Mexican · Dinner
Red Pork Corn Husk Tamales
Tamales Rojos de Cerdo
Mexican corn-husk tamales of masa beaten with lard until light, filled with shredded pork in red guajillo-ancho adobo, steamed until tender and pulling cleanly from the husk, served with crema and salsa.
$
30 minsPrep
60 minsCook
90 minsTotal
HardLevel
Nutrition per serving
580Calories
28gProtein
32gFat
48gCarbs
3gSugar
4gFiber
720mgSodium
85mgChol
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Instructions
1
Prep
Soak 16 corn husks in hot water 20 minutes until pliable. Cut 400g pork shoulder into 4cm cubes. Stem and seed 6 guajillo and 4 ancho chiles. Chop 0.5 onion and 4 garlic cloves for adobo. Chop 2 medium tomatoes. Measure masa harina, lard, baking powder, and all spices.
2
Simmer
Place pork, 1 tsp salt, 0.5 onion, 4 garlic cloves, 2 bay leaves in a saucepan, cover with water by 2cm. Simmer covered over medium-low 35 minutes until fork-tender. Drain, reserve 600ml broth, shred pork coarsely.
3
Toast
Toast guajillo and ancho chiles in a dry pan over medium heat 30 seconds per side. Soak in hot water 10 minutes, drain. Blend chiles, adobo onion, 4 garlic cloves, tomatoes, cumin, oregano, cloves, 1 tsp salt, and 360ml soaking liquid until smooth.
4
Build 1
Heat 2 tbsp oil in a skillet over medium-high 1 minute. Strain adobo into oil, cook 4 minutes until brick red. Toss in shredded pork for 2 minutes, cool slightly.
5
Build 2
Beat 150g lard over medium-high 4 minutes until light and pale. Add masa harina, baking powder, and 1 tsp salt, beat 1 minute on low. Stream in 600ml lukewarm pork broth on medium-high, beat 4 minutes until masa floats in cold water.
6
Wrap
Drain corn husks. Lay one wide-end-toward-you, spread 3 tbsp masa across the centre leaving 4cm at wide end and 6cm at narrow end. Spoon 1 tbsp pork down centre. Fold long sides over so masa edges meet, fold narrow end up. Stand upright open-end-up. Repeat for 12 tamales.
7
Steam
Stand tamales upright in a steamer over simmering water, packed lightly. Cover with damp cloth and lid. Steam over medium heat 50 minutes, top water every 20 minutes, until masa pulls cleanly from husk. Rest 5 minutes.
8
Plate
Arrange 6 tamales on plates (3 per person). Drizzle with 30g crema per person, top with 30g crumbled queso fresco, 30g onion rings, 2 tbsp cilantro per person. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 dried corn husks
- 400g (14.1 oz) pork shoulder
- 1 tsp fine salt
- 0.5 white onion
- 4 garlic cloves
- 2 bay leaves
- 6 guajillo chiles
- 4 ancho chiles
- 2 medium tomatoes
- 1 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp ground cloves
- 2 tbsp neutral oil
- 300g (10.6 oz) masa harina
- 150g (5.3 oz) lard or vegetable shortening
- 1 tsp baking powder
- 600ml (2 1/2 cups) pork poaching liquid
- 60g (2.1 oz) Mexican crema or sour cream
- 60g (2.1 oz) queso fresco
- 60g (2.1 oz) white onion
- 4 tbsp fresh cilantro
- 1 lime