These red chile pork tamales are the real authentic Mexican deal. And they taste as though they were lovingly crafted by the loveliest abuela imaginable. Here’s how to make them at home. (Abuela optional.)
Red chile pork tamales, folks. We’re talking the real deal—sweet corn masa dough enveloping a richly spiced, knee-wobblingly tender pork filling. Authentic Mexican through and through. You’re going to end up with a holy abundance of red chile pork filling, which is actually a godsend seeing as you can put it to lovely use tucked into tacos, plopped atop rice, or simply inhaled by the forkful. Originally published December 6, 2016.–Renee Schettler Rossi
How To Make Red Chile Pork Tamales Like An Abuela
A word of inspiration from the author on assembling homemade tamales. With making tamales, as with anything in life, if you’ve never done it before, don’t be afraid. The process may seem a little daunting, but it’s actually quite easy once you get the hang of it. All filling and wrapping the packets. An assembly line of helpers makes things go more expediently and, in our experience, even more enjoyably.
Special Equipment: Bamboo steamer or steamer tray for your stockpot
Red Chile Pork Tamales Recipe
- Quick Glance
- 1 H, 30 M
- 8 H, 30 M
- Makes 24 tamales
- For the red chile pork tamales filling
- 5 pounds (2.3 kg) pork shoulder
- 1 tablespoon (15 ml) mild olive oil or vegetable oil, plus more for coating the pork
- 4 tablespoons plus 1 teaspoon (39 grams) kosher salt
- 2 tablespoon (15 grams) chipotle powder
- 14 dried guajillo chiles, seeded and stemmed
- 6 garlic cloves
- 1 teaspoon (5 ml) ground cumin
- 3 cups (700 ml) cold water
- For the tamale dough
- 3 1/2 cups (596 grams) masa harina
- 2 1/4 cups (532 ml) warm water
- 10 ounces (284 grams) lard or vegetable shortening
- 1 1/2 teaspoon (6 grams) baking powder
- 1 1/2 cups (355 ml) chicken stock or vegetable stock
- 2 teaspoons (6 grams) kosher salt
- 32 dried corn husks
- Make the red chile pork tamales filling
- 1. Pat the pork shoulder completely dry with a clean paper towel. Rub the pork shoulder all over enough oil to coat.
- 2. Combine 4 tablespoons (60 grams) salt with the chipotle powder and rub the mixture on the pork, completely covering all surfaces. Let the pork rest at room temperature for 1 hour. (But no longer than 1 hour or the salt will pull moisture from the meat and make the pork tough.)
- 3. Preheat the oven to 275°F (135°C).
- 4. Place the pork in a roasting pan, fatty side down. Cover the pan with a double layer of aluminum foil and roast for 3 1/2 to 4 hours, until the pork falls apart when pressed with the back of a fork and reaches an internal temperature of 195°F (91°C). Remove from the oven and let it rest, without uncovering it, for 30 minutes.
- 5. After 30 minutes, use 2 forks to pull the pork into long strands. Discard any gristle or chunks of fat. Resist the temptation to chop the pork into chunks. Strain the cooking liquid and reserve. (You should have anywhere from 2 to 4 cups (473 to 946 ml).
- 6. Meanwhile, heat a medium cast iron skillet or heavy bottomed sauté pan over medium-high heat. Once the pan is hot, toss in the chiles and cook for approximately 30 seconds per side, until they’re slightly toasty. Be careful not to over toast the chiles or let them blacken or the resulting sauce will be bitter. Remove the toasted chiles from the pan and place in a bowl. Add enough hot water to the bowl to submerge the chiles and let soak for 30 minutes.
- 7. After 30 minutes, use a slotted spoon to transfer the soaked chiles to a blender and discard the soaking liquid. Add the garlic, cumin, remaining 1 teaspoon salt, and cold water to the blender. Puree until the mixture forms a smooth paste.
- 8. Heat the 1 tablespoon (15 ml) oil in a heavy, large stockpot over medium-high heat. When the oil is very hot and begins to shimmer, pour the red chile sauce into the pot and immediately stir. Be careful as the sauce will splatter. Fry the sauce for 2 to 3 minutes, stirring constantly, until the sauce thickens and begins to darken. Add the reserved pork drippings and the pulled pork. Bring the mixture to a simmer and gently cook, uncovered, for 15 minutes. Let cool slightly before preparing the tamales. (You can cover and refrigerate the pork overnight.) Note: You’ll have a lot of red chile pork from this recipe, so you’ll need to either make a double batch of tamale batter or be prepared to serve the leftover pork in soft tortillas or over rice or in any of countless other incarnations.
- Make the tamale dough
- 9. In a large bowl or the bowl of stand mixer, blend the masa harina with the warm water. Stir the mixture thoroughly to create a solid ball of rehydrated masa. Add the lard, baking powder, stock, and salt, whisking thoroughly or, if you are using a mixer, blend on medium speed for approximately 5 minutes. Set the mixture aside until ready to assemble the tamales.
- Assemble the tamales
- 10. Roughly separate the corn husks and place them in a large bowl or your kitchen sink and completely submerge in warm water. Let the husks soak until they become relatively soft and pliable, at least 30 minutes. Remove the husks from the water, separate completely, and pat dry with a clean towel.
- 11. Prepare the ties for your tamales by tearing several of the husks into strips 1/2 inch (1.3 cm) wide until you have 24 strips. Gently tie a knot at a narrow end of each strip and tear the opposite end to double the strip length to about 12 inches (30.5 cm) long. Repeat with the remaining strips.
- 12. Place a large corn husk on a clean flat surface with the shortest side facing you. Spoon approximately 1/4 cup (60 grams) masa dough on the upper center of the husk and, using a butter knife or the back of the spoon, spread it into a square shape across the width of the husk to approximately 1/4 inch (6 mm) thick. Be sure to leave approximately 1/2 inch (13 mm) on the top and sides of the husks plain to allow for easier rolling.
- 13. Spoon approximately 2 tablespoons (30 grams) pork mixture in an even line along the center of the masa and gently fold the husk over widthwise to completely encase the filling and form a tight tube. Fold the bottom of the husk up toward the center of the tamale and tie with the prepared strip of corn husks. Be sure to leave the top of the husks open. Repeat the process with the remaining corn husks and masa dough.
- 14. Fill a large stockpot 1/4 full with warm water and bring to a boil over medium-high heat. Line a steamer basket with several unfilled corn husks. Place the prepared tamales upright with the open tops facing towards the top of the steamer basket and top with additional corn husks. Cover the steamer basket with a tight-fitting lid and place on top of the stockpot with the boiling water and steam until the batter pulls away easily from the husks, checking occasionally to see if the pot needs to be replenished with water, about 1 hour total. (Note: When heating the water to cook the tamales, drop a clean coin in the pot. As the water boils, the coin will rattle, letting you know that the water has not boiled dry. If the coin stops rattling, you know that it’s time to add more water. Or just set your iPhone timer for every 10 or 15 minutes and check the water level.)
- 15. Turn off the heat and let the tamales rest in the basket for at least 30 minutes, until they begin to firm. And then dig in! (It’s always amazing how quickly the tamales disappear in contrast to how long it takes, from start to finish, to assemble them. If you have any leftover tamales, they can be eaten cold right out of the refrigerator or gently warmed in a steamer.)
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