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    Home » Mexican Recipes » Tamales Rojos de Puerco

    Published: Mar 28, 2021 Modified: Mar 28, 2021 by Catherine Arena Leave a Comment

    Tamales Rojos de Puerco

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    These Tamales Rojos de Puerco (Chile Colorado Pork Tamales) are the best, creamiest and most delicious pork tamales. Love them! Serve alone, or top with salsa verde, red chile sauce, hot sauce or all! Make a small batch of 30-35 tamales ready to cook in under 3 hours!

    Cooked tamales served on a white platter with salsa verde and hot sauce.

    I love, love tamales! Any and all kind! Sweet, savory, meat, seafood, vegetarian, it doesn’t matter, I love them all but my absolute favorite by far are pork and seafood stuffed tamales!

    Who can resist a fresh batch of steaming Chile Colorado Pork tamales! Not me!

    And you don’t have to wait for the holidays to make this recipe!

    Are Tamales Hard to Make?

    There’s a lot of chat out there that tamales are hard to make and very time consuming. They’re really not!

    First they’re really not hard to make. All you need is to follow a few simple steps!

    As far as time consumption, well unless you’re planning on making 300 tamales, making a small batch of a few dozen isn’t so bad!

    The biggest thing about making tamales is prepping just a little and staying organized along the way!

    Before you know it, you’ll have a delicious fresh batch to steam in less than 3 hours!

    Cooked tamales served on a white platter with salsa verde and hot sauce.

    Masa for Pork Tamales

    If you’re new to making tamales you probably more than once have heard, “the filling, the filling, make sure your filling is seasoned well!” But just as important as it is to flavor the filling, the same is so about flavoring your masa dough!

    So before we dive into the recipe, lets talk a little bit about flavoring your masa.

    Lard vs Shortening

    In Mexico, the masa for tamales is traditionally prepared with lard. However, here in the states it’s sometimes a little hard to come by depending on the state and town you live in, so having another solution is important if you want to have tasty creamy tamales.

    Sure you can use olive oil or even vegetable oil but if you want exceptionally creamy tasty and authentic tamales, make sure to use lard.

    Can’t get your hands on a good batch of lard? Well make your own or at second best, use shortening!

    Trust me lard makes all the difference in your tamales masa. Not only does it flavor the masa but makes them incredibly moist and creamy.

    Note: When I run out of pork lard I use my bacon lard or fat that I continuously stock every time I make bacon. I strain my bacon drippings into a plastic container and use it when I run out of lard! My tamale masa comes out all kinds of delicious and creamy! YUM!

    Secondly, instead of just adding water to the masa, use the broth the pork was cooked in as well as some of the red chile sauce too!

    Both sauce and broth, adds tons of flavor while also giving the masa a beautiful golden reddis hue color.

    Cooked tamales served on a white platter with salsa verde and hot sauce.

    Ingredients For Tamales Rojos de Puerco

    Pork Filling

    • 2 ½-3 pounds pork shoulder, butt or country ribs with bone in
    • 3 chicken bouillon
    • 3 beef bouillon
    • 1 whole head of garlic, peeled
    • 2 bay leaves
    • 1 whole onion, quartered
    • 1 tablespoon cumin
    • ½ tablespoon of salt
    • 4 teaspoon black pepper
    • 3 teaspoon oregano
    • 2 teaspoon paprika
    • ½ tablespoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon parsley

    Chile Colorado Sauce

    • 10 dried guajillo peppers (found in the international aisle of your local supermarket or online)
    • 2 ancho chiles or chile negros (spicy)
    • 2 cups water
    • 1 onion quartered
    • 2 bay leaves
    • 5 garlic cloves peeled or 5 teaspoon of garlic powder
    • salt to taste once sauce has been prepared

    Masa Dough

    • 4 cups
    • 2 teaspoon baking powder
    • 2 teaspoon salt
    • 1 ½ cups lard or shortening
    • 2 ½ cups of reserved pork broth
    • 1 cup reserved chile red sauce

    Corn Husks

    • 1 package of corn husks (found in the international aisle of your local supermarket or online)

    Note: If you have never made tamales before, do not be discouraged by all the ingredients you see listed above. A lot of these spices you will most likely already have at home and the other ingredients are easily found in your international aisle of your local supermarket or online.

