Pork Tamales Rojos

Pork Tamales Rojos are a delightful treat that bring the rich flavors of Mexico to your table. These tamales feature tender pork filling enveloped in fluffy masa, making them perfect for celebrations, family gatherings, or a cozy dinner. Their versatility means you can enjoy them with various sauces or salsas, making each bite a unique experience. With this recipe, you’ll create a dish that embodies warmth and tradition.

Why You’ll Love This Recipe

• Flavorful Filling: The pork rojo filling is slow-cooked to perfection, providing deep and rich flavors.
• Fluffy Masa: Our method ensures light and airy masa that perfectly compliments the savory filling.
• Customizable: You can adjust the spice level and add your favorite toppings to suit your taste.
• Perfect for Sharing: With 50 tamales, this recipe is ideal for parties or family feasts.
• Make-Ahead Friendly: Both cooking and freezing options make it easy to prepare in advance.

Tools and Preparation

To make Pork Tamales Rojos successfully, having the right tools can make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

• Large Dutch oven or stock pot
• Blender
• Mixing bowl or stand mixer
• Steamer pot with basket
• Corn husks

Importance of Each Tool

• Large Dutch oven or stock pot: Perfect for browning meat and simmering the pork with the chile purée.
• Blender: Essential for creating a smooth chile purée that enhances the filling’s flavor.
• Steamer pot with basket: Ensures even cooking of tamales while allowing steam to circulate properly.

Ingredients

For the Corn Husks:

• 50 corn husks

For the Pork Rojo Filling:

• 5 lbs pork shoulder, cut into 1-inch cubes
• 2 teaspoons kosher salt
• 4 tablespoons vegetable oil
• 12 dried guajillo chiles (~12 tablespoons ground)
• 4 dried ancho chiles (~4 tablespoons ground)
• 4 dried pasilla negro chiles (~4 tablespoons ground)
• 6 cups water or chicken stock
• 6 cloves garlic
• 2 white onions, peeled and quartered
• 2 jalapeños, stems removed
• 1 tablespoon Chimayo chili powder (optional)
• 4 teaspoons ground cumin
• 4 teaspoons Mexican oregano (or regular oregano)
• 2 tablespoons apple cider vinegar

For the Masa:

• 2 cups lard, room temperature
• 4½ teaspoons baking powder
• 1 tablespoon kosher salt
• 8 cups Maseca – Instant corn masa mix (2 pounds)
• 1 cup reserved pork rojo sauce
• 7 cups water, reserved cooking liquid, broth, or a combination

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How to Make Pork Tamales Rojos

Step 1: Prepare the Pork Rojo Filling

1. Prepare the Pork: Cut the pork shoulder into 1-inch cubes and season with kosher salt. Set aside.
2. Soften the Chiles: Remove stems (and seeds if desired) from guajillo, ancho, and pasilla chiles. Cover with boiling water in a bowl and let steam for about 30 minutes until tender.
3. Make the Chile Purée: Blend softened chiles with 1 cup soaking liquid, chicken stock, garlic, onion, jalapeño, Chimayo chili powder, cumin, and Mexican oregano until smooth. Strain through a fine mesh sieve if desired. Set aside.
4. Cook the Pork: Brown pork in batches in a large Dutch oven with vegetable oil over medium heat.
5. Simmer the Pork: Add 4-5 cups chicken stock and chile purée; bring to boil. Reduce heat to low, cover, and simmer for about 1 hour until pork is tender.
6. Shred and Cool: Let pork rojo cool before shredding it back into sauce. Reserve 1 cup sauce for masa.

Step 2: Prepare the Masa

1. Whip the Lard: In a large bowl or mixer, whip lard until light and fluffy.
2. Mix Masa and Liquid: Alternate adding maseca and reserved liquid until fully incorporated; beat for about 5 minutes until fluffy like hummus.
3. Float Test: Drop a spoonful of masa into cold water; if it floats, it’s ready.

Step 3: Assemble the Tamales

1. Soak Corn Husks: Soak corn husks in hot water for 1 hour; drain and pat dry before using.
2. Fill and Fold:
3. Place a corn husk smooth side up on a clean surface.
4. Spread 3-4 tablespoons of masa in rectangle shape on husk.
5. Add 3-4 tablespoons of pork rojo filling in center.
6. Fold sides over filling then fold up narrow end.

Step 4: Steam the Tamales

1. Prepare Steamer: Fill steamer pot with water; add penny to monitor water level.
2. Arrange Tamales: Line basket with corn husks; place tamales open ends up inside steamer.
3. Steam Tamales: Bring water to boil; reduce heat to low and steam for about 1 to 1¼ hours.

Step 5: Serve

Serve tamales immediately with your favorite salsa or sauce on the side! Enjoy your delicious Pork Tamales Rojos!

How to Serve Pork Tamales Rojos

Pork Tamales Rojos are a versatile dish that can be enjoyed in various ways. They are perfect for gatherings, celebrations, or even a cozy dinner at home. Here are some serving suggestions to elevate your tamale experience.

