Pork Tamales Rojos

Tamales are a cherished staple in Mexican cuisine, and this recipe for Pork Tamales Rojos will elevate your culinary experience. With tender pork rojo filling wrapped in fluffy masa, these tamales are perfect for celebrations, gatherings, or cozy family dinners. Their rich flavors and comforting texture make them irresistible, ensuring they will be a hit on any occasion.

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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:
• 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: Steam the Tamales
• Step 5: Serve
• How to Serve Pork Tamales Rojos
• With Salsa Verde
• Topped with Sour Cream
• Accompanied by Pickled Onions
• Served with Guacamole
• With Refried Beans
• Garnished with Fresh Cilantro
• 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
• How do I know when my Pork Tamales Rojos are done?
• Can I use other meats for Tamales Rojos?
• What side dishes pair well with Pork Tamales Rojos?
• Can I customize the filling of my Pork Tamales Rojos?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Authentic Flavor: Experience the genuine taste of traditional Mexican tamales with a rich pork rojo filling.
• Perfect for Any Occasion: Ideal for holidays, parties, or simply as a delicious family meal.
• Customizable: You can adjust the spice levels and fillings to suit your taste preferences.
• Make Ahead: These tamales can be prepared in advance and frozen for later enjoyment.
• Fun to Make: Involve family and friends in the assembly process for a memorable cooking experience.

Tools and Preparation

To make your cooking process smoother, gather the essential tools you will need. Having the right equipment ensures that your Pork Tamales Rojos turn out just right!

Essential Tools and Equipment

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

Importance of Each Tool

• Large Dutch oven or stock pot: This is crucial for browning the pork and simmering it to perfection.
• Steamer pot with basket: Ensures even steaming of tamales, which is key for achieving the perfect texture.

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)
• 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

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 stems (and seeds for milder heat) from guajillo, ancho, and pasilla chiles. Place them in a bowl and cover with boiling water. Let steam for about 30 minutes until tender.
3. Make the Chile Purée: Blend softened chiles with 1 cup soaking liquid, 1 cup chicken stock, garlic, onion, jalapeño, Chimayo chili powder (if using), cumin, and oregano until smooth. Strain through a fine mesh sieve if desired. Set aside.
4. Cook the Pork: Brown pork in batches in a large Dutch oven with vegetable oil over medium heat.
5. Simmer the Pork: Add 4-5 cups chicken stock along with the chile purée. Bring to a boil then reduce heat to low; cover and simmer for 1 hour until pork is tender and sauce is thickened. Season with apple cider vinegar and additional salt if needed.
6. Shred and Cool: Let pork rojo cool before shredding meat back into sauce. Reserve 1 cup sauce for masa; 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: Add 1 cup maseca followed by 1 cup reserved pork rojo sauce (or other liquid). Alternate adding remaining maseca and liquid until fully incorporated. Beat for about 5 minutes until masa is fluffy with a smooth consistency like hummus.
3. Float Test: Drop a spoonful of masa into cold water; it should float when ready.

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.
4. Spread 3-4 tablespoons of masa in rectangle shape leaving narrow end uncovered.
5. Add 3-4 tablespoons of pork rojo filling in center.
6. Fold one side over filling then other side; fold up narrow end.

Step 4: Steam the Tamales

1. Prepare Steamer: Fill bottom of steamer pot with water; add a penny (to check evaporation). Line basket with corn husks; arrange tamales inside open ends facing up.
2. Steam Tamales: Bring water to boil then reduce heat to low; cover and steam for 1 to 1¼ hours.
3. Check Doneness: Remove one tamale to test; masa should separate easily from husk.

Step 5: Serve

Serve tamales immediately with your favorite salsa or sauce! Enjoy this delightful dish that brings warmth to any gathering!

How to Serve Pork Tamales Rojos

Serving Pork Tamales Rojos can elevate your dining experience. Whether for a festive occasion or a simple family meal, these tamales are versatile and delicious. Here are some creative ways to enjoy them.

With Salsa Verde

• Fresh salsa verde complements the rich flavors of the tamales and adds a zesty kick.

Topped with Sour Cream

• A dollop of sour cream adds creaminess and balances the spicy notes of the pork rojo filling.

Accompanied by Pickled Onions

• Tangy pickled onions bring freshness and crunch, enhancing each bite of tamale.

Served with Guacamole

• Creamy guacamole pairs perfectly, adding richness and a hint of avocado flavor to each tamale.

With Refried Beans

• A side of refried beans provides hearty nutrition and pairs well with the tender masa.

