Authentic Pork Tamales Rojos Recipe

4.60 (90 ratings)

Authentic Pork Tamales Rojos Recipe

Authentic Mexican pork tamales rojos made with tender shredded pork simmered in a rich red chile sauce, wrapped in soft masa, and steamed to perfection. A traditional family recipe perfect for holidays, tamaladas, and make-ahead meals.

Prep Time35

Cook Time12

Total Time12 35

Course: Main Course

Cuisine: Mexican

Servings: tamales

Author: Yvette Marquez-Sharpnack | Muy Bueno

Ingredients

Shredded Pork

7-8 pounds pork butt or pork shoulder
2 1/2 cups water
1 tablespoon sea salt

Filling

6 tablespoons broth with fat pieces from cooked pork
3 tablespoons all-purpose flour
6 1/2 cups Red Chile Sauce
1 tablespoon salt

Assembly

1 Batch Masa for Tamales or masa harina tamal dough
Corn husks hojas

Instructions

Shredded pork:

Place pork, water, and salt in a slow cooker and cook for 6 to 8 hours (on low). 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

Expert Tips

Soak corn husks: Soak in warm water for at least 1 hour until soft and pliable. Keep a few out at a time so they don’t dry out.
Float test the masa: Drop 1/2 teaspoon masa into cold water. If it floats, it’s ready. If it sinks, beat 5 more minutes and test again.
Keep masa covered: Cover with a damp towel while assembling to prevent drying.
Use the smooth side: Spread masa on the smoother side of the corn husk for easier unwrapping.
Watch your water level: Place a coin under the steamer rack—when it rattles, add more water.
Check for doneness: Tamales are ready when the husk peels away easily from the masa.
Let them rest: Rest tamales 10 minutes before serving so they firm up.

Make-Ahead Tips

Red chile sauce: Refrigerate up to 1 week or freeze up to 6 months
Pork & broth: Refrigerate up to 1 week or freeze 4–6 months
Masa: Can be made up to 3 days in advance and refrigerated

Freezing & Reheating

Freeze: Cool completely (about 45 minutes), then store in airtight bags or containers for up to 3–4 months
Reheat: Re-steam or microwave (wrapped in a damp paper towel) until warmed through
Uncooked tamales: Can be frozen before steaming—label clearly

Nutrition