Authentic Mexican Pork Tamales Rojos Recipe
If you’ve been itching to learn how to make everyone’s favorite traditional Mexican holiday dish, you’ve come to the right place. This Muy Bueno recipe for authentic Mexican Pork Tamales Rojos are mouthwateringly delicious; tender shreds of spicy red chile pork are wrapped in a soft masa dough and steamed to perfection for a rustic, comforting meal you won’t soon forget.
About This Recipe
There’s nothing like the flavor and consistency of homemade tamales. If you’ve only ever eaten the kind they sell at the grocery store, you NEED to try this recipe for red pork tamales immediately!
This tasty and authentic tamale recipe is extra special because it is made entirely from scratch. While there’s definitely no shame in using instant masa (also known as Maseca) – I often do it myself! – the flavor of fresh ground masa is extra delicious.
While making these pork tamales rojos recipe takes some time, it’s easier than you might think! Feel free to break this up into smaller tasks over the course of a few days to make it feel more manageable.
The red sauce can be made and frozen up to six months in advance; the pork can be made and frozen up to three months in advance; and the masa dough can be made and refrigerated up to three days in advance.
Heck, you can even turn making tamales into a special party, known as a tamalada! From personal experience, I can tell you that making tamales as a group activity is not only super fun, it’s also much faster than working alone.
This big batch tamal recipe is great for gifting or stocking the freezer, making it an excellent (and productive) endeavor for your winter break. So let’s get to the kitchen already!
How To Make
If you’re trying to make these tamales on your own, I recommend doing yourself a favor and working in stages.
First, make the red chile sauce.
PRO TIP: make an extra large batch of the chile sauce to keep in your freezer at all times. Making a double recipe takes roughly the same amount of time as making a single batch, and it can be used for making everything from homemade enchiladas to tasty slow cooker stews and chilaquiles on the fly. Red sauce will last in the fridge for a week, or in the freezer for up to six months.
Next, make your pulled pork.
Place pork, water, and salt in a slow cooker and cook for 6 to 8 hours. After meat is cooked, remove from the slow cooker and let cool to room temperature. Shred pork and remove fat while shredding, reserving fat. (Usually, after pork is cooked and shredded, you will be left with about three pounds of meat.)
In a blender combine the cooled broth from the cooked pork and the leftover fat pieces. Blend and reserve for using when making tamale masa and filling. Broth can be kept, tightly covered, for one week in the refrigerator. The broth also freezes well and will keep for 4 to 6 months.
Finish making the filling.
Combine shredded pork with red chile so all the pork is well coated with the red chile sauce. Simmer for at least 10 minutes. Let the mixture cool before filling tamales.
Now, make the masa (tamale dough).
Cover and keep it aside. Masa can be made and refrigerated up to three days in advance.
When you’re ready to assemble, prepare your hojas (corn husks).
Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.
Time to assemble!
Place the wide end of the husk on the palm of your hand, with the narrow end at the top. Starting at the middle of the husk, spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk.
Spoon 1 1/2 tablespoons of your chosen filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded.
Steam the tamales.
Use a deep pot or tamalera (tamale steamer) to steam the tamales. If using a tamale steamer, fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright, with their folds against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid.
Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2 1/2 to 3 hours. Keep lid on tightly. To test if done, put one tamal on a plate and take off the corn husk. If it comes off without sticking to the tamal they are done.
How To Freeze & Reheat Tamales
While you can certainly eat these authentic pork tamales rojos straight from the pot, one of the very best things about tamales is that you can freeze them!
Allow the tamales to cool to room temperature on a sheet pan – it should take about 45 minutes. Once cool, you can pop the tamales in a zip top bag or airtight container. Label and date them, then pop in the freezer for 3-4 months. For the freshest tasting tamales, I recommend packing them in quite tightly, or wrapping them individually with plastic wrap.
When you’re ready to eat, simply steam (or microwave) the thawed tamales wrapped in a damp paper towel until warmed through, remove from the husks, and enjoy!
