Red Chile Masa for Pork Tamales: A Flavor-Packed Classic

If you’re craving authentic, mouthwatering pork tamales that transport you straight to grandma’s kitchen, this red chile masa recipe is the real deal. We’re talking tender masa dough infused with smoky, slightly spicy dried chile, paired with juicy braised pork filling. Whether you're a seasoned tamale maker or a newbie looking for how to make tamales step by step, you’ll love the warmth and soul this recipe brings. Let’s dig into this classic tamale recipe complete with tips, pairings, and FAQs to help you create best tamales ever.

PIN IT

Red Chile Masa for Pork Tamales

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 3 hours hrs

Total Time 4 hours hrs

Course Main Course

Cuisine Mexican

Servings 40 tamales (serves 8–10)

Equipment

• Large stockpot or Dutch oven (for cooking pork)
• Blender or food processor (for chile paste)
• Whisk or electric mixer (to beat lard into masa)
• Mixing bowls
• Steamer pot or tamale steamer insert
• Instant-read thermometer (optional)
• Plastic wrap and kitchen towels (for covering tamales while cooking)

Ingredients

  

For the Red Chile Masa Dough

• 4 cups masa harina such as maseca tamales recipes recommend
• 2 cups pork or chicken broth low sodium
• 1 ½ cups lard or vegetable shortening for a tamale masa recipe without lard
• ¼ cup sugar
• 2 tsp baking powder
• 1 ½ tsp salt
• 3 oz dried New Mexico or guajillo chiles stemmed and seeded
• 2 garlic cloves peeled and halved
• ½ tsp ground cumin

For the Pork Filling

• 2 lbs pork shoulder trimmed
• 1 onion quartered
• 4 garlic cloves
• 2 bay leaves
• 2 tsp salt
• 2 tsp pepper
• 3 cups water or broth
• 1 ½ cups of reserved cooking liquid

Optional Add-ins (tamale filling ideas)

• 1 cup roasted corn kernels
• ½ cup crumbled queso fresco or shredded cheddar for a cheese tamales recipe twist
• Sliced pickled jalapeños

Assembly

• 40 –50 dried corn husks soaked in hot water and drained well

Instructions

 

Make the Pork Filling

1. In a large stockpot or Dutch oven, combine pork shoulder, onion, garlic, bay leaves, salt, pepper, and water or broth.
2. Bring to a gentle boil, reduce heat, and simmer, covered, for 2–2½ hours, until pulling apart easily.
3. Remove pork and shred with forks. Strain and reserve 1½ cups of cooking liquid for the masa dough or tamale sauce recipe easy ideas.

Prepare Red Chile Paste

1. Toast dried chiles in a dry skillet over medium heat until fragrant (1–2 minutes each side).
2. Soak chiles in hot water for 20 minutes until softened.
3. Drain but reserve ½ cup soaking liquid.
4. In a blender, combine chiles, garlic, cumin, and soaking liquid. Blend until smooth, thinning with reserved broth as needed.

Mix the Masa Dough (Classic tamale masa recipe with lard)

1. In a large bowl or mixer, beat the lard until fluffy (2–3 minutes).
2. Gradually add masa harina, mixing well.
3. In a separate bowl, whisk together broth, 1½ cups of reserved pork broth, sugar, baking powder, and salt.
4. Slowly add liquid mixture to lard/masa, mixing until airy and smooth. Test by dropping a small piece in cold water—it should float when ready.

Color & Flavor the Dough

1. Fold in red chile paste thoroughly until masa is evenly colored and spicy.

Assemble Tamales

1. Spread each soaked corn husk with a ¼-inch layer of chile masa, leaving borders on all sides.
2. Place 1–2 tablespoons of shredded pork filling in the center; add optional cheese or corn.
3. Fold sides of the husk over filling, then fold up the bottom and top.

Steam Tamales

1. Stand tamales upright in a steamer rack, closed-end down.
2. Bring water to a simmer. Cover with lid and steam for about 1–1¼ hours. Check occasionally to add boiling water if needed.
3. Tamales are done when dough easily pulls away from husk and filling is hot throughout.

Rest & Serve

1. Let tamales rest for 10 minutes before unwrapping.
2. Serve with warm red or green salsa, crema, or as part of a tamale filling ideas spread.

Pairings

• Salsa roja or verde: A classic accompaniment that balances richness. For salsa roja, roast tomatoes, onion, jalapeños, blend with cilantro and lime.
  
• Mexican street corn salad (esquites): Creamy, tangy, corn side dish that adds crunch and brightness.
  
• Beans & rice: Serve pinto beans simmered with onion and garlic, and Mexican-style rice for a hearty meal.
  
• Pickled vegetables: Jicama, carrot, and cucumber strips add crisp, acidic contrast.
  
• Aguas frescas: Try horchata, tamarind, or hibiscus iced drinks to cool the palate.

FAQs

1. Can I use pork shoulder or pork butt interchangeably?

Yes! Both cuts (often called Boston butt or picnic roast) are ideal for tamales—richly marbled and perfect for shredding.

2. How to prepare masa for tamales with or without lard?

Using lard gives classic flavor and lighter texture. For vegetarian or lighter versions, substitute vegetable shortening or butter. Beat until fluffy regardless, then mix in broth and red chile paste until consistent.

3. Can I make masa in advance?

Absolutely. Prepare dough (without chile paste) a day ahead, store covered in fridge. Mix in chile paste just before assembly.

4. What’s the difference between homemade tamales authentic vs. store-bought mixes?

Authentic homemade tamales use real masa harina, lard, broth, and dried chiles versus boxed tamale dough kits, delivering deeper flavor and texture. This red chile masa is a prime example of homemade tamales recipe quality.

5. Can I freeze assembled tamales?

Yes! Wrap each tamale in foil or plastic wrap before steaming. Freeze up to 3 months. Reheat by steaming (45 min) or microwaving wrapped in a damp towel.