What can I use instead of lard?

Replace vegetable shortening or refined coconut oil in equal amounts. Both work with masa. Beat the added fat in the mixer before adding masa dough.

How do I know tamales are done?

Let one tamale rest for 5 minutes. Pull off the husk. If the tamale is cooked, the husk should come off easily with no masa stuck to it.

How long do cooked tamales keep?

Cooked tamales can be stored in an airtight container in the refrigerator for up to 5 days. Cool the tamales before storing.

Why does my masa sink in water?

If the masa is too runny, add more air or other ingredients. Beat the masa for 3 minutes and test some masa with cold water. If it's still too runny, mix in 1 tablespoon of broth and beat. Heavier masa will make thicker tamales. I like to test masa before making tamales to save myself from having to throw out finished tamales.

How should I reheat tamales?

For frozen tamales, steam in a steamer for 15 to 20 minutes. Do not peel off the husks. For refrigerated tamales, wrap each tamale in a moist paper towel before microwaving for 90 seconds or until piping hot.

Authentic Homemade Pork Tamales with Red Chile Sauce

By Ethan ParkerOct 26, 2026

Servings

Level

Hard

Jump to recipe

These homemade pork tamales are ideal to make when you have free time on that day to use a steam pot and stand mixer or food processor. Yellow tamales filled with shredded pork and dark red sauce are topped with cold toppings such as crema, cotija cheese, and cilantro (cold toppings pair well with the warm fillings).

Authentic Homemade Pork Tamales with Red Chile Sauce

I cook pork until it flakes easily with a fork and use some of the pork juices in recipes for other sauces and masa preparations. Ancho and guajillo peppers used dry must be pureed before cooking with the pork. The sauce should be cooked down and skinned before coating the pork.

The filling should be at room temperature when preparing tamales so that the ground pork doesn't melt the lard in the masa, which will cause the tamales to disintegrate in the steamer or become oily. I do the float test on the masa before spreading it on each corn husk. If a batch of masa doesn't float, I add about 1 tablespoon of broth or mix it more.

Place the tamales upright with the wide ends open to give them room to steam and expand, and cook until one whole tamale husk peels cleanly from the masa. Let the cooked tamales sit for 10 minutes before serving with toppings.

What makes this special

A stand mixer can be used to mix lard and corn dough. A stand mixer can save labor when mixing large amounts of dough.
Steam several tamales. The husks should each hold a portion of pork filling.
Pork broth is part of the chile sauce and masa. You don't need separate stock.
Prepare the corn husks during the time the pork is cooking. Prepare the sauce before preparing the maize dough.
Vegetable shortening or refined coconut oil can be used in the same amounts as a replacement for pork lard.
Serve black beans or cilantro-lime rice on the side to round out a meal.

Instructions

Submerge the dried corn husks in very hot water in a large bowl or sink, and weigh them down with a heavy plate.

Soak the husks for at least 45 minutes, until pliable.

Pat the softened husks dry with a clean kitchen towel.

Put the pork shoulder chunks in a heavy-bottomed pot and cover with water.

Add half the onion, 2 garlic cloves, and 1 tsp (5g) kosher salt.

Bring the pot to a boil, then cover and simmer gently for about 1.5 to 2 hours.

Remove the pork when it yields easily to a fork, reserving the broth.

Shred the pork with two forks.

Toast the ancho and guajillo chiles in a dry skillet over medium heat for 30 seconds per side, until fragrant.

Soften the toasted chiles in hot water for 15 minutes.

Blend the softened chiles with 1/2 cup (120ml) reserved pork broth, 2 garlic cloves, the remaining onion half, and 1 tsp (2g) oregano on high until smooth.

Simmer the chile puree with 1 tbsp (15ml) oil for 10 minutes, until reduced.

Toss the shredded pork with the chile sauce, then let the filling cool to room temperature.

Whip the lard in a stand mixer on medium-high speed for 3-4 minutes, until light and white.

Whisk the masa harina, baking powder, and 1.5 tsp (9g) kosher salt in a separate bowl.

Alternate adding the dry masa mixture and 2 cups (480ml) warm reserved pork broth to the whipped lard, then beat until the masa resembles thick hummus.

Drop a small half-teaspoon of masa into cold water. If it sinks, whip for another 3 minutes or add a tablespoon more broth.

Lay a husk smooth-side up with the wider end toward you.

Spread about 3 tbsp (45g) masa across the upper-middle of the husk, leaving a 1-inch border at the sides and narrow bottom.

Spoon 2 tbsp (30g) red chile pork down the center of the masa.

Fold the long sides over the filling, then fold the narrow bottom tail up toward the seam.

Fill the steamer pot with water just below the rack.

Stand the tamales upright with the open ends pointing up, leaving room between them, and cover with a tight-fitting lid.

Steam over medium heat for 60 to 75 minutes.

Rest one tamale for 5 minutes and peel back the husk to check that the masa releases cleanly.

Let the cooked tamales rest on the plate for 10 minutes.

Split each tamale open and top with Mexican crema, cotija cheese, and chopped cilantro.

FAQ

You can. Assemble the tamales in their husks. Store them in airtight containers or bags in the freezer for up to 3 months. Steam frozen tamales. Add 15 to 20 minutes to the usual steaming time.

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