Authentic Mexican Pork Tamales Recipe with Red Chile Sauce

Homemade Mexican tamales are a comforting traditional dish made with tender shredded pork, flavorful red chile sauce, and soft masa dough wrapped in corn husks. Steamed until tender, these tamales are delicious for family dinners, holiday celebrations, and special gatherings.

Although making tamales takes time, the process is easier when you prepare the filling and masa ahead of time. This step-by-step recipe walks you through cooking the pork, blending a rich red chile sauce, assembling the tamales, and steaming them to perfection.

Whether you're making tamales for a festive occasion or simply want to enjoy a homemade Mexican favorite, this recipe is a wonderful place to start.

Why You'll Love These Homemade Tamales

• Rich, savory filling: Slow-cooked pork becomes tender enough to shred easily and absorbs the bold flavors of red chile sauce.

• Traditional preparation: Corn husks hold the masa and filling together while the tamales steam.

• Great for gatherings: Tamales can be assembled ahead of time and cooked in batches for family meals and celebrations.

• Easy to customize: Swap the pork for chicken or beef, or try a vegetarian filling.

• Freezer-friendly: Make extra tamales and freeze them for convenient future meals.

Mexican Tamales Recipe

Guiseppe

Servings

16

Prep Time

30 minutes

Cook Time

270 minutes

Calories

246

Cuisine

Mexican

Category

Main Dish, Traditional Mexican Cuisine

Authentic Mexican tamales made with tender pork, masa, and red chile sauce. A step-by-step guide for homemade tamales perfect for holidays or family meals.

Ingredients

For the Filling:

• 1¼ pounds pork loin
• 1 large onion, halved
• 1 clove garlic

For the Chile Sauce:

• 4 dried chile peppers (guajillo or ancho)
• 2 cups water
• 1½ teaspoons salt

For the Husks and Masa Dough:

• 1 (8-ounce) package dried corn husks
• ⅔ cup lard
• 1 (10.5-ounce) can beef broth, or use 1 cup pork broth
• 2 cups masa harina
• 1 teaspoon baking powder
• ½ teaspoon salt
• For Serving:
• 1 cup sour cream
• Reserved red chile sauce

Directions

1. Place pork, onion, and garlic in a large pot or Dutch oven. Add enough water to cover and bring to a boil. Reduce heat to low and simmer for 2 hours, or until the pork is tender. Remove from broth, shred with two forks, and set aside.
2. Remove stems and seeds from dried chiles (wear gloves). Simmer chiles in 2 cups of water for 20 minutes, then cool slightly. Blend with the cooking liquid until smooth, strain, and season with salt.
3. Mix half of the chile sauce with the shredded pork. Reserve the rest for topping or serving.
4. Place corn husks in warm water and soak for 30 minutes until pliable. Drain and pat dry.
5. Beat lard with 1 tablespoon broth until fluffy. In a separate bowl, combine masa harina, baking powder, and salt. Gradually mix dry ingredients into the lard, adding broth as needed to form a soft, spreadable dough.
6. Spread about 2 tablespoons of masa onto the center of each husk, leaving 1 inch of space around the edges. Add 1 tablespoon of pork filling, fold the sides toward the center, and fold up the bottom. Repeat with remaining dough and filling.
7. Arrange tamales upright in a steamer basket. Cover with a damp towel or extra husks and steam for 1 hour, or until the dough is firm and pulls away easily from the husk.
8. Remove from husks and drizzle with remaining chile sauce. Top with sour cream or mix both for a creamy red sauce. Serve warm and enjoy!