Red Pork Tamales
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recipe
Prep time
90
m
Total time
4
h
Yields
10
Servings
Our traditional Red Pork Tamales are made using La Campera Tortilla Factory Yellow Corn Masa, giving them a rich corn flavor and soft, tender texture. Shredded pork is simmered in a deep, savory red chile sauce made from dried guajillo and ancho chiles, then folded into corn husks with the masa and steamed until perfectly set. These tamales are a cherished holiday tradition, often shared at family gatherings and tamaladas, but enjoyed year-round as well. Serve on their own or pair with salsa, crema, rice, and beans for a complete meal. If you’re looking for a lightly sweet option, explore our sweet tamales recipe. To find stores that carry La Campera Tortilla Factory products, visit our Where to Buy page explore locations in Houston, Dallas–Fort Worth, and San Antonio.
Ingredients
2
Lbs.
2 lbs. pork shoulder or pork butt
1
1 medium onion
5
5 garlic cloves
2
2 bay leaves
8
8 dried guajillo chiles (stemmed and seeded)
4
4 dried ancho chiles (optional)
1
Tsp.
1 teaspoon cumin
1
Tsp.
1 teaspoon of mexican oregano
1/4
1/4 teaspoons of salt
1-2
Cups
1-2 cups of pork cooking broth (reserved)
30
30 corn husks
5
Lb.
5 lbs. of La Campera Tortilla Factory Yellow Corn Masa
Directions
Step
1
Cook the pork: Place the pork shoulder in a pot with half of the onion, 2 garlic cloves, the bay leaves, and salt. Cover with water and simmer until the meat is very tender, about 2 to 2½ hours. Remove the pork from the pot and shred it. Reserve about 1 to 2 cups of the broth for the sauce.
Step
2
Prepare the red chile sauce: Simmer the guajillo chiles and the ancho chiles (if using) in a small pot of water for about 10 minutes, until softened. In a blender, combine the softened chiles with the remaining half of the onion, 3 garlic cloves, the cumin, oregano, and enough of the reserved broth to blend smoothly. Add salt to taste and blend until fully smooth. Strain if a silkier sauce is desired.
Step
3
Combine the pork and the sauce: Add the shredded pork to a skillet and pour the red chile sauce over it. Simmer over low heat for 10 to 15 minutes, stirring occasionally, until the sauce thickens slightly and coats the pork evenly. Adjust salt to taste.
Step
4
Prepare the masa: Place the La Campera Tortilla Factory Yellow Corn Masa in a large mixing bowl and beat or stir it well for 3 to 5 minutes to soften and aerate. If the masa feels too firm, add a small amount of warm reserved pork broth at a time until the masa becomes soft and spreadable. Do not add lard, baking powder, or extra salt.
Step
5
Assemble the tamales: Drain the soaked corn husks and pat lightly dry. Spread a thin, even layer of masa onto the smooth side of each husk, leaving space at the top and bottom edges. Place a strip of the pork filling down the center. Fold the sides of the husk inward to enclose the filling, then fold the bottom tip upward.
Step
6
Steam the tamales: Arrange the tamales upright in a steamer pot, open ends facing up. Cover with a clean kitchen towel and steam over gently simmering water for 75 to 90 minutes, adding more water to the pot as needed. The tamales are done when the masa pulls cleanly away from the husk.
Step
7
Rest and serve: Allow the tamales to rest for 10 to 15 minutes after steaming so the masa can set. Serve warm with salsa, crema, beans, or rice.
Yes. Red pork tamales are commonly prepared for Christmas, New Year’s gatherings, and Las Posadas. Many families make them during tamaladas, where everyone helps prepare and steam large batches for the season.
Absolutely. The pork filling can be prepared 1–2 days in advance, and fully assembled tamales freeze and reheat very well. This makes them ideal for holiday cooking.
Steam tamales for 10–15 minutes to keep them soft and moist. If reheating in the microwave, wrap them in a damp paper towel to prevent drying out.