With Salsas

• Salsa Verde: A zesty green sauce made from tomatillos that adds a refreshing tang.
• Red Salsa: A spicy tomato-based salsa that complements the rich flavors of the tamales.
• Pico de Gallo: Fresh diced tomatoes, onions, and cilantro provide a bright contrast to the savory pork.

Topped with Cheese

• Cotija Cheese: Crumbled on top for a salty kick that enhances the tamales’ flavor.
• Queso Fresco: Soft and mild cheese that adds creaminess and balances the spice.

With Creamy Additions

• Sour Cream: A dollop of sour cream provides a cool, creamy finish to each bite.
• Mexican Crema: This rich cream has a slightly tangy taste that pairs perfectly with tamales.

Accompanied by Vegetables

• Pickled Red Onions: The acidity cuts through the richness of the tamales for a delightful balance.
• Cilantro Garnish: Fresh cilantro adds color and an aromatic touch to your plate.

How to Perfect Pork Tamales Rojos

Making perfect Pork Tamales Rojos is all about technique and attention to detail. Here are some tips to ensure your tamales turn out beautifully every time.

• Use Fresh Corn Husks: Soak them in hot water before using; they should be pliable and easy to work with.
• Balance Your Masa Consistency: It should be spreadable but not too runny. Adjust liquid as needed during mixing.
• Flavor Your Filling Well: Ensure your pork rojo filling is well-seasoned for maximum flavor in every bite.
• Conduct a Float Test: This simple test helps you determine if your masa is ready for wrapping; it should float when dropped in water.
• Steam Correctly: Ensure there’s enough water in the steamer pot and check periodically during cooking to avoid dry tamales.
• Let Them Rest After Cooking: Allow tamales to sit covered for 10-15 minutes after steaming; this helps enhance their flavors.

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Best Side Dishes for Pork Tamales Rojos

Pork Tamales Rojos can be complemented with several delicious side dishes. These options will round out your meal and provide different textures and flavors.

1. Mexican Rice: Fluffy rice seasoned with tomatoes and spices makes for a classic pairing.
2. Refried Beans: Creamy beans add protein and richness alongside the vibrant flavors of the tamales.
3. Elote (Mexican Street Corn): Grilled corn on the cob topped with mayo, cheese, chili powder, and lime brings out bold flavors.
4. Guacamole: Creamy avocado dip adds freshness and richness that pairs well with spicy tamales.
5. Chips and Salsa: Crunchy tortilla chips served with salsa make for an excellent starter or side dish.
6. Green Salad: A light salad with lime vinaigrette provides a refreshing contrast to the hearty tamales.

Common Mistakes to Avoid

Making Pork Tamales Rojos can be a fun and rewarding experience, but there are common mistakes that can lead to less-than-perfect results.

• Not soaking the corn husks properly: Failing to soak the corn husks long enough can result in brittle tamales. Ensure they are soaked in hot water for at least one hour before using.
• Overfilling the tamales: Adding too much filling can cause them to burst during steaming. Stick to 3-4 tablespoons of both masa and pork rojo filling for the best results.
• Skipping the float test: Not testing the masa’s readiness may lead to dense tamales. Always perform the float test; if it sinks, continue mixing until it floats.
• Not allowing pork rojo to cool before shredding: Shredding hot pork can make it difficult to mix with the sauce properly. Let it cool first for easier handling and better flavor integration.
• Ignoring steam levels: Steaming at too high or low temperatures can affect cooking time and texture. Keep an eye on the water level and adjust heat as needed for consistent steam.

Refrigerator Storage

• Store cooled tamales in an airtight container.
• Keep them refrigerated for up to 4 days.

Freezing Pork Tamales Rojos

• Place cooled tamales into labeled freezer bags.
• Freeze for up to 3 months for optimal flavor and texture.

Reheating Pork Tamales Rojos

• Oven: Preheat to 350°F (175°C) and wrap tamales in foil. Reheat for about 20-25 minutes until heated through.
• Microwave: Place tamales in a microwave-safe dish with a damp paper towel. Heat for 1-2 minutes on high, checking frequently.
• Stovetop: Place tamales in a steamer basket over boiling water. Steam for about 10-15 minutes until warmed.

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Frequently Asked Questions

What are Pork Tamales Rojos?

Pork Tamales Rojos are traditional Mexican tamales filled with seasoned pork cooked in a rich red sauce made from dried chiles.

How do I make the masa for Pork Tamales Rojos?

The masa is made by whipping lard until fluffy, then mixing it with Maseca, baking powder, and reserved pork rojo sauce until combined.

Can I use other meats in Pork Tamales Rojos?

Yes, you can substitute pork with chicken, beef, or even vegetables depending on your dietary preferences.

How long do Pork Tamales Rojos take to cook?

Tamales generally take about 1 to 1¼ hours to steam once assembled, ensuring they are fully cooked through.

Can I customize my Pork Tamales Rojos?

Absolutely! You can adjust spices or add ingredients like cheese or vegetables according to your taste preferences.

Final Thoughts

Pork Tamales Rojos are not only delicious but also versatile enough for any occasion. Whether you serve them at festive gatherings or enjoy them on a cozy night in, they bring warmth and comfort. Don’t hesitate to customize your filling and masa for a unique twist!

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