Serving Suggestions
These delicious pork tamales rojos are so deeply flavorful on their own that I can eat them just as they are. However, if you’re hosting a holiday fiesta, you should feel free to go nuts! Set up a bar of toppings for your guests to help themselves to whatever they like, including:
- Salsas of your choosing, like Roasted Tomatillo-Chipotle Salsa, Easy Pico de Gallo (Salsa Bandera), or Chile de Arbol Salsa.
- Sour cream or crema Mexicana
- Sliced avocado
- Chopped cilantro
- Pickled Red Onions (Cebollas en Escabeche)
- Escabeche (Pickled Jalapeños)
Frequently Asked Questions
Nope! If you want a quick shortcut, reach for a bag of Instant Masa next time you’re at the store. You can use this recipe to learn how to make a fast, masa harina version of the dough for these authentic homemade tamales.
Nope! They are only used for steaming, and sometimes as a makeshift plate if you’re eating on the run. Don’t fret though; corn husks are entirely biodegradable and can be popped in your compost bin when you’re done.
One batch of pork tamales rojos recipe will yield about 60 (5 to 8 dozen) tamales, depending on size.
Absolutely! However, if you’re going to make more than 60 tamales, you may as well try some other flavors – variety is the spice of life, after all! Tamales can be savory or sweet, spicy or mild, and even vegetarian! For more inspiration, check out the recipes listed below or the tamales category on the blog.
Check out my informative post on tamale steamers here for more information. In the meantime, this is my favorite model.
It honestly depends on what type of chile you purchase. Sometimes the packages for the dried chiles will indicate whether they are mild or spicy, but for more information check out this post on types of Mexican chiles.
Remember that the majority of the capsaicin in chiles is in their seeds and membranes, so remove them for a less spicy sauce. Also, the pork and masa will help to tame the heat even if the sauce is spicy.
More Delicious Tamales Recipes
If you’re planning on making tamales this year, try branching out with a few different flavors. Here are some of my favorite savory and sweet tamal recipes:
- Easy Homemade Chicken Tamales With Salsa Verde
- Pumpkin Spice Tamales
- Instant Pot Pork and Roasted Green Chile Tamales
- Chicken Mole Tamales
- Sweet Mango Dessert Tamales
Please sit back and enjoy watching this video of a tamalada I hosted.
Authentic Mexican Pork Tamales Rojos
Ingredients
- 7-8 pounds pork butt or pork shoulder
- 2 1/2 cups water
- 1 tablespoon sea salt
- 6 1/2 cups Red Chile Sauce
- 1 Batch Tamale Masa
- Corn husks, hojas
Instructions
Shredded pork:
- Place pork, water, and salt in a slow cooker and cook for 6 to 8 hours. After meat is cooked, remove from the slow cooker and let cool to room temperature. Shred pork and remove fat while shredding, reserving fat. (Usually, after pork is cooked and shredded, you will be left with about 3 pounds of meat.)
- In a blender combine the cooled broth from the cooked pork and the leftover fat pieces. Blend and reserve for using when making tamale masa and filling. Broth can be kept, tightly covered, for 1 week in the refrigerator. The broth also freezes well and will keep for 4 to 6 months.
Filling:
- Heat the 6 tablespoons broth in a large skillet. Add flour and whisk for at least 4 to 5 minutes.
- Add red chile sauce and salt, stir, and cook for 10 minutes. The chile sauce will be very thick at this time.
- Add the 3 pounds shredded pork and stir so all the pork is well coated with the red chile sauce. Simmer for at least 10 minutes. Let mixture cool before filling tamales.
Prepare Hojas (Corn Husks):
- Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.
Spread Masa:
- Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk.
Fill Corn Husks:
- Spoon 1 1/2 tablespoons of your chosen filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded.
Steam Tamales:
- Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2 1/2 to 3 hours. Keep lid on tightly. To test if done, put one tamal on a plate and take off the corn husk. If it comes off without sticking to the tamal they are done.
