Red Pork Tamales


Pork butt or shoulder Garlic Onion Chile ancho Whole cumin Salt and pepper Pork broth Prepared masa Red chile sauce Corn husks Water

Cook the meat


Remove the skin, chop, and place all the pork pieces in the pot. Then, add a whole garlic bulb, an onion to the pot, and plenty of water. Cook for 2 hours.

Prepare the corn husks


Separate the corn husks, they tend to stick together. Remove any debris and hairs. Use warm water to cover the husks.

Shred the pork


Shred the pork meat with two forks, place it in a large pot and make the sauce.

Reconstitute the chiles


Place all the chiles in a pot. Add water, bring to a boil and turn off the heat. Let them soak until pliable.

Blend until smooth


To a blender, add the rehydrated chiles, salt, cumin, and pork broth (from the reserved pork liquid). Blend until smooth.

Strain the sauce


Strain to remove any remaining chile pieces or pieces from the pork broth.

Make the filling


Strain to remove any remaining chile pieces or pieces from the pork broth.

Make the masa


The final step is to add the red chile sauce to the masa and mix well. Your masa will look orange-y.

Add the filling


Spread the masa evenly on the corn husk, add the pork filling to the center of the masa.



Bring in the sides of the corn husks, then fold over the pointy top to the center of it. While you are assembling, be sure to stand them upright.

Place in the pot and cook


Add water to the bottom of the steamer and place all the tamales inside.  Cover with more husks and place the lid. Steam for 1 ½ - 2 hours.

Ready to serve


Enjoy these delicious tamales, they are worth the effort to make. Your whole family will love them. ¡Buen provecho!

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