Tamales Rojos

Tamales Rojos (also known as Red tamales or Tamales) are a traditional dish from Mexican and Central American cuisine, made from corn masa that's wrapped in a corn husk (or banana leaf) and steamed until tender.

Their signature red color comes from a sauce made primarily with dried chiles such as guajillo and ancho, along with spices and other ingredients. The most common fillings are chicken, pork, and beef.

This version is a classic tamal rojo con cerdo recipe, made with a traditional yet beginner-friendly method that's perfect for anyone learning how to make red pork tamales at home.

You can also prepare it with chicken or beef, and it's a great way to use leftover Thanksgiving turkey-just shred it and mix it with the red chile sauce to make delicious tamales rojos de pavo. I make the masa with Maseca Tamal, which is easy to find in most supermarkets and Latino markets.

Whether you're preparing them for Día de la Candelaria, Christmas, or a weekend family meal, these red pork tamales deliver the rich, comforting homemade flavor everyone loves.

Ingredients You'll Need

Note: See the recipe card for quantities.

• Corn husks: Used to wrap the tamales and help them hold their shape during steaming.
• Guajillo chiles: Give the sauce its classic red color and mild, earthy flavor.
• Ancho chile: Adds depth, sweetness, and a richer chile note.
• Morita chiles: Provide a smoky flavor and gentle heat.
• Onion: Adds sweetness and body to the sauce and meat.
• Garlic: Boosts aroma and enhances overall flavor.
• Salt: Balances and brings out all the flavors.
• Pork shoulder: Shreds easily and stays juicy, making it ideal for tamale filling.
• Masa harina for tamales: Creates the traditional tamal dough texture. I recommend using Maseca Tamal for the best results.
• Lard: Makes the masa soft, fluffy, and tender after steaming.It can be substituted with vegetable shortening or butter.
• Baking powder: Lightens the masa so the tamales steam up soft and airy.

How to Make Tamales Rojos

Note: Full instructions are provided in the recipe card below.

1. Rinse the dried corn husks under running water. Transfer them to a bowl of hot water and weigh them down to keep them submerged. Let them soak while you prepare the sauce, meat, and masa.
2. Place the pork in a large pot and cover it with enough water to fully submerge the meat. Add the onion, garlic, and salt to the pot to season the pork as it cooks.
3. Turn the heat to high and bring the water to a boil. Once it begins to boil, skim off any foam that rises to the surface to keep the broth clear.
4. After skimming, reduce the heat to medium-low to let the pork simmer gently. Cover the pot partially with a lid and cook the pork for 1 hour and 40 minutes to 2 hours, or until very tender.
5. Check occasionally to make sure the pork remains covered with water, adding more hot water if necessary. When the pork is soft enough to shred easily with a fork, turn off the heat and let the meat cool completely in its cooking broth; this helps the pork stay juicy and full of flavor. Shred the meat and strain the broth-reserve 6 cups of it for the masa.
6. Clean the guajillo and ancho chiles (remove stems and seeds). Leave the morita chiles whole. Boil all the chiles for 20 minutes, until very soft. Drain the chiles and reserve 1 cup of the soaking liquid (discard the rest).
7. Process the chiles, garlic, and onion in a blender until a thick paste forms, about 30 seconds. With the blender running, add ½ cup of the reserved liquid and blend until smooth, 1½ to 2 minutes. Add the remaining ½ cup liquid and continue blending on high for 1 minute longer.
8. Heat oil in a pan, pour in the blended sauce, season with salt, and cook for 25 to 30 minutes, until the raw flavor of the garlic and onion has cooked out. Set aside.
9. Hydrate ½ kg of tamal flour with 3 cups of pork broth to obtain about 1 kg of prepared masa. Beat the lard with a hand mixer until fluffy.
10. Add the prepared masa in chunks until it's all in the bowl, then mix in the salt, baking powder, and enough pork broth to adjust the consistency.
11. Using one hand, mix for about 30 minutes, adding the remaining broth as needed, until the masa looks like thick cake batter and is easy to spread. (Test the masa by dropping a small piece into cold water - if it floats, it's ready.
12. Pat dry a soaked corn husk. Spread about ⅓ cup of masa on the smooth side of the husk, extending the masa close to the edges. Add shredded pork and a spoonful of red sauce. Fold both sides toward the center, then fold the bottom up to seal. Optional: tie each tamal with a strip of corn husk to keep it from opening during cooking.
13. Fill the bottom of a steamer (tamalera) with 1 to 2 inches of water and add two coins. (When the water is boiling, the coins will rattle; if the sound stops, the water level is low and needs more hot water.) Line the bottom of the steamer with corn husks, then arrange the tamales upright. Continue filling the steamer until all the tamales are inside.
14. Cover the tamales with more corn husks and then with a clean kitchen towel. Place the lid on and cook over the stove for at least one hour, starting from the moment the water begins to boil. After 1 hour and 15 minutes, check a tamal. A tamal is ready when it releases easily from the husk. Let the tamales rest for a few minutes. Serve warm.

