Pork Tamales with Red Chile Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Steamed masa pockets filled with savory pork and red chile sauce, a traditional dish for Mexican celebrations. This mexican ready in about 75 minutes blends cut into 1-inch cubes pork shoulder, medium, finely chopped white onion, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 12, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 45 min Serves 12 Mexican cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 lb pork shoulder cubes, 1/2 medium white onion (finely chopped), and 4 cloves garlic (minced), and cook 5 minutes until pork browns.
  2. Step 2: Add 2 dried guajillo chiles, 2 dried ancho chiles, and 1/2 cup chicken broth to the pot. Cover, reduce heat to low, and simmer 1.5 hours until pork is tender.
  3. Step 3: Remove pork and shred with forks, then return to pot. Mix in 1/4 cup cooking liquid until combined.
  4. Step 4: In a bowl, combine 2 cups masa harina, 1/2 cup lard, 1/2 cup warm water, and 1/2 tsp salt. Mix until dough is soft and pliable.
  5. Step 5: Drain corn husks. Place one flat, spread 1/4 cup masa in center, leaving 1-inch border. Add 2 tbsp pork filling, fold sides over filling, and roll into cylinder. Secure with corn husk strip.
  6. Step 6: Arrange tamales seam-side down in steamer basket lined with kitchen towel. Steam 45 minutes over boiling water until masa pulls away from husk.

Frequently asked questions

How long does Pork Tamales with Red Chile Sauce take to make?

Total time is about 75 minutes (30 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pork Tamales with Red Chile Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pork Tamales with Red Chile Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pork Tamales with Red Chile Sauce for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pork Tamales with Red Chile Sauce?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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