The Best Pork Tamales Rojos are a must for anyone who loves different types of tamales. Using masa para tamales, a smoky red tamale sauce, and tender pork shoulder, these delicious tamales bring authentic flavor to your table.

A plate featuring the Best Pork Tamales Rojos split in half to reveal savory shredded meat inside, served with shredded lettuce, a tomato slice, onion, and a dollop of sour cream.

Many people wonder how long to cook tamales or how to cook frozen tamales, and this recipe will guide you through steaming tamales to perfection. Plus, you’ll learn what to serve with tamales, how to make tamales without lard if desired, and how to store them for later.

Three large pieces of raw meat on a wooden cutting board, ready for the Best Pork Tamales Rojos, with a bowl of salt, two bay leaves, garlic cloves, and a quartered white onion.

Ingredients

Corn Husks (about 50)
For The Pork Rojo

5 lbs pork shoulder (cut into 3 large pieces)
2 tsp kosher salt
1 tbsp white onion, quartered
3 tbsp garlic cloves
1 tbsp bay leaf
4 tbsp vegetable oil
12 tbsp dried guajillo chiles (ground)
4 tbsp dried ancho chiles (ground)
4 tbsp dried pasilla negro chiles (ground)
6 cups water or chicken stock
6 cloves garlic
1 tbsp white onion (peeled and quartered)
1 tbsp chimayo chili powder (optional)
4 tsp ground cumin
4 tsp Mexican oregano (or regular oregano)

A red bowl filled with light brown cookie dough is being mixed with an electric hand mixer on a wooden surface, just as you might blend ingredients for the Best Pork Tamales Rojos with care and precision.

For The Masa

2 cups lard (room temperature, whipped)
4½ tsp baking powder
1 tbsp kosher salt
8 cups Maseca para tamales (2 pounds)
1 cup pork rojo sauce (reserved from above)
7 cups water or reserved cooking liquid/broth

Storage Instructions

Allow any leftover tamales to cool, then place them in airtight containers or freezer bags. In the fridge, tamales de puerco can last about three to four days. If you want to keep them longer, freeze them for up to three months. For reheating tamales, steaming tamales again is the best way to heat up tamales without drying them out. If you have frozen tamales, simply increase the steaming time. You can also use an instant pot for cooking tamales in instant pot or to reheat tamales in instant pot, adjusting your cooking time as needed.

A brown ceramic plate, perfect for serving Best Pork Tamales Rojos, sits upside down on foil inside a large metal pot. The plate features "YEARS DAY" and "Made in Japan" printed at its center.

How Long Do You Steam Tamales?

On average, tamales need about two hours of steaming to become fully cooked. If you’re working with bigger or smaller tamales, you may need to adjust that time slightly. For how to steam tamales without a steamer, you can use a makeshift rack in a large pot or try an instant pot method. If you have frozen tamales, you’ll need an extra 30 minutes or so. To check if they’re done, unwrap one and see if the masa easily pulls away from the husk. If not, steam them a bit longer.

A large pot containing shredded, cooked beef mixed with sauce is being stirred by a wooden spoon, sitting on a light wooden table, reminiscent of the savory fillings found in the Best Pork Tamales Rojos.

Cooking the Pork

Fill a large Dutch oven with water (enough to cover the pork) and bring to a boil. Add onion, garlic, bay leaf, and salt.
Cut the pork into three chunks and add to the pot. Simmer about 2 hours or until tender.
Once cooked, remove the pork and shred it finely in a bowl.

Making the Chile Sauce

Remove stems (and seeds if desired) from guajillo, ancho, and pasilla chiles. Place them in the hot pork broth to soak for 10 minutes, or until softened.
Combine soaked chiles, 1 cup of their soaking liquid, 1 cup chicken stock, garlic, onion, optional chimayo chili powder, cumin, and oregano in a blender. Blend until smooth. Reserve 1 cup of this salsa roja for the masa.
Heat vegetable oil in a pot over medium heat. Add the remaining salsa, stir, then add the shredded pork. Simmer 20 minutes. Let it cool.

Close-up of hands spreading orange masa dough onto a corn husk with a metal scraper on a wooden surface, preparing to make the best Pork Tamales Rojos.

Preparing the Masa

In a large bowl or mixer, whip the lard until it’s light and airy. Add baking powder and salt.
Alternate adding 1 cup Maseca for tamales (or a masa harina substitute if needed) and 1 cup liquid (the reserved cooking broth, water, or a combination) along with 1 cup of the reserved red chili sauce for tamales.
Continue mixing for 5 minutes to develop a fluffy texture, checking consistency. Perform the float test by dropping a small spoonful of masa into water. If it floats, the masa is ready.

Preparing the Corn Husks

Soak the husks in hot water for about an hour, weighing them down so they’re fully submerged.
Drain and pat them dry before assembling the tamales.

A corn husk on a wooden surface with a layer of masa dough and seasoned shredded meat filling in the center, ready to be wrapped for the Best Pork Tamales Rojos.

Assembling the Tamales

Line the bottom of a tamale steamer (or tamale pan) with a few husks.
Spread 3–4 tbsp of masa onto a husk, leaving space at the top.
Add 3–4 tbsp of the cooled pork rojo filling to the center.
Fold one side of the husk over, then the other side, and finally fold up the narrow end.
Stand each tamale upright in the steamer, open end up.

Steaming the Tamales

Fill the steamer pot with water below the rack. Place a penny in the water (you’ll hear it rattle if the water is low).
Bring it to a boil, then reduce heat to maintain a steady steam. Cover and steam for 2 hours. Check occasionally that there’s enough water to keep creating steam.
After 2 hours, test one tamale. The masa should pull away cleanly from the husk. If not, steam longer until fully cooked.

A tamale with a reddish filling, like the Best Pork Tamales Rojos, is partially unwrapped from its corn husk and sits on a light pink plate placed on a wooden surface.

Serving Suggestions

Tamales rojos can be served with a side of rice, beans, or a fresh salsa. For more ideas on what goes with tamales, try a Tex Mex paste recipe, guacamole, or smoky red pepper crema. If you want to explore what to serve with tamales, side dishes for tamales might include grilled vegetables or a crisp salad.

A person holds and breaks open one of the Best Pork Tamales Rojos, revealing its savory meat filling wrapped in a corn husk. The background features a blurred wooden surface.

Tips and Variations

If you prefer tamales de pollo en salsa verde or tamales de res, the same masa process applies—just switch out the filling.
Are tamales bad for you depends on portion control and ingredients. Traditional tamales without lard might be an option for lighter results.
For how to steam frozen tamales, simply add an extra 30 minutes to your steaming time.
If you can’t find certain chile types, an ancho chili powder substitute or guajillo pepper substitute might be used, though it can change the taste.
For more variety, try tamales de pollo en salsa verde, tamales de puerco rojos, tamales de carne, or birria tamales (receta de birria de res).
If you’re looking for the best tamales near me, sometimes homemade is better.

A plate with Best Pork Tamales Rojos cut open to reveal its filling, served with shredded lettuce, a slice of tomato, onion, and a dollop of sour cream on the side.

These tamales de puerco rojos are a great addition to any menu, and now you know how to cook, assemble, and even reheat tamales. Whether you’re learning how to steam tamales in the oven or cooking tamales in an instant pot, you’ll find these tips help you tackle any tamales receta. If you’re wondering how many calories does a tamale have, it varies—an average pork tamale might have around 250–400 calories in a tamale, depending on size and filling. Enjoy making your best tamales at home and share with friends or family for a comforting meal.

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