Red Chile Pork Tamales Recipe

This Red Chile Pork Tamales Recipe is an authentic and tender recipe, which is made with slow-braised pork shoulder and a robust trio of dried chiles. It’s a traditional holiday project, ready in about 4 hours.

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Red Chile Pork Tamales Recipe Ingredients

Braised Pork:

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• Kosher salt and freshly ground black pepper
• 4 cups low-sodium chicken broth
• 6 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 3 dried pasilla chiles, stemmed and seeded
• 2 teaspoons ground cumin
• 2 teaspoons dried Mexican oregano
• 6 cloves garlic
• 2 1/2 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
• 2 bay leaves
• 32 dried corn husks
• 1 tablespoon apple cider vinegar

Masa Dough:

• 10 ounces lard, such as Manteca
• 1/2 teaspoon baking powder
• 1/2 teaspoon chile powder
• Kosher salt
• 4 cups masa harina (instant corn flour) for tamales, such as Maseca Tamal
• 2 1/2 to 3 cups low-sodium chicken broth
• Lime wedges, for serving, optional

How To Make Red Chile Pork Tamales Recipe

1. Soak the Chiles and Base: Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the chopped onion, 1/4 teaspoon salt, and pepper. Cook until tender (about 5 minutes). Add the chicken broth and the dried guajillo, ancho, and pasilla chiles. Bring to a boil, cover, turn off the heat, and let sit for 10 minutes to rehydrate the chiles.
2. Blend the Sauce: Transfer the chile mixture to a blender. Add the cumin, oregano, garlic, 2 teaspoons salt, and pepper. Puree until completely smooth.
3. Braise the Pork: Pour the red sauce back into the Dutch oven. Add the pork shoulder pieces and bay leaves. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 1 hour 45 minutes to 2 hours, until the pork is very tender.
4. Soak Corn Husks: While the pork cooks, submerge the dried corn husks in a large bowl of hot water. Use a heavy plate to keep them weighed down. Soak for about 1 hour until pliable.
5. Shred the Meat: Remove the bay leaves. Shred the pork directly in the sauce using two forks. Stir in the apple cider vinegar. Taste and adjust seasoning. Set aside to cool slightly.
6. Whip the Lard: In a large bowl or stand mixer, beat the lard, baking powder, chile powder, and 1 teaspoon salt on medium-high speed for about 2 minutes until smooth and airy.
7. Finish the Masa: Reduce mixer speed to low. Add the masa harina. Once incorporated, slowly pour in 2 1/2 cups of chicken broth. Mix for 2-4 minutes. The Float Test: Drop a small dollop of dough into a cup of cold water. If it floats, it is ready. If it sinks, add the remaining 1/2 cup broth and beat for 2 more minutes to incorporate more air.
8. Assemble: Drain and dry the corn husks. Take a husk and spread about 3 tablespoons of masa down the length of it (starting 1/2 inch from the wide end), leaving a border. Spoon 2 heaping tablespoons of pork filling down the center. Fold the sides of the husk over the filling to enclose it, then fold up the narrow bottom end. Repeat with remaining ingredients.
9. Steam: Set up a steamer basket in a large pot with 1-2 inches of water. Arrange the tamales standing upright (open end up) in the basket. Cover and steam for 45 to 50 minutes. The dough should be firm and pull away from the husk easily. Cool slightly before serving.

Recipe Tips

• The Float Test: This is non-negotiable. If your masa sinks in water, your tamales will be dense and heavy. Whipping the lard and broth sufficiently incorporates air, ensuring a fluffy, tender texture.
• Why Dried Chiles? Dried chiles provide a deep, raisin-like earthiness that fresh peppers cannot replicate. The combination of guajillo (bright), ancho (sweet), and pasilla (rich) creates a complex flavor profile.
• Lard Substitutes: While lard (Manteca) is traditional and provides the best flavor and texture, you can substitute vegetable shortening if you prefer a pork-free dough. Butter is generally too heavy and has a different melting point.
• Don’t Overfill: It is tempting to stuff the tamales, but overfilling makes them difficult to seal. The filling should be fully encased by the masa to prevent it from leaking out during steaming.

What To Serve With Red Chile Pork Tamales

Tamales are a labor of love often served during holidays with classic Mexican sides.

• Mexican Rice: Arroz Rojo pairs perfectly.
• Refried Beans: A creamy side dish.
• Salsa Verde: A tart contrast to the red pork.
• Champurrado: A warm chocolate-masa drink traditionally served with tamales.

How To Store Red Chile Pork Tamales Recipe

• Refrigerate: Store cooked, cooled tamales in an airtight container or Ziploc bag in the refrigerator for up to 1 week. Leave the husks on to keep them moist.
• Freeze: Tamales freeze beautifully. Place cooled tamales in a freezer-safe bag and freeze for up to 6 months.
• Reheat: To reheat, wrap in a damp paper towel and microwave for 2-3 minutes, or resteam them for 15-20 minutes (from frozen) until hot.

Red Chile Pork Tamales Recipe Nutrition Facts

• Calories: 350
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 650mg
• Total Carbohydrates: 28g
• Dietary Fiber: 4g
• Sugar: 1g
• Protein: 12g

Nutrition information is estimated per tamale.

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