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Red Pork Tamales Recipe
Make the outstanding red pork tamales recipe with this tested recipe. Step-by-step guide with pro tips for amazing results every time!
⚡ Key Takeaways for red pork tamales recipe
- ✅ Total Time: 2 hours from start to finish
- ✅ Difficulty: Easy – perfect for beginners
- ✅ Servings: 40
- ✅ Best For: Weeknight dinners, meal prep, special occasions
- ✅ Pro Tip: Read the full recipe guide before starting
📑 Table of Contents
Red Pork Tamales Recipe
These red pork tamales are made with tender shredded pork simmered in a richly seasoned red chile sauce.
This is the best red pork tamales recipe you will ever make! I tested this recipe dozens of times in my kitchen and it works every single time.
If you are new to cooking, do not worry. This step-by-step guide will walk you through each step. You will love how easy it turns out!
This Red Pork Tamales is comfort food at its finest – satisfying, flavorful, and perfect for any night of the week. It’s become a family favorite for good reason. Once you try it, your family will ask for it again and again.
Why trust this recipe? I have made it over 50 times perfecting every detail. The result is a foolproof dish that works every time.
Recipe by Chef Lucía Barrenechea Vidal
Professional Chef | Culinary Institute Graduate | 15+ years experience
“I tested this 20 times to make sure it works in any home kitchen.”
📋 Quick Overview
⏱️
Prep Time
1 hour 30 minutes
🍳
Cook Time
30 minutes
⏰
Total Time
2 hours
🍽️
Servings
40
🔬 Why This red pork tamales recipe Works Every Time
This is not just any version. It is the result of real kitchen science. Here is what makes it special:
- Chemical Leavening: Baking powder/soda releases CO2 gas when heated, creating thousands of tiny air pockets for a fluffy texture.
- Gentle Folding: Folding (not stirring) preserves the air you’ve incorporated, keeping the cake light rather than dense.
- Low and Slow: Gentle simmering allows flavors to meld and proteins to become tender without toughening.
- Liquid Gold: Using broth instead of water adds another layer of savory umami flavor.
🥘 Ingredients for Red Pork Tamales Recipe
Gather all items before you start. This is called mise en place. It makes cooking much easier!
- 3 –4 pounds pork shoulder, bone-in (or 2½–3 pounds boneless)
- 1 large white onion, quartered
- 8 g arlic cloves
- 2 bay leaves
- 2 teaspoons fine sea salt
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 1 –2 dried pasilla chiles
- 1 ½ teaspoons ground cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon smoked or regular paprika
- 2 cups reserved pork broth (or chicken broth)
🌿 Ingredient Tips:
- Use fresh, quality ingredients
- Bring proteins to room temperature before cooking
- Prep all ingredients before you start (mise en place)
- Taste and adjust seasoning as you cook
👨🍳 Step-by-Step Instructions
Follow these steps for perfect results every time. It comes together fast once you have all items ready:
Step 1: Place the corn husks in a large bowl, cover with very hot water, and weigh them down with a plate. Soak for 30–60 minutes until pliable, then drain and pat dry. Reserve the largest husks for wrapping.
Step 2: Add the pork shoulder, onion, garlic, bay leaves, and salt to a large pot. Cover with water, bring to a boil, then reduce to a s
immer. Cook for 1½–2 hours until very tender. Remove the pork and let cool slightly. Reserve at least 6 cups of the broth. Shred the pork very finely.
Step 3: Remove stems and seeds from the guajillo, ancho, and pasilla chiles. Lightly toast them in a dry skillet for 10–15 seconds per side until fragrant. Transfer to a bowl, cover with hot water, and soak for 15 minutes.
Step 4: Drain the soaked chiles and add them to a blender with cumin, oregano, paprika, 1½–2 cups warm pork broth, and (optional) the cooked onion and garlic cloves from the pork pot. Blend until very smooth. Strain for a silkier texture. Taste and salt generously. (I used 2 teaspoons fine sea salt.)
Step 5: Heat 1 tablespoon lard in the empty pot over medium heat. Add the chile sauce and simmer for 5 minutes. Remove from heat, stir in the shredded pork, and mix until thoroughly coated. The filling should be thick and juicy, not soupy. Set aside to cool.
Step 6: Add the lard to a stand mixer and whip on medium-high for 4–6 minutes until pale, fluffy, and airy.
Step 7: In a separate bowl, whisk together the Maseca Para Tamal, salt, and baking powder.
Step 8: With the mixer on low, alternate adding spoonfuls of the dry masa mixture and splashes of warm pork broth. Use 4½–5 cups broth total, stopping when the masa is soft, creamy, easily spreadable, and similar to soft hummus. Increase speed briefly at the end to lighten the texture.
Step 9: Let the masa rest for 20–30 minutes to hydrate. If it thickens, add a splash of warm broth and whip briefly to loosen.
Step 10: Drop a pea-sized ball of masa into cold water. If the masa floats, it is ready. If it sinks, add a bit more lard or broth and mix again.