    How to Make Tamales Rojos de Puerco

    Pork pieces in a mixing bowl for tamales.
    Pork and all other spices in a pot with stock to make pork meat for tamales.
    Cooked pork meat for tamales in a caldero pot.

    Begin with cooking the pork. Traditionally you want to use pork shoulder but if you cannot find pork shoulder, you can use pork butt or even country ribs (with bone in) to make the pork filling.

    1. Rinse the pork and cut into large chunks (if using country ribs, simply cut in half) and place in a large pot.
    2. Add the water, bouillon, bay leaves, garlic, onion and all seasonings. Cook on medium heat for approximately 2 hours or until pork is tender and falling apart.
    Cooked pork meat in a mixing bowl ready to be shredded to make the tamale pork filling.
    Pork stock reserved from cooked pork for tamale masa.
    Cooked shredded pork meat in caldero pot.

    3. Once pork is cooked, remove pork and place in a bowl to cool a little. Also remove any bones.

    4. Strain the broth and set aside for the masa. Add drippings that you have strained back to the pork you have set aside, making sure to remove the bay leaves and bones, discard.

    5. Once pork has cooled a little, shred using two forks. Set aside.

    Cooked tamales served on a white platter with salsa verde and hot sauce.

    Chile Colorado Sauce

    Dried ancho peppers in packaging.
    Dried guajillo peppers in packaging.
    Seeded the dried peppers to make red chile sauce for tamales rojos de puerco (Red Chile Colorado Pork Tamales).
    1. Rinse the chile peppers under cool water to remove any unseen dirt and debris.
    2. Pull off stems and remove seeds.
    3. Add all the dried chile peppers to a saucepan with two cups of water, garlic, onion and bay leaves.
    4. Cook for 15 minutes until chiles have fully rehydrated and softened.
    5. Add all the contents to a blender and blend until smooth.
    Dried peppers, onions, garlic and seasonings in a saucepan to make the red chile sauce for tamales.
    Rehydrated and seasoned peppers in a saucepan for red chile sauce for pork tamales.
    Rehydrated peppers and seasonings added to blender to blend until smooth to make sauce for pork tamales or tamales rojos de puerco (red chile colorado pork tamales).

    5. Using a wire colander, strain sauce into a bowl.

    Peppers have been pureed in blender.
    Sauce being strained through a colander for pork tamale filling.
    Sauce being strained through a colander for pork tamale filling.

    6. Season sauce with salt and pepper to taste.

    Cooked tamales served on a white platter with salsa verde and hot sauce.

    Add Sauce to Meat

    7. Begin with adding 2 cups of sauce to meat and stir. If you would like your pork filling a little extra saucy, add more sauce. Set aside until ready to use.

    Pork topped with red chile sauce.
    Pork and red chile sauce mixed together in caldero pot.
    Pork and extra red chile sauce added to caldero pot.

    Preparing the Corn Husks

    Corn husks in packaging on top of counter.
    Corn husks added to a large bowl filled with water to soak husks.
    1. Remove corn husks from packaging and gently separate individual husks.
    2. Rinse each husk under cool water to remove any dirt and debris.
    3. In a large pot, bowl or even your kitchen sink, add husks with plenty of warm water to cover and let soak for 1 hour.
    4. After one hour, remove husks from water and wipe dry with a kitchen towel or paper towels. Set aside until ready to use.

    Preparing the Masa

    Maseca masa mix in a mixing bowl ready to make masa dough for pork tamales.
    Maseca masa mix and other ingredients in a mixing bowl ready to make masa dough for pork tamales.
    Masa dough being prepared in a mixing bowl for tamales de puerco.
    Masa dough being prepared in a mixing bowl for tamales de puerco.
    1. Add 4 cups of Maseca to a large bowl with baking soda and salt. Mix with a fork.
    2. In a separate bowl, whip 1 ½ cups of lard or shortening until smooth. (If you do not have a hand blender to whisk lard, it’s ok, you can briefly warm lard/shortening in the microwave to melt a little or simply leave it as is and incorporate really well to masa.)
    3. Add the lard, 2 ½ cups of pork broth and 1 cup reserved chile sauce.
    4. Using clean hands, incorporate all the ingredients really well into the masa.
    5. Continue mixing really well until the masa takes on a consistency of smooth frosting.
    6. Masa is ready for tamales.
    Masa dough being prepared in a mixing bowl for tamales de puerco.

    How to Assemble Tamales

    Tamale masa spread onto a corn husk for Tamales Rojos de Puerco (Chile Colorado Pork Tamales).
    Pork filling added to tamale with one olive, strip of red pimiento and sliver of potato.

    When you prepare to assemble the tamales, you will notice corn husks have one side that is smoother than the other, you will spread masa dough on the smooth side. Let’s begin…

    1. Using the back of a large spoon, spread a thin layer (2-3 tablespoons) of the masa on the smooth side of corn husk on widest side of husk, leaving about 3 to 4 inches free of masa from the bottom.
    2. Add two tablespoons of pork filling to center of dough. (Note: I also like to add an olive or two, a sliver of red pimiento and raw potato slice for extra yumminess.)
    Folding tamale on a wooden cutting board.
    Fully folded tamale on a wooden cutting board.

    3. Fold one side of corn husk over and then fold over again to cover.

    Folding tamale on a wooden cutting board.
    Empty tamale steamer.

    4. After both sides are folded, fold pointy end up, so that one side of tamale is open. Keep tamale folded side down on plate or counter until ready to cook or freeze. (Tip: Could also tie bottom with a thin strip of corn husk.) Check out this post of Beef Mexican Tamales for reference.

    5. Repeat procedure until all the masa dough has been used to form tamales.

    6. Once tamales are assembled, you can immediately cook or freeze them.

    Tip: You can put masa on all corn husks first and then add pork filling for quicker assembly.

    Cooking Tamales Rojos de Puerco With or Without Steamer

    I use a tamales steamer but if you do not have one, use a seafood or vegetable steamer.

    If you do not have any steamer at all, simply use a large pot and follow instructions below.

    Using a Steamer

    • Add enough water to the pot and place steam tray on top.
    • Add a few corn husks to the steam tray. This helps in preventing too much water from seeping in onto tamales.
    • Add as many tamales as you would like to cook at a time to pot. Leaning against one another.
    • Cover pot and steam tamales for one hour.
    • Carefully remove cooked tamales with tongs and enjoy immediately or top with one of the delicious toppings mentioned at the bottom of this post.
    Corn husks layed on bottom of tamale steamer.
    Tamales inside a tamale steamer.

    Cooking Tamales without a Steamer

    • If you do not have a steamer, use a large pot to cook tamales.
    • Tear a few sheets of aluminum foil and loosely crumble into a ball. Layer bottom of pot with aluminum balls.
    • Repeat until the bottom of pot is full of aluminum foil balls. The balls will act as a steamer.
    • Add water to just below the tops of balls.
    • Arrange tamales on top of aluminum balls. Cover pot with a lid and cook for one hour.
    • Carefully remove cooked tamales with tongs and enjoy immediately or top with one of the delicious toppings mentioned at the bottom of this post.
    Cooked tamales served on a white platter with salsa verde and hot sauce.

    How Long and How to Freeze Tamales Rojos de Puerco

    Once you have assembled all the tamales, simply add them to a freezer safe container or freezer plastic bag for 4-6 months.

