Pork Tamales Rojos

Pork Tamales Rojos are a delicious and comforting classic from Mexican cuisine. These tamales feature a rich, flavorful pork rojo filling wrapped in perfectly fluffy masa. Ideal for any occasion, whether it’s a family gathering or a festive celebration, these tamales will impress your guests and satisfy your cravings.

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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:
• For Garnish
• 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: Prepare to Steam
• Step 5: Steam the Tamales
• Step 6: Serve
• How to Serve Pork Tamales Rojos
• Classic Salsa
• Creamy Additions
• Traditional Accompaniments
• Flavorful Extras
• 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
• What are Pork Tamales Rojos?
• How do I make my tamales spicy?
• Can I use other meats instead of pork?
• How do I know when my tamales are done?
• Can I make these tamales ahead of time?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Authentic Flavor: Experience the true taste of Mexico with this traditional recipe that highlights the deep flavors of roasted chiles and tender pork.
• Perfect for Any Occasion: Serve them at parties, holidays, or even casual family dinners for a delightful treat.
• Family-Friendly: Involve the whole family in assembling tamales, making it a fun and interactive cooking experience.
• Make Ahead: Prepare and freeze these tamales for an easy meal option on busy days.
• Versatile Filling Options: While this recipe focuses on pork rojo, feel free to experiment with other fillings like cheese or vegetables.

Tools and Preparation

To make Pork Tamales Rojos successfully, having the right tools is essential. Here’s a quick overview of what you’ll need to get started.

Essential Tools and Equipment

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

Importance of Each Tool

• Dutch Oven/Stock Pot: Perfect for browning meat and simmering sauces evenly.
• Blender/Food Processor: Essential for creating a smooth chile purée that delivers rich flavor.
• Steamer Pot: Ensures even steaming of tamales for optimal texture.
• Corn Husks: These natural wrappers keep the tamales moist while cooking.

Ingredients

This step-by-step recipe for Pork Tamales Rojos ensures perfectly fluffy masa and tender, flavorful pork rojo filling.

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

For Garnish

• 2 tablespoons fresh parsley, finely chopped

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How to Make Pork Tamales Rojos

Step 1: Prepare the Pork Rojo Filling

1. Cut the pork shoulder into 1-inch cubes and season with kosher salt. Set aside.
2. Remove stems (and seeds for milder heat) from guajillo, ancho, and pasilla chiles. Place in a bowl and cover with boiling water. Let steam for about 30 minutes until tender.
3. 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.
4. Brown the pork in batches in a large Dutch oven with vegetable oil over medium heat.
5. Add 4-5 cups chicken stock to browned pork along with chile purée; bring to a boil. Reduce heat to low, cover, and simmer for about 1 hour or until pork is tender.
6. Let cool before shredding meat with forks; mix back into remaining sauce. Reserve 1 cup sauce for masa.

Step 2: Prepare the Masa

1. In a large bowl or mixer, whip lard until light and fluffy (like frosting). Mix in baking powder and kosher salt.
2. Gradually add Maseca alternating with reserved liquid until all is incorporated; beat for about 5 minutes until light and spreadable.
3. Conduct a float test by dropping a spoonful of masa into cold water; if it floats, it’s ready.

Step 3: Assemble the Tamales

1. Soak corn husks in hot water for about 1 hour; drain and pat dry before use.
2. Place a corn husk on a clean surface with the smooth side up; spread 3-4 tablespoons of masa leaving narrow end uncovered.
3. Add 3-4 tablespoons of pork rojo filling in center; fold sides over filling then fold up narrow end.

Step 4: Prepare to Steam

1. Fill bottom of steamer pot with water; add penny as an indicator (see note).
2. Line basket with corn husks; arrange tamales open ends facing up.

Step 5: Steam the Tamales

1. Bring water to boil; reduce heat to low. Cover and steam tamales for about 1 to 1¼ hours.
2. Check doneness by unwrapping one tamale; masa should separate easily from husk.

Step 6: Serve

Serve your delicious Pork Tamales Rojos immediately alongside your favorite salsa or sauce!

How to Serve Pork Tamales Rojos

Serving Pork Tamales Rojos is all about enhancing their rich flavors and creating a delightful dining experience. Here are some creative serving suggestions to complement your tamales.

Classic Salsa

• Fresh Tomato Salsa: A vibrant mix of tomatoes, onions, cilantro, and lime juice adds a zesty kick.
• Salsa Verde: This tangy green salsa made from tomatillos brings brightness to the dish.

Creamy Additions

• Sour Cream: A dollop of sour cream provides a cool contrast to the warm tamales.
• Guacamole: Creamy guacamole enhances the flavor profile with its rich, buttery texture.