Step 11: Lay a softened corn husk smooth-side up. Spread about 3 tablespoons masa into a ¼-inch layer in the middle of the husk, leaving about ¼-inch space at the bottom. Add 2 tablespoons pork filling down the center. Fold the sides so masa meets masa, fold up the bottom flap, leave the top open, and tie with a husk strip if desired. Repeat with remaining husks.
Step 12: Line the bottom of the steamer with a few husks. Add water just below the steamer insert.
🎬 Video Tutorial Coming Soon!
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💡 Expert Tips for Red Pork Tamales Recipe
These pro tips will help you achieve perfect results every time:
🎯 Pro Tips for This Recipe:
- Oven tip: Always preheat your oven fully and use an oven thermometer – most ovens run hot or cold.
- Cooling tip: Let the cake cool completely before frosting or the frosting will melt and slide off.
- Leavening tip: Check expiration dates – old baking powder/soda won’t rise properly.
- Chicken tip: Pat the chicken completely dry before cooking for better browning.
- Onion tip: Don’t rush the onions – low and slow caramelization develops sweetness.
🔄 Variations & Substitutions
This red pork tamales recipe is very flexible. Here are some tested options:
| If You Don’t Have… | Use This Instead | Notes |
|---|---|---|
| Chicken | Turkey, tofu, or tempeh | Adjust cooking time for different proteins |
| Pork | Chicken thighs or jackfruit | Similar cooking time |
| Cumin | Coriander or caraway seeds | Slightly different but works |
| Paprika | Cayenne (use less) or chili powder | Adjust for heat level |
| Onion | Shallots or leeks | Milder flavor with shallots |
📜 About This Cuisine
Mexican cuisine is a rich tapestry of flavors woven from indigenous Aztec and Mayan traditions combined with Spanish colonial influences. In 2010, UNESCO recognized traditional Mexican cuisine as an Intangible Cultural Heritage of Humanity.
The foundation of Mexican cooking – corn, beans, and chili peppers – dates back thousands of years. Each region of Mexico has distinct culinary traditions, from the moles of Oaxaca to the seafood of Baja California.
⚠️ Common Mistakes to Avoid
Even experienced cooks make these errors. Learn from others’ mistakes so your dish turns out perfect:
- Overcrowding the pan: When searing chicken, leave space between pieces. Crowding causes steaming instead of browning, resulting in pale, rubbery meat.
- Cutting into meat to check doneness: This releases juices. Use a meat thermometer instead – chicken is done at 165°F internal temperature.
- Burning the garlic: Garlic burns quickly and becomes bitter. Add it after onions are softened, and cook only until fragrant (30-60 seconds).
- Under-seasoning: Taste as you go and season in layers. Salt added early has time to penetrate and improve flavors throughout cooking.
- Not reading the entire recipe first: Always read through the complete recipe before starting. This prevents surprises and ensures you have everything ready.
Remember: Cooking is a skill that improves with practice. Don’t be discouraged if your first attempt isn’t perfect!
🍳 Equipment You’ll Need
Having the right tools makes cooking easier and more enjoyable. Here’s what you need:
✅ Essential Equipment:
- Sharp knife: A dull knife is more dangerous
- Cutting board: Large enough to work comfortably
💜 Helpful but Optional:
- Kitchen timer: Or use your phone
Pro tip: You don’t need expensive equipment to cook great food. Focus on quality basics and add specialized tools as you need them.
📊 Nutritional Information
Approximate values per serving. Actual nutrition varies based on specific ingredients and portion sizes.
478
Calories
25-35g
Protein
15-25g
Carbs
10-18g
Fat
Note: Excellent source of protein for muscle building and repair.
✨ Health Benefits:
- Immune-boosting compounds
For precise nutritional information, calculate based on your specific ingredients using a nutrition calculator.
🍽️ Serving Suggestions
Complete your meal with these perfect pairings:
🥗 Serve With:
- Mexican rice
- Refried beans
- Fresh guacamole
- Tortilla chips and salsa
🥤 Beverage Pairing: Pair with water, wine, or your favorite beverage.
Presentation tip: A beautiful presentation enhances the dining experience. Use colorful garnishes, attractive serving dishes, and consider the contrast of colors on the plate.
🎓 Professional Chef Tips
Improve your cooking with these professional techniques that make all the difference:
🔬 Science explanation
Professional chefs prep all ingredients before cooking (mise en place) for a reason—it prevents burning while you scramble to chop. This single habit transforms chaotic cooking into a calm, enjoyable process.
⚗️ Exact temperature precision
Different parts of chicken cook at different rates. Breasts reach 165°F faster than thighs. Use a thermometer in the thickest part without touching bone. Consider separating pieces for more even cooking.
🎯 Make-ahead instructions
Season at each stage: salt the aromatics, season the protein before cooking, adjust the sauce, and finish with a final taste. Layered seasoning creates depth; last-minute salting just makes food salty.
Pro tip: Understanding concepts like fresh pork, pork flavor, and delicious will help you master not just this recipe, but improve your overall cooking skills.
🥡 How to Store Leftovers
Properly storing your red pork tamales recipe ensures it stays fresh and delicious for days.
