Authentic Red Pork Tamales (Tamales de Puerco)

Follow our step-by-step guide on how to make Authentic Red Pork Tamales (Tamales de Puerco).

1. Step 1

   Start by cutting the pork shoulder into three manageable chunks and placing them in a large saucepan.

2. Step 2

   Add in the chopped onion, minced garlic, bay leaves, and a generous sprinkle of salt, then cover everything with water.

3. Step 3

   Bring this flavorful mixture to a boil, making sure to skim off any foam that rises to the surface.

4. Step 4

   Once it’s bubbling away, reduce the heat, cover the pot, and let it simmer gently for about an hour.

5. Step 5

   After the pork is tender and cooked through, carefully remove it from the pot and set it aside to cool.

6. Step 6

   Don’t forget to strain the broth and keep it for later; it’s packed with flavor and will be essential for your tamales.

7. Step 7

   While the pork is cooking, grab another pot and bring water to a boil.

8. Step 8

   Toss in the tomatoes, arbol chiles, and guajillo chiles, letting them boil until the chiles soften, which should take around five minutes.

9. Step 9

   Use a slotted spoon to remove the chiles, but be sure to save that delicious cooking water for later.

10. Step 10

    Allow the chiles to cool down a bit before moving on.

11. Step 11

    Next, soak the corn husks in a bowl of boiling water for 30 to 60 minutes.

12. Step 12

    This step is crucial for making them pliable and easy to work with.

13. Step 13

    Once they’re soaked, drain them and lay them out on a clean surface, covering them with a damp towel to keep them moist while you prepare the filling.

14. Step 14

    In a blender, combine the cooked tomatoes, half a cup of the reserved cooking water, the softened arbol chiles, guajillo chiles, and a bit of cornstarch.

15. Step 15

    Blend everything until it’s smooth, then strain the sauce through a fine-mesh sieve to remove any solids, leaving you with a silky sauce that will elevate your tamales.

16. Step 16

    Now, let’s whip up the masa! In a large bowl, beat the lard with an electric mixer until it’s light and fluffy.

17. Step 17

    In another bowl, mix the masa with one cup of the reserved pork broth, a tablespoon of salt, and baking powder until it’s smooth and well combined.

18. Step 18

    Gradually add this masa mixture to the fluffy lard, mixing until it reaches a smooth, cookie dough-like consistency.

19. Step 19

    To check if your masa is ready, drop a small ball into a glass of cold water; if it floats, you’re good to go! If it sinks, keep mixing until it’s just right.

20. Step 20

    Once the pork has cooled, shred it using two forks, creating tender, flavorful pieces that will be the heart of your tamales.

21. Step 21

    Now, take a wide corn husk or two smaller ones and spread about two tablespoons of the masa mixture onto the husk, leaving a couple of inches from the bottom and a quarter inch from the top.

22. Step 22

    Add a tablespoon of the tomato sauce and a generous amount of shredded pork down the center of the masa.

23. Step 23

    Fold the sides of the husk over the filling, then fold the bottom up to secure everything inside.

24. Step 24

    Repeat this delightful process with the remaining husks and filling until you have a beautiful batch of tamales ready to steam.

25. Step 25

    To cook your tamales, place a steamer insert into a large saucepan and fill it with water just below the bottom of the steamer.

26. Step 26

    Bring the water to a boil, then carefully add the tamales with the open side facing up.

27. Step 27

    Steam them for about an hour, or until the filling is heated through and separates easily from the husk.

28. Step 28

    Once they’re done, let the tamales rest for about 15 minutes before serving.

29. Step 29

    Enjoy the fruits of your labor with family and friends, and savor the rich flavors of this traditional dish!.