Red Chile Pork Tamales Recipe

Red Chile Pork Tamales are a beloved classic in Mexican cuisine, known for their rich, savory filling wrapped in a soft, flavorful masa. This recipe combines tender, shredded pork simmered in a fragrant blend of dried chiles, garlic, and spices, with a smooth masa infused with the same delicious chile sauce.

Wrapped in soaked corn husks and steamed to perfection, these tamales are a perfect dish for any festive occasion or a comforting meal to share with family and friends.

Why You’ll Love This Recipe:

People will love this Red Chile Pork Tamales recipe because it delivers a perfect balance of bold flavors and comforting textures.

The tender, slow-cooked pork, simmered in a rich and smoky blend of chiles, creates a deep, savory filling that’s bursting with authentic Mexican taste.

Combined with the soft, perfectly seasoned masa that absorbs all the goodness of the chile sauce, these tamales offer an irresistible bite every time.

Plus, the hands-on process of assembling and steaming the tamales makes them ideal for sharing with loved ones, bringing everyone together around a flavorful, time-honored tradition.

Whether you’re making them for a special occasion or just because, these tamales will surely become a favorite in your home.

Key Ingredients:

Boneless pork butt: A tender cut of meat that’s perfect for slow-cooking, allowing it to become juicy and easy to shred.

Dried guajillo, ancho, and morita chiles: These chiles create a rich, smoky, and slightly sweet sauce that gives the tamales their signature deep red color and complex flavor.

Garlic and onion: Essential aromatics that enhance the flavor profile of the chile sauce, adding depth and richness.

Mexican oregano and cumin: These spices add a distinct, earthy warmth to the sauce, making it truly aromatic and flavorful.

Maseca for tamales: The cornerstone of tamale dough, Maseca ensures a light, moist, and slightly fluffy masa that perfectly complements the savory pork filling.

Corn husks: The natural wrapper for the tamales, which steams them to perfection, giving them their traditional shape and adding a subtle earthy aroma.

Red Chile Pork Tamales Recipe

Ingredients

For the Meat and Sauce:

7 lbs boneless pork butt (cut into small pieces)

Salt and pepper, to taste

Vegetable oil, for cooking

8 guajillo chiles (seeds and stems removed)

8 ancho chiles (seeds and stems removed)

6 morita chiles (seeds and stems removed)

10 garlic cloves

1/4 white onion

4 tsp chicken bouillon

1 tsp Mexican oregano

1 tsp ground cumin

For the Masa:

5 cups Maseca for tamales

3 tsp baking powder

5 tsp chicken bouillon

3 1/2 cups warm water

1 cup chile sauce (from the meat and sauce)

2 cups vegetable oil

2 tsp ground cumin

1 tsp garlic powder

1 tsp salt

Corn husks (soaked in water)

Instructions

For the Meat and Sauce:

Toast the chiles: Place the guajillo, ancho, and morita chiles on a hot, dry pan over medium heat.

Toast the chiles for about 15 seconds on each side, being careful not to burn them. Once toasted, remove them from the pan and set aside.

Roast the aromatics: In the same pan, add the garlic cloves and onion. Roast them, turning occasionally, for 5-8 minutes, until the garlic is softened and the onion begins to brown. Remove from the pan and set them aside.

Soak the chiles: Place the toasted chiles back into the pan, and add enough water to cover them. Bring the water to a simmer and let the chiles cook for 2 minutes. Afterward, turn off the heat and cover the pan. Let the chiles soak for 30 minutes.

Blend the sauce: Peel the roasted garlic and add it to a blender with the onion, chicken bouillon, oregano, and cumin. Add the soaked chiles to the blender along with 1 1/2 cups of fresh water. Blend until smooth. Strain the mixture into a bowl, reserving 1 cup of the chile sauce for the masa.

Cook the pork: Season the pork with salt and pepper. Heat a large pot over medium heat and add some vegetable oil to coat the bottom. Brown the pork in batches, cooking until it’s golden and crispy on all sides. Add more oil as necessary. Once browned, return all the pork to the pot.

Simmer the pork: Add the blended chile sauce to the pot with the pork. Stir everything together and bring to a simmer. Once simmering, reduce the heat to medium-low and cover the pot. Let the pork cook for about 2 hours, or until it’s very tender. After 2 hours, uncover the pot and let the sauce reduce for another 10 minutes, allowing the flavors to concentrate.

Shred the pork: Once the pork has cooled a bit, shred it using two forks. Set the shredded pork aside.

Soak the corn husks: While the pork cooks, soak the dried corn husks in hot water for 1 to 2 hours to soften them.

For the Masa:

Prepare the dry ingredients: In a stand mixer, combine the Maseca, baking powder, chicken bouillon, ground cumin, garlic powder, and salt. Mix these dry ingredients together.

Add the liquids: Gradually add the warm water and the reserved chile sauce to the dry ingredients, mixing as you go. Continue mixing on low speed. Once incorporated, add the vegetable oil slowly, and continue mixing on medium speed for about 10 minutes, until the masa becomes smooth and light in texture.

Assemble the tamales: Spread a generous spoonful of masa onto a soaked corn husk. Use the back of the spoon to spread it evenly into a thin layer. Add a spoonful of the shredded pork in the center of the masa. Fold the sides of the husk over the filling, then fold up the bottom to seal the tamale.

