Tamales Rojos

Tamales Rojos are steamed corn masa pockets filled with tender shredded pork in a deep red guajillo-ancho chile sauce, wrapped in dried corn husks. A labor of love traditionally made in big batches for holidays and celebrations across Mexico.

By YumYum Editorial · Mexican

Prep: 45 min · Cook: 1 min · Total: 46 min · Serves 12

Ingredients

• 24 dried corn husks
• 4 cups masa harina
• 1 cup lard or vegetable shortening
• 2.5 cups pork broth (from cooking the filling), divided
• 1 tsp baking powder
• 1.5 tsp salt, divided
• 2 lbs pork shoulder, cut into chunks
• 5 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 4 garlic cloves
• 1/2 white onion
• 1 tsp ground cumin
• 1 tsp dried oregano

Instructions

1. Soak the dried corn husks in hot water for at least 1 hour, or until pliable, weighting them down so they stay submerged.
2. Simmer the pork shoulder in water to cover with half the onion, 2 garlic cloves, and 1/2 tsp salt for 1 hour until tender. Reserve the broth; shred the pork.
3. Toast the guajillo and ancho chiles in a dry skillet 20-30 seconds per side, then soak in hot water 15 minutes to soften.
4. Blend the softened chiles with remaining garlic, remaining onion, cumin, oregano, and 1 cup of the reserved pork broth until smooth; strain if desired.
5. Simmer the chile sauce in a skillet for 8-10 minutes, then mix half of it into the shredded pork to make the filling; season with salt to taste.
6. Beat the lard with an electric mixer until light and fluffy, about 3-4 minutes.
7. Add the masa harina, baking powder, remaining salt, and remaining pork broth alternately, beating until the dough is smooth, light, and spreadable — a small ball should float in water when ready.
8. Spread about 3 tablespoons of masa dough onto the smooth side of each corn husk, leaving a border, then add a spoonful of the pork filling down the center.
9. Fold the sides of the husk over the filling, then fold up the bottom, leaving the top open; stand the tamales upright in a steamer.
10. Steam over simmering water for 75-90 minutes, adding water as needed, until the masa pulls cleanly away from the husk.