Make your own batch of tasty pork tamales at home using masa harina, stuffed with pork and red sauce. In this post, you will find a step-by-step photo tutorial and video on how to make authentic Mexican pork tamales that your family will love!

Mexican pork tamales seved over corn husk, next to a basket of tamales.

Tamales de Puerco Rojos | Red Pork Tamales

Pork tamales are among Mexico's most popular dishes, especially during the holidays. Something about the cold weather brings tamales to my mind. Perhaps it is the memories of making tamales with my family around Christmas or seeing so many pictures of altars de Muertos with them. Wherever it is, making and eating tamales brings the family together and an opportunity for more memories.

So, if you are like me and live outside Mexico but still love the experience of making and eating tamales, this recipe is for you. If you can find fresh corn masa, that is great, but what if you can't? In this recipe, you will learn with a step-by-step tutorial how to make your own masa for tamales (using masa harina), the sauce, and how to cook the meat. You will also see how to wrap the pork tamales if you want to make authentic Mexican tamales at home.

In This Post

Tamales de Puerco Rojos | Red Pork Tamales
Authentic Mexican Pork Tamales
How To Make Pork Tamales: Step By Step Tutorial
Cooking Tips and Suggestions
More Tamales Recipes To Enjoy
Frequently Asked Questions About Pork Tamales
📖 Recipe
💬 Comments

Authentic Mexican Pork Tamales

Here is a list of ingredients you will need:

Ingredients for the corn masa dough:

Masa harina (for tortillas)
Lard
Pork broth (from the cooked pork)
Baking powder
Salt (if needed)

Masa harina on a white bowl, next to corn husk, lard, pork broth, salt and baking powder.

For the Meat:

Boneless Pork Shoulder, or Pork butt (cut into cubes)
Garlic cloves
White onion
Bay leaf
Water
Salt

Cubed meat on a white bowl, next tp bay leaves, water, salt and pepper.

For the Sauce:

Ancho peppers, with the seeds and veins removed.
Guajillo peppers, with the seeds and veins removed.
Garlic cloves
Ground cumin seeds, freshly ground if possible.
Vegetable oil
Salt and black pepper (to season)
Corn husks (large plus more for the steaming pot)

Dried peppers, corn husk, cumin, garlic, salt and pepper.

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

How To Make Pork Tamales: Step By Step Tutorial

To make things easier for you, I am going to break down the directions for this recipe into sections.

Pork Filling For Tamales

In a medium-size pot, combine the pork meat, garlic, onion, bay leaf, and 1 teaspoon of salt.

Cubed meat on pot with bay leaves, water, salt and pepper.

Cover with the water. Bring to a boil and then reduce heat to low.
Simmer partly covered, occasionally skimming and discarding fat from the surface, for about 1 hour or until meat is fork-tender enough to shred.
Remove the onion, garlic, bay leaf, and discard.
Skim the broth, and when the meat is cool enough to handle, shred it into bite-size pieces and set it aside.

Make Red Peppers Sauce

While the meat is cooking, soak the guajillo chiles and ancho chiles in a medium-sized pot with warm water for about 20 minutes.

Dried peppers soaked on water, next to corn husk, salt and pepper.

Drain the peppers, placing them with the garlic cloves, cumin, and ⅓ cup of their soaking water in the blender.

Dried peppers, garlic cloves, salt and pepper on a blender.

Combine Pork With The Red Sauce

Heat the vegetable oil in a medium-sized skillet over medium-high heat.
Add the red pepper sauce and 1 cup of the pork broth. Cook for about 8 minutes to allow the flavors to blend.
Add the shredded pork and season with salt and ground black pepper. Add more broth if the sauce becomes dry.
Simmer until heated through, about 5 more minutes. You want the meat for your red chile pork tamales to be very flavorful.

Shredded pork meat in red sauce on a sauce pan.

Prep the Corn Husks to soften.

Place the corn husks into a large bowl or pot. Pour enough boiling water over the husks to cover.
Place a metal lid, a heatproof dish, or something heavy on the husks to keep them submerged in water.

Soaked corn husk with a molcajete stone over it.

Soak for about 20-30 minutes until soft and pliable.
Remove the husks, drain, and set aside.

Make the Corn Masa Dough

In a large bowl, beat the lard by hand or with a hand mixer until it acquires a lighter color with a slightly fluffy texture. Slowly, incorpore the masa-harina, baking powder, and gradually add the stock until the dough is very light resembling a thick cake batter. Taste and add salt if needed.
Continue to beat until the dough is well combined, light, and smooth.

Masa ready for tamales on a mixing bowl.

Assemble The Pork Tamales

Place a small amount of the dough in the center of a corn husk. Using the back of a spoon, spread the dough and top it with 1 ½ tablespoons of the meat filling.

Fold the one side of the husks first.

Masa spread over corn husk, and topped with pork meat with sauce.

Then, fold the other side.

