How to Make the Perfect Pork Tamales with Red Chile
Mexican · Hard · 150 min · 6 servings
These traditional pork tamales are wrapped in corn husks and filled with tender slow-cooked pork in a smoky red chile sauce. Making tamales is a labor of love that cannot be rushed, but the result is a deeply satisfying dish perfect for celebrations.
Why this recipe works
This Pork Tamales with Red Chile recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 150 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 22g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups masa harina
- 1 pound pork shoulder
- 12 count dried corn husks soaked in warm water
- 3 count dried ancho chiles seeded
- 0.5 cup lard or vegetable shortening
- 1.5 cups warm chicken broth
Step by step instructions
Step 1: Prepare the Pork Filling
Simmer pork shoulder in seasoned water for 45 minutes until very tender. Shred the meat finely. Meanwhile toast and soak ancho chiles, blend into a smooth sauce with a cup of the cooking broth, and simmer with the shredded pork for 10 minutes until deeply flavored.
Step 2: Mix the Masa Dough
Beat lard or shortening in a stand mixer for 2 minutes until fluffy. Gradually mix in masa harina, warm chicken broth, and a generous pinch of salt until the dough is soft and spreadable. It is ready when a small ball floats in a glass of cold water.
Step 3: Spread and Fill the Tamales
Drain and pat dry the soaked corn husks. Spread about 2 tablespoons of masa dough onto the wide end of each husk in a thin even rectangle. Add a spoonful of pork filling down the center, then fold the sides of the husk inward and fold the bottom tip up to seal.
Step 4: Steam Until Cooked Through
Stand tamales upright in a large steamer basket with the open end facing up. Steam over medium heat for 75 to 90 minutes, adding water to the pot as needed. Tamales are done when the masa pulls away cleanly from the husk. Let rest 10 minutes before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- lard → vegetable shortening or softened coconut oil for a lighter version
- ancho chiles → New Mexico dried red chiles for a milder heat level
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Spreading the masa too thick which results in dense gummy tamales
- Not resting tamales after steaming which causes them to fall apart when unwrapped
Nutrition facts
Per serving: 380 calories, 22g protein, 42g carbs, 14g fat, 4g fiber.
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