Are you ready to embrace a beloved culinary tradition and create the most delicious, authentic, and soul-warming tamales right in your own kitchen? A festive, from-scratch meal so special, it’s perfect for a holiday celebration or a rewarding weekend project? This incredible, step-by-step guide to classic Red Chile Pork Tamales is the only recipe you’ll ever need. We’re talking impossibly tender, savory pork, braised in a rich, from-scratch red chile sauce, all enveloped in a light, fluffy, and flavorful masa dough, and steamed to perfection in a corn husk.
This isn’t just a recipe; it’s a guide to a cherished tradition. While making tamales from scratch may seem like a monumental task, we’ll break down the entire process into simple, manageable steps. We’ll show you the crucial secrets to a flawless, flavorful red chile sauce and a perfectly light and fluffy masa that will make you feel like a seasoned pro. This is a satisfying and deeply impressive meal that is destined to become a new family tradition.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Festive & Traditional Feast
What makes these Red Chile Pork Tamales so spectacularly delicious is their incredible depth of flavor and their perfect, tender-yet-fluffy texture, all achieved with classic, from-scratch techniques. This recipe is a masterpiece of traditional Mexican cooking. The filling is a rich and savory braised pork shoulder, which is cooked until fall-apart tender in a luscious, homemade red chile sauce. The sauce is the heart of the dish, made by rehydrating a trio of classic dried chiles—Ancho, Guajillo, and Pasilla. The filling is then wrapped in a wonderfully light and fluffy masa dough, which gets its signature texture from whipped lard. The entire creation is then wrapped in a softened corn husk and steamed until the masa is perfectly cooked and pulls away cleanly from the husk.
| Metric | Time / Level |
| Total Time | 5 hours (includes soaking & steaming) |
| Active Prep Time | 1 hour 30 minutes |
| Difficulty Level | Intermediate |
| Servings | 2-3 dozen tamales |
The Tamale Kitchen: The Essential Ingredients
This iconic dish uses a handful of high-quality, authentic ingredients to create its signature rich and savory flavor.
- The Red Chile Sauce (The Heart of the Flavor!):
- The Dried Chile “Holy Trinity”: The secret to a truly deep, complex, and authentic red chile sauce is a blend of dried chiles. This recipe uses a classic trio: Guajillo chiles (for their bright, tangy flavor), Ancho chiles (for their sweet, smoky, raisin-like flavor), and Pasilla chiles (for their rich, earthy, and slightly fruity flavor). You can find these in the international aisle of most grocery stores or at a Latin market.
- The Pork: The perfect cut for a tender, juicy, and shreddable filling is a boneless pork shoulder (also known as a pork butt). Its generous fat content is the key that ensures the meat will become impossibly tender and will not dry out during the long braise.
- The Masa Dough:
- Masa Harina: It is essential to use a high-quality, instant corn flour that is specifically labeled “for tamales,” such as Maseca Tamal.
- Lard (Manteca): For the most authentic, flavorful, and incredibly fluffy tamale, there is no substitute for good-quality lard. Whipping the lard is the secret to the light texture.
- The Corn Husks: Dried corn husks are the traditional and essential vessel for wrapping and steaming your tamales. They must be soaked in hot water for at least an hour to become soft and pliable.
The Masa Masterclass: The Secret to Fluffy, Light Tamales
The number one, non-negotiable secret to a truly light and fluffy, not dense and heavy, tamale is a perfectly prepared masa dough. This recipe uses two brilliant, classic techniques to achieve this.
- Whip the Lard: Before you add any of your other ingredients, you must beat your lard with the baking powder and seasonings on a high speed for several minutes, until it is incredibly light, white, and fluffy, almost like a frosting. This is the crucial step that incorporates a huge amount of air into your fat, which is the foundation for a light dough.
- The “Float Test”: This is the classic, foolproof test to know if your finished masa dough is light enough. Simply take a very small, 1/2-teaspoon dollop of your finished dough and drop it into a cup of cold water. If your dough is light enough, the dollop will float to the surface. If it sinks, it means your dough is too dense, and you need to continue mixing it (perhaps with a little more broth) until it passes the test.
