Tamales are made for sharing. These red chile pork tamales feature tender, slow-cooked pork in a rich guajillo chile sauce, wrapped in fluffy masa and steamed in corn husks until perfectly soft.
They take a little time, which makes them perfect for a weekend or a family tamalada. Invite some helpers, put on some music and make a big batch to share and freeze.
Red Chile Pork Tamales Recipe
Ingredients
For the pork filling
2 lb (900 g) boneless pork shoulder, cut into large chunks
1 onion, halved
3 garlic cloves
1½ teaspoons salt
For the red chile sauce
6 dried guajillo chiles, stemmed and seeded
2 garlic cloves
½ teaspoon ground cumin
1 teaspoon salt
1 cup (240 ml) reserved pork broth
For the masa
4 cups (480 g) MASARINA Corn Flour
1 cup (200 g) lard or vegetable shortening
1 teaspoon baking powder
1½ teaspoons salt
3 to 3½ cups (720 to 840 ml) warm pork broth
To assemble
30 dried corn husks
Instructions
1
Place the pork, onion, garlic and salt in a large pot and cover with water. Simmer for about 1½ hours, until the pork is very tender. Reserve the broth and shred the pork.
2
While the pork cooks, soak the corn husks in hot water for at least 30 minutes, until soft and pliable.
3
Toast the chiles in a dry skillet for 20 to 30 seconds per side, then soak them in hot water for 15 minutes. Blend with the garlic, cumin, salt and 1 cup of broth until smooth, strain, and stir the sauce into the shredded pork.
4
Beat the lard for 3 to 4 minutes until light and fluffy. Mix the MASARINA Corn Flour, baking powder and salt, then add it to the lard a little at a time, alternating with the warm broth, until you have a soft, spreadable masa.
5
Spread 2 to 3 tablespoons of masa in a thin layer over the wide end of each husk, leaving a small border. Add a heaping tablespoon of pork filling down the center.
6
Fold the sides of the husk over the filling so the masa wraps around it, then fold the narrow end up.
7
Stand the tamales upright, open end up, in a steamer basket over simmering water. Cover with extra husks and a lid and steam for about 1 hour 15 minutes, adding water as needed.
8
The tamales are ready when the masa pulls away cleanly from the husk. Let them rest for 10 minutes before serving.
Tip from the MASARINA Kitchen
Make the pork filling a day ahead to split the work into two easy sessions. To check the masa, drop a small piece into a glass of cold water: if it floats, it is light enough. Cooked tamales freeze well and can be reheated by steaming.
Hungry for More?
Explore more dishes you can make with MASARINA Corn Flour.