Hint: For the best texture, make sure your masa is light, fluffy, and well-aerated before assembling the tamales. Properly whipped lard is key-the lard should look like a soft meringue.

Storage, Make Ahead, & Freezing

Storage: Keep cooked tamales refrigerated in an airtight container for 3-4 days. Reheat in a steamer or microwave until warmed through.

Make Ahead: Both the masa and the red pork filling can be prepared 1 day in advance. Store them separately in the refrigerator and assemble the tamales when ready to steam.

Freezing: Tamales freeze extremely well. Place cooled, cooked tamales in a freezer-safe bag and freeze for up to 3 months. Reheat straight from frozen by steaming for 20-25 minutes or microwaving with a damp paper towel.

Camila's Tips & Variations

• Best chiles for tamales rojos: Guajillo and ancho chiles make the best base, with pasilla or New Mexico chiles added for depth and a morita or chile de árbol for heat, if desired.
• Blend Chiles: Make sure to blend the chiles until completely smooth, as this sauce will not be strained.
• Do not rush the sauce: Cook the red sauce long enough to remove the raw onion/garlic taste.
• Add a touch of sugar: A small amount helps balance the acidity and bitterness of the dried chiles.
• Add lemon juice: Add 1 tablespoon of fresh lemon juice or distilled white vinegar to brighten the sauce and balance the flavors as it cooks.
• Clean the Corn Husks: Rinse the dried corn husks well under running water several times, as they usually come dusty.
• Corn Husk: Make sure the husks are fully softened by keeping them completely submerged in hot water. An easy trick is to place something heavy on top-like the pestle of a molcajete or a small bowl-so they stay underwater the whole time.
• Whip the lard well: Properly whipped lard should look light and airy, almost like a soft meringue. This is the key to soft, fluffy tamales.I recommend using a hand mixer.
• Check for Salt: Taste the masa - it should be slightly salty because the salt fades during steaming.
• Test the masa: Drop a small piece into cold water. If it floats, the masa is ready. If it sinks, beat it a little longer with more broth.
• Don't overspread the masa: Keep the masa thin and even, especially toward the edges, so the tamales cook evenly and seal well.
• Use pork, chicken, or beef: While this recipe uses pork for authentic tamal rojo con cerdo flavor, the same method works well with shredded chicken or beef.
• Control the spice level: Remove seeds from the morita chiles for a milder sauce or leave them in for extra heat.
• Steam with coins: Add two coins to the bottom of the steamer-when they rattle, there's still enough water.
• Freeze-friendly: Make extra! Tamales freeze perfectly and reheat well for quick meals.

Frequently Asked Questions

❤️Love this tamal rojo de puerco recipe?

Check out our Tamales Verde con puerco recipe, a flavorful variation of these red pork tamales.

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Recipe

Tamales Rojos

by Camila Benitez

Tamales Rojos (also known as Red tamales or Tamales) are a traditional dish from Mexican and Central American cuisine, made from corn masa that's wrapped in a corn husk (or banana leaf) and steamed until tender.

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Prep Time 45 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs

Course Main Course

Cuisine Mexican

Servings 30

Calories 248 kcal

Equipment

• Large steamer (vaporera)
• Large Mixing Bowls
• Hand mixer or stand mixer
• Blender
• Tongs
• Cooking pot
• Cutting board & knife
• Measuring Cups & Spoons
• Large spoon or ladle
• Kitchen towels

Ingredients

  

1x2x3x

Corn Husks

• ▢ 1 full bag Dried corn husks for tamales , as needed

Red Sauce

• ▢ 6 Guajillo chiles (cleaned with a damp paper towel and seeds removed)
• ▢ 1 Ancho chiles (or 2 small ones; cleaned and seeded)
• ▢ 8- 10 Morita chiles (used as-is, unseeded)
• ▢ 1 medium onion , peeled and quartered
• ▢ 5 garlic , peeled
• ▢ 1½ teaspoon kosher salt , adjust as needed
• ▢ 3 tablespoon extra-virgin olive oil or vegetable oil
• ▢ 1 cup water (from boiling the chiles)

Meat

• ▢ 1½ kg (about 3¼ lb ) boneless pork shoulder, fat trimmed and cut into 3-inch pieces
• ▢ 1 medium onion , peeled peeled and quartered
• ▢ 6 garlic cloves , peeled
• ▢ 1 tablespoon kosher salt
• ▢ 2 L water