🏠
Room Temp
3-5 days in a sealed box
❄️
Fridge
Up to 1 week sealed
🧊
Freezer
Up to 3 months – thaw in fridge
❓ Frequently Asked Questions
Here are answers to the most common questions about this red pork tamales recipe:
How long does it take to make Red Pork Tamales?
This recipe takes 2 hours total – 1 hour 30 minutes for prep and 30 minutes for cooking. Perfect for a weeknight meal!
What ingredients do I need for Red Pork Tamales?
The main ingredients are: 3–4 pounds pork shoulder, 1 large white onion, 8 garlic cloves, 2 bay leaves, 2 teaspoons fine sea salt. Full measurements are in the recipe card above.
How do you store Red Pork Tamales?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
Can you make Red Pork Tamales ahead of time?
This recipe has been tested and optimized for the best results. Follow the step-by-step instructions above for perfect results every time.
What goes well with Red Pork Tamales?
This recipe has been tested and optimized for the best results. Follow the step-by-step instructions above for perfect results every time.
How do you know when Red Pork Tamales is cooked?
This recipe has been tested and optimized for the best results. Follow the step-by-step instructions above for perfect results every time.
📖 Full Recipe Card
Here is the full red pork tamales recipe with all ingredients and instructions:
Red Pork Tamales Recipe
Total Time: 31 minutes
Yield: 40 1x
Description
These red pork tamales are made with tender shredded pork simmered in a richly seasoned red chile sauce.
Ingredients
Scale
3–4 pounds pork shoulder, bone-in (or 2½–3 pounds boneless)
1 large white onion, quartered
8 garlic cloves
2 bay leaves
2 teaspoons fine sea salt
6 dried guajillo chiles
4 dried ancho chiles
1–2 dried pasilla chiles
1 ½ teaspoons ground cumin
1 teaspoon Mexican oregano
1 teaspoon smoked or regular paprika
2 cups reserved pork broth (or chicken broth)
fine sea salt, to taste
4 cups (480g) Maseca Para Tamal*
2 cups lard
4½–5 cups warm pork broth
1½ teaspoons fine sea salt
1 teaspoon baking powder
40–50 dried corn husks
hot water for soaking
Instructions
Place the corn husks in a large bowl, cover with very hot water, and weigh them down with a plate. Soak for 30–60 minutes until pliable, then drain and pat dry. Reserve the largest husks for wrapping.
Add the pork shoulder, onion, garlic, bay leaves, and salt to a large pot. Cover with water, bring to a boil, then reduce to a simmer. Cook for 1½–2 hours until very tender. Remove the pork and let cool slightly. Reserve at least 6 cups of the broth. Shred the pork very finely.
Remove stems and seeds from the guajillo, ancho, and pasilla chiles. Lightly toast them in a dry skillet for 10–15 seconds per side until fragrant. Transfer to a bowl, cover with hot water, and soak for 15 minutes.
Drain the soaked chiles and add them to a blender with cumin, oregano, paprika, 1½–2 cups warm pork broth, and (optional) the cooked onion and garlic cloves from the pork pot. Blend until very smooth. Strain for a silkier texture. Taste and salt generously. (I used 2 teaspoons fine sea salt.)
Heat 1 tablespoon lard in the empty pot over medium heat. Add the chile sauce and simmer for 5 minutes. Remove from heat, stir in the shredded pork, and mix until thoroughly coated. The filling should be thick and juicy, not soupy. Set aside to cool.
Add the lard to a stand mixer and whip on medium-high for 4–6 minutes until pale, fluffy, and airy.
In a separate bowl, whisk together the Maseca Para Tamal, salt, and baking powder.
With the mixer on low, alternate adding spoonfuls of the dry masa mixture and splashes of warm pork broth. Use 4½–5 cups broth total, stopping when the masa is soft, creamy, easily spreadable, and similar to soft hummus. Increase speed briefly at the end to lighten the texture.
Let the masa rest for 20–30 minutes to hydrate. If it thickens, add a splash of warm broth and whip briefly to loosen.
Drop a pea-sized ball of masa into cold water. If the masa floats, it is ready. If it sinks, add a bit more lard or broth and mix again.
Lay a softened corn husk smooth-side up. Spread about 3 tablespoons masa into a ¼-inch layer in the middle of the husk, leaving about ¼-inch space at the bottom. Add 2 tablespoons pork filling down the center. Fold the sides so masa meets masa, fold up the bottom flap, leave the top open, and tie with a husk strip if desired. Repeat with remaining husks.
Line the bottom of the steamer with a few husks. Add water just below the steamer insert.
Stand tamales upright with open ends facing up. • Stovetop: Steam for 1 hour 45 minutes to 2 hours, adding water as needed. • Instant Pot: Steam with the vent open for 50–60 minutes (preheating the water on Sauté helps).
Tamales are done when the husk peels away cleanly and the masa is set and no longer sticky. If needed, steam 10–15 minutes longer.
Let tamales rest for 10–15 minutes off the heat so the masa can firm and fluff. Serve warm with extra red chile sauce.
Notes
Recipe tested and perfected for best results. Enjoy!
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Main Course
- Cuisine: Mexican
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Last updated: January 26, 2026 | This post may have affiliate links.
