Pork Tamales Rojos

Pork Tamales Rojos are a delightful Mexican dish that brings warmth and comfort to any gathering. With their fluffy masa and flavorful pork rojo filling, these tamales are perfect for festive occasions or casual family dinners. Whether you’re sharing them at a party or enjoying a cozy meal at home, their rich taste and inviting aroma make them an irresistible choice for everyone.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of spices and tender pork creates a mouthwatering filling that’s hard to resist.
• Perfect for Any Occasion: These tamales are versatile and can be served as a main dish, appetizer, or snack.
• Customizable: Adjust the spice level to suit your taste by modifying the chiles used in the pork rojo filling.
• Family Tradition: Making tamales can be a fun family activity, allowing everyone to get involved in the preparation process.
• Make Ahead: Cooked tamales freeze well, making them great for meal prep or future gatherings.

Tools and Preparation

Before diving into making Pork Tamales Rojos, gather your tools to streamline the cooking process. Having everything ready will make assembling and cooking your tamales easier.

Essential Tools and Equipment

• Large Dutch oven or stock pot
• Blender or food processor
• Mixing bowl
• Steamer pot with basket
• Measuring cups and spoons

Importance of Each Tool

• Blender or food processor: Essential for creating the smooth chile purée that flavors your pork rojo filling.
• Steamer pot with basket: This tool ensures even cooking of the tamales, resulting in perfectly steamed masa.

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, see Note 1)
• 4 teaspoons ground cumin
• 4 teaspoons Mexican oregano (or regular oregano, see Note 2)
• 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 (see Note 3)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Pork Tamales Rojos

Step 1: Prepare the Pork Rojo Filling

1. Prepare the Pork: Cut the pork shoulder into 1-inch cubes and season with kosher salt. Set aside.
2. Soften the Chiles: Remove the stems (and seeds for milder heat) from the guajillo, ancho, and pasilla chiles. Place in a bowl and cover with boiling water. Let them steam for about 30 minutes until tender.
3. Make the Chile Purée: Blend the softened chiles with 1 cup soaking liquid, 1 cup chicken stock, garlic, onion, jalapeño, Chimayo chili powder, cumin, and Mexican oregano until smooth. Strain through a fine mesh sieve for a smoother sauce if desired. Set aside.
4. Cook the Pork: Brown the pork in batches in a large Dutch oven with vegetable oil over medium heat.
5. Simmer the Pork: Add 4-5 cups chicken stock and chile purée; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour or until the pork is tender and sauce thickens. Season with apple cider vinegar and additional salt as needed.
6. Shred and Cool: Allow pork rojo to cool before shredding it back into its sauce. Reserve 1 cup of sauce for masa; cover and refrigerate overnight.

Step 2: Prepare the Masa

1. Whip the Lard: In a large bowl or mixer, whip lard until light and fluffy (like frosting). Mix in baking powder and kosher salt.
2. Mix Masa and Liquid: Alternate adding 1 cup Maseca and 1 cup pork rojo sauce until all ingredients are incorporated. Beat for about 5 minutes until light and spreadable like hummus.
3. Float Test: Drop a small spoonful of masa into cold water; if it floats, it’s ready; if not, continue mixing.

Step 3: Assemble the Tamales

1. Soak Corn Husks: Soak corn husks in hot water for 1 hour; drain and pat dry before using.
2. Fill and Fold:
3. Place a corn husk on a clean surface with smooth side up; wide end closest to you.
4. Spread 3-4 tablespoons of masa in rectangle shape while leaving narrow end uncovered.
5. Add 3-4 tablespoons of pork rojo filling in center.
6. Fold one side over filling then fold the other side over it; fold up narrow end.
7. Prepare the Steamer: Fill bottom of steamer pot with water; add penny (see Note 4). Line basket with corn husks; arrange tamales open ends up.

Step 4: Steam the Tamales

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

Step 5: Serve

Serve tamales immediately with your favorite salsa or sauce!

How to Serve Pork Tamales Rojos

Serving Pork Tamales Rojos is a delightful experience that brings joy to any meal. These tamales can be enjoyed in various ways, enhancing their rich flavors and comforting textures.

With Salsa Verde

• Fresh and Tangy: Drizzle a generous amount of salsa verde on top for a zesty kick that complements the pork rojo filling perfectly.

Accompanied by Mexican Crema

• Creamy Delight: Serve with a dollop of Mexican crema to add richness and creaminess that balances the spiciness of the tamales.

Garnished with Fresh Cilantro

• Herbaceous Freshness: Sprinkle freshly chopped cilantro over the tamales for a burst of color and an herbaceous flavor that brightens each bite.

