JUMP TO RECIPE
Make your own batch of tasty pork tamales at home using masa harina, or as others know it, maseca. These Mexican tamales are stuffed with a juicy pulled pork and served with your choice of salsa. In this post, you will find a step-by-step photo tutorial on how to make authentic Mexican pork tamales that your family will love!
![How To Make Mexican Pork Tamales (Tamales Rojos de Cerdo) (1) How To Make Mexican Pork Tamales (Tamales Rojos de Cerdo) (1)](https://i0.wp.com/lh4.ggpht.com/-oPSvCe5LLxU/Tv8ZFXX_TiI/AAAAAAAABsg/oD30HML43TI/Tamales-Masa-harina3_thumb58.jpg?imgmax=800)
Oh, the holidays! So much to do, and so little time to enjoy. And while cooking this month, a series of email messages were exchanged to help a fellow blogger in her pursuit of preparing the traditional tamales during this time of the year.
The subject of the emails was about the dough for making the tamales. People who are familiar with making tamales outside of MĂ©xico will use corn flour made especially for tamales.
In This Post
- Frequently Asked Questions About Pork Tamales
- Authentic Mexican Pork Tamales
- How To Make Pork Tamales: Step By Step Tutorial
- More Tamale Recipes To Enjoy
- đź“– Recipe
- đź’¬ Comments
You know, the one sold by “Maseca” in a 5-pound paper package.
So, I decided to make a step by step tutorial on how to make pork tamales in case any of you were wanting to learn how to make them too.
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 kind of corn flour can I use if I can't find fresh corn dough (masa)?
When it comes to finding corn flour alternatives for masa, there are actually quite a few options.
This corn flour I mentioned above is a good substitute if fresh corn dough (masa) is not available. But, what happens if you can’t find that type of flour and you want to make pork tamales, and the only one available is the one sold for regular tortillas?
The regular Maseca for tortillas is also a good alternative for making pork tamales or any other type of tamales, but you will need to take good care to mix the right amount of ingredients to achieve the consistency needed to cook tamales.
What kind of filling can you add to tamales?
This specific recipe has a pork filling with a red sauce made with dry red peppers, very similar to the ones made in the Mexican Northern States of Coahuila and Nuevo LeĂłn.
If you don't eat pork, take a look at this recipe for chicken tamales in green salsa.
Do you eat the corn husk on tamales?
No. You need to make sure you unwrap the tamale from the corn husk before you eat it. I will say you can use the husk as a plate so you can eat your tamale.
Authentic Mexican Pork Tamales
Many years ago, a lady from Monclova, Coahuila gave me her recipe for pork tamales. Her name is Yolanda and she sells these tamales to her neighbors and friends. When I asked for the recipe, she invited me over to her house to learn how she made Mexican pork tamales.
That day, we made 100 tamales! They are small and very tasty, almost addictive.
Here is a list of ingredients you will need:
For the dough:
- Masa harina (for tortillas)
- Lard
- Pork broth (from the cooked pork)
- Baking powder
- Salt (if needed)
For the Meat:
- Pork shoulder (cut into cubes)
- Garlic cloves
- White onion
- Bay leaf
- Water
- Salt
For the Sauce:
- Ancho peppers
- Guajillo peppers
- Garlic cloves
- Ground cumin seeds (fresh)
- Vegetable oil
- Salt and black pepper (to season)
- Corn husks (large plus more for the steaming pot)
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located 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 breakdown the directions to 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.
- Cover with the water. Bring to a boil and then reduce heat.
- Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour or until meat is 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 into bite-size pieces and set aside.
Make Red Peppers Sauce
- While the meat is cooking, soak the dry peppers in a medium-size pot with warm water for about 20 minutes.
- Drain and place in the blender with the garlic cloves, cumin, and â…“ cup of soaking water.
![How To Make Mexican Pork Tamales (Tamales Rojos de Cerdo) (2) How To Make Mexican Pork Tamales (Tamales Rojos de Cerdo) (2)](https://i0.wp.com/lh4.ggpht.com/-8NV9kqz00Ns/Tv8ZFxVtWxI/AAAAAAAABsw/gvXnanRF31A/Tamales-masa-harina6_thumb4.jpg?imgmax=800)
Combine Pork With The Red Sauce
- Heat the vegetable oil in a medium-size skillet over medium heat.
- Add the red pepper sauce and 1 cup of the pork broth. Cook for 8 minutes.
- Add the shredded pork and season with salt and ground black pepper. Add more broth if needed.
- Simmer until heated through for about 5 more minutes. You want the meat for your pork tamales to be very flavorful.
Prep the Corn Husks
- Place the corn husks into a large bowl or pot. Pour enough boiling water over the husks to cover.
- Place a metal lid or heatproof dish on the husks to keep them submerged.
- Soak for about 45 minutes.
- Remove the husks, drain, and set aside.
Make the Corn Masa Dough
- In a large bowl, beat the lard by hand or with an electric mixer until it is light. Add the baking powder, the masa-harina, and gradually the stock until the dough is very light. Taste and add salt if needed.
- Continue to beat until dough is well combined, light and smooth.
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 tablespoon of the meat filling.
- Fold the sides of the husks first, followed by folding the bottom toward the center.
