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Red Chili Pork Tamales

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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Course: Main Course
Cuisine: American
Prep Time: 1 hour 30 minutes
Cook Time: 35 minutes
Calories: 334kcal
Author: Anne Carter
Servings: 36

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

Calories: 334kcal | Carbohydrates: 16g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Sodium: 450mg | Fiber: 1.4g | Sugar: 0.1g