Spiced Pork Tamales with Red Chile Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Steamed corn husk tamales filled with seasoned shredded pork and served with a rich, smoky red chile sauce inspired by Salvadoran flavors. This latin american-inspired pork ready in about 180 minutes blends masa harina, baking powder, salt 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 520 calories and feeds 8, 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.

Ingredients

• 20, soaked in warm water for 1 hour dried corn husks
• 4 cups masa harina
• 1 tsp baking powder
• 1 1/2 tsp salt
• 1 1/2 cups lard or vegetable shortening
• 3 cups chicken broth
• 2 lbs, cut into chunks pork shoulder
• 1 medium, quartered yellow onion
• 4 garlic cloves
• 3, stems and seeds removed dried guajillo chiles
• 1 tsp cumin seeds
• 1 tsp dried oregano
• 1 tsp salt
• 2 tbsp vegetable oil

Instructions

1. Step 1: In a large pot, combine 2 lbs pork shoulder chunks, 1 quartered medium yellow onion, 4 garlic cloves, and 4 cups water. Bring to a boil, then reduce heat and simmer for 2 hours until pork is tender. Remove pork and shred finely, reserving 1 cup cooking broth.
2. Step 2: While pork cooks, toast 3 dried guajillo chiles and 1 tsp cumin seeds in a dry skillet over medium heat for 2 minutes until fragrant. Soak chiles in hot water for 15 minutes until soft.
3. Step 3: Blend soaked chiles with 1 tsp dried oregano, 1 tsp salt, and 1/2 cup of the soaking water until smooth.
4. Step 4: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add shredded pork and the chile sauce, cooking for 5-6 minutes until pork is coated and sauce thickens slightly. Remove from heat.
5. Step 5: In a large mixing bowl, beat 1 1/2 cups lard or vegetable shortening until fluffy (about 3-4 minutes). In another bowl, combine 4 cups masa harina, 1 tsp baking powder, and 1 1/2 tsp salt.
6. Step 6: Gradually add 3 cups chicken broth and the masa mixture to the lard, mixing with your hands until a soft dough forms that floats when dropped in water.
7. Step 7: Drain soaked corn husks and pat dry. Spread about 2 tbsp masa dough onto the smooth side of each husk, forming a 4x3 inch rectangle.
8. Step 8: Place 2 tbsp spiced shredded pork in the center of the masa. Fold the sides of the husk over the filling, then fold up the bottom and tie with strips of husk.
9. Step 9: Arrange tamales upright in a steamer basket over boiling water. Cover and steam for 90 minutes, adding water as needed.
10. Step 10: Remove tamales carefully and serve hot with extra red chile sauce if desired.