Description
Pork Tamales Rojos are a cherished dish in Mexican cuisine, delivering a perfect harmony of fluffy masa and savory pork rojo filling. Ideal for festive gatherings or cozy family dinners, these tamales offer a rich flavor profile that will impress your guests. The tender pork is simmered to perfection in a vibrant red chili sauce, while the masa provides a delightful texture that complements the filling. Whether enjoyed as a main course or an appetizer, these tamales are sure to become a favorite at your table.
Ingredients
Scale
- 50 corn husks
- 5 lbs pork shoulder
- 2 teaspoons kosher salt
- 4 tablespoons vegetable oil
- 12 dried guajillo chiles
- 4 dried ancho chiles
- 4 dried pasilla negro chiles
- 6 cups water or chicken stock
- 6 cloves garlic
- 2 white onions
- 2 jalapeños
- 1 tablespoon Chimayo chili powder (optional)
- 4 teaspoons ground cumin
- 4 teaspoons Mexican oregano
- 2 tablespoons apple cider vinegar
- 2 cups lard
- 4½ teaspoons baking powder
- 1 tablespoon kosher salt
- 8 cups Maseca – Instant corn masa mix
- 1 cup reserved pork rojo sauce
- 7 cups water or reserved cooking liquid
Instructions
- Soak corn husks in hot water for about an hour.
- Prepare the pork by seasoning it with salt; brown in vegetable oil.
- Soften chiles in boiling water, then blend with garlic, onion, and spices for the rojo sauce.
- Simmer the browned pork with the chile purée until tender and sauce thickens.
- Whip lard until fluffy; mix with baking powder, salt, Maseca, and reserved pork rojo sauce until smooth.
- Assemble tamales by spreading masa on soaked husks, adding filling, folding them up, 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 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg