# Tamales Rojos de Puerco

This recipe provides a step-by-step guide to making soft, moist, and irresistible Red Pork Tamales, perfect for any gathering, especially during the holiday season.

- Servings: 36 servings
- Total time: 395 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 6 lbs pork shoulder butt with bone
- 12 cups boiling water
- 1 whole white onion
- 2 garlic heads
- to taste Salt
- to taste Pepper
- 3 minced garlic cloves
- 0.5 white onion
- 2 jalapeños
- 6 Roma tomatoes
- 2.5 tablespoons chicken bouillon
- 20 chile guajillo
- 2 chile ancho
- 3 cups broth (from cooked meat)
- 7 garlic cloves
- 1.5 cups lard
- 2 teaspoons salt
- 5 teaspoons baking powder
- 6 cups masa (Maseca for Tamales)
- 7 cups broth (from cooked meat)
- 1 cup warm water
- Some corn husks

## Instructions

1. Add 6 lbs of pork shoulder butt to a pot.
2. Add boiling water until the meat is completely covered.
3. Add one whole white onion, two garlic heads, and salt and pepper to taste.
4. Cover the pot, set the heat to medium, and cook for about 3 hours or until the meat is tender.
5. After 3 hours, remove the onion and garlic heads from the broth.
6. Remove the meat and let it cool before shredding.
7. In the same broth, boil 20 chile guajillos and two chile anchos for about 10 minutes.
8. After 10 minutes, take out the chiles and add them to a blender.
9. Add three cups of the broth to the blender.
10. Add seven garlic cloves to the blender and blend the sauce.
11. Set aside one cup of the blended sauce for the masa.
12. Heat a pan to medium heat and add some oil.
13. Fry three minced garlic cloves, half a white onion, and two jalapeños for about 2 minutes.
14. Add the shredded pork meat to the pan and cook for about 3 minutes.
15. Add six Roma tomatoes and continue cooking until the tomato releases all its juice (about 5 minutes).
16. Add the salsa to the pan.
17. Add two and a half tablespoons of chicken bouillon, mix well, and cook for an additional 5 minutes.
18. Cover the pan, turn off the heat, and set it aside.
19. In a pot, warm up six cups of the remaining broth and mix in the reserved cup of salsa.
20. Give it a good mix and let it heat through.
21. To a stand mixer, add one and a half cups of lard and beat at medium speed for 5 minutes until fluffy.
22. Add two teaspoons of salt and five teaspoons of baking powder to the lard mixture.
23. Beat for about a minute, then reduce the speed to the lowest setting.
24. Gradually add one cup of masa (Maseca for Tamales) and one cup of warm broth alternately until all ingredients are in.
25. Once all ingredients are in (totaling six cups of masa, seven cups of broth, and one cup of water), increase the speed to high and mix for about 10 minutes.
26. Test the masa by grabbing a small piece and adding it to a cup of water; if it floats, it's well hydrated.
27. If the masa doesn't float, add a little more water, continue mixing, and test again.
28. Cover the masa and let it rest for 15 minutes.
29. Pat the soaked corn husks dry with paper towels.
30. Spread a thin layer of masa on the soft side of the husk.
31. Add some pork filling to the masa and fold the tamale.
32. Continue filling and folding tamales until you run out of masa or filling.
33. Add boiling water to a pot, ensuring it's just below the steamer.
34. Add a layer of husks at the bottom of the pot.
35. Arrange the tamales standing up in the pot.
36. Add another layer of husks and a wet rag on top of the tamales.
37. Cover the pot and cook at medium heat for about 2 hours and a half.
38. After 2 hours and 20 minutes, the tamales are ready.

## Equipment

- pot
- blender
- pan
- stand mixer
- paper towels
- steamer

## Tips

- Make sure all your liquids (broth and water for masa) are warm.
- To test the masa, grab a small piece and add it to a cup of water; if it's well hydrated, it should float. If not, add more water and mix again.
- Spread a thin layer of masa on the soft side of the corn husks, or more if preferred.
- Leave husks soaking overnight to make them soft and easier to work with.

## Source

- Original video: https://youtube.com/shorts/uF2mogEXtyQ?si=hA3pyYRu1nSKJfMS
- Recipe page: https://www.cliprecipe.com/recipe/f55a078c-d12f-44b1-9c7d-678488e679e5
- Extracted: 2026-01-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt