How to make Red Pork Tamales Authentic and Delicious recipe! 🤤🤤🤤

Red Pork Tamales

Nothing is better than homemade tamales right out of the steamer. My mother has been making her pork tamales for as long as I can remember. It became her tradition every holiday season. People started requesting them, and soon after she started selling them every year during the holidays. She makes the best tamales with freshly milled corn masa straight from the Molino (mill). She then would spend countless hours hand-mixing her freshly ground masa and simmering her pork roast with fresh spices ground in her molcajete. The salsa is made from dried chiles, tomatoes, and fresh spices. 🤤🤤🤤

I know not everyone can get fresh ground corn masa so I made this recipe in a more simplified manner so you can give it a try! Let’s make Red Pork Tamales! Everyone deserves to try tamales right out of the steamer!

Shredded pork meat:
6 lbs of pork shoulder roast with the bone
1 medium onion
I head of garlic
4 bay leaves
1 tbsp salt
1 tbsp chicken bouillon powder

Red Chile sauce:
12 guajillo chili pods
5 ancho chili pods
4 tomatoes
4 tomatillos
1/4 piece of onion
6 garlic cloves
2 tsp cumin seeds
1/2 tbsp tomato bouillon

Masa:
6 cups Maseca instant corn masa for tamales
5 cups pork broth
1 1/2 cups of lard or shortening
5 tsp of baking powder
1 cup of red chile sauce

You will also need:
1 lb bag of corn husks
1 tsp salt
1/2 tsp black pepper
A giant steamer and a blender

This recipe makes 30-40 tamales. Depending on how big you like them! I made 30 giant tamales! 🤗