American
Red Chile Pork Tamales
The centerpiece of the Southwestern holiday table — masa-wrapped, slow-braised, deeply traditional.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Tamales are among the oldest prepared foods in the Americas, with evidence of tamale-making dating back to at least 1000 BC among Mesoamerican civilizations.
Masa is spread onto soaked corn husks, filled, folded into a sealed packet, and steamed until the dough sets tender and slightly springy. Tamale-making is traditionally a communal activity — a tamalada — done with family in the days before Christmas. Your first batch will not be perfect. By the third, you will be the one teaching others.
Watch it come together
Ingredients
Red chile pork filling
- 3 lbs pork shoulder
- 5 dried ancho chiles, stemmed and seeded
- 3 dried guajillo chiles, stemmed and seeded
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp kosher salt
- 2 cups pork braising liquid (reserved)
Masa
- 4 cups masa harina
- 1 tsp baking powder
- 2 tsp kosher salt
- 1 tsp cumin
- 2¾ cups warm chicken or pork stock
- 1 cup lard (or shortening)
You'll also need
- 30–35 dried corn husks
- Large pot with a steamer insert
Method
- 1
SOAK HUSKS: Cover dried corn husks with very hot water. Weight down with a plate so they're fully submerged. Soak at least 1 hour, until completely pliable.
- 2
BRAISE THE PORK: Season pork shoulder with salt and pepper. Sear in a Dutch oven until browned on all sides. Add 3 cups water, cover, and braise at 325°F for 2.5–3 hours until completely tender. Cool in the liquid, then shred. Reserve the braising liquid.
- 3
MAKE RED CHILE SAUCE: Toast dried chiles in a dry skillet 30 seconds per side until fragrant. Cover with 2 cups boiling water and soak 20 minutes. Blend with the soaking water, garlic, cumin, oregano, and salt until smooth. Strain.
- 4
Combine shredded pork with enough chile sauce to generously coat. Taste and adjust salt.
- 5
MAKE THE MASA: Beat lard until light and fluffy, about 2 minutes. Combine masa harina, baking powder, salt, and cumin; gradually add warm stock until a soft dough forms. Add the masa to the lard and beat until combined. Test: drop a small ball in water — if it floats, it has enough fat and air.
- 6
ASSEMBLE: Pat a soaked husk dry. Spread about 3 tablespoons of masa in the center, leaving 2 inches top and bottom and 1 inch on the sides. Place 2 tablespoons of filling down the center. Fold the sides over to enclose, fold up the bottom flap, and set seam-side down.
- 7
STEAM: Stand tamales upright (open end up) in a large steamer pot, packed snugly. Cover with extra husks and a damp towel before the lid. Steam over simmering water 60–75 minutes, until the masa pulls cleanly away from the husk.
- 8
Rest 10 minutes before eating. They will continue to firm as they cool.
Substitutions
- Chef's tip: tamales freeze extraordinarily well. Steam, cool completely, wrap individually, and freeze up to 3 months; reheat by steaming from frozen 15–20 minutes.
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