There’s something special about the aroma of tamales steaming, the earthy scent of masa blending with the rich, smoky spices of red chili pork. Growing up, tamale-making was more than cooking—it was a family affair.
Everyone gathered around the table, laughter mixing with the sounds of spreading masa and folding corn husks. Today, it’s my favorite way to connect with tradition, crafting tamales that burst with bold, authentic flavor.
Tamales aren’t just food—they’re an experience. Perfect for holidays, weekend gatherings, or simply satisfying a craving, they bring people together in the most delicious way.
This recipe keeps things simple while delivering all the comforting, robust flavors you expect from this beloved dish.
Trending for good reason, tamales embody the cultural heritage and culinary creativity. Plus, they’re freezer-friendly, ensuring a taste of tradition is always within reach. Let’s make something unforgettable!
Why I Love This Recipe (And You Will Too):
- Perfect Balance of Spice: The red chili sauce hits just the right note of smoky and savory without overwhelming the dish. It’s bold, yet beautifully balanced.
- Family-Friendly Fun: Wrapping tamales together creates memories just as warm as the tamales themselves. Everyone can lend a hand!
- Meal Prep Champion: Make a big batch, freeze them, and enjoy tamales anytime. No last-minute stress, just deliciousness on demand.
- Customizable and Inclusive: You can easily swap the pork for chicken, beef, or even a vegetarian filling like roasted veggies or black beans.
- Authentic with a Twist: This recipe keeps the tradition alive while streamlining a few steps, so even first-timers can succeed.
Red Chili Pork Tamales Recipe
Equipment
- Large Pot
- Blender
- Mixing Bowl
- Stand Mixer
- Steamer
- Corn Husks
Ingredients
Meat
- 5 to 6 pound boneless pork shoulder or butt trimmed and cut into large chunks
- 1 Tablespoon salt
- 2 teaspoons 4 cloves minced garlic
- 1 teaspoon ground black pepper
- 1 Tablespoon cumin
- 1 cube chicken bouillon crushed
- 3 bay leaves
- ½ teaspoon cayenne pepper
- 2 cups water
Red Chili Sauce
- 4 dried ancho chiles Stems removed, seeded, and rinsed
- 1 small onion cut into 4 chunks
- 4 dried guajillo chiles Stems removed, seeded, and rinsed
- 4 garlic cloves
Masa
- 1 pound 2 cups pork lard
- ½ cup red chili sauce
- 1 Tablespoon baking powder
- 4 cups pork broth
- 1 Tablespoon salt
- 5 ½ cups Maseca Tamal Instant Corn Masa Mix
Everything Else
- 1 pound bag dried corn husks
Instructions
- Prepare Corn Husks: Rinse corn husks, soak them in warm water for 2+ hours, and pat dry before use.
- Cook Pork: Trim fat, cut into chunks, and pressure-cook with seasonings for 90 minutes. Shred pork and mix with some broth.
- Make Chili Sauce: Boil ancho and guajillo chilies with onion and garlic. Blend and strain into a smooth puree. Mix some sauce into the shredded pork.
- Prepare Masa Dough: Beat lard until fluffy, then mix with pork broth, chili sauce, and masa harina until smooth and spreadable. Test by dropping dough in water—it should float.
- Sort Corn Husks: Separate husks into “usable” for wrapping and “unusable” for ties.
- Assemble Tamales: Spread masa on a husk, add pork filling, fold, and tie with strips.
- Load Steamer: Stand tamales upright in the steamer basket, open ends up.
- Steam Tamales: Cook for 35 minutes in the Instant Pot on High Pressure.
- Cool Tamales: Let them rest for 15 minutes before serving.
- Serve: Unwrap and enjoy with chili sauce, sour cream, and your favorite sides!
Nutrition
What to serve with Red Chili Pork Tamales Recipe?
- Classic Mexican Rice
- Refried Beans
- Mexican Street Corn
- Pucker Up, Spice Lovers
- Grilled Cheeseburger Wraps