Masa

• ▢ ½ kg (4 cups) masa harina for tamales (instant corn flour) such as Maseca Tamal
• ▢ 5½ cups pork broth , divided
• ▢ 300 g lard, or vegetable shortening softened
• ▢ 1¼ tablespoon kosher salt
• ▢ 1 tablespoon baking powder

Instructions

 

• Rinse the dried corn husks under running water. Transfer them to a bowl of hot water and weigh them down so they stay submerged. Let them soak while you prepare the sauce, meat, and masa.
• Place the pork in a large pot and cover it with enough water to fully submerge the meat. Add the onion, garlic, and salt to the pot to season the pork as it cooks.
• Turn the heat to high and bring the water to a boil. Once it begins to boil, skim off any foam that rises to the surface to keep the broth clear.
• After skimming, reduce the heat to medium-low to let the pork simmer gently. Cover the pot partially with a lid and cook the pork for 1 hour and 40 minutes to 2 hours, or until very tender.
• Check occasionally to make sure the pork remains covered with water, adding more hot water if necessary. When the pork is soft enough to shred easily with a fork, turn off the heat and let the meat cool completely in its cooking broth.
• This helps the pork stay juicy and full of flavor. Shred the meat and strain the broth-reserve 6 cups of it for the masa.
• Clean the guajillo and ancho chiles (remove stems and seeds). Leave the morita chiles whole. Boil all the chiles for 20 minutes, until very soft. Drain the chiles and reserve 1 cup of the soaking liquid (discard the rest).
• Process the chiles, garlic, and onion in a blender until a thick paste forms, about 30 seconds. With the blender running, add ½ cup of the reserved liquid and blend until smooth, 1½ to 2 minutes.
• Add the remaining ½ cup liquid and continue blending on high for 1 minute longer. Heat oil in a pan, pour in the blended sauce, season with salt, and cook for 25 to 30 minutes, until the raw flavor of the garlic and onion has cooked out. Set aside.
• Hydrate ½ kg of tamal flour with 3 cups of pork broth to obtain about 1 kg of prepared masa. Beat the lard with a hand mixer until fluffy.
• Add the prepared masa in chunks until it's all in the bowl, then mix in the salt, baking powder, and enough pork broth to adjust the consistency. Using one hand, mix for about 30 minutes, adding the remaining broth as needed, until the masa is very soft and easy to spread. (Masa para tamales doesn't form a firm dough; it becomes a soft, fluffy, spreadable mixture.) Test the masa by dropping a small piece into cold water - if it floats, it's ready.
• Pat dry a soaked corn husk. Spread about ⅓ cup of masa on the smooth side of the husk, extending the masa close to the edges. Add shredded pork and a spoonful of red sauce.
• Fold both sides toward the center, then fold the bottom up to seal. Optional: tie each tamal with a strip of corn husk to keep it from opening during cooking.
• Fill the bottom of a steamer (tamalera) with 1 to 2 inches of water and add two coins. (When the water is boiling, the coins will rattle; if the sound stops, the water level is low and needs more hot water.)
• Line the bottom of the steamer with corn husks, then arrange the tamales upright. Continue filling the steamer until all the tamales are inside.
• Cover the tamales with more corn husks and then with a clean kitchen towel. Place the lid on and cook over the stove for at least one hour, starting from the moment the water begins to boil.
• After 1 hour and 15 minutes, check a tamal. A tamal is ready when it releases easily from the husk. Let the tamales rest for a few minutes. Serve warm.

Notes

Storage: Keep cooked tamales refrigerated in an airtight container for 3-4 days. Reheat in a steamer or microwave until warmed through.

Make Ahead: Both the masa and the red pork filling can be prepared 1 day in advance. Store them separately in the refrigerator and assemble the tamales when ready to steam.

Freezing: Tamales freeze extremely well. Place cooled, cooked tamales in a freezer-safe bag and freeze for up to 3 months. Reheat straight from frozen by steaming for 20–25 minutes or microwaving with a damp paper towel.

Nutrition

Nutrition Facts

Tamales Rojos

Amount per Serving

Calories

248

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

7

g

Cholesterol

 

31

mg

10

%

Sodium

 

883

mg

38

%

Potassium

 

311

mg

9

%

Carbohydrates

 

17

g

6

%

Fiber

 

2

g

8

%

Sugar

 

2

g

2

%

Protein

 

12

g

24

%

Vitamin A

 

1087

IU

22

%

Vitamin C

 

2

mg

2

%

Calcium

 

63

mg

6

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.