Red Chile Pork Tamales

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 345 min · Pork · gluten-free, dairy-free

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Ingredients

• 1/2 lb boneless pork shoulder
• 1 dried ancho chiles
• 1 dried guajillo chiles
• 1 chipotle chiles in adobo
• 1 garlic cloves
• 1 white onion
• 1/4 tbsp ground cumin
• 1/4 tbsp Mexican oregano
• 1 bay leaves
• 3/4 cup masa harina
• 1/4 cup lard
• 1/4 tbsp baking powder
• 1/2 cup chicken broth
• 1 (8 oz) package dried corn husks

Method (tap to check — screen stays awake)

1. Cut the pork shoulder into fist-size chunks, season with salt, and put it in a pot with 1 quartered onion, 4 garlic cloves, the bay leaves, and water to cover. Simmer, partly covered, 3 hours until fork-tender. Shoulder takes the time it takes — don't rush it.
2. While the pork simmers, submerge the corn husks in hot water with a plate on top to keep them under; they need at least 1 hour to turn pliable.
3. Build the house toasted three-chile rub base: stem and seed the anchos and guajillos, toast them in a dry skillet 30 seconds per side until fragrant, then soak in hot water 20 minutes.
4. Blend the soaked chiles with the chipotles in adobo, remaining 4 garlic cloves, remaining onion (chunked), cumin, Mexican oregano, 1 teaspoon salt, and 1 1/2 cups of the pork's cooking liquid until completely smooth.
5. Shred the cooked pork, discarding the bay leaves, and simmer it with the red chile sauce 10 minutes until thick and glossy. Taste for salt. Reserve 1/2 cup of the sauce for the masa — that's the house twist that ties filling and dough together.
6. Beat the lard with the baking powder and 1 tablespoon salt until fluffy, 3 minutes. Alternate adding the masa harina, the chicken broth, and the reserved red chile sauce, beating to a soft, spreadable dough that floats when a pinch is dropped in water.
7. Assemble: spread a scant 1/4 cup masa on the smooth side of each husk, top with 2 tablespoons pork, fold the sides over, and fold up the tail. You should get about 48 tamales.
8. Stand the tamales open-end up in a steamer over simmering water, cover with spare husks and the lid, and steam 90 minutes, topping up the water as needed, until the masa pulls cleanly from the husk.
9. Rest 10 minutes off the heat before unwrapping — they firm as they sit.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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