Pork tamales rojos recipe for twelve
Recipe shopping list — copy the items into Valedo.
This recipe makes 12 pork tamales for a family meal or freezer batch. It uses corn husks, masa harina, and a red guajillo chile filling.
Ingredients
Dried corn husks
16
Pork shoulder
2 lb
Masa harina
4 cups
Lard
1 cup
Chicken broth
3 cups
Dried guajillo chiles
8
Dried ancho chiles
2
White onion
1
Garlic cloves
4
Ground cumin
1 tsp
Dried Mexican oregano
1 tsp
Baking powder
2 tsp
Kosher salt
to taste
How to make it
- Soak corn husks in hot water until pliable. 2. Cook pork until tender, shred it, and reserve some cooking broth. 3. Soak chiles, blend with onion, garlic, cumin, oregano, and broth, then simmer with the pork. 4. Beat lard until fluffy; mix in masa harina, baking powder, salt, and broth to form soft masa. 5. Spread masa on husks, add pork filling, fold, and steam until the masa pulls away cleanly from the husk.
FAQ
Who is "Pork tamales rojos recipe for twelve" for?
This recipe makes 12 pork tamales for a family meal or freezer batch. It uses corn husks, masa harina, and a red guajillo chile filling.
What do I need to buy for "Pork tamales rojos recipe for twelve"?
This list has 13 items, including Dried corn husks, Pork shoulder, Masa harina, and Lard. Cross off what you already own, then buy the rest.
Do I need every item on "Pork tamales rojos recipe for twelve"?
No. Use it as a starting checklist for Pork tamales rojos recipe for twelve. Cross off what you already have—often that includes Dried corn husks—and add anything your situation still needs.
Does "Pork tamales rojos recipe for twelve" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Soak corn husks in hot water until pliable. 2. Cook pork until tender, shred it, and reserve some cooking broth. 3. Soak chiles, blend with onion, garlic, cumin, oregano, and broth, then simmer with the pork. 4. Beat lard until fluffy; mix in masa…
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