Bring bold flavors to your table with these delicious Red Chile Pork Tamales, a comforting classic perfect for any occasion. Made with tender pork and rich red chile sauce, these tamales can be steamed on the stovetop or in an Instant Pot.
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Why You'll Love This Recipe
- Red chili pork tamales have a rich, savory flavor similar to my Homemade Enchilada Sauce.
- The soft, fluffy masa perfectly balances the tender pork, infused with a smoky, slightly spicy red chili sauce.
- Tamales make a comforting and delicious meal or snack just like my Baked Chile Rellenos.
- Homemade tamales are easier to make at home than you think!
What Are Tamales?
Tamales are a traditional Mexican dish with masa filled with meats, cheeses, and vegetables. The filled dough is wrapped in a corn husk or banana leaf and steamed until cooked.
Key Ingredients Needed for this Recipe
- Red Chile Pork - This pork recipe is my favorite for tamales and you can make it 2-3 days ahead of time to save time when making your tamales.
- Masa Harina - You can find Masa Harina in most grocery stores and specialty stores. This is the dried version of masa that needs to be rehydrated.
- Tamale Wrappers - Tamale wrappers are made from dried corn husks also more common in grocery stores now or tamale wrappers can be found online.
- Lard - Lard is the most common form of fat used to make tamales. However, vegetable shortening can be used in place of lard if you can't find it or do not want to use it.
What is Masa?
Masa is made of nixtamalized corn which refers to the process of treating corn with an alkaline solution, usually water mixed with lime or wood ash. This process softens the corn, removes the hull, and makes it easier to grind into masa, the dough used for tortillas, tamales, and other traditional dishes.
Nixtamalization also enhances the corn's nutritional value by increasing the availability of niacin (vitamin B3) and improving its texture and flavor.
Expert Tips
- Fluffy masa is the key to perfect tamales. Beat the lard (or vegetable shortening) until it's light and fluffy (about 3-5 minutes) before adding the masa harina to ensure soft, airy tamales.
- Use a flavorful broth (chicken, beef, or vegetable) to hydrate the masa instead of plain water.
- Use a small offset spatula or the back of a spoon to spread the masa evenly on the corn husks.
- Keep the filling portions small so the masa fully wraps around it during folding. Otherwise, your filling will leak during cooking, creating a mess and less filling in the tamale.
- Tightly fold and secure tamales to prevent them from unwrapping during steaming. If desired, tie off the tamales with string or a thin strip of corn husk.
- Tamales are done cooking when the masa pulls away easily from the husk. Let them rest for a few minutes to firm up if serving immediately.
Recipe FAQs
Masa is fresh dough made from nixtamalized corn. While masa harina is its dried, powdered form that requires rehydration for cooking.
Traditional tamales are usually gluten-free since they’re made with corn masa. Just check the filling and preparation to ensure no gluten-containing ingredients or cross-contamination.
You can store leftover tamales in an airtight container for up to a week in the fridge. Reheat the tamales by steaming them for 10 minutes or microwaving them.
Yes, you can freeze tamales, cooked or uncooked. Wrap them tightly in plastic wrap or foil, place them in an airtight container or freezer bag, and freeze for up to 6 months. When ready, cook them directly from frozen by steaming for 25 minutes or reheat from frozen by steaming for 10-15 minutes.
The best way to know if the masa has been mixed enough is by using the water test. Take a small amount of masa and create a ball between your fingers. Place the masa in water and if it floats, it's ready to go!
If the masa ball doesn't float, continue to beat the masa dough. You can also add a little more lard or fat while beating and then try the water test again.
No, you don't have to use lard to make tamales, but it does create the most authentic result. You can also use vegetable shortening for this recipe. You probably don't use lard a lot so making these delicious bundles of flavor can make it worth it!
If you get a chance to make these Red Chile Pork Tamales, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Red Chile Pork Tamale Recipe
Equipment
- 1 whisk
- Instant Pot (or a steam basket and a large pot)
Ingredients
Masa for Tamales
- 4 cups masa harina
- 3 cups broth (beef, chicken, or vegetable broth)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 ⅓ cups lard (can substitute with vegetable shortening)
- 8-12 ounces package dried corn husks
Filling
- red chile pork (or filling of choice)
Instructions
- Prepare the red chile pork or your filling of your choice before making the tamales.
- Place the corn husks in a large bowl of hot water to soak and soften while preparing the masa. They need about 30 minutes.
Tamale Dough
- Place the lard and 2 tablespoons of broth in a large mixing bowl and beat with a stand mixer or hand mixer until light and fluffy, about 3-5 minutes. Be patient, this step is important for the right consistency of masa dough.
- In another medium mixing bowl, add the masa, baking powder, salt, and cumin and whisk together to combine. Add the dry mixture to the lard mixture and beat well with the electric mixer.
- Pour in the remaining broth, a little at a time, to form a soft dough. You may not need to use all of the broth. Beat on high speed for 4-5 minutes. The dough should be a little sticky and spreadable like peanut butter. Place a damp paper towel directly on top of the dough to keep it from drying out.
Tamale Assembly
- Place a softened corn husk on the counter with the wide end at the top. Add ¼ cup of dough to the center near the top and press into a ¼-inch thick layer using the back of a spoon. Keep open space at the top and bottom of the husk for folding.
- Place about 2 tablespoons of the pork filling in the center of the dough. Be careful not to overfill the tamale, you want the dough to surround the filling when wrapped.
- Take either side of the husk and bring them together to connect the masa and wrap the filling in the middle. Fold up the bottom and roll tightly. Use twine or corn husk string to tie the tamale closed, this is optional. Complete with the remaining masa and filling.
Steam the Tamales in the Instant Pot
- Add 1 cup of water to the bottom of the Instant Pot. Place a short rack at the bottom of the pot to prevent the tamales from burning. If you don't have a rack, you can place a few tamale wrappers at the bottom.
- Place the tamales upright in the pot with the open end up, just tightly enough to keep them standing. Be careful not to overfill the Instant Pot or it will not work correctly. Cook on Pressure Cook High for 25 minutes. Allow the steam to naturally release for 10 minutes, and then carefully quick release the remaining steam.
Steam the Tamales on the Stovetop
- Add water to cover the bottom of a pot. Add the steam rack and place extra husks on the rack to keep tamales from falling through and water from touching them.
- Stand tamales upright with the open ends up, fitting them snugly.
- Bring the water to a boil, reduce to a simmer, and steam the tamales for 45 minutes.
Notes
- Fluffy masa is the key to perfect tamales. Beat the lard (or vegetable shortening) until it's light and fluffy (about 3-5 minutes) before adding the masa harina to ensure soft, airy tamales.
- Use a flavorful broth (chicken, beef, or vegetable) to hydrate the masa instead of plain water.
- Use a small offset spatula or the back of a spoon to spread the masa evenly on the corn husks.
- Keep the filling portions small so the masa fully wraps around it during folding. Otherwise, your filling will leak during cooking, creating a mess and less filling in the tamale.
- Tightly fold and secure tamales to prevent them from unwrapping during steaming. If desired, tie off the tamales with string or a thin strip of corn husk.
- Tamales are done cooking when the masa pulls away easily from the husk. Let them rest for a few minutes to firm up if serving immediately.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
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