Why you’ll love this recipe
Fluffy corn masa wrapped around chile-braised pork and steamed in corn husks until tender.
What you’ll need
Everything is listed below so you can gather your ingredients before cooking.
Tamales Rojos
Fluffy corn masa wrapped around chile-braised pork and steamed in corn husks until tender.
Habibi Recipes
Tamales Rojos
Prep Time75 Minutes
Cook Time105 Minutes
Serves16 Servings
Ingredients
- 20 dried corn husks
- 3 cups masa harina for tamales
- 1 cup lard or vegetable shortening
- 2½ cups warm chicken broth
- 1 tsp baking powder
- 1½ tsp salt
- 2 cups shredded cooked pork
- 4 dried guajillo chiles, seeded
- 2 garlic cloves
- ½ tsp ground cumin
Instructions
- Soak the corn husks in hot water for 30 minutes, then drain and pat dry.
- Toast and soak the guajillo chiles; blend with garlic, cumin, salt, and a little water.
- Simmer the chile sauce with the shredded pork for 10 minutes, then cool.
- Beat the lard until fluffy, then mix in masa harina, baking powder, salt, and broth to make a soft spreadable dough.
- Spread masa on each husk, add pork filling, fold the sides inward, and fold up the narrow end.
- Steam upright for 75 to 90 minutes, until the husks pull cleanly away from the masa; rest 15 minutes before serving.