamales on peppery arugula, adding brightness to your plate.

With Pickled Red Onions

• The acidity from pickled red onions cuts through the richness and adds a pop of color.

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How to Perfect Pork Tamales Rojos

Achieving perfect Pork Tamales Rojos is about mastering both the filling and masa. Here are essential tips to ensure your tamales turn out fluffy and flavorful.

• Use Quality Chiles: Selecting fresh, dried chiles enhances the flavor of your rojo sauce, making it more vibrant.

• Whip Lard Properly: Whipping lard until fluffy helps create light masa that steams beautifully, resulting in tender tamales.

• Float Test: Performing the float test ensures your masa has the right consistency for steaming; it should float in water.

• Soak Corn Husks: Soaking husks softens them for easy folding and prevents tearing during assembly.

• Steam Correctly: Maintaining steam throughout cooking is crucial; check water levels regularly using the penny trick.

• Cool Before Serving: Letting tamales cool slightly helps them set up, making them easier to unwrap without falling apart.

Best Side Dishes for Pork Tamales Rojos

Pairing side dishes with your Pork Tamales Rojos can elevate your meal. Consider these delightful options that enhance the overall dining experience.

1. Spanish Rice: Fluffy rice cooked with tomatoes and spices complements the rich flavors of tamales beautifully.

2. Street Corn Salad: A refreshing blend of corn, lime, and cheese adds brightness and crunch to balance the meal.

3. Guacamole: Creamy avocado dip seasoned with lime creates a smooth contrast against the spicy pork filling.

4. Cilantro Lime Quinoa: This light, zesty grain option offers an excellent alternative to traditional rice and adds freshness.

5. Chips and Salsa: Crunchy tortilla chips served with salsa provide an easy-to-make side that everyone loves.

6. Black Bean Salad: A hearty salad featuring black beans, corn, and bell peppers brings additional protein and color to your plate.

7. Grilled Vegetables: Seasonal grilled veggies add smokiness and are a healthy complement to your rich tamale dish.

8. Pico de Gallo: A fresh salsa made from tomatoes, onions, cilantro, and lime adds brightness and enhances every bite of tamale.

Common Mistakes to Avoid

Making Pork Tamales Rojos can be a delightful experience, but common mistakes can hinder your results. Here are some pitfalls to avoid for the best tamales.

• Skipping the soaking step: Not soaking the corn husks properly can lead to dry tamales. Ensure you soak them in hot water for at least an hour.
• Overmixing the masa: Overmixing can make the masa tough instead of fluffy. Mix just until combined and airy.
• Ignoring the float test: If your masa sinks during the float test, it needs more mixing. Make sure it floats before proceeding.
• Not seasoning enough: Under-seasoned pork filling will lack flavor. Taste your pork rojo sauce and adjust seasoning as needed.
• Incorrect steaming time: Steaming for too little or too long affects texture. Follow the timing closely and check for doneness.

Refrigerator Storage

• Store cooled tamales in an airtight container.
• They can last up to 4 days in the refrigerator.

Freezing Pork Tamales Rojos

• Place cooled tamales in labeled freezer bags.
• They can be frozen for up to 3 months.

Reheating Pork Tamales Rojos

• Oven: Preheat to 350°F (175°C) and wrap tamales in foil. Heat for about 20-30 minutes until warmed through.
• Microwave: Wrap a tamale in a damp paper towel and microwave for 1-2 minutes on high until hot.
• Stovetop: Steam tamales in a steamer basket over boiling water for about 10-15 minutes.

Frequently Asked Questions

How do I make Pork Tamales Rojos vegetarian?

You can substitute the pork rojo filling with a mixture of vegetables like mushrooms, bell peppers, and zucchini, seasoned with similar spices.

Can I use other meats for Pork Tamales Rojos?

Yes! Chicken or beef can be used as alternatives, adjusting cooking times based on meat type.

What is the best way to serve Pork Tamales Rojos?

Serve them with salsa, guacamole, or crema for added flavor.

How do I ensure my masa is fluffy?

Whip the lard well before adding other ingredients and perform the float test to confirm it’s ready.

Final Thoughts

Pork Tamales Rojos are a comforting delight perfect for any gathering or family meal. Their rich flavors and customizable fillings make them versatile dishes that everyone will enjoy. Experiment with different salsas or toppings to find your favorite combination!