    Although tamales may last even longer, you will need to watch out for freezer burn.

    How to Reheat Cooked Tamales Rojos de Puerco (Chile Colorado Pork Tamales)

    Preheat oven to 350 degrees.

    Add tamales to a baking sheet and cook for 15 minutes.

    Microwave Instructions for Pork Tamales

    Add one or two tamales at a time to a microwaveable plate and cook for 3 minutes (depending on the strength of your microwave you may need to do more or less time).

    Salsa for Tamales

    Here are a couple tamale topping sauce ideas to highly consider…

    Super Easy Jalapeño Salsa

    Best Mexican Salsa Recipe (Salsa Verde!)

    Habanero Tomatillo Salsa (if you’re looking for a spicy salsa!)

    Creamy Sour Cream Salsa Verde Sauce

    Reserved Chile Colorado Sauce

    Tamale Sauce by The Anthony Kitchen

    📖 Recipe

    Cooked tamales served on a white platter with salsa verde and hot sauce.

    Tamales Rojos de Puerco (Chile Colorado Pork Tamales)

    These Tamales Rojos de Puerco (Chile Colorado Pork Tamales) are the best, creamiest and most delicious pork tamales. Serve alone, or top with salsa verde, red chile sauce, hot sauce or all! Make a small batch of 30-35 tamales ready to cook in under 3 hours!
    5 from 1 vote
    Print Pin Rate
    Course: Brunch, Dinner, Lunch
    Cuisine: Mexican
    Prep Time: 3 hours hours
    Cook Time: 1 hour hour
    Servings: 15 30-35 tamales
    Calories: 401kcal
    Author: Catherine Arena

    Ingredients

    Pork Filling

    • 2½-3 lbs pork shoulder, butt or country ribs with bone in
    • 3 chicken bouillon
    • 3 beef bouillon
    • 1 whole head of garlic peeled
    • 2 dry bay leaves
    • 1 whole onion quartered
    • 1 tablespoon cumin
    • ½ tablespoon of salt
    • 4 teaspoon black pepper
    • 3 teaspoon oregano
    • 2 teaspoon paprika
    • ½ tablespoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon parsley
    • olives, red pimientos and potato optional, refer to post

    Chile Colorado Sauce

    • 10 dried guajillo peppers
    • 2 ancho chiles or chile negros (spicy)
    • 2 cups water
    • 1 onion quartered
    • 2 bay leaves
    • 5 garlic cloves peeled or 5 teaspoon garlic powder
    • salt to taste once sauce has been prepared

    Masa Dough

    • 4 cups Maseca flour found in international aisle of grocery store
    • 2 teaspoon baking powder
    • 2 teaspoon salt
    • 1½ cups lard or shortening
    • 2½ cups reserved pork broth
    • 1 cup reserved chile red sauce

    Corn Husks

    • 1 package corn husks found in international aisle of grocery store

    Salsa Topping Ideas (Optional)

    • salsa verde
    • habanero tomatillo Salsa
    • creamy sour cream salsa verde sauce
    • hot sauce of your liking

    Instructions

    Pork Filling

    • Rinse the pork and cut into large chunks (if using country ribs, simply cut in half) and place in a large pot.
    • Add enough water to cover the pork, bouillon, bay leaves, garlic, onion and all seasonings. Cook on medium heat for approximately 2 hours or until pork is tender and falling apart.
    • Once pork is cooked, remove pork and place in a bowl to cool a little.
      Also remove any bones.
    • Strain the broth and set aside for the masa. Add drippings that you have strained back to the pork you have set aside, making sure to remove the bay leaves and bones, discard.
    • Once pork has cooled a little, shred using two forks. Set aside.