Step-by-Step to the Best Red Chile Pork Tamales
This rewarding culinary project is a joy to prepare.
Phase 1: The Rich Red Chile Pork Filling
Step 1: In a large Dutch oven, sauté your 1 chopped medium onion in vegetable oil until tender. Add the 4 cups of chicken broth and your 6 dried guajillo, 3 dried ancho, and 3 dried pasilla chiles. Bring this to a boil, then cover the pot, turn off the heat, and let the chiles soften for about 10 minutes.
Step 2: Transfer the softened chiles and the liquid to a blender. Add the 2 teaspoons each of cumin and Mexican oregano, the 6 cloves of garlic, and 2 teaspoons of salt. Puree until the sauce is very smooth.
Step 3: Pour the sauce back into your Dutch oven. Add your 2 1/2 pounds of cubed pork shoulder and the 2 bay leaves. Cover the pot and bring it to a boil, then reduce the heat to a low simmer and cook for about 2 hours, until the pork is very tender.
Step 4: While the pork is braising, soak your 32 dried corn husks in a large bowl of hot water for at least 1 hour.
Step 5: Once the pork is tender, discard the bay leaves. Use two forks to shred the pork directly in its sauce. Stir in the 1 tablespoon of apple cider vinegar and season with more salt and pepper to your taste.
Phase 2: The Perfect, Fluffy Masa Dough
Step 1: In a large bowl with an electric mixer, beat your 10 ounces of lard with the 1/2 teaspoon of baking powder, the 1/2 teaspoon of chile powder, and 1 teaspoon of salt on a medium-high speed for about 2 minutes, until it is smooth and light.Step 2: Reduce the speed to low and add your 4 cups of masa harina. Once it is just incorporated, slowly add 2 1/2 cups of the chicken broth and mix until it is combined.Step 3: Perform the “float test.” If your dough does not float, add the remaining 1/2 cup of broth and mix for another 2 minutes until it passes the test.
Phase 3: The Art of Assembling and Steaming
Step 1: Drain your soaked corn husks and pat them dry. On the smooth side of a husk, spread about 3 tablespoons of your masa dough, leaving a border on the sides.Step 2: Spoon about 2 heaping tablespoons of your pork filling down the center of the dough.Step 3: Fold in the long sides of the husk, wrapping the masa dough around the filling to create a tube. Fold up the narrow, pointy end of the husk to seal the bottom.Step 4: Set a steamer basket in a large pot that has been filled with 1 to 2 inches of water. Arrange your tamales standing up in the steamer, with the open end facing up.Step 5: Bring the water to a boil, then cover the pot, reduce the heat to a simmer, and steam the tamales for 45 to 50 minutes. You will know they are done when the dough is firm and easily pulls away from the corn husk.
Let the tamales cool slightly before unwrapping and serving.
Red Chile Pork Tamales (A Step-by-Step Guide!)
A classic, from-scratch recipe for traditional Red Chile Pork Tamales, a perfect centerpiece for a holiday celebration like Christmas. This authentic dish involves slow-braising pork shoulder in a rich, flavorful red chile sauce made from a blend of dried guajillo, ancho, and pasilla chiles. A light and fluffy masa dough is prepared with lard and chicken broth. The tamales are then assembled by spreading the masa onto soaked corn husks, filling them with the savory shredded pork, and steaming them until the dough is firm and cooked through.
Ingredients
- For the Braised Pork:
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken broth
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 3 dried pasilla chiles, stemmed and seeded
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 6 cloves garlic
- 2 1/2 pounds boneless pork shoulder, cut into 2-inch pieces
- 2 bay leaves
- 32 dried corn husks
- 1 tablespoon apple cider vinegar
- For the Masa Dough:
- 10 ounces lard
- 1/2 teaspoon baking powder
- 1/2 teaspoon chile powder
- 4 cups masa harina for tamales
- 2 1/2 to 3 cups low-sodium chicken broth
- Lime wedges, for serving (optional)
Instructions
- Make the Chile Sauce and Braise the Pork: In a large Dutch oven, sauté the onion in oil. Add chicken broth and all the dried chiles; bring to a boil, then cover and let sit for 10 minutes to soften. Transfer the chiles and liquid to a blender with cumin, oregano, garlic, salt, and pepper, and puree until smooth.