With Pickled Jalapeños

• Spicy Crunch: Add pickled jalapeños on the side for those who enjoy an extra layer of heat and crunch alongside their tamales.

Served with Rice and Beans

• Classic Pairing: Serve alongside fluffy Mexican rice and refried beans for a hearty meal that satisfies both hunger and taste buds.

Wrapped in Lettuce Leaves

• Light Option: For a lighter serving suggestion, wrap tamales in crisp lettuce leaves instead of corn husks for a fresh twist.

How to Perfect Pork Tamales Rojos

Making perfect Pork Tamales Rojos takes practice and attention to detail. Follow these tips to enhance your tamale-making skills.

• Bold Masa Mixing: Ensure the masa is whipped until fluffy; this is key for light, airy tamales.
• Fresh Ingredients Matter: Use fresh chiles and spices for the filling to bring out vibrant flavors.
• Right Consistency is Key: The masa should be spreadable but not too runny; adjust liquid as needed during preparation.
• Check Steaming Time: Steam until the masa easily separates from the husk; over-steaming can dry them out.
• Cool Before Serving: Allow tamales to cool slightly before serving to help set their shape and flavors.

Best Side Dishes for Pork Tamales Rojos

Pairing side dishes with your Pork Tamales Rojos can elevate your dining experience. Here are some delicious options to consider.

1. Mexican Rice: Fluffy rice cooked with tomatoes, onions, and spices that complements the richness of tamales.
2. Refried Beans: Creamy refried beans seasoned with garlic and spices provide a hearty contrast.
3. Guacamole: A smooth avocado dip mixed with lime juice, garlic, and cilantro adds creaminess and freshness.
4. Elote (Mexican Street Corn): Grilled corn on the cob slathered with mayo, cheese, lime, and chili powder creates a flavorful side.
5. Chips with Salsa Roja: Crispy tortilla chips served with a smoky red salsa offer a crunchy texture alongside soft tamales.
6. Cabbage Slaw: A tangy slaw made from shredded cabbage, carrots, and lime adds crunch and acidity to balance flavors.
7. Fried Plantains: Sweet fried plantains provide a delightful sweetness that pairs beautifully with savory tamales.
8. Tomato Salad: A simple salad of ripe tomatoes drizzled with olive oil and vinegar enhances freshness on your plate.

Common Mistakes to Avoid

Making Pork Tamales Rojos can be an enjoyable experience, but there are common mistakes that can impact the final product. Here are some pitfalls to avoid.

• Using Dry Corn Husks: Ensure your corn husks are properly soaked in hot water for at least an hour. This prevents them from tearing while wrapping the tamales.
• Not Seasoning the Pork: Failing to season the pork or using too little salt can lead to bland tamales. Always taste and adjust seasoning for maximum flavor.
• Incorrect Masa Consistency: The masa should be light and fluffy, similar to frosting. If it’s too dense, continue mixing until it passes the float test.
• Overfilling Tamales: Adding too much filling can cause them to burst during steaming. Stick to 3-4 tablespoons of filling for a perfect tamale.
• Skipping the Steaming Test: Before serving, check one tamale for doneness. If it doesn’t separate easily from the husk, steam for longer.
• Not Allowing Time for Cooling: Letting the pork rojo cool before shredding helps retain its moisture and flavor.

Refrigerator Storage

• Store tamales in an airtight container in the refrigerator for up to 4 days.
• Make sure they are completely cooled before sealing them in a container.

Freezing Pork Tamales Rojos

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

Reheating Pork Tamales Rojos

• Oven: Preheat the oven to 350°F (175°C). Wrap tamales in foil and heat for about 20 minutes.
• Microwave: Place a tamale on a microwave-safe plate, cover with a damp paper towel, and heat on high for 1-2 minutes.
• Stovetop: Steam tamales over boiling water for about 10-15 minutes until heated through.

Frequently Asked Questions

What is the best way to serve Pork Tamales Rojos?

Pork Tamales Rojos are best served warm with your favorite salsa or hot sauce on the side.

Can I make these tamales ahead of time?

Yes! You can prepare and store Pork Tamales Rojos in the fridge or freezer before steaming them.

How do I know when my tamales are done cooking?

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

Can I customize the filling for Pork Tamales Rojos?

Absolutely! You can add cheese, vegetables, or even switch out meats according to your preference.

What type of chiles should I use for Pork Tamales Rojos?

Guajillo, ancho, and pasilla negro chiles create a rich flavor profile. Feel free to experiment with other varieties!

Final Thoughts

Pork Tamales Rojos offer a delightful blend of flavors and textures that make them a favorite at any gathering. Their versatility allows you to customize fillings and toppings based on personal preferences. Try this recipe today, and enjoy these comforting Mexican delights!