Tamales Rojos de Cerdo (Red Pork Tamales)
Soft corn masa wrapped round pork cooked in red chilli salsa, steamed in corn husks until fluffy and fragrant.
Made with Salsa roja (cooked red salsa) and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr
- LevelHard
- Costabout £3.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the corn husks in a large bowl or sink, cover with hot water and weigh them down with a plate. Soak for 30 minutes until soft and pliable.
30 min - 2
Put the pork in a pan with the onion, garlic, bay leaves, 1 tsp salt and the water. Bring to the boil, skim, then simmer for 1 hour 15 minutes, until tender.
75 min - 3
Drain the pork, keeping 100 ml of the liquid. Shred the meat finely with two forks. Return it to the pan with your ready made salsa roja (see the base recipe) and the reserved liquid, and simmer for 10 minutes until thick and not watery.
10 min - 4
Drain and pat the husks dry. Take a husk with the narrow end pointing away from you. Spread about 60 g of your ready made tamale masa (see the base recipe) over the middle 10cm, leaving a border all round.
- 5
Spoon 2 tbsp of the pork filling down the centre. Fold in the long sides so the masa wraps the filling, then fold up the narrow end. Tie with a strip of husk if you like.
- 6
Stand the tamales folded end down in a steamer lined with extra husks. Cover and steam over a gentle simmer for 1 hour, topping up with boiling water as needed.
60 min - 7
Test one: the masa should come away cleanly from the husk. If it sticks, steam for 10 minutes more. Rest for 10 minutes before unwrapping and serving.
Tips
- Keep the husks wet while you work, since dry ones crack. Cover with a damp tea towel.
- Steam them standing upright, packed together so they support each other. Do not let the water touch the tamales.
- Make a large batch. Tamales freeze well, so it is worth the work.
Storing and freezing
Cool within 2 hours and keep in the husks in the fridge for up to 3 days. Freeze for up to 3 months. Reheat by steaming for 15 to 20 minutes until steaming hot all the way through.
Questions
Do I eat the corn husk?
No. The husk is just a wrapper and is thrown away. Unwrap the tamale and eat the masa and filling.
Where can I buy dried corn husks?
Some Mexican shops and online retailers sell hojas para tamales. You can also use banana leaf for a different style of tamale.
Why are my tamales dense?
The masa was likely too stiff or too lean. It should be soft and spreadable, like thick hummus. A light, fluffy masa also needs to be well whipped.
More made with salsa roja (cooked red salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.