Pork Tamales Rojos

Pork Tamales Rojos are a delightful Mexican dish that brings warmth and comfort to any gathering. These tamales are made with tender pork enveloped in a rich rojo sauce, all wrapped in fluffy masa. Perfect for celebrations, family gatherings, or simply enjoying at home, this recipe allows you to savor authentic flavors while creating a memorable culinary experience.

Why You’ll Love This Recipe

• Rich Flavor: The tender pork filling infused with smoky chiles creates a depth of flavor that is irresistible.
• Perfect for Any Occasion: Whether it’s a holiday feast or a casual dinner, these tamales impress every time.
• Fun to Make: Involving the whole family in the preparation makes it an enjoyable cooking adventure.
• Versatile Serving Options: Serve with salsa, guacamole, or your favorite toppings for a customized meal.
• Make Ahead and Freeze: Prepare a large batch and freeze them for easy meals later on.

Tools and Preparation

To make Pork Tamales Rojos, having the right tools will streamline your cooking process and ensure great results.

Essential Tools and Equipment

• Large Dutch oven or stock pot
• Blender or food processor
• Mixing bowl
• Steamer pot
• Corn husks

Importance of Each Tool

• Blender or food processor: Essential for creating a smooth chile purée that forms the base of the filling.
• Steamer pot: Ensures even cooking of the tamales while keeping them moist and flavorful.

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)
• 4 teaspoons ground cumin
• 4 teaspoons Mexican oregano (or regular oregano)
• 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

PIN THIS!

How to Make Pork Tamales Rojos

Step 1: Prepare the Pork Rojo Filling

1. Prepare the Pork: Cut the pork shoulder into cubes and season with salt. Set aside.
2. Soften the Chiles: Remove stems from chiles and soak in boiling water for about 30 minutes until tender.
3. Make the Chile Purée: Blend softened chiles with soaking liquid, chicken stock, garlic, onion, jalapeño, spices until smooth. Strain if desired.
4. Cook the Pork: Brown pork in batches in a large pot with vegetable oil over medium heat.
5. Simmer the Pork: Add chicken stock and chile purée; boil then simmer on low for 1 hour until tender. Mix in vinegar.
6. Shred and Cool: Once cooled, shred pork and mix back into sauce. Reserve 1 cup sauce for masa; refrigerate overnight.

Step 2: Prepare the Masa

1. Whip the Lard: In a bowl or mixer, whip lard until fluffy; mix in baking powder and salt.
2. Mix Masa and Liquid: Alternate adding masa and reserved liquid until fully mixed; beat until fluffy like hummus.
3. Float Test: Drop some masa into cold water; if it floats, it’s ready!

Step 3: Assemble the Tamales

1. Soak Corn Husks: Soak husks in hot water for 1 hour; drain and pat dry before use.
2. Fill and Fold:
3. Place husk on surface with smooth side up; spread masa leaving narrow end uncovered.
4. Add pork filling in center; fold sides over filling then fold up narrow end.

Step 4: Steam the Tamales

1. Prepare Steamer: Fill pot with water adding a penny to monitor steam level; line basket with husks.
2. Steam Tamales: Bring to boil then reduce heat; steam for 1 to 1¼ hours until masa separates easily from husk.

Step 5: Serve

Serve tamales warm with your favorite salsa or sauce! Enjoy your delicious Pork Tamales Rojos!

How to Serve Pork Tamales Rojos

Serving Pork Tamales Rojos can be a delightful experience that enhances the flavors of this classic dish. Whether for a festive gathering or a cozy family dinner, how you present your tamales can elevate the meal.

With Salsa Verde

• Salsa Verde: The tangy flavor of salsa verde complements the rich pork filling beautifully. Drizzle it over the tamales for an extra kick.

With Fresh Pico de Gallo

• Pico de Gallo: A fresh tomato salsa adds a burst of brightness. The crunchy texture and vibrant flavors will balance the softness of the tamales.

With Crema Fresca

• Crema Fresca: This Mexican sour cream is perfect for adding creaminess. A dollop on top makes each bite more indulgent.

With Guacamole

• Guacamole: Smooth and creamy, guacamole pairs well with tamales. It adds richness and a hint of freshness to each serving.

With Pickled Jalapeños

• Pickled Jalapeños: For those who like heat, pickled jalapeños offer a spicy contrast. They add depth and excitement to the meal.

With Refried Beans

• Refried Beans: These beans make a hearty side dish that complements the tamales wonderfully. Serve them alongside for a complete meal.

