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 tradition.
Laughter and stories flowed as we spread masa, folded corn husks, and created something truly special.
Pucker up, spice lovers, because this recipe is packed with bold flavors and a satisfying kick! Tamales aren’t just food—they’re an experience, perfect for holidays, gatherings, or simply satisfying a craving.
This recipe simplifies the process while keeping the comforting, robust flavors that make tamales unforgettable. Want to mix things up? Try pairing them with something fun like Grilled Cheeseburger Wraps for a creative twist.
Tamales bring people together and freeze beautifully, ensuring a taste of tradition is always within reach. Let’s make something delicious and memorable!
What’s So Great About This Dish?
- 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
Red Chili Pork Tamales are a flavorful celebration of tradition, featuring tender masa wrapped around pork simmered in a smoky, spiced red chili sauce. Perfect for gatherings or meal prep, they bring bold, authentic flavors to any table.
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Calories: 334kcal
Servings: 36
Equipment
- Blender
- 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
Calories: 334kcal | Carbohydrates: 16g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Sodium: 450mg | Fiber: 1.4g | Sugar: 0.1g
Tips that Will Ease Your Job!
- Choose the Right Pork Cut: Boneless pork shoulder or butt is ideal for tamales as it’s tender and flavorful. Trim any excess fat before cooking for a leaner result.
- Pressure-Cook the Pork: Pressure-cooking the pork with seasonings helps lock in moisture and infuses the meat with rich flavors. Shredding the pork after cooking allows it to soak up the chili sauce for maximum flavor.
- Test the Masa: To check the consistency of your masa dough, drop a small ball in water. If it floats, it’s the right texture. If it sinks, add a bit more pork broth until it floats.
- Soak Corn Husks Properly: Soak the husks in warm water for at least 2 hours to make them pliable. Pat them dry before using to prevent sogginess in your tamales.
- Steam the Tamales Right: Stand tamales upright in the steamer basket with the open end facing up for the best results. Avoid overcrowding the steamer to ensure they cook evenly.
- Rest Before Serving: After steaming, let the tamales rest for about 15 minutes to allow the masa to firm up and make unwrapping easier.
