Pork Tamales Rojos

Pork Tamales Rojos are a delicious and comforting Mexican dish that everyone will love. These tamales feature a rich filling of tender pork cooked in a vibrant red sauce, all wrapped in fluffy masa. Perfect for family gatherings, holidays, or any special occasion, this recipe captures the essence of traditional Mexican cuisine.

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Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• For the Corn Husks:
• For the Pork Rojo Filling:
• For the Masa:
• How to Make Pork Tamales Rojos
• Step 1: Prepare the Pork Rojo Filling
• Step 2: Prepare the Masa
• Step 3: Assemble the Tamales
• Step 4: Steam the Tamales
• Step 5: Serve
• How to Serve Pork Tamales Rojos
• With Salsa Verde
• Topped with Crema
• Accompanied by Rice
• Served with Beans
• Garnished with Fresh Cilantro
• With Pickled Red Onions
• How to Perfect Pork Tamales Rojos
• Best Side Dishes for Pork Tamales Rojos
• Common Mistakes to Avoid
• Refrigerator Storage
• Freezing Pork Tamales Rojos
• Reheating Pork Tamales Rojos
• Frequently Asked Questions
• What are Pork Tamales Rojos?
• Can I customize my Pork Tamales Rojos?
• How do I know when my tamales are done?
• How should I serve Pork Tamales Rojos?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Flavorful Filling: The pork rojo filling is packed with spices and depth, making each bite a burst of flavor.
• Versatile Dish: Serve them at parties, festive occasions, or as a hearty dinner option.
• Comforting Experience: Enjoy the warmth and richness of homemade tamales, perfect for sharing with loved ones.
• Satisfying and Filling: With ample servings from this recipe, you’ll have enough to feed a crowd.
• Customizable Options: Feel free to adapt the filling or toppings to suit your taste preferences.

Tools and Preparation

Before you start making Pork Tamales Rojos, gather your tools and prepare your workspace. Having everything ready will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Large Dutch oven
• Stock pot or steamer pot
• Blender
• Mixing bowl or stand mixer
• Fine mesh sieve

Importance of Each Tool

• Large Dutch Oven: Ideal for browning meat evenly and simmering sauces to perfection.
• Blender: Essential for creating a smooth chile purée that enhances the filling’s flavor.
• Steamer Pot: Ensures even cooking of tamales while keeping them moist and fluffy.

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 water, reserved cooking liquid, broth, or a combination

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How to Make Pork Tamales Rojos

Step 1: Prepare the Pork Rojo Filling

1. Cut the pork shoulder into 1-inch cubes and season with kosher salt. Set aside.
2. Remove the stems (and seeds for milder heat) from the guajillo, ancho, and pasilla chiles. Place in a bowl and cover with boiling water. Let them steam for about 30 minutes until tender.
3. Blend the softened chiles with 1 cup soaking liquid, 1 cup chicken stock, garlic, onion, jalapeño, Chimayo chili powder (if using), cumin, and Mexican oregano until smooth. Strain through a fine mesh sieve for a smoother sauce if desired. Set aside.
4. Brown the pork in batches in a large Dutch oven with vegetable oil over medium heat.
5. Add 4-5 cups chicken stock along with the chile purée; bring to a boil. Reduce heat to low; cover and simmer for about 1 hour until tender.
6. Let cool before shredding the meat with forks; mix back into remaining sauce. Reserve 1 cup of sauce for masa.

Step 2: Prepare the Masa

1. In a mixing bowl or stand mixer, whip the lard until light and fluffy like frosting.
2. Mix in baking powder and kosher salt.
3. Alternate adding 1 cup maseca and 1 cup reserved pork rojo sauce until all are incorporated; beat for about 5 minutes until light and fluffy.
4. Perform a float test by dropping a small spoonful of masa into cold water—if it floats, it’s ready.

Step 3: Assemble the Tamales

1. Soak corn husks in hot water for at least an hour; drain before use.
2. Place one corn husk smooth side up on your surface; spread 3-4 tablespoons of masa leaving one end uncovered.
3. Add 3-4 tablespoons of pork rojo filling in the center; fold sides over filling then fold up narrow end.
4. Prepare steamer by adding water to pot along with a penny; line basket with corn husks before arranging tamales open ends facing up.

Step 4: Steam the Tamales

1. Bring water to boil then reduce heat to low; cover pot and steam for about 1 to 1¼ hours.
2. Check doneness by unwrapping one tamale—the masa should separate easily from husk.

Step 5: Serve

Serve your delightful Pork Tamales Rojos immediately with your favorite salsa or sauce!

How to Serve Pork Tamales Rojos

Serving Pork Tamales Rojos is a delightful experience that brings the rich flavors of Mexican cuisine to your table. Whether it’s a family gathering or a special occasion, these tamales can be enjoyed in various ways that enhance their taste.

With Salsa Verde

• Salsa Verde: This tangy green sauce made from tomatillos adds a refreshing contrast to the rich pork filling.

Topped with Crema

• Mexican Crema: Drizzle this creamy topping over the tamales for added richness and a hint of acidity.