How to Perfect Pork Tamales Rojos

Perfecting your Pork Tamales Rojos takes practice and attention to detail. Here are some tips to ensure your tamales turn out great every time.

• Use Quality Ingredients: Fresh corn husks, quality pork, and authentic spices make all the difference in flavor.
• Soak Corn Husks Properly: Soaking husks in warm water makes them pliable and easier to work with when wrapping tamales.
• Achieve Fluffy Masa: Whip the lard well until it resembles frosting. This helps create light and fluffy masa.
• Taste as You Go: Adjust seasoning throughout the cooking process for the best flavor in your pork rojo filling.
• Check Doneness Carefully: Ensure your tamales are cooked through by checking if the masa easily separates from the husk.
• Rest Before Serving: Allowing tamales to rest for a few minutes after steaming enhances their texture and allows flavors to meld.

PIN THIS!

Best Side Dishes for Pork Tamales Rojos

Pairing your Pork Tamales Rojos with delicious sides can enhance your dining experience significantly. Here are some excellent side dishes to consider.

1. Mexican Rice: A flavorful base made with tomatoes and spices that pairs perfectly with tamales.
2. Elote (Mexican Street Corn): Grilled corn on the cob topped with mayo, cheese, and chili powder adds a sweet crunch.
3. Black Bean Salad: A refreshing mix of black beans, corn, bell peppers, and lime creates a colorful side.
4. Chips and Salsa: Crispy tortilla chips served with your favorite salsa make for an enjoyable appetizer before diving into tamales.
5. Roasted Vegetables: Seasoned seasonal veggies roasted until tender provide a healthy complement.
6. Cabbage Slaw: A tangy slaw made from shredded cabbage offers crispness that balances rich tamale flavors.
7. Queso Dip: Creamy cheese dip perfect for dipping chips or drizzling on top of tamales for added richness.
8. Corn Tortillas: Soft tortillas can be used to scoop up bits of tamale or serve alongside as an additional starch option.

Common Mistakes to Avoid

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

• Skipping the soaking of corn husks: Not soaking the husks can lead to cracking and tearing during assembly. Soak them in hot water for at least an hour for best results.
• Ignoring the masa consistency: If the masa is too dry or wet, it won’t hold together well. Ensure it has a light, fluffy texture that spreads easily. Perform the float test to check readiness.
• Overfilling the tamales: Adding too much filling can cause the tamales to burst while cooking. Aim for about 3-4 tablespoons of filling per tamale for optimal results.
• Not allowing the pork to cool before shredding: Shredding hot pork can lead to burns and uneven texture. Let it cool slightly for easier handling.
• Neglecting steam time: Under-steaming can result in doughy masa. Steam for 1 to 1¼ hours, checking for doneness by ensuring the masa separates easily from the husk.
• Skipping refrigeration overnight: Not letting the flavors meld overnight can diminish taste. Refrigerate your pork rojo filling to enhance its richness.

Refrigerator Storage

• Store cooled tamales in an airtight container for up to 4 days.
• Ensure they are sealed tightly to maintain freshness and prevent drying out.

Freezing Pork Tamales Rojos

• Place cooled tamales in labeled freezer bags.
• They can be stored in the freezer 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 20 minutes until warmed through.
• Microwave: Place tamales on a microwave-safe plate and cover with a damp paper towel. Heat in 1-minute intervals until hot.
• Stovetop: Steam tamales by placing them upright in a steamer basket over simmering water. Steam for about 10 minutes until heated through.

PIN THIS!

Frequently Asked Questions

How do I make Pork Tamales Rojos spicier?

Add more jalapeños or include some seeds from the chiles when making your filling. Adjust according to your spice preference.

Can I use different meats for Pork Tamales Rojos?

Yes! You can substitute pork with chicken, beef, or even vegetarian options like mushrooms or beans for a different flavor profile.

What side dishes pair well with Pork Tamales Rojos?

Serve these tamales with Mexican rice, refried beans, or a fresh salad. They also go great with various salsas!

How long do Pork Tamales Rojos take to cook?

The total time including preparation and cooking is about 3 hours and 20 minutes, but most of this is hands-off once you start steaming.

Can I make Pork Tamales Rojos ahead of time?

Absolutely! Prepare them a day ahead or freeze them. They reheat well, making them perfect for meal prep.

Final Thoughts

Pork Tamales Rojos are not only rich and comforting but also versatile enough for any occasion. Customize them with different fillings or toppings based on your taste preferences. This recipe captures authentic flavors that will impress family and friends alike. Give it a try!