Closing corn husk stuffed with masa and meat.

Lastly, the bottom toward the center.

For an additional detail, wrap a strip of the husk around the tamales (optional)

Wrapping corn husk stuffed with masa and meat.

Cook The Tamales De Cerdo

Place the now uncooked pork tamales standing up in your already prepared (Tamalera) tamale steamer.
Prepare your steaming pot: line the base of the perforated platform of your tamalera with soaked corn husks. If you do not have enough you can use aluminum foil. Add enough water to the pot up to the base of the perforated rack.

Tamales stuffed with red sauce inside an steamer.

Cover with a layer of corn husks and a dishtowel to trap the steam in.
Cook for 1 hour and 15 minutes.
Add more hot water to the steamer if needed during that time.
Enjoy!

Cooking Tips and Suggestions

Do a dough test to ensure your dough is good. To ensure your dough is light enough, place a small amount in a glass with water. When it’s ready, it will float. If the dough doesn't float, do not worry—just make sure the dough is very airy. Your pork tamales will still come out okay.
Does your dough look dry? Add a little bit more broth or water but not too much. The masa should look like the texture of a thick cake batter or spreadable peanut butter, or your tamales will have a hard texture after cooking.
Add Flavor to your masa. If you have some extra red chile sauce, add it to the masa for extra flavor.
What if I don’t have a tamalera (steamer pot)? I know not everybody has a large pot, so to improvise, use a smaller pot lid and a few husks at the bottom of the pot to build a steamer basket.
Make sure to check for the doneness of the tamales before pulling them out. To check for doneness, remove one of the tamales. If the husk can easily be removed from the dough, they are ready. But if the dough sticks to the husk, place it back into the pot and cook for 15 more minutes.
Need a vegetarian option for the filling? Try this tamale recipe, which has a filling made with cheese and roasted peppers. It's delicious!

What To Serve With Mexican Tamales

I like to serve my pork tamales with a warm cup of sweet corn atole. For a spicy kick, you can also serve these tamales with a side of refried beans and a spoonful of habanero tomato salsa

¡Buen provecho!

Mely

More Tamales Recipes To Enjoy

If you enjoyed this recipe for pork tamales, take a look at some of these other authentic Mexican recipes:

I hope you make these Mexican pork tamales. If this recipe was helpful, come back to let me know your experience. Please leave us a comment below and tell us all about it!

Frequently Asked Questions About Pork Tamales

Before I share my tamale recipe, here are a few questions my blogger friend asked me about tamales.

What are pork tamales made of?

These Mexican tamales are made with nixtamal corn masa or masa harina, lard, dried peppers, and pork meat. Depending on the region of the country and cook, the wrapping can be corn husks or banana leaves.

What is masa harina, and where can I find it?

Masa is made of dried corn cooked with water and calcium hydroxide, ground, and then allowed to dry to form the flour or as we know it "Masa Harina". Flour is Harina in Spanish. The Maseca Brand or another brand of Masa Harina is commonly used when the fresh version of Masa for tamales is not easy to find and is a good substitute.

Any other type or brand of corn masa harina can be used to make pork tamales, you will need to mix the right amount of ingredients to achieve the consistency needed to cook tamales. You can buy masa harina in most grocery stores, typically in the ethnic or baking aisle and Latin American grocery stores.

Can I use other meats instead of pork for tamales?

Yes, you can use other meats, such as chicken, beef, or shrimp. You can also use other seafood or vegetarian fillings, such as beans, cheese, or vegetables. For Mexican tamale recipes, look at our Tamales Recipes.

Are Pork tamales healthy?

No, this is more of a treat or a dish for special occasions in Mexico, like birthdays, quinceañeras, winter celebrations, and Day of the Dead. For healthier alternatives, look into healthy tamales recipes or vegetarian tamales.

Can I make tamales ahead of time?

Yes, you can even make the meat mixture with chiles a day in advance. You can also assemble the tamales and store them in the refrigerator for a day before steaming.

Do I need to use lard in the masa?

Yes, for his particular recipe, but you can substitute lard with vegetable oil, shortening, or butter, depending on the recipe. Each substitute will give the masa a different texture and flavor, so choose according to your preference.

Do you eat the corn husk on tamales?

No. You need to make sure to unwrap the tamale from the corn husk before you eat it. I will say you can use the husk as a plate while you eat your tamal.

What if I can't find corn husks?

If you can't find corn husks, you can substitute parchment paper or banana leaves. Parchment paper is a convenient alternative, while banana leaves add a unique flavor.

How do I store leftover tamales?

Once the tamales are completely cool, store leftover tamales in an airtight container or ziplock bags in the refrigerator for up to a week. If you want to keep them stored for a longer time, store them in freezer bags in small batches and freeze them. To reheat, steam them again or microwave them wrapped in a damp paper towel.

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Tamales de Puerco Rojos | Red Pork Tamales