Pork Tamales with Red Chile
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.
Steamed masa dough pockets filled with spiced pulled pork wrapped in corn husks.
Nutrition per serving
Ingredients
dough
filling
wrapper
sauce
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.