Pork Tamales with Red Chile Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Steamed masa pockets filled with savory pork and red chile sauce, a traditional dish for Mexican celebrations. This mexican-inspired mexican ready in about 75 minutes pairs cut into 1-inch cubes pork shoulder, medium, finely chopped white onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (14 ratings) Prep: 30 min Cook: 45 min Serves 12 Mexican cuisine 250 cal/serving
Plan a meal with the AI →

Ingredients

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic from drying out.

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.

What others are saying

Related recipes