Pork Tamales Rojos

Pork Tamales Rojos are a delightful Mexican classic, perfect for celebrations or cozy family dinners. These tamales feature fluffy masa filled with tender pork and rich red sauce, making them a beloved dish in many households. Ideal for holidays and gatherings, this recipe captures the essence of tradition and flavor, ensuring a memorable meal.

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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
• With Creamy Additions
• As a Meal
• 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
• Can I use another type of meat for Pork Tamales Rojos?
• How do I make Pork Tamales Rojos vegetarian?
• What is the best way to serve Pork Tamales Rojos?
• Can I prepare the filling ahead of time?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Authentic Flavors: Experience the rich taste of traditional Mexican cuisine with every bite.
• Perfect for Any Occasion: Whether it’s a festive feast or a casual dinner, these tamales fit right in.
• Fun to Make: Involve family and friends in the process, making it a fun cooking activity.
• Make Ahead: Prepare in advance and freeze for quick meals later on.
• Versatile Filling Options: While this recipe focuses on pork, you can easily adapt it to suit your preferences.

Tools and Preparation

To make Pork Tamales Rojos successfully, having the right tools is essential. Below are some necessary items that will help streamline your cooking process.

Essential Tools and Equipment

• Large Dutch oven or stock pot
• Blender or food processor
• Steamer pot
• Mixing bowl or stand mixer
• Measuring cups and spoons

Importance of Each Tool

• Large Dutch oven or stock pot: Perfect for browning the pork and simmering the flavorful rojo sauce.
• Blender or food processor: Essential for creating a smooth chile purée that gives the tamales their signature taste.
• Steamer pot: Ensures even cooking of tamales while retaining moisture for that fluffy texture.

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, see Note 1)
• 4 teaspoons ground cumin
• 4 teaspoons Mexican oregano (or regular oregano, see Note 2)
• 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 (see Note 3)

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How to Make Pork Tamales Rojos

Step 1: Prepare the Pork Rojo Filling

1. Prepare the Pork: Cut the pork shoulder into 1-inch cubes and season with kosher salt. Set aside.
2. Soften the Chiles: Remove stems (and seeds for milder heat) from guajillo, ancho, and pasilla chiles. Place in a bowl and cover with boiling water. Let them steam for about 30 minutes until tender.
3. Make the Chile Purée: Blend 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 if desired. Set aside.
4. Cook the Pork: Brown the pork in batches in a large Dutch oven with vegetable oil over medium heat.
5. Simmer the Pork: Add 4-5 cups chicken stock and chile purée; bring to boil. Reduce heat to low, cover and simmer for about 1 hour until tender.
6. Shred and Cool: Let pork cool then shred it with forks. Mix back into remaining sauce; reserve 1 cup of sauce for masa.

Step 2: Prepare the Masa

1. Whip the Lard: In a mixing bowl or stand mixer, whip lard until light and fluffy like frosting. Mix in baking powder and kosher salt.
2. Mix Masa and Liquid: Add ingredients alternating between maseca and liquid until all are incorporated. Beat mixture for about 5 minutes until light and spreadable like hummus.
3. Float Test: Drop a spoonful of masa into cold water; if it floats, it’s ready!

Step 3: Assemble the Tamales

1. Soak Corn Husks: Soak corn husks in hot water for an hour; drain and pat dry before using.
2. Fill and Fold Tamales:
3. Place one corn husk smooth side up with wide end closer to you.
4. Spread 3-4 tablespoons of masa down center leaving narrow end uncovered.
5. Add 3-4 tablespoons of pork rojo filling on top of masa.
6. Fold sides over filling then fold up narrow end.

Step 4: Steam the Tamales

1. Fill steamer pot bottom with water; add penny to track evaporation (see Note 4).
2. Arrange tamales open ends facing up in lined basket; cover pot.
3. Steam on low heat for about 1-1¼ hours.

Step 5: Serve

Serve tamales hot alongside your favorite salsa or sauce!

How to Serve Pork Tamales Rojos

Pork Tamales Rojos are a delicious and versatile dish that can be served in various ways. Whether you’re hosting a special gathering or enjoying a casual meal, these tamales can be paired with numerous accompaniments to enhance their flavor and texture.

With Salsa

• Tomatillo Salsa – A fresh and tangy salsa made from tomatillos, cilantro, and lime juice.
• Red Salsa – A spicy blend of tomatoes, onions, and jalapeños for those who love heat.

