Tamales Rojos

Tamales rojos are a beloved traditional Mexican dish made with masa (corn dough) filled with savory shredded meat—often pork or chicken—cooked in a vibrant red chili sauce, then wrapped in corn husks and steamed to tender perfection. These tamales are a staple during holidays, family gatherings, and festive occasions, offering a comforting combination of rich flavors and hearty texture.

Why You’ll Love This Recipe

Tamales rojos are the perfect blend of tradition and taste. The slightly sweet and earthy flavor of the masa complements the deep, smoky heat of the red chili sauce. Preparing them can be a wonderful group activity, making it ideal for family cooking sessions or holiday celebrations. They can also be made in large batches and stored for later, making them a practical choice for meal prep.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Dried corn husks

• Masa harina

• Lard or vegetable shortening

• Chicken or pork broth

• Baking powder

• Salt

• Dried guajillo chiles

• Dried ancho chiles

• Garlic cloves

• Onion

• Cooked shredded pork or chicken

• Ground cumin

directions

1. Soak the dried corn husks in warm water for about 30 minutes until pliable.

2. In a saucepan, simmer the dried guajillo and ancho chiles in water until softened, about 10 minutes. Remove stems and seeds, then blend with garlic, onion, cumin, and some broth until smooth. Strain the sauce to remove solids.

3. In a large skillet, combine the shredded pork or chicken with the red chili sauce. Simmer gently for 10 minutes to allow flavors to meld.

4. In a large mixing bowl, beat lard until fluffy. Gradually add masa harina, baking powder, and salt, alternating with broth until a light, spreadable dough forms.

5. Pat dry the soaked husks. Spread 2–3 tablespoons of masa onto the center, leaving space at the edges. Place a spoonful of meat filling in the center.

6. Fold the sides of the husk over the filling, then fold up the bottom. Repeat until all masa and filling are used.

7. Arrange tamales upright in a steamer, cover with extra husks, and steam for about 1.5–2 hours, checking occasionally and adding water as needed.

8. Remove from the steamer and let them rest for 10–15 minutes before serving.

Servings and timing

This recipe yields about 20 tamales.
Preparation time: 1 hour
Cooking time: 2 hours
Total time: 3 hours

Variations

• Use chicken instead of pork for a lighter flavor.

• Add cheese along with the meat for a creamy twist.

• Include vegetables such as roasted peppers or corn kernels in the filling.

• Make them spicier by adding árbol chiles to the red sauce.

storage/reheating

Store leftover tamales in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them individually wrapped in foil or plastic wrap, then place in a freezer bag for up to 3 months. To reheat, steam them for about 15 minutes from refrigerated or 30 minutes from frozen. They can also be microwaved by wrapping them in a damp paper towel, though steaming preserves their texture best.

FAQs

What does “tamales rojos” mean?

It translates to “red tamales,” referring to the red chili sauce used in the filling.

Can I make tamales rojos ahead of time?

Yes, you can prepare them in advance and either refrigerate for a few days or freeze for longer storage.

What type of meat is best for tamales rojos?

Pork shoulder is traditional for its flavor and tenderness, but chicken works well too.

Can I make them vegetarian?

Yes, replace the meat with sautéed vegetables, beans, or cheese while keeping the red chili sauce.

How do I know when tamales are done steaming?

They are done when the masa pulls away easily from the husk and is firm but tender.

Can I use store-bought masa?

Yes, prepared masa from a tortillería can save time, but adjust the seasoning as needed.

What if my tamales come out dry?

This may be due to insufficient fat or overcooking. Ensure enough lard/shortening is in the dough and check steaming times carefully.

Do tamales rojos have to be spicy?

No, you can adjust the number and type of chiles to control the heat level.

Can I steam tamales without a traditional steamer?

Yes, you can use a large pot with a steaming rack or improvise with a heat-safe plate over water.

How should I serve tamales rojos?

They can be served with Mexican rice, beans, salsa, or simply enjoyed on their own.

Conclusion

Tamales rojos are a beautiful expression of Mexican culinary tradition, combining tender masa with flavorful red chili meat filling. While they require some time and effort, the result is a hearty, satisfying dish perfect for celebrations or simply to enjoy a taste of home. Their versatility in fillings, ability to be made ahead, and rich flavor make them a recipe worth mastering

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