Go Back
–+ servings
Freshly steamed tamale resting in a wet textured tan corn husk, split open to reveal deep-red shredded pork on a rustic terracotta plate.
FL Recipes

Homemade Tamales: Authentic Red Chile Pork Recipe

Master authentic Homemade Tamales with this step-by-step recipe. Features fluffy, pale yellow masa dough filled with juicy, vibrant deep-red shredded pork, all steamed to perfection in traditional corn husks and garnished with cilantro and cotija.
Print Recipe Pin Recipe WhatsApp
Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings: 24 tamales
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Authentic Tamale Ingredients
  • 24 large Dried Corn Husks Approximately 115g, soaked in hot water until soft.
  • 2 lbs Pork Shoulder (Butt) 900g, cut into 2-inch chunks.
  • 1 tbsp Vegetable Oil 15ml, for searing the pork.
  • 4 whole Dried Guajillo Chiles 20g, stemmed and seeded.
  • 3 whole Dried Ancho Chiles 15g, stemmed and seeded.
  • 2 cloves Garlic Peeled, for the sauce.
  • 1 tsp Ground Cumin 2g.
  • 1 1/4 cups Pork Lard or Vegetable Shortening 285g, room temperature.
  • 4 cups Masa Harina 480g.
  • 2 tsp Baking Powder 8g.
  • 1 tbsp Kosher Salt 18g, plus extra for seasoning pork.
  • 4 cups Warm Chicken Broth 960ml.
  • 15 g Fresh Cilantro Chopped, for garnish.
  • 1/2 cup Cotija Cheese 50g, crumbled, for garnish.

Equipment

  • 1 Large Stockpot with Steamer Insert Essential for steaming the tamales evenly.
  • 1 High-Speed Blender Required to puree the dried chiles into a thick sauce.
  • 1 Stand mixer or electric hand mixer Crucial for whipping the lard and masa to a fluffy consistency.

Method
 

Preparing the Tamales
  1. Submerge the dried corn husks in a large bowl of hot water. Weigh them down and let them soak for at least 45 minutes until soft and pliable.
  2. Heat oil in a Dutch oven. Season the pork chunks with salt and sear until golden-brown. Cover with water, add an onion half, and simmer for 1.5 to 2 hours until tender enough to shred.
  3. Toast the dried chiles in a dry skillet for 30 seconds per side. Soak in hot water for 20 minutes. Blend the softened chiles with ½ cup of soaking liquid, garlic, cumin, and salt until it forms a thick, deep-red sauce.
  4. Shred the cooked pork and fold in the thick red chili sauce until intimately coated. Simmer for 10 minutes to marry the flavors.
  5. In a stand mixer, beat the lard or shortening on medium-high speed for 3-4 minutes until pale and incredibly airy.
  6. Whisk the masa harina, baking powder, and salt. Alternating with the warm chicken broth, gradually add the dry mixture to the whipped fat. Beat until you achieve a soft, pale yellow dough that floats in cold water.
  7. Pat a soaked corn husk dry. Spread ¼ cup of masa dough onto the smooth side. Spoon 2 tablespoons of the shredded pork filling down the center. Fold the sides over to enclose the filling, then fold the bottom tail up.
  8. Arrange the tamales vertically in a steamer basket over boiling water. Cover and steam for 1 hour to 1 hour 15 minutes, or until the masa easily pulls away from the husk.
  9. Let the tamales rest off the heat for 15 minutes. Serve split open, garnished with chopped fresh cilantro and crumbled white cotija cheese.

Nutrition

Calories: 280kcalProtein: 12gFat: 16gFiber: 3g

Notes

Tip 1: Always perform the float test with your masa dough. If a small piece sinks in cold water, keep whipping to trap more air.
Tip 2: Line the top of your steaming tamales with leftover wet husks to lock in the radiant heat.
Keyword Homemade Tamales,Masa Dough,Red Chile Pork

Tried this recipe?

Let us know how it was!
Pin Recipe