Video
Notes
- The red chile sauce can be made in advance and kept in airtight containers in the refrigerator or freezer. Red chile sauce can be stored in the refrigerator for up to one week or frozen for up to six months.
- Pulled pork and broth can be made in advance and kept in airtight containers in the refrigerator or freezer; it will last in the fridge for a week, or in the freezer for 4-6 months.
- Tamale masa can be made and refrigerated up to three days in advance.
Originally published: January 2014. This recipe is also published in the Muy Bueno cookbook.
58 Comments on “Authentic Mexican Pork Tamales Rojos Recipe”
I notice the “masa” is white, how do you color/flavor it with the red chile sauce?
For the amount for this recipe would it be 1 c. or 2 c. of red cooked meat sauce? Do I add after making masa, while it’s being made ? Will this dilute the taste of the meat in the red chile sauce? Brought back many beautiful memoires of my Abuelita, as a child helping in the kitchen. Your recipe comes close, just need a LOT of help ! Thank You so much for sharing, pretty clear instructions, just did see these issue addressed.
Your pictures look exactly right.
Your pork shoulder recipe is too plain. We put in a couple roughly-chopped onions, 6-8 big garlics, a couple bay leaves, cumin, a bit of cinnamon and five-spice, and the skin of an orange.
You cook the pork way too long. 2-3 hours should suffice: just until a fork can’t pick up a 5-6cm cube (about 2″ cube) at all. If the fork slides in and slides right back out it’s done.
You steam the tamales way too long. 45 minutes should be fine.
You picture tediously tying the husks but we never have problems not tying. You’re making it too complicated.
Really I’m confused how your recipe got so many high marks when it seems like most parts of it are either wrong or too much work.
Almost as good as mine. I participated in making tamales since I was 5 years old. I’m now 71, 72 this coming May.
Do you have a recipe available?
there so good!!!
WOW, WOW, NO, NO! YOU DO NOT COOK TAMELES FOR 3 HOURS! NO MORE THAN 30 MINUTES MAX.
YEP! Great, detailed instructions for perfect tamales. Thirty-five years ago an elderly neighbor taught me this just once. She passed and life moved on. I’ve lately been wanting to make them, but couldn’t remember exactly how, until now. Looked at a lot of recipes online. They were poorly written, just not right, doomed for failure. But certain this one is “IT,” and so well explained by Yvette. Can’t wait to get into the kitchen and make these with confidence thanks to all her great tips. Now to find the perfect biscochito recipe (no anise? ridiculous) and what a great Christmas it will be.
It doesn’t say anything about spices,I always put garlic and cumin in the meat, and always try to save all the broth from the pork when I make the masa,
With the filling instructions, it says “Heat the 6 tablespoons broth in a large skillet. Add flour and whisk for at least 4 to 5 minutes.” <—- how much flour?! Then “Add red chile sauce and salt, stir, and cook for 10 minutes.” <—- how much salt?! I couldn’t find either of those measurements anywhere.
Other than that, I followed the recipe to a T (even got the masa to float) but the red pork was truly flavorless and I was so sad…
F.Y.I. Mom used to cook them for 3 hrs, I cook them for 1 hr & 20 minutes cool them off and thier ready to eat, I cook 5 dozens at a time.
How do I make the masa?
There is a link to the masa portion of the recipe above in the blog post as well as recipe card. Click on the link. Enjoy!
the best
I had to resort to buying store bought masa unfortunately. Though since it’s usually dry anyways I’ll still be adding the chili sauce to improve it. I was wondering though, how much is this recipes masa weight at? I’m wondering how much sauce I need to make based on how much masa I’m buying…I can’t wait to make these though. My first time. THANK YOU!! Happy Thanksgiving!
I’m assuming you never found out how much flour to add did you??? Other than the flour, I went with the recipe and then kind of added some if my own touch here and there. Winged the flour, and came up with a way to make the masa not be so dry. How about yourself?
Hi Jessica. I try to make 60g dough for 30g filling. 55g is enough but I wouldn’t go below that.