Serves 44
210 min
Tamales Rojos de Puerco (Red Pork Tamales)
Recipe GLPR9611223f1256c3
Traditional Mexican red pork tamales made with a rich ancho and chipotle chile sauce, tender braised pork, and fluffy corn masa steamed in dried corn husks. The complex sauce combines roasted dried chiles, tomatoes, and warm spices for an authentic, deeply flavorful dish.
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Ingredients
2 pounds Boneless pork shoulder, trimmed and cut into 2-inch slabs
Kosher salt
Freshly ground black pepper
½ large Large white onion, peeled and quartered
1 large Large carrot, peeled and halved crosswise
5 cloves Garlic cloves for braising
2 whole Bay leaves
4 California chiles, stems removed
1 Guajillo chile, stem removed
1 Dried chipotle chile, stem removed
2 medium Plum tomatoes, halved
2 Tomatillos, peeled and halved
1 tablespoon Roasted peanuts
3 cloves Garlic cloves for sauce
1½ teaspoons Whole black peppercorns
1 teaspoon Toasted sesame seeds
1 teaspoon Ground cumin
25 Large dried corn husks
1 cup Lard, vegetable shortening, or duck fat, softened
3⅓ cups Masa harina
1¼ teaspoons Baking powder
2 cups Chicken, pork, or beef broth, low-sodium
Directions
Season the pork shoulder pieces generously with kosher salt and freshly ground black pepper on all sides.
In a large pot or Dutch oven, bring the seasoned pork, quartered white onion, halved carrot, 5 garlic cloves, and bay leaves to a boil in enough water to cover by 2 inches. Reduce heat to low, cover, and simmer until the pork is very tender and easily shredded, about 90 minutes. Remove the pork from the broth and set aside to cool slightly. Shred the meat into bite-sized pieces, discarding any excess fat. Reserve 2 cups of the cooking broth for the masa dough.
While the pork cooks, prepare the chile sauce. Toast the California chiles, guajillo chile, and chipotle chile in a dry skillet over medium heat for about 30 seconds per side until fragrant. Transfer to a bowl and cover with hot water. Soak for 10 minutes until softened.
Drain the softened chiles and place them in a blender with the halved plum tomatoes, peeled tomatillos, roasted peanuts, 3 garlic cloves, black peppercorns, sesame seeds, and ground cumin. Blend until a smooth sauce forms. Season with kosher salt and black pepper to taste.
Pour the chile sauce over the shredded pork and stir to coat evenly. Set the filling aside.
Soak the dried corn husks in warm water for 30 minutes to soften them completely. Drain and pat dry before using.
In a large mixing bowl, beat the softened lard with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the masa harina, baking powder, and salt, and mix until combined. Gradually add the reserved 2 cups of broth, mixing until the dough is light, fluffy, and spreadable (resembling soft cake batter).
Lay out a softened corn husk with the wider end facing you. Spread about 1 tablespoon of masa dough in the center of the husk, leaving margins on all sides. Place about 1 tablespoon of the pork filling in the center of the masa.
Fold the left and right edges of the corn husk over the filling to enclose it. Fold up the pointed bottom end. The top may remain slightly open. Place the tamale, seam-side down, into a prepared steamer pot lined with extra corn husks.
Arrange all tamales standing upright in the steamer pot, open-end up, in a circular pattern, leaning them against each other. Cover the tamales with extra corn husks and a damp kitchen towel to prevent drying.
Add water to the steamer pot below the steamer basket until it reaches just below the basket. Bring to a boil, then reduce heat to medium and steam the tamales, covered, for 45 to 60 minutes. The tamales are done when the masa pulls away easily from the corn husk without sticking.
Remove the tamales from the steamer and let them rest for 5 minutes before serving. Serve hot with the remaining chile sauce on the side.
