Red Chili Pork Tamales are a holiday favorite that bring together the rich flavors of seasoned pork and earthy masa wrapped in soft corn husks. This traditional dish has been part of Christmas celebrations for generations, especially in Mexican and Latin American homes. Making tamales takes time, but it’s also a joyful family activity—everyone gathers to spread, fill, and wrap. The reward is a batch of warm, spicy, and comforting tamales that taste like celebration itself.
1. Ingredients
For the Filling:
- 2 pounds pork shoulder, cut into chunks
- 1 onion, quartered
- 3 garlic cloves
- 2 teaspoons salt
- 3 dried ancho chilies
- 3 dried guajillo chilies
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon vegetable oil
- 1½ cups pork broth (from cooking the meat)
For the Masa (Dough):
- 3 cups masa harina (corn flour for tamales)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup lard or vegetable shortening
- 2½ cups warm pork broth
For Wrapping:
- 25–30 dried corn husks (soaked in warm water for at least 30 minutes)
2. Cooking Time
- Prep time: 1 hour
- Cooking time: 2 hours
- Total time: 3 hours
3. Serving Quantity
- Makes about 25 tamales
4. Instructions
- Cook the Pork: Place pork, onion, garlic, and salt in a large pot. Add enough water to cover and simmer for about 1½ hours, or until the meat is tender. Remove the pork and shred it with two forks, reserving 1½ cups of the broth.
- Make the Red Chili Sauce: Remove stems and seeds from the dried chilies. Boil them in water for 10 minutes until soft. Blend them with 1 cup of the pork broth, cumin, oregano, and a pinch of salt until smooth. Heat oil in a pan, pour in the sauce, and simmer for 10 minutes. Add the shredded pork and mix well.
- Prepare the Masa: In a large bowl, beat lard until fluffy. Add masa harina, baking powder, and salt. Gradually mix in the warm broth until the dough is smooth and spreads easily. When a small piece of masa floats in water, it’s ready.
- Assemble the Tamales: Lay a soaked corn husk flat. Spread about 2 tablespoons of masa in the center, leaving space on the sides. Add 1 tablespoon of pork filling in the middle. Fold the sides of the husk toward the center, then fold the bottom up to seal.
- Steam the Tamales: Arrange tamales upright in a steamer pot with the open ends facing up. Cover with extra husks or a damp towel. Steam for about 1½ to 2 hours, checking occasionally to add more water if needed. The tamales are done when the dough pulls away easily from the husk.
5. Nutrition (per tamale)
- Calories: 290
- Protein: 12 g
- Fat: 18 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Sugar: 1 g
6. Tips for Best Results
- Use both ancho and guajillo chilies for a balanced flavor—ancho gives depth, guajillo adds brightness.
- Don’t overfill the tamales; too much filling makes them hard to wrap.
- The masa should be soft but not sticky—add a little more broth or masa harina to adjust texture.
- Steam over low heat to avoid drying out the tamales.
- Tamales freeze well; wrap them tightly and reheat by steaming for 20 minutes.
Red Chili Pork Tamales are a holiday treasure. Their bold, smoky chili flavor and tender masa make every bite feel like a celebration. Share them warm with family and friends for a true taste of Christmas comfort.
