Steamed Tamales Oaxaqueños with Red Chile Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Corn masa tamales wrapped in banana leaves, filled with tender pork and served with a vibrant red chile sauce, showcasing Oaxacan culinary tradition. This mexican ready in about 180 minutes blends dried guajillo chilies, dried ancho chilies, water 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 450 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

• 5 dried guajillo chilies
• 3 dried ancho chilies
• 2 cups water
• 3 tbsp vegetable oil
• 3, minced garlic cloves
• 1 small, diced white onion
• 1 lb, cut into chunks pork shoulder
• 2 tsp, divided salt
• 3 cups corn masa harina
• 2 tsp baking powder
• 2 cups chicken broth
• 1 cup lard or vegetable shortening
• 8 large, cleaned and cut into 12x12 inch squares banana leaves

Instructions

1. Step 1: Toast 5 dried guajillo chilies and 3 dried ancho chilies in a dry skillet over medium heat for 2 minutes per side until fragrant but not burnt. Soak them in 2 cups hot water for 30 minutes to soften.
2. Step 2: Transfer soaked chilies with soaking water to a blender. Add 3 minced garlic cloves and blend until smooth to create the red chile sauce.
3. Step 3: In a large pot, add 1 lb pork shoulder, 1 tsp salt, and enough water to cover. Simmer over medium-low heat for 1.5 hours until pork is tender. Shred pork finely.
4. Step 4: Heat 3 tbsp vegetable oil in a skillet over medium heat. Sauté 1 small diced white onion until translucent, then add shredded pork and 1 cup red chile sauce from step 2. Cook for 5 minutes, stirring, until well combined and heated through.
5. Step 5: In a large bowl, beat 1 cup lard or vegetable shortening until fluffy. In another bowl, combine 3 cups corn masa harina, 2 tsp baking powder, and 1 tsp salt.
6. Step 6: Gradually add 2 cups chicken broth to masa mixture, stirring until a dough forms. Fold in the beaten lard and mix until light and fluffy.
7. Step 7: To assemble, spread about 3 tbsp masa dough onto the center of each 12x12 inch banana leaf square, flattening to about 1/4 inch thick.
8. Step 8: Spoon 2 tbsp pork and chile filling onto the masa, fold the banana leaf over to enclose, and fold sides to seal.
9. Step 9: Arrange tamales upright in a steamer basket and steam over boiling water for 1.5 hours, adding water as needed. Check for doneness by ensuring masa is firm and separates easily from the leaf.
10. Step 10: Serve hot with additional red chile sauce.