![How To Make Mexican Pork Tamales (Tamales Rojos de Cerdo) (5) How To Make Mexican Pork Tamales (Tamales Rojos de Cerdo) (5)](https://i0.wp.com/lh6.ggpht.com/-XjemFK3DRMQ/Tv8ZLgEUVEI/AAAAAAAABuA/u0bdOfKbWU4/Tamales-masa-harina9_thumb1.jpg?imgmax=800)
Cook The Tamales De Cerdo
- Place the now uncook pork tamales standing up in your already prepared tamale 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 water to the steamer if needed during that time.
![How To Make Mexican Pork Tamales (Tamales Rojos de Cerdo) (6) How To Make Mexican Pork Tamales (Tamales Rojos de Cerdo) (6)](https://i0.wp.com/lh4.ggpht.com/-B_MruqFuD1I/Tv8ZMM4QmSI/AAAAAAAABuQ/2MhM7DeqnLo/Tamales-masa-harina_thumb5.jpg?imgmax=800)
Cooking Tips and Suggestions
- Do a dough test to make sure your dough is good.To make sure your dough is light enough place a small amount in a glass with water. It will float when it’s ready. 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.
- Make sure to check for the doneness of the tamale before pulling them out. To check for doneness, remove one of the tamales, and if the husk can easily be removed from the dough, they are ready. But, if the dough sticks to the husk, place them back into the pot and cook for 15 more minutes.
- Need a vegetarian option for the filling?Take a look at this tamale recipe that 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. You can also serve these tamales with a side of Mexican red rice and spoonful of habanero tomato salsa for a spicy kick.
¡Buen provecho!
Mely
More Tamale Recipes To Enjoy
If you enjoyed this recipe for pork tamales, take a look at some of these other authentic Mexican recipes:
- Chicken And Vegetables Tamales Recipe
- How To Make Sweet Tamales
- Green Salsa Tamales With Chicken
- Sweet Corn Tamales
- Cheese and Roasted Peppers Tamales
- Homemade beef tamales
I hope you make these Mexican pork tamales, and if this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
đź“– Recipe
Pork tamales | Tamales rojos de puerco
Mely MartĂnez
This pork tamales recipe has a pork filling with a sauce made with dry red peppers, very similar to the ones made in the Mexican Northern States of Coahuila and Nuevo LeĂłn. 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!
4.71 from 94 votes
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 45 minutes mins
Course Antojitos, Main Course, Main Dish, Tamales
Cuisine Mexican
Servings 16 Tamales
Calories 282 kcal
Ingredients
For the Dough:
- 3 cups of Masa Harina for Tortillas
- 1 â…“ cup of Lard
- 2 ½ cups of the broth where you cooked the meat.
- 1 teaspoon of baking powder
- Salt if needed Broth has already salt added
For the Meat:
- Âľ pound of pork shoulder cut into cubes.
- 2 garlic cloves
- ÂĽ white onion
- 1 Bay leaf
- 4 cups of water
- 1 teaspoon of salt
For the Sauce:
- 2 Ancho Peppers cleaned deveined and seeded.
- 3 Guajillo Peppers cleaned deveined and seeded.
- 2 small garlic cloves
- â…“ teaspoon of fresh ground cumin seeds
- 1 Tablespoon of vegetable oil
- Salt and black pepper to season
- 16 Large Corn Husks plus more for the steaming pot
Instructions
Instructions for cooking the meat:
In a medium-size pot, combine the pork meat, garlic, onion, bay leaf, and 1 teaspoon of salt.
Cover with the water. Bring to a boil and then reduce heat.
Simmer partly covered, occasionally skimming and discarding fat from the surface, for about 1 hour or until meat is 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.
Drain and place the garlic cloves, cumin, and â…“ cup of soaking water in the 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 8 minutes.
Add the shredded pork and season with salt and ground black pepper. Add more broth if needed.
Simmer until heated and blend through for about 5 more minutes. You want the meat for your pork tamales to be very flavorful.
Prep the Corn Husks
Place the corn husks into a large bowl or pot. Pour enough boiling water over the husks to cover.
Place a metal lid or heatproof dish or something heavy on the husks to keep them submerged. Soak for about 20-30 minutes, until pliable.
Remove the husks, drain, and set aside.
Make the Corn Masa Dough
In a large bowl, beat the lard by hand or with an electric stand mixer until it is light. Add the baking powder and the masa-harina, and gradually add the stock until the dough is very light. Taste and add salt if needed.
Continue to beat until the dough is well combined, light, and smooth.
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 sides of the husks first, followed by folding the bottom toward the center.
For an additional detail, wrap a strip of the husk around the tamales (optional)
Cook The Tamales De Cerdo
Place the now uncooked pork tamales standing up in your already prepared tamale 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 water to the steamer if needed during that time.
Serve with a warm cup of Atole.
Video
Notes
- 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 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!
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Nutrition
Serving: 1TamalCalories: 282kcalCarbohydrates: 21gProtein: 5gFat: 21gSaturated Fat: 16gCholesterol: 9mgSodium: 311mgPotassium: 226mgFiber: 3gSugar: 2gVitamin A: 1458IUVitamin C: 2mgCalcium: 48mgIron: 2mg
Tried this recipe?Let us know how it was!