Steam the tamales: Arrange the tamales upright in a large steamer pot. Pour some water into the bottom of the steamer, ensuring the tamales don’t touch the water. Cover with a damp towel or additional corn husks. Bring to a boil, then reduce the heat to medium-low. Let the tamales steam for about 1 1/2 to 2 hours.

Check if they’re ready: After 1 1/2 to 2 hours, check one tamale for doneness. Let it sit for about 10 minutes, then try to peel the corn husk away from the masa. If it comes away easily and the masa is firm, your tamales are ready to serve!

Enjoy your Red Chile Pork Tamales with your favorite salsa or a side of sour cream!

Notes:

Chiles: If you prefer a spicier tamale, you can adjust the amount of morita and serrano chiles. Moritas add a smoky heat, while the serranos can increase the spice level. Feel free to mix and match chiles based on your taste preferences.

Shredding the Pork: After cooking the pork, let it cool slightly before shredding. This will make it easier to handle, and you’ll avoid burning your fingers! The pork can also be shredded with two forks or chopped for a more rustic texture.

Masa Consistency: The masa should have a smooth, light consistency. If it feels too dry or crumbly, add a little more water or chile sauce to help it come together. If it’s too wet, add a bit more masa harina to firm it up.

Corn Husks: Make sure the corn husks are fully soaked before using them, as this makes them more pliable and easier to fold around the masa. You can also trim the husks to make them uniform in size if you prefer smaller tamales.

Steaming: Keep an eye on the water level in the steamer while cooking. The tamales should be standing upright, not submerged in water, so be sure to add more water to the steamer as needed to maintain steam.

Make Ahead: These tamales freeze really well! After they’re fully cooked, let them cool to room temperature, then wrap them tightly in plastic wrap and freeze. When you’re ready to eat, simply steam them from frozen, adding extra time as needed.

Serving Suggestions: Serve with a fresh salsa verde, sour cream, or a drizzle of Mexican crema for extra flavor. A side of Mexican rice or beans would make this meal even more complete!

Nutrition Information:

Frequently Asked Questions:

Can I use a different cut of pork for this recipe?

Yes, you can use other cuts of pork, such as pork shoulder or pork loin. However, pork butt is ideal because it has the perfect balance of fat and meat, making it tender and juicy after slow cooking. If you use a leaner cut like pork loin, the filling may be drier, so you may need to add extra sauce to keep it moist.

How do I make these tamales spicier?

If you want to increase the spice level, you can add more morita chiles, serrano peppers, or even some fresh jalapeños to the chile sauce. You can also add a pinch of cayenne pepper or some chopped chipotle peppers in adobo to add extra heat and smokiness.

Can I make the tamales ahead of time and freeze them?

Yes! Tamales freeze very well. After steaming, let the tamales cool to room temperature, then wrap them tightly in plastic wrap and store them in a freezer-safe bag or container. When you’re ready to eat, you can steam them straight from the freezer. Just add a little extra steaming time to ensure they’re fully heated through.

Can I make the masa dough without a stand mixer?

Yes, you can make the masa by hand if you don’t have a stand mixer. Simply mix the dry ingredients in a large bowl, then gradually add the liquid and oil while stirring with a spoon or your hands. Once combined, knead the masa until smooth and well incorporated. It may take a little more time and effort, but the result will still be delicious!

Can I make these tamales vegetarian or vegan?

Yes, you can easily adapt this recipe to be vegetarian or vegan! For a vegetarian version, you could substitute the pork with mushrooms, jackfruit, or a mix of roasted vegetables like zucchini, corn, and beans. For a vegan version, use vegetable broth and vegan masa harina (most masa harina is already vegan). You can also make a plant-based chile sauce with the same ingredients—just skip the chicken bouillon and use a vegetable bouillon instead.

How do I know when the pork is fully cooked and tender?

The pork is fully cooked and tender when it shreds easily with two forks. After simmering for about 2 hours, check the pork—if it pulls apart easily without resistance, it’s done. If it’s still tough, cover and let it cook for an additional 10-15 minutes. The longer it simmers, the more tender and flavorful the pork will be.

How do I keep the masa from being too dry or too wet?

The masa should have a smooth, moist texture, but not be overly sticky. If your masa feels dry, add a little more warm water or chile sauce (reserved from the pork). If it’s too wet and sticky, add a bit more masa harina. The masa should spread easily on the corn husks but not slide off. It should hold its shape when you press it.

How do I prevent the tamales from sticking to the corn husks?

To prevent the tamales from sticking, make sure the corn husks are well-soaked and soft before using them. When spreading the masa, leave a small gap at the top of the husk (about 1-2 inches) so that it can fold easily without touching the masa. Also, ensure you don’t overstuff the tamales—too much filling can cause the masa to stick to the husk.

How long do I need to steam the tamales, and how do I know when they’re done?

Tamales typically need to steam for 1 1/2 to 2 hours. To check if they’re done, remove one tamale and let it sit for 10 minutes to cool slightly. If the corn husk comes off easily and the masa is firm (not sticky or wet), the tamales are ready. If the masa sticks to the husk, steam for an additional 15-20 minutes.

Can I make tamales without a steamer?

While a steamer is the best way to cook tamales, you can also use a large pot with a lid. Simply place a steaming rack or an overturned plate in the bottom of the pot, making sure the tamales are standing upright and don’t touch the water. Pour enough water into the pot to create steam (but not so much that it touches the tamales), cover the pot tightly with a lid, and steam as usual. Just be sure to check the water level periodically to keep the steam going.