Red Chile and Pork Tamales
Dried corn husks are more than just a wrapper for tamales—they are an essential link to one of the oldest food traditions in the Americas. Made from the outer leaves of field corn harvested and dried after the growing season, the husks become soft and pliable when soaked, ready to encase masa and filling for steaming. As the tamales cook, the husks impart a subtle earthy aroma and help keep the masa moist and tender while preserving its shape. In these red chile and pork tamales, the corn husks serve as both vessel and tradition, carrying smoky pork, vibrant red chile, and fluffy masa in a preparation that has been central to Southwestern and Mexican celebrations for generations.
Ingredients
- 2 Tablespoons SFSC Chipotle Seasoning (MS496)
- 5 pounds pork shoulder or Boston butt, cut into fist-sized chunks
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 1/2 cups Red Chile Sauce (MS621)
- 2 Tablespoons chile caribe, toasted (MS509)
- 3 cups masa harina tamale grind (MS410)
- 1/2 to 1 teaspoon salt
- 1/2 pound (1 1/4 cups) lard or shortening
- 2 to 3 cups chicken stock or water
- 16 corn husks, soaked in warm water until pliable (1 to 2 hours) (MS492)
Instructions
- Shredded Pork:
- Season the meat with chipotle seasoning, salt, and pepper, and sear in a heavy skillet until well browned. Place in a covered roaster and bake at 375 degrees for 2 1/2 to 3 hours until fork tender. (Or place in a pressure cooker with 2 cups of water or stock and cook for 35 minutes at 15 pounds pressure until tender).
- Cool and shred.
- Masa Dough:
- In a medium bowl, mix masa harina and salt until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the lard on medium-high speed until fluffy. Slowly add the dry ingredients by heaping spoonfuls and beat until thoroughly incorporated. Slowly add the stock or water and continue to beat on medium-high for 5 to 7 minutes, or until fluffy. Test by dropping 1/2 teaspoon into a glass of cold water. If it floats, it’s ready to be formed into tamales. If it doesn’t float, continue to beat on medium-high to incorporate air.
Estimated Nutritional Facts per Tamale
Calories320
Total Fat18g
Saturated Fat7g
Cholesterol55mg
Sodium450–700mg (depends if you use water or chicken stock)
Total Carbohydrate22g
Dietary Fiber3g
Total Sugars2g
Protein16g
Estimated Nutritional Facts for Entire Batch
Calories5,000–5,300
Total Fat285–300g
Saturated Fat110–125g
Cholesterol850–950mg
Sodium6,500-10,500mg (depends if you use water or chicken stock)
Total Carbohydrates340–360g
Dietary Fiber45–55g
Total Sugars25–35g
Protein250–270g