Tamales Rojos de Puerco (Red Pork Tamales)
Soft masa wrapped round pork in a rich red chilli sauce, steamed in corn husks. Worth the effort for a gathering.
Made with Red enchilada sauce and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 30
- LevelHard
- Costabout £4.17 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
Soak the corn husks in a large bowl of very hot water for 30 minutes, weighed down with a plate, until pliable.
30 min - 2
Put the pork, onion, garlic, bay leaves, salt and water in a large pan. Bring to the boil, skim, then cover and simmer for 1 hour 30 minutes, until the pork is very tender.
90 min - 3
Lift out the pork and shred it, discarding fat. Boil the cooking liquid to reduce by half if you want it for the masa, otherwise discard. Mix the pork with your ready made red enchilada sauce (see the base recipe) and simmer for 10 minutes until thick. Cool.
10 min - 4
Drain the husks and pat dry. Tear 2 husks into thin strips for ties. Spread about 3 tablespoons of your ready made tamale masa (see the base recipe) over the wide end of a husk, leaving the sides and pointed end clear.
- 5
Put 1 heaped tablespoon of the pork filling down the middle. Fold the sides over, then fold up the pointed end and tie with a strip. Repeat to make about 24.
- 6
Place a steamer rack in a large pan with water just below the rack. Stand the tamales upright, open ends up. Cover and steam for 1 hour 15 minutes, topping up with boiling water as needed, until the masa pulls cleanly from the husk.
75 min - 7
Rest for 10 minutes before unwrapping. Serve hot.
Tips
- Spread the masa thinly and evenly. Thick masa makes heavy, doughy tamales.
- Test one tamale. The masa should be firm, springy and pull away cleanly from the husk.
- Keep the water level just below the rack so the tamales steam, not boil.
Storing and freezing
Cool and refrigerate within 2 hours. Keep in the husks for up to 4 days. Freeze for up to 3 months and reheat by steaming for 15 to 20 minutes until steaming hot all the way through.
Questions
Where do I buy corn husks?
Dried corn husks for tamales are sold in Mexican and Latin shops and online. Soak them well before use. Do not eat the husk.
How do I know the tamales are cooked?
Unwrap one. The masa should be firm and spongy and come away from the husk cleanly. If it is sticky or soft, steam for another 10 to 15 minutes.
Can I make these ahead for a party?
Yes. Steam them fully, cool, then chill or freeze. Resteam from chilled for 15 to 20 minutes, or from frozen for 25 to 30 minutes, until steaming hot all the way through.
More made with red enchilada sauce
Arroz a la Tumbada (Veracruz Seafood Rice)
GFDFEFCordero Estofado en Chile Rojo (Braised Lamb in Red Chilli Sauce)
DFEFNFCarne con Papas en Salsa Roja (Beef and Potatoes in Red Chilli Sauce)
DFEFNFTacos de Chicharrón en Salsa Roja (Pork Crackling in Red Sauce Tacos)
GFDFEFDouble 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.