Description
Pork Tamales Rojos are a beloved Mexican dish that combines tender pork simmered in a rich red sauce with fluffy masa, creating an irresistible comfort food. Perfect for family gatherings, festive occasions, or simply a hearty meal at home, these tamales are both flavorful and versatile. This recipe guides you through the process of making authentic Pork Tamales Rojos, from preparing the savory filling to crafting the masa and steaming the tamales to perfection. Whether enjoyed on their own or paired with your favorite salsa and sides, these tamales are sure to become a staple in your culinary repertoire.
Ingredients
Scale
- 5 lbs pork shoulder
- 50 corn husks
- 12 dried guajillo chiles
- 4 dried ancho chiles
- 4 dried pasilla negro chiles
- 2 cups lard
- 8 cups Maseca (instant corn masa mix)
Instructions
- Prepare the pork by cutting it into cubes and seasoning with salt.
- Soak guajillo, ancho, and pasilla chiles in boiling water for 30 minutes. Blend with garlic, onion, jalapeños, and spices to create a smooth purée.
- Brown the seasoned pork in a Dutch oven, then add chicken stock and chile purée; simmer until tender.
- Whip lard until fluffy; mix with masa harina and reserved pork sauce to form the masa.
- Assemble tamales by spreading masa on soaked corn husks, adding filling, folding them up, and steaming for about 1 to 1¼ hours.
- Prep Time: 45 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale (150g)
- Calories: 330
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 60mg