- Pour the sauce back into the Dutch oven, add the pork and bay leaves. Cover, bring to a boil, then reduce heat and simmer for 1 hour 45 minutes to 2 hours, until the pork is very tender.
- Prepare Husks and Finish Pork: While the pork cooks, soak the corn husks in a bowl of hot water for about 1 hour, until pliable.
- Once the pork is cooked, discard the bay leaves, shred the meat with two forks, and stir in the apple cider vinegar. Season to taste.
- Make the Masa Dough: In a large bowl with an electric mixer, beat the lard, baking powder, chile powder, and 1 teaspoon of salt until light and fluffy. On low speed, add the masa harina, then slowly add 2 1/2 cups of the chicken broth and mix until combined. Test the dough by dropping a small piece into a cup of cold water; if it floats, it’s ready. If not, add more broth and mix again.
- Assemble the Tamales: Drain the husks and pat them dry. Spread about 3 tablespoons of masa dough onto the wide end of a husk, leaving a border. Spoon about 2 tablespoons of the pork filling down the center. Fold in the sides of the husk, then fold up the narrow end. Repeat with the remaining husks and filling.
- Steam the Tamales: Arrange the tamales standing open-end up in a steamer basket over 1 to 2 inches of boiling water. Cover and steam for 45 to 50 minutes, until the dough is firm.
- Let the tamales cool slightly before unwrapping and serving.
Notes
- This is a traditional, multi-step recipe that is a labor of love, perfect for a special occasion or holiday cooking project.
- The key to light and fluffy tamales is whipping the lard and ensuring the final masa dough floats in a cup of water.
- Soaking the dried corn husks is a crucial step to make them pliable and easy to fold.
- Tamales can be made in a large batch and freeze very well for future meals.
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Storage and Reheating Tips
- Storage: Store any leftover cooked tamales, in their husks, in a large, resealable bag in the refrigerator for up to 1 week.
- Reheating: The absolute best way to reheat tamales is to re-steam them for about 10-15 minutes. You can also wrap a tamale in a damp paper towel and microwave it for 1-2 minutes.
- Freezing: Tamales are the perfect make-ahead freezer meal! You can freeze the cooked tamales, in their husks, for up to 6 months.
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to fluffy, not dense, tamales?
There are two main secrets! First, you must whip your lard until it is incredibly light and fluffy before you add your other ingredients. Second, your finished masa dough must pass the “float test.” These two steps are the non-negotiable keys that will guarantee a beautifully light and tender tamale every single time.
Q2: How do I know when my steamed tamales are done cooking?
The classic test is to carefully remove one tamale from the steamer and let it cool for a minute or two. Then, try to unwrap it. If the masa dough pulls away cleanly and easily from the corn husk, they are perfectly cooked. If the dough is still wet and sticks to the husk, they need more time
Q3: Can I make these ahead of time for a holiday party?
Yes, tamales are the perfect make-ahead party food! You can prepare and steam the entire batch up to 3 days in advance and simply re-steam them before your party. They also freeze beautifully.
Q4: Can I use a different kind of filling?
Of course! This masa dough recipe is a fantastic canvas for all sorts of delicious fillings. You could use a braised chicken in a salsa verde, a shredded beef, or a simple cheese and jalapeño filling.
Q5: What is the difference between regular cornmeal and masa harina?
It is very important to use masa harina for this recipe. Masa harina is a special type of corn flour that has been made from corn that has been treated with an alkaline solution in a process called “nixtamalization.” This is the key that gives it its signature flavor and allows it to form a pliable dough. Regular cornmeal will not work.