Tamales Rojos
Soft and fluffy corn masa tamales bathed in a guajillo chile adobo, filled with shredded pork. A comforting classic.
135 min8 servingsAdvancedMexican
497kcal / serving
17 gprotein
48.2 gcarbs
27 gfat
Ingredients
- 4 cups Tamale masa mix (Maseca)
- 4 cups Pork broth
- ½ cup Lard
- 10 pieces Guajillo chiles (dried)
- 2 cloves Fresh garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Mexican oregano
- Salt, al gusto
- 500 grams Shredded pork (leg or shoulder)
- 20 pieces Corn husks (totomoxtle), soaked and drained
Directions
- Prepare the adobo by blending hydrated guajillo chiles with garlic, cumin, oregano, and a little cooking water. Strain.
- Cook and shred the pork. Sauté the shredded pork with the strained adobo until it thickens. Season.
- Beat the tamale masa with warm pork broth and melted lard until it has a fluffy, airy consistency. Test by floating a small ball of masa in water. Season with salt and pepper.
- Spread masa onto soaked corn husks, fill with the pork in adobo, and fold the ends to form the tamales.
- Steam the tamales in a covered steamer for 1 hour and 30 minutes over medium-high heat. Verify that the masa detaches from the husk.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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