TamalesHard

Red Pork Tamales

Name: Red Pork Tamales
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 2 cloves Garlic; 500 ml Pork stock; 3 Dried ancho chilli; 8 Dried guajillo chilli; 0.5 tsp Cumin; 700 g Cooked pork shoulder; 1 kg Masa flour for tamales; 50 Dried corn husks; 2 Tomato; 500 g Lard; 1 tbsp Baking powder; 1 tbsp Salt

5.0(1 rating)

150 min (60 prep + 90 cook) Hard 25 servings Centro de Mexico

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 3 Jun 2026

Corn masa tamales filled with pork in a rich red guajillo and ancho chilli sauce.

About this recipe

Red pork tamales are an unmissable Mexican classic. Fluffy masa dough encases tender pieces of pork bathed in a rich red sauce made from guajillo and ancho chillies. Wrapped in corn husks and steamed for an hour and a half, they emerge perfectly cooked and deeply satisfying.

History & Origin

Red pork tamales are one of the most classic combinations in Mexican tamal-making, the result of the fusion of pre-Hispanic sweetcorn dough with the pork introduced by the Spanish in the sixteenth century. The red sauce made from guajillo and ancho chillies is a direct descendant of the sauces that the Aztecs prepared with dried chillies to accompany their ceremonial foods. In colonial México, pork tamales became a staple of festivities such as Christmas and the Day of the Dead. It is said that a good tamal can be recognised by how perfectly the dough 'puffs up', thanks to the correct beating of the lard. Traditionally they are sold in the mornings on street corners across Mexican cities, wrapped in large aluminium pots covered with blankets.

Estimated cost

£25.24

Total cost

£1.01

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

446

Calories

23g

Protein

45g

Carbohydrates

21g

Fat

Fibre

704mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak the corn husks in hot water for at least 1 hour. Drain and set aside.
2
Prepare the red salsa: remove the stalks, seeds and veins from the guajillo and ancho chillies. Toast them on a comal for 30 seconds per side and soak them in hot water for 20 minutes.
3
Blend the soaked chillies with the tomatoes (previously charred on a comal), garlic, cumin and salt with a splash of the soaking water until you have a smooth salsa. Strain the salsa to remove any remaining skin.
4
Cut the cooked pork shoulder into small pieces. Mix the meat with enough salsa roja to coat it well. Set aside.
💡 If you cook the pork yourself, save the stock for making the masa; it will add much more flavour.
5
Beat the pork lard at high speed for 5 minutes until spongy and white. The water test: a small ball of lard should float.
6
Add the maize flour, baking powder, salt and warm pork stock. Beat for 3-4 minutes until you have a soft, spreadable dough.
7
Unta 2 tablespoons generosas de corn dough (masa) en each hoja de maiz. Coloca a tablespoon de puerco en salsa roja en el centre. Envuelve doblando the lados y la punta inferior.
8
Acomoda the tamales de pie en la vaporera with water y a moneda en el bottom. Cubre with hojas y un trapo humedo.
9
Steam for 1 hour and a half over medium heat. Check that the water does not run out; top up if needed. The tamal is ready when the husk peels away cleanly from the dough.
10
Leave to rest for 10 minutes with the steamer switched off before serving.
💡 These tamales can be frozen once cooked. To reheat, steam them again for 20 minutes.

Have you tried this recipe?

Tell us how it turned out. Your feedback helps other cooks.

Leave a review

Latin Markets in Manchester and Birmingham: An Ingredient Guide

Mexican Brunch Ideas: 5 Recipes Using Tesco and Sainsbury's Ingredients

Mexican Desserts You Can Make with UK Supermarket Ingredients

Rate this recipe

Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.