Accompanied by Rice

• Mexican Rice: A side of fluffy, seasoned rice complements the hearty tamales and balances the meal.

Served with Beans

• Refried Beans: Creamy refried beans provide a savory side that pairs beautifully with the flavors of the tamales.

Garnished with Fresh Cilantro

• Fresh Cilantro: Chopped cilantro adds a burst of freshness and color to your tamale presentation.

With Pickled Red Onions

• Pickled Red Onions: These add a tangy crunch that cuts through the richness, enhancing each bite.

How to Perfect Pork Tamales Rojos

Perfecting your Pork Tamales Rojos is all about technique and attention to detail. Here are some tips to ensure your tamales are top-notch:

• Bold seasoning: Make sure your pork filling is well-seasoned. The flavor should be robust enough to shine through the masa.
• Fluffy masa: Whip the lard until it’s light and fluffy. This step is crucial for achieving a light texture in your masa.
• Proper soaking: Soak corn husks adequately before using them. This prevents tearing when you wrap your tamales.
• Float test success: Always perform the float test on your masa. If it floats in water, it’s ready for wrapping; if it sinks, keep mixing.
• Steam thoroughly: Ensure your tamales are steamed long enough. They should easily pull away from the husk when done.
• Make ahead: Consider preparing the tamales a day in advance. Letting them sit improves their flavor as they absorb spices overnight.

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Best Side Dishes for Pork Tamales Rojos

Pairing side dishes with your Pork Tamales Rojos can elevate your meal experience. Here are some perfect companions:

1. Mexican Street Corn (Elote): Grilled corn on the cob slathered with mayo, cheese, and chili powder adds sweet and savory flavors.
2. Guacamole: This creamy avocado dip brings a cool contrast and is perfect for scooping up alongside tamales.
3. Chips and Salsa: Crispy tortilla chips paired with fresh salsa make for an excellent appetizer or snack before digging into your tamales.
4. Cabbage Slaw: A crunchy slaw dressed with lime juice provides freshness and texture against the rich tamale filling.
5. Pico de Gallo: Fresh diced tomatoes, onions, and cilantro create a vibrant topping that enhances each bite of tamale.
6. Black Bean Salad: A mix of black beans, corn, and peppers provides protein and adds color to your plate while complementing the flavors of pork.
7. Cornbread: Sweet cornbread offers a comforting side that pairs well with spicy flavors of Pork Tamales Rojos.
8. Avocado Salad: A simple salad featuring avocado slices drizzled with lime juice makes for a refreshing accompaniment.

Common Mistakes to Avoid

Making Pork Tamales Rojos can be a delightful experience, but it’s easy to make mistakes that can affect the outcome. Here are some common pitfalls to avoid.

• Ignoring Corn Husk Preparation: Failing to soak the corn husks properly can result in tearing during assembly. Soak them for at least an hour to ensure they are pliable and easy to work with.
• Overcooking or Undercooking the Pork: Cooking the pork too long can dry it out, while undercooked meat can be tough. Aim for a simmer until the pork is tender and flavorful, which usually takes about 1 hour.
• Skipping the Float Test: Not performing the float test on your masa could lead to dense tamales. If your masa doesn’t float in water, keep mixing until it reaches the right consistency.
• Not Using Enough Filling: Underfilling your tamales may lead to bland bites. Be generous with both the masa and the pork rojo filling for maximum flavor.
• Incorrect Steaming Time: Oversteaming or understeaming can ruin your tamales. Check them after 1 hour; they should easily pull away from the husk when done.

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow tamales to cool completely before placing them in the fridge.

Freezing Pork Tamales Rojos

• Freeze tamales in labeled freezer bags for up to 3 months.
• Make sure they are cooled before you freeze them to maintain texture.

Reheating Pork Tamales Rojos

• Oven: Preheat to 350°F (175°C), wrap tamales in foil, and heat for about 20-25 minutes.
• Microwave: Place tamales on a microwave-safe plate, cover with a damp paper towel, and heat for 2-3 minutes.
• Stovetop: Steam over boiling water for about 10-15 minutes until heated through.

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Frequently Asked Questions

What are Pork Tamales Rojos?

Pork Tamales Rojos are traditional Mexican tamales filled with flavorful pork cooked in a rich red chili sauce. They’re known for their soft masa and savory filling.

Can I customize my Pork Tamales Rojos?

Yes! You can add different ingredients like cheese, vegetables, or even switch up the meat for chicken or beef based on your taste preferences.

How do I know when my tamales are done?

Tamales are done when they easily pull away from the corn husk upon unwrapping. The masa should feel firm and not sticky.

How should I serve Pork Tamales Rojos?

Serve your tamales hot with salsa, guacamole, or sour cream on the side for added flavor and enjoyment.

Final Thoughts

Pork Tamales Rojos are not just a meal; they’re a comforting tradition packed with flavor. Whether you enjoy them at gatherings or as a cozy dinner at home, these tamales offer versatility and customization options that cater to every palate. Don’t hesitate—try making these delicious tamales today!