Traditional Accompaniments

• Mexican Rice: Fluffy rice seasoned with spices pairs perfectly for a fulfilling meal.
• Refried Beans: Smooth refried beans offer a hearty side that complements the tamales beautifully.

Flavorful Extras

• Pickled Jalapeños: For those who love heat, pickled jalapeños add a spicy crunch.
• Cheese: Crumbled queso fresco or shredded cheese can be sprinkled on top for extra richness.

How to Perfect Pork Tamales Rojos

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

• Bold Seasoning: Make sure to season the pork well before cooking for deeper flavor.
• Proper Masa Consistency: Ensure your masa is light and fluffy; it should spread easily but not be runny.
• Steaming Technique: Keep an eye on the water level in the steamer; adding a penny can help monitor evaporation.
• Cooling Time: Allow the pork rojo filling to cool before shredding; this helps retain moisture and flavor.
• Even Filling Distribution: Be consistent when adding filling to each tamale for even cooking.
• Rest Before Serving: Let tamales rest for a few minutes after steaming. This allows flavors to meld.

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Best Side Dishes for Pork Tamales Rojos

Pairing side dishes with your Pork Tamales Rojos can elevate your meal. Here are some delicious options that work wonderfully together.

1. Mexican Street Corn (Elote): Grilled corn on the cob slathered in mayo, cheese, chili powder, and lime juice offers bold flavors.
2. Black Bean Salad: A refreshing mix of black beans, corn, bell peppers, and lime makes a colorful addition.
3. Pico de Gallo: This fresh salsa made from diced tomatoes, onions, cilantro, and jalapeños adds crunch and zest.
4. Cabbage Slaw: A crunchy slaw dressed in lime vinaigrette provides freshness and balances the richness of tamales.
5. Avocado Salad: Sliced avocado with lime juice and salt creates a creamy, simple side that complements the dish well.
6. Fried Plantains: Sweet fried plantains add a touch of sweetness that pairs nicely with savory tamales.

Common Mistakes to Avoid

Making Pork Tamales Rojos can be a rewarding experience, but there are common pitfalls that may affect the outcome.

• Ignoring Corn Husk Preparation: Failing to soak corn husks can lead to tearing. Always soak them in hot water for at least an hour before using.
• Overcooking the Pork: Cooking the pork too long can dry it out. Be sure to simmer until the pork is just tender and juicy.
• Mistaking Masa Consistency: If your masa is too dry or wet, it won’t hold together well. Aim for a fluffy, spreadable texture similar to hummus.
• Not Testing for Float: Skipping the float test can result in dense tamales. Always drop a spoonful of masa into cold water; if it floats, it’s ready!
• Rushing the Assembly: Hurrying through assembly can lead to poorly wrapped tamales. Take your time to fold them neatly for even cooking.
• Neglecting Steaming Technique: Not covering the steamer properly can cause uneven cooking. Ensure the lid is tight and steam for the full recommended time.

Refrigerator Storage

• Store tamales in an airtight container for up to 4 days.
• Allow them to cool completely before refrigerating to maintain freshness.

Freezing Pork Tamales Rojos

• Place cooled tamales in labeled freezer bags.
• They can be frozen for up to 3 months without losing flavor or texture.

Reheating Pork Tamales Rojos

• Oven: Preheat to 350°F (175°C) and wrap each tamale in foil. Heat for about 25 minutes.
• Microwave: Wrap a tamale in a damp paper towel and microwave on high for 1-2 minutes until heated through.
• Stovetop: Steam on low heat in a steamer basket for about 10 minutes or until hot.

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Frequently Asked Questions

What are Pork Tamales Rojos?

Pork Tamales Rojos are traditional Mexican tamales filled with a rich rojo sauce made from various dried chiles, giving them a deep red color and robust flavor.

How do I make my tamales spicy?

To increase spiciness, leave some seeds in the chiles when preparing the rojo sauce or add more jalapeños during blending.

Can I use other meats instead of pork?

Yes! You can substitute chicken, beef, or even vegetables if you prefer a meat-free version of Pork Tamales Rojos.

How do I know when my tamales are done?

Tamales are done when they easily pull away from the corn husk and feel firm to touch.

Can I make these tamales ahead of time?

Absolutely! You can prepare and assemble your Pork Tamales Rojos ahead of time and store them in the fridge or freezer until you’re ready to cook them.

Final Thoughts

Pork Tamales Rojos are not only delicious but also versatile enough for any occasion. Their rich flavors and comforting texture make them a favorite among many. Feel free to customize with different fillings or toppings according to your taste preferences!