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Best Easy Tamales de Puerco en Rojo Recipe

Name: Best Easy Tamales de Puerco en Rojo Recipe
Total time: 250 min
Yield: 170 g
Ingredients: corn masa harina 3 cups; pork shoulder 1 lb; lard 0.5 cup; chicken broth 2 cups; corn husks 24 pieces; dried guajillo chiles 6 pieces; garlic cloves 3 cloves; cumin powder 1 tsp; dried oregano 1 tsp; kosher salt 2 tsp

Corn masa tamales filled with pork in a rich red chile sauce, steamed until tender. These protein-rich family celebration tamales deliver bold, traditional Mexican flavors.

Cook 250 min Difficulty NORMAL 310 kcal

#high protein #mexican #traditional #family meal

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Ingredients

Main ingredients

corn masa harina 3 cups
pork shoulder 1 lb
lard 0.5 cup
chicken broth 2 cups
corn husks 24 pieces

Seasonings/Sauce

dried guajillo chiles 6 pieces
garlic cloves 3 cloves
cumin powder 1 tsp
dried oregano 1 tsp
kosher salt 2 tsp

Nutrition summary

Carbohydrates 34 g 44%

Protein 14 g 18%

Fat 13 g 38%

Serving size 170g

Cooking steps

1

Soak the corn husks in warm water for at least 30 minutes until pliable, then drain and set aside.
2

Place pork shoulder in a stockpot; cover with water and add 1 tsp kosher salt. Simmer over medium-low heat for about 1.5 hours until tender; shred meat and reserve broth.
3

Remove stems and seeds from guajillo chiles. Simmer chiles in 1 cup chicken broth for 10 minutes until soft. Blend with garlic, cumin, oregano, and 1 tsp salt to make a smooth sauce.
4

Cook shredded pork with the red chile sauce over medium heat for 10 minutes, stirring occasionally so the sauce thickens and flavors meld.
5

For the masa, beat lard with masa harina and 1 cup of reserved pork broth (or chicken broth) in a bowl until light and fluffy. Add more broth as needed for a thick but spreadable dough.
6

Drain husks and pat dry. Spread about 2-3 tbsp masa onto center of each husk, leaving space at the edges, then add 2 tbsp pork filling in the center. Fold sides over filling, then fold up the bottom.
7

Arrange tamales upright in a large steamer, seam side in. Steam over gentle heat for about 75 minutes, checking water level and adding more if necessary, until masa is firm and pulls away from the husks cleanly.

Personalized Q&A

Q. What ingredient gives Tamales de Puerco en Rojo their signature flavor?

The use of dried guajillo chiles blended with garlic, cumin, and oregano to create a rich red chile sauce is essential to the dish's bold, authentic Mexican flavor. Their earthy, slightly smoky notes soak into the pork filling, defining the character of these tamales.

Q. What is a critical step to avoid dry or undercooked tamales?

Ensuring the masa dough is well-hydrated and spreading it evenly over the corn husk is crucial. Steaming the tamales over gentle heat, and checking that the masa pulls away cleanly from the husk, ensures moist and properly cooked tamales.

Q. How do you prevent the masa from being too dense or greasy?

Properly beating the lard with masa harina and gradually adding broth creates a light, fluffy texture. Avoid adding too much fat or too little broth; the right balance keeps the tamales tender instead of dense or oily.

Q. How many calories and how much protein are in each serving?

Each tamale serving contains approximately 310 kcal and offers about 14g of protein, making it a protein-rich option ideal for hearty family meals.

Best Easy Tamales de Puerco en Rojo Recipe

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