With Creamy Additions

• Mexican Crema – A drizzle of this tangy cream adds a luscious texture.
• Guacamole – Creamy avocado goodness complements the savory pork filling perfectly.

As a Meal

• Rice and Beans – Serve tamales alongside flavorful Mexican rice and refried beans for a complete meal.
• Salad – A light salad with citrus dressing can provide a refreshing contrast to the rich tamales.

How to Perfect Pork Tamales Rojos

Perfecting your Pork Tamales Rojos takes practice and attention to detail. Here are some essential tips to achieve the best results.

• Use Fresh Corn Husks – Make sure your corn husks are pliable and fresh for easy wrapping.
• Balance Your Filling – Ensure the pork rojo filling is well-seasoned but not overly salty; it should complement the masa.
• Whip the Lard Properly – Whipping the lard until light and fluffy is crucial for achieving airy masa.
• Check Masa Consistency – The masa should be smooth and spreadable; adjust with liquid as necessary for the right texture.
• Perform the Float Test – Always test your masa by dropping it in water; if it floats, it’s ready to use.
• Steam Thoroughly – Proper steaming ensures that the tamales cook evenly; check doneness before serving.

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Best Side Dishes for Pork Tamales Rojos

Pairing side dishes with Pork Tamales Rojos can elevate your meal experience. Here are some great options that fit perfectly alongside these delightful tamales.

1. Elote (Mexican Street Corn) – Grilled corn on the cob topped with mayonnaise, cheese, chili powder, and lime juice.
2. Refried Beans – Creamy and savory beans that add richness to your meal; serve them either plain or topped with cheese.
3. Mexican Rice – Fluffy rice cooked in tomato sauce with spices, making it a flavorful side dish.
4. Chips and Salsa – Crispy tortilla chips served with homemade salsa provide an excellent appetizer or snack option.
5. Cabbage Salad – A crunchy salad made from shredded cabbage, carrots, and lime dressing adds brightness to your plate.
6. Pickled Jalapeños – Spicy pickled jalapeños offer a zesty kick that pairs beautifully with tamales.

Common Mistakes to Avoid

When making Pork Tamales Rojos, avoiding common mistakes can ensure a delicious outcome.

• Skipping the Soaking Step: Not soaking corn husks can lead to tamales that are difficult to unwrap. Make sure to soak them in hot water for at least an hour.
• Overcooking the Pork: Cooking the pork too long can dry it out. Aim for tender meat that shreds easily without being overcooked.
• Incorrect Masa Consistency: If the masa is too dry or too wet, your tamales will not hold together. Perform the float test to check if your masa is ready.
• Filling Too Much: Overfilling your tamales can cause them to burst during steaming. Stick to about 3-4 tablespoons of filling for each tamale.
• Not Covering While Steaming: If you don’t cover the steamer properly, steam will escape and your tamales may not cook through. Ensure they are covered tightly with a lid.

Refrigerator Storage

• Store cooled tamales in an airtight container.
• They can be kept in the refrigerator for up to 4 days.

Freezing Pork Tamales Rojos

• Place cooled tamales in labeled freezer bags.
• Tamales can be frozen for up to 3 months.

Reheating Pork Tamales Rojos

• Oven: Preheat your oven to 350°F (175°C). Wrap tamales in foil and heat for about 25 minutes or until warmed through.
• Microwave: Place a tamale on a microwave-safe plate and cover with a damp paper towel. Heat on high for 1-2 minutes or until hot.
• Stovetop: Steam tamales in a steamer basket over boiling water for about 15 minutes, ensuring they are heated thoroughly.

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Frequently Asked Questions

Can I use another type of meat for Pork Tamales Rojos?

Yes! You can substitute pork with chicken or beef, but adjust cooking times accordingly based on the meat used.

How do I make Pork Tamales Rojos vegetarian?

To create a vegetarian version, replace the pork with sautéed vegetables and beans. Use vegetable broth instead of chicken stock.

What is the best way to serve Pork Tamales Rojos?

Pork Tamales Rojos are best served hot with salsa, crema, or guacamole on the side. They also pair well with rice and beans.

Can I prepare the filling ahead of time?

Absolutely! The pork rojo filling can be made ahead of time and stored in the refrigerator for up to three days before assembling the tamales.

Final Thoughts

This recipe for Pork Tamales Rojos is not only rich and comforting but also versatile. Perfect for gatherings or cozy meals at home, you can customize fillings and toppings according to your taste. Give this classic Mexican dish a try; it’s sure to impress!