Garnished with Fresh Cilantro

• Chopped cilantro adds a burst of color and herbal flavor that brightens up the dish.

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How to Perfect Pork Tamales Rojos

Perfecting Pork Tamales Rojos requires attention to detail and practice. Here are some tips to help you achieve the best results.

• Use Quality Ingredients: The flavor of your tamales depends on the quality of your pork and chiles. Fresh, high-quality ingredients make a big difference.

• Soak Corn Husks Properly: Make sure to soak corn husks in hot water long enough until they are pliable. This prevents tearing when assembling your tamales.

• Achieve Fluffy Masa: Whip the lard until light and fluffy before mixing it with masa. This step creates an airy texture essential for perfect tamales.

• Test Masa Consistency: Use the float test to ensure your masa is ready. If it sinks, continue mixing until it reaches the right consistency.

• Avoid Overstuffing: Use an appropriate amount of filling in each tamale. Overstuffing can cause them to burst during cooking.

• Steam Efficiently: Ensure your steamer has enough water, checking periodically by using the penny trick. This ensures even cooking without drying out your tamales.

Best Side Dishes for Pork Tamales Rojos

Pairing side dishes with Pork Tamales Rojos can enhance your meal further. Here are some excellent choices that complement this classic dish.

1. Mexican Rice: Fluffy rice infused with spices provides a comforting base that balances the flavors of tamales.

2. Black Beans: Rich in protein, black beans add a hearty element that’s both nutritious and satisfying.

3. Elote (Mexican Street Corn): Grilled corn topped with cheese, lime juice, and chili powder makes for a flavorful side that complements any Mexican dish.

4. Chili Con Queso: This creamy cheese dip is perfect for dipping or drizzling over tamales for extra flavor.

5. Cabbage Slaw: A fresh slaw with lime dressing adds crunch and acidity that cuts through the richness of the tamales.

6. Fried Plantains: Sweet fried plantains add a caramelized sweetness that pairs nicely with savory pork filling.

7. Pico de Gallo: Fresh salsa made from tomatoes, onions, and cilantro provides brightness and freshness alongside your tamales.

8. Guacamole Salad: A refreshing salad featuring avocado, tomatoes, and onion offers a cool contrast to warm tamales.

Common Mistakes to Avoid

Making Pork Tamales Rojos can be a delightful experience, but there are some common pitfalls to watch out for.

• Not soaking the corn husks: Failing to soak the corn husks can lead to tearing during assembly. Soak them in warm water for at least an hour to make them pliable.
• Overcooking the meat: Cooking the pork too long can result in dry meat. Simmer until tender but not overdone; it should easily shred.
• Incorrect masa consistency: If your masa is too dry or wet, tamales will not hold together well. Aim for a smooth, spreadable consistency similar to hummus.
• Skipping the float test: Ignoring this step can leave you with heavy tamales. If a spoonful of masa sinks in water, keep mixing until it floats.
• Crowding the steamer: Packing tamales too close together can prevent even cooking. Arrange them with space between each one for optimal steaming.

Refrigerator Storage

• Store tamales in an airtight container.
• They can last up to 4 days in the fridge.

Freezing Pork Tamales Rojos

• Allow tamales to cool completely before freezing.
• Use labeled freezer bags or airtight containers for storage.
• They can be frozen for up to 3 months.

Reheating Pork Tamales Rojos

• Oven: Preheat to 350°F (175°C). Wrap tamales in foil and heat for about 25 minutes.
• Microwave: Place tamale on a plate, cover with a damp paper towel, and microwave for 1-2 minutes until hot.
• Stovetop: Steam tamales in a steamer pot for about 15 minutes until warmed through.

Frequently Asked Questions

Here are some common questions about making Pork Tamales Rojos that might help you.

How do I know when my Pork Tamales Rojos are done?

The tamales are ready when they easily separate from the corn husk and have a firm texture.

Can I use other meats for Tamales Rojos?

Yes! You can substitute chicken or beef if preferred. Cook times may vary depending on the meat used.

What side dishes pair well with Pork Tamales Rojos?

Serve them with Mexican rice, beans, or a fresh salad for a complete meal.

Can I customize the filling of my Pork Tamales Rojos?

Absolutely! Feel free to add cheese, vegetables, or spices according to your taste preferences.

Final Thoughts

Pork Tamales Rojos are not only delicious but also versatile enough for any occasion. They offer a rich blend of flavors that you can customize based on your preferences. Don’t hesitate to experiment with different fillings and serve them alongside your favorite sauces!