Best Pork Tamales Rojos
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.
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.
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)
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.
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.
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.
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.
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.
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.
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.
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.
Ingredients
- 50 corn husks
For The Pork Rojo
- 5 lbs pork shoulder cut into 3 large pieces
- 2 tsp kosher salt
- 1 white onion cut into quarters
- 3 garlic cloves
- 1 bay leaf
- 4 tbsp vegetable oil
- 12 dried guajillo chiles ~ 12 tbsp ground
- 4 dried ancho chiles ~ 4 tbsp ground
- 4 dried pasilla negro chiles ~ 4 tbsp ground
- 6 cups water or chicken stock
- 6 cloves garlic
- 1 white onion peeled and quartered
- 1 tbsp chimayo chili powder optional See Note 1
- 4 tsp ground cumin
- 4 tsp Mexican oregano or regular oregano See Note 2
For The Masa
- 2 cups lard room temperature Make sure it's whipped
- 4 1/2 tsp baking powder
- 1 tbsp kosher salt
- 8 cups Maseca – Instant corn masa mix 2 pounds
- 1 cup pork rojo sauce reserved from above
- 7 cups water or reserved cooking liquid from meat filling of choice broth water or combination
Recipe Instructions
Cooking the Pork
- Fill a large Dutch oven with water (enough to cover the pork) and bring to a boil. Add the onion, garlic, bay leaf, and salt. Cut the pork into three large chunks and add to the pot. Simmer for 2 hours or until tender.
- Remove the pork chunks and place in a medium sized bowl. Finely shred and set aside.
Making the Chile Sauce
- Remove the stems (and seeds, if you prefer less heat) from the guajillo, ancho, and pasilla chiles. Place the chiles in the hot pork broth. Let them soak for about 10 minutes, or until softened.
- Combine the soaked chiles, 1 cup of their soaking pork liquid (strained), 1 cup chicken stock, garlic, onion, Chimayo chili powder, cumin, and Mexican oregano in a blender. Blend until smooth. Reserve 1 cup of salsa roja and set aside (for the masa).
- Heat vegetable oil in the pot over medium heat. Once hot, add the rest of the salsa, stirring. Add in the shredded pork. Bring to a simmer, lower heat, and simmer for 20 minutes. Remove and cool.
Preparing the Masa
- Follow a 1:1 ratio of maseca to liquid (use reserved cooking liquid, broth, water, or a mix). For example, 8 cups maseca needs 8 cups liquid.
- In a large bowl or mixer, whip the lard until light and fluffy, resembling cake frosting. Add baking powder and salt.
- Gradually mix in 1 cup of maseca and 1 cup of chile rojo sauce or liquid. Alternate adding 1 cup maseca and 1 cup liquid until all ingredients are combined. Beat the mixture for 5 minutes until it’s light and fluffy.
- Aim for a smooth, spreadable consistency, similar to hummus. Adjust with more liquid if too dry or more maseca if too wet.
- Perform the Float Test: Drop a small spoonful of masa into a glass of cold water. If it floats, the masa is ready. If it sinks, mix it more.
Preparing the Corn Husks
- Place the corn husks in a large roasting pan, bowl, or pot. Cover them completely with hot water and weigh them down with a towel to keep submerged. Soak for 1 hour, then drain and pat them dry.
Assembling the Tamales
- Fill the bottom of a steamer pot with water and add a copper penny (to signal if the water level gets low). Add the basket and line it with several corn husks.
- Lay a corn husk on your palm or a clean surface, smooth side up and wide end closest to you. Spread 3-4 tablespoons of masa into a thin rectangle, leaving the narrow end of the husk uncovered.
- Add 3-4 tablespoons of the cold pork rojo filling to the center. Fold one side of the husk over the filling, then fold the other side. Finally, fold the narrow end upward.
- Stand the tamales upright in the steamer with the open end facing up, leaning them against the sides of the pot to keep them in place. Repeat until all tamales are assembled.
Steaming the Tamales
- Bring the water in the steamer pot to a boil over high heat. Reduce the heat to low, cover, and steam for 2 hours.
- Check for doneness by removing a tamale and opening it. The masa should easily pull away from the husk and feel firm.
Serving and Storing
- Serve the tamales warm with your favorite salsa. We like to add shredded lettuce, sour cream, and tomatoes to ours.
- To freeze, let them cool completely, then place in labeled freezer bags, removing excess air. Tamales can be frozen for up to 3 months.
