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Red Chile Pork Tamales

Corn husks filled with corn and lard dough and pork in a guajillo and ancho chile sauce, then tied and steamed: classic Mexican tamales.
Recipe Red Chile Pork Tamales
  • Difficulty Medium
  • Preparation 2 hours and30 minutes
  • Servings for 4 people

Tamales are a dish found throughout Central America and typical of Mexican cuisine, and their name comes from the word tamalli, meaning “wrapped”. Mexican Tamales are in fact little parcels made of a dough of corn flour and lard around a filling of pork stewed with tomatoes, chiles and spices; they are then wrapped in dried corn husks, tied tightly and steamed.

Tamales are a very old recipe with many versions that change from region to region, but what they all share is the corn husks used to close them and the dough of corn flour and lard. The fillings, on the other hand, vary and can be sweet or savory, so you can adapt the recipe to your own taste.

If you’d like to make more tasty Mexican Recipes, we recommend Beef Burritos, Quesadillas, Beef Tacos and two dips perfect for Nachos: Pico de Gallo and Guacamole. And to go with this hearty Tex-Mex Menu, mix a spicy Mexican Mule: it will refresh the palate between courses.

Now get your ingredients ready and tie on your apron: today we’re making Tamales together.

Ingredients for 4 people

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Method

  1. To make the Red Chile Pork Tamales, start by cooking the pork loin: put it in a large pot with one garlic clove, the bay leaves and half a teaspoon of salt; cover with plenty of water and cook until the meat is tender.
  2. Meanwhile, soak the chiles in water for 10 minutes, then chop them finely, removing the white inner membranes and the seeds. Blanch the tomatoes in boiling water, then peel and seed them, add them to the chiles with the other garlic clove and blend everything into a sauce.
  3. When the meat is cooked, shred it and strain the broth, setting it aside. Transfer the meat to a saucepan and add the sauce, a ladleful of broth, a generous amount of pepper, the cumin and a pinch of salt. Cook until the sauce has reduced and become thick and creamy (it will take about 15 minutes).
  4. Now soak the dried corn husks in cold water and, once they are rehydrated, cut one into thin strips: you’ll use them later to tie the Tamales. In a bowl, beat the lard with an electric mixer for about 5 minutes. In a separate bowl, mix the flour and the baking powder, then add a ladleful of broth in a slow stream and start kneading. When you have a soft dough that comes away easily from your hands, add it to the lard and beat everything with the electric mixer for another 10 minutes.
  5. When the mixture is soft and slightly sticky, squeeze the corn husks dry and spread two tablespoons of dough evenly on each husk, then add a tablespoon of meat. Close the Tamales by folding the two long sides of the husk inward, then fold in the ends as well. Tie the Tamales with two strips of corn husk to hold them tight and arrange them in a steamer.
  6. Steam the Tamales for about an hour and a half, and they’ll be ready to serve. Finally, remember to download our App with exclusive content and fewer ads!
    Mexican tamales with red chile pork filling

Variations and Alternatives

You can also make Tamales by replacing the pork filling with other kinds of meat such as beef or chicken, with fish, with vegetables of your choice or with fruit to make Sweet Tamales, perhaps for an afternoon snack with a difference.

Tips

If you don’t have a steamer, you can cook the Tamales in a colander the same diameter as your pot, or boil them directly in plenty of boiling water for about twenty minutes.

Storage

Tamales can be stored in the fridge, in an airtight container, for 2-3 days.

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