Tamales Rojos de Puerco

Name: Tamales Rojos de Puerco
Cook time: 120 min
Total time: 120 min
Yield: 1 serving
Cuisine: Mexican
Ingredients: 4 Dried corn husks; 1 cup Masa harina; 3 tbsp Lard or vegetable shortening; 1/2 tsp Baking powder; 1/2 tsp Salt; 3/4 cup Warm chicken stock; 150 g Cooked pork, shredded; 3 Dried guajillo chiles; 1 Dried ancho chile; 2 cloves Garlic; 1/2 tsp each Ground cumin & Mexican oregano; 1 tbsp White vinegar

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Mexican Steamed Pork Holiday Gluten-Free Latin America

Instructions

0 of 5 steps complete

Step 1: Soak corn husks in hot water 30–45 minutes until pliable; drain and pat dry.
Step 2: Sauce: Toast chiles lightly; soak until soft. Blend with garlic, cumin, oregano, vinegar, and a ladle of soaking liquid. Simmer sauce with pork 10 minutes.
Step 3: Masa: Whip lard until fluffy. Mix masa harina with baking powder and salt; beat in lard, then add warm stock until soft and spreadable (masa should float in cold water).
Step 4: Assemble: Spread ~2 tbsp masa on a husk, add pork filling, fold sides in, then fold the narrow end up.
Step 5: Steam upright over gently simmering water, covered, 75–90 minutes until masa pulls away from husk. Rest 10 minutes before serving.

Estimated nutrition

978.9kcal

95.9protein

38.6fat

43.3carbs

Nutrition confidence84%

9 of 12 ingredients matched the nutrition lookup. 1 amounts used estimated gram conversions.

High protein

Needs nutrition review: Dried corn husks, Lard or vegetable shortening, Dried guajillo chiles, Dried ancho chile. Read the nutrition disclaimer.

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ID: 169
Slug: tamales-rojos-de-puerco
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Corn Husks Masa Harina Lard Or Vegetable Shortening Baking Powder Salt Warm Chicken Stock Pork Shredded Guajillo Chiles Ancho Chile Garlic

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