Pork Tamales Rojos are a classic Mexican dish featuring perfectly tender pork in a vibrant red chile sauce (rojo) wrapped in fluffy masa. These tamales are a labor of love, embodying tradition and bold, comforting flavors. Perfect for celebrations or everyday meals, they’re versatile and deeply satisfying.

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Why You’ll Love This Recipe

• Step-by-step guidance: Ensures success, even for beginners.
• Customizable heat levels: Adjust spiciness to your preference.
• Large batch-friendly: Yields 50 tamales—perfect for freezing or sharing.
• Authentically delicious: Honors the rich traditions of Mexican cuisine.

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Preparation Phase & Essential Tools

Tools You’ll Need

• Dutch Oven or Stock Pot: For cooking the pork and chile sauce.
• Blender: To create a smooth chile purée.
• Fine Mesh Sieve: For straining the sauce (optional for smoother texture).
• Mixer: Ideal for whipping lard and masa (hand mixing works too).
• Steamer Pot: For steaming the tamales.
• Bowls, Spoons, and Tongs: Basic tools for assembly and preparation.

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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 liquid (reserved cooking liquid, broth, or water)

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Step-by-Step Instructions

1. Prepare the Pork Rojo Filling

Prepare the Pork

• Cut the pork shoulder into 1-inch cubes.
• Season with kosher salt and set aside.

Soften the Chiles

• Remove stems and seeds (for milder heat) from guajillo, ancho, and pasilla negro chiles.
• Place in a bowl and cover with boiling water. Let steam for 30 minutes.

Make the Chile Purée

• Blend the softened chiles with 1 cup soaking liquid, 1 cup chicken stock, garlic, onion, jalapeño, Chimayo chili powder, cumin, and oregano.
• Purée until smooth. Strain through a fine mesh sieve for a smoother sauce, if desired.

Cook the Pork

• Heat vegetable oil in a large Dutch oven over medium heat. Brown the pork in batches for added flavor.

Simmer the Pork

• Add 4–5 cups chicken stock and the chile purée. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until pork is tender and sauce is thick and deep red.
• Stir in apple cider vinegar and adjust salt as needed.

Shred and Cool

• Let the pork cool slightly. Shred it using two forks and mix it back into the sauce.
• Reserve 1 cup of the sauce for the masa. Refrigerate the filling overnight, if possible.

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2. Prepare the Masa

Whip the Lard

• In a large bowl or mixer, whip the lard until light and fluffy (like frosting). Mix in the baking powder and kosher salt.

Incorporate Masa and Liquid

• Add 1 cup Maseca and 1 cup of the reserved pork rojo sauce (or liquid). Alternate adding 1 cup Maseca and 1 cup liquid until all 8 cups are incorporated.
• Beat the masa for 5 minutes until it becomes light, fluffy, and spreadable, resembling hummus.

Perform the Float Test

• Drop a small spoonful of masa into a glass of cold water. If it floats, it’s ready. If it sinks, continue mixing and test again.

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3. Assemble the Tamales

Soak Corn Husks

• Soak the corn husks in a large bowl or pot of hot water for 1 hour.
• Cover with a towel to keep them submerged. Drain and pat dry before using.

Fill and Fold

1. Place a corn husk on a clean surface with the smooth side facing up and the wide end closest to you.
2. Spread 3–4 tablespoons of masa into a rectangle, leaving the narrow end uncovered.
3. Add 3–4 tablespoons of pork rojo filling in the center of the masa.
4. Fold one side of the husk over the filling, then the other side, and fold up the narrow end.

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4. Steam the Tamales

Prepare the Steamer

• Fill the bottom of a steamer pot with water and add a penny (to signal when water evaporates). Add the basket and line it with corn husks.
• Arrange tamales in the pot, open ends facing up.

Steam

• Bring the water to a boil, then reduce heat to low. Cover and steam for 1–1¼ hours.
• To check for doneness, remove one tamale and unwrap it. The masa should easily pull away from the husk and feel firm.

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5. Serve and Enjoy

• Serve tamales warm with your favorite salsa or sauce.
• Garnish with fresh cilantro, lime wedges, or a dollop of crema.

Serving Suggestions

Pork Tamales Rojos shine as a main dish but can be elevated further with thoughtful pairings:

• Top with salsa verde, salsa roja, or a drizzle of Mexican crema for added flavor and texture.
• Serve with lime wedges and fresh cilantro for a bright finish.
• Pair with a bowl of guacamole or a light pico de gallo for refreshing contrast.
• Complement with a hot cup of Mexican atole or champurrado for an authentic touch.

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Common Mistakes to Avoid

Mistake 1: Dry Masa

• Issue: Masa is too dense or dry, making tamales crumbly.
• Solution: Ensure the masa is well-hydrated and passes the float test. Add more liquid if necessary.

Mistake 2: Overfilling Tamales

• Issue: Overstuffing can cause tamales to burst or the filling to leak.
• Solution: Use 3–4 tablespoons of both masa and filling to maintain balance.

Mistake 3: Underhydrated Corn Husks

• Issue: Corn husks crack or are difficult to fold.
• Solution: Soak husks in hot water for at least 1 hour to make them pliable.

Mistake 4: Inconsistent Steaming

• Issue: Tamales are undercooked or unevenly steamed.
• Solution: Arrange tamales upright and monitor water levels during steaming. Replenish water if needed.

Mistake 5: Improper Folding

• Issue: Tamales unfold during steaming.
• Solution: Wrap tightly and ensure the folded end is secured by the weight of the tamale.

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Side Dish Recommendations

1. Mexican Rice

A fragrant and slightly tangy rice dish cooked with tomatoes, garlic, and onions. Its mild flavor pairs beautifully with the rich pork rojo filling.

2. Charro Beans (Frijoles Charros)

Hearty pinto beans simmered with smoky bacon, tomatoes, and spices. A perfect complement to the tamales’ bold flavors.

3. Pico de Gallo

This fresh salsa of diced tomatoes, onions, cilantro, lime, and jalapeños adds brightness and acidity.

4. Guacamole

Creamy avocado dip flavored with lime, garlic, and cilantro. Its smooth texture contrasts well with the tamales’ fluffiness.

5. Mexican Corn Salad (Esquites)

Grilled corn kernels tossed with lime, mayonnaise, chili powder, and cheese. Sweet, tangy, and slightly spicy.

6. Sautéed Vegetables

A mix of zucchini, bell peppers, and onions sautéed with garlic for a lighter, veggie-forward pairing.

7. Chips and Salsa

Crispy tortilla chips served with salsa roja or salsa verde provide a fun and simple starter.

8. Mexican Hot Chocolate

Rich, spiced hot chocolate with hints of cinnamon and chili. This cozy beverage is a delightful way to round out the meal.

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Part 3: Tips, FAQs, and Conclusion

Recipe Tips

Storage and Freezing

• Refrigerate: Store cooked tamales in an airtight container for up to 4 days.
• Freeze: Cool completely, then place in freezer-safe bags. Label and freeze for up to 3 months.

Reheating Instructions

• From the Refrigerator: Steam for 15–20 minutes until heated through.
• From Frozen: Steam for 30 minutes or microwave with a damp paper towel to maintain moisture.

Scaling the Recipe

• Halve the recipe for smaller gatherings.
• Make a double batch to stock up your freezer for quick meals.

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FAQs

1. Can I use a different meat for the filling?

Yes! Chicken, beef, or even shredded turkey work well as alternatives. Adjust cooking times to ensure the meat is tender.

2. What if I don’t have a steamer pot?

You can create a makeshift steamer using a large pot, a heatproof rack, and foil. Place the rack in the pot, add water below the rack, and cover tightly while steaming.

3. How do I adjust the spice level?

• For milder tamales: Remove seeds and membranes from the chiles.
• For spicier tamales: Include the chile seeds or add extra jalapeños.

4. Can I make the filling or masa ahead of time?

Absolutely. Prepare the pork filling up to 2 days in advance and refrigerate. The masa can also be made a day ahead; keep it covered to prevent drying out.

5. Are tamales gluten-free?

Yes, as long as you use gluten-free masa harina and verify that all other ingredients, like spices and broths, are gluten-free.

6. How do I know when the tamales are fully cooked?

When done, the masa should easily pull away from the corn husk and feel firm but tender.

7. Can I use vegetable shortening instead of lard?

Yes, but lard provides a more traditional flavor and better texture. For a vegetarian version, shortening is a great alternative.

8. What’s the best way to serve tamales?

Serve them warm with your favorite salsa or side dishes like Mexican rice or charro beans.

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Conclusion

Pork Tamales Rojos are a delicious celebration of Mexican tradition, offering tender pork in a vibrant red chile sauce surrounded by fluffy, flavorful masa. With this recipe, you can confidently create tamales that impress your family and friends, whether for special occasions or as a freezer-friendly meal prep option.

Embrace the process, savor the results, and enjoy this authentic taste of Mexico in your kitchen!