    Chile Colorado Sauce

    • Rinse the chile peppers under cool water to remove any unseen dirt and debris.
      Pull off stems and remove seeds.
    • Add all the dried chile peppers to a saucepan with two cups of water, garlic, onion and bay leaves.
    • Cook for 15 minutes until chiles have fully rehydrated and softened.
      Add all the contents to a blender and blend until smooth.
    •  Using a wire colander, strain sauce into a bowl to remove tiny bits of pepper.
      Season sauce with salt and pepper to taste.

    Add Sauce to Meat

    • Begin with adding 2 cups of sauce to meat and stir.
      If you would like your pork filling a little extra saucy, add more sauce.
      Set aside until ready to use.
    • Preparing Corn Husks
    • Remove corn husks from packaging and gently separate individual husks.
      Rinse each husk under cool water to remove any dirt and debris.
    • In a large pot, bowl or even your kitchen sink, add husks with plenty of warm water to cover and let soak for 1 hour.
    • After one hour, remove husks from water and wipe dry with a kitchen towel or paper towels.
      Set aside until ready to use.

    Making the Masa Dough

    • Add 4 cups of Maseca to a large bowl with baking soda and salt. Mix with a fork.
    • In a separate bowl, whip 1 ½ cups of lard or shortening until smooth.
      Note: If you do not have a hand blender to whisk lard, it’s ok, you can briefly warm lard/shortening in the microwave to melt a little or simply leave it as is and incorporate really well to masa.
    • Add the lard, 2 ½ cups of pork broth and 1 cup reserved chile sauce.
      Using clean hands, incorporate all the ingredients really well into the masa.
    • Continue mixing really well until the masa takes on a consistency of smooth frosting.Masa is ready for tamales.

    Assemble Tamales

    • Note: When you prepare to assemble the tamales, you will notice corn husks have one side that is smoother than the other, you will spread masa dough on the smooth side.
    • Using the back of a large spoon, spread a thin layer (2-3 tablespoons) of the masa on the smooth side of corn husk on widest side of husk, leaving about 3 to 4 inches free of masa from the bottom.
    • Add two tablespoons of pork filling to center of dough.
      If adding olives, pimientos or potato to filling, add now. (refer to post for more details)
    • Fold one side of corn husk over and then fold over again to cover.
    • After both sides are folded, fold pointy end up, so that one side of tamale is open.
      Keep tamale folded side down on plate or counter until ready to cook or freeze.
      Tip: Could also tie bottom with a thin strip of corn husk.
    • Repeat procedure until all the masa dough has been used to form tamales.
    • Once tamales are assembled, you can immediately cook or freeze them.
      Tip: You can put masa on all corn husks first and then add pork filling for quicker assembly.

    Cooking the Tamales with a Steamer

    • You can use a tamale, seafood or vegetable steamer to cook tamales.
    • Add enough water to the pot and place steam tray on top.
    • Add a few corn husks to the steam tray. This helps in preventing too much water from seeping in onto tamales.
      Add as many tamales as you would like to cook at a time to pot.
      Leaning against one another.
    • Cover pot and steam tamales for one hour.
    • Let rest for 10 minutes before removing.
    • Carefully remove cooked tamales with tongs and enjoy immediately alone or top with one of the delicious toppings linked above.

    Cooking the Tamales without a Steamer

    • Use a large pot to cook tamales.
    • Tear a few sheets of aluminum foil and loosely crumble each one into a ball.
    • Layer bottom of pot with aluminum balls.
      Repeat until the bottom of pot is full of aluminum foil balls.
      The balls will act as a steamer.
    • Add water to just below the tops of balls.
      Arrange tamales on top of aluminum balls.
    • Cover pot with a lid and cook for one hour.
    • Let rest for 10 minutes before removing.
    • Carefully remove cooked tamales with tongs and enjoy immediately alone or top with one of the delicious toppings linked above.

    Nutrition

    Serving: 15 | Calories: 401kcal | Carbohydrates: 32g | Protein: 13g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 3g | Cholesterol: 31mg | Sodium: 735mg | Potassium: 511mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2008IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 2mg
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