TamalesHardFree

Northern Red Chilli Pork Tamales

Name: Northern Red Chilli Pork Tamales
Prep time: 120 min
Cook time: 90 min
Total time: 210 min
Cuisine: Mexican
Ingredients: 4 cloves Garlic; 800 g Lean pork shoulder, cut into pieces; 1 White onion; 4 Dried ancho chilli; 8 Dried guajillo chilli; 1 cdta Cumin; 2 leaves Bay leaf; 200 g Lard; 1000 g Corn masa for tamales; 1 cdta Black pepper

5.0(1 rating)

210 min (120 prep + 90 cook) Hard 24 servings Norte de México

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 3 Jun 2026

Thick northern-style corn tamales filled with pork in a red chilli sauce.

About this recipe

Northern Mexican red chilli tamales are large, wrapped in corn husks, with hand-spread lard dough and filled with pork in a guajillo and ancho chilli sauce. Thicker and more rustic than central Mexican tamales, they are the festive tamal of northern Mexican families.

History & Origin

Northern tamales have a distinct identity that sets them apart from Oaxacan tamales wrapped in banana leaf or the small tamales of Mexico City. In the north, the tamal is large, honest and substantial: the corn husk is wider, the dough is thicker and the filling is generous. Chile colorado - the northern name for a stew of dried red chillies (guajillo, ancho, mulato) - is the defining flavour of this region. Northern families make tamales at collective tamaladas, gatherings where several generations sit around the table spreading dough, adding filling and folding husks. It is a ritual of family cohesion performed especially at Christmas, Three Kings Day and national holidays. Every family guards its chile colorado recipe like a treasure.

Estimated cost

£21.80

Total cost

£0.91

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

14g

Protein

22g

Carbohydrates

16g

Fat

Fibre

490mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak the dried corn husks in hot water for 30 minutes until pliable. Drain and set aside.
2
Cook the pork in water with onion, garlic and bay leaf for 40 minutes until tender. Leave to cool, shred and reserve the cooking broth.
3
Toast and soak the chillies. Blend with garlic, cumin, pepper and a cup of the broth. Fry in oil for 5 minutes. Add the shredded pork and mix.
4
Beat the lard with salt for 5 minutes until fluffy. Gradually add the masa, alternating with warm broth, until you have a soft dough that does not stick. The dough is ready when a small ball floats in water.
5
Spread 3 tablespoons of masa over each husk. Place 2 tablespoons of filling in the centre. Fold in the sides, then the pointed end up.
6
Stand the tamales upright in a steamer over boiling water. Cover with remaining husks and steam for 75–90 minutes. The tamales are ready when the dough pulls away cleanly from the husk.

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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.