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Tamales Rojos

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Tamales rojos are a traditional Mexican dish made from masa (corn dough) filled with a savory red chili sauce and shredded meat, wrapped in corn husks, and steamed until tender. They are a popular festive food enjoyed during holidays and family gatherings.

Ingredients

Scale
  • 2 cups masa harina
  • 1 1/2 cups chicken broth (or pork broth)
  • 1/2 cup lard or vegetable shortening
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups cooked shredded pork or chicken
  • 5 dried guajillo chiles
  • 3 dried ancho chiles
  • 2 cloves garlic
  • 1/2 medium onion
  • 1 tsp ground cumin
  • Salt to taste
  • 20 dried corn husks

Instructions

  1. Soak the dried corn husks in warm water for about 30 minutes until soft and pliable.
  2. Remove stems and seeds from guajillo and ancho chiles. Soak them in hot water for 15 minutes to soften.
  3. Blend softened chiles with garlic, onion, cumin, and a little soaking water to form a smooth red sauce. Strain if desired.
  4. In a skillet, combine shredded meat with the red sauce. Simmer for 10 minutes. Adjust seasoning with salt.
  5. In a large bowl, beat the lard or shortening until fluffy. Add masa harina, baking powder, and salt. Gradually mix in broth until a soft, spreadable dough forms.
  6. Drain corn husks and pat dry. Spread a thin layer of masa on the center of each husk, leaving space at the edges.
  7. Place a spoonful of meat filling in the center. Fold the sides of the husk over the filling, then fold up the bottom.
  8. Arrange tamales upright in a steamer. Steam for 1 to 1 1/2 hours, or until the masa is set and pulls away from the husk easily.
  9. Serve hot with salsa or crema if desired.

Notes

  • You can make the filling a day ahead for convenience.
  • If vegetarian, substitute meat with sautéed vegetables or beans.
  • Leftover tamales can be frozen and reheated by steaming.

Nutrition

Keywords: tamales rojos, Mexican tamales, red chile tamales, masa recipe, steamed tamales

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