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Tamales de Puerco (Red Pork Tamales)
Tamales de Puerco (Red Pork Tamales)
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
165 minutes
Traditional red pork tamales from Jalisco, Mexico with spicy tomato and pork filling.
Ingredients:
  • 1.5 pounds boneless pork shoulder, trimmed
  • 0.5 onion
  • 4 cloves garlic, minced
  • 2 bay leaves
  • salt to taste
  • water to cover
  • corn husks
  • 1 pound Roma tomatoes
  • 4 dried chile de arbol peppers
  • 4 small guajillo chile peppers, stemmed and seeded
  • 1 tablespoon cornstarch
  • 1.25 cups lard
  • 4.5 cups fresh corn masa dough
  • 1 tablespoon salt
  • 1 tablespoon baking powder
Instructions:
  • Cut the pork into 3 large chunks and place them in a sizeable saucepan. Add onion, garlic, bay leaves, and salt, then cover everything with water. Bring to a boil, skimming off any foam from the surface. Lower the heat, cover, and simmer gently for 1 hour. Take out the pork and let it cool. Strain the broth and set it aside for later use.
  • While the pork is cooking, bring a pot of water to a boil. Add tomatoes, arbol chiles, and guajillo chiles. Boil for about 5 minutes until chiles are soft. Remove the chiles with a slotted spoon, keeping the cooking water aside. Let them cool.
  • Place corn husks in a bowl and cover them with boiling water. Let them soak for 30 to 60 minutes. Drain the husks and lay them out on a work surface before covering with a clean, damp towel.
  • Blend together ripe tomatoes, 1/2 cup of cooking water, chiles de arbol, guajillo chiles, and cornstarch until velvety smooth. Finish by passing the flavorful tomato sauce through a fine-mesh sieve for a silky finish.
  • Using an electric mixer, beat the lard in a large bowl until fluffy. In another bowl, combine masa, 1 cup reserved pork broth, 1 tablespoon salt, and baking powder, mixing until smooth. Add this mixture to the lard and stir until the dough turns into a smooth cookie dough consistency. To check if the masa is ready, drop a small ball of it into a glass of cold water - if it floats, it's done; if not, continue beating a bit longer.
  • Using a pair of forks, delicately pull apart the cooled pork.
  • Choose 1 wide corn husk or 2 small ones. Spread 2 tablespoons of masa mixture onto the corn husk, leaving a 2-inch border at the bottom and 1/4 inch at the top. Place 1 tablespoon of tomato sauce and pork down the center of the masa. Fold the sides of the husk together and then fold the bottom over the seam. Repeat with the rest of the husks.
  • Prepare a steamer by filling a saucepan with water just below the steamer insert. Bring the water to a boil. Arrange the tamales open side up in the steamer and steam for about 1 hour until the filling is hot and separates from the husk. Allow the tamales to rest for 15 minutes before serving.

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