Homemade Pork Tamales with Red Chili Sauce
There’s nothing like the flavor of homemade tamales — tender masa, rich pork filling, and a bold red chili sauce. Making tamales is even more fun when family and friends get involved. You can prepare the filling ahead of time, then steam the tamales fresh for the ultimate comfort meal. They’re also amazing toasted the next day and topped with salsa!
Ingredients (Meat)
3.25 lbs pork butt (with bone)
1/2 tsp peppercorns
2 bay leaves
1/2 medium onion
2 tsp salt (or to taste)
3 garlic cloves (smashed)
2 quarts water (to cover)
Ingredients (Red Chili Sauce)
4 ancho chilies
7 guajillo chilies
3 big garlic cloves
1/4 small onion
3/4 tsp cumin seeds
3/4 tsp peppercorns
1/2 tsp oregano
1 1/2 tsp chicken bouillon
1 1/2 cups pork broth
Salt as needed
Ingredients (Masa Dough)
3 lbs masa for tamales (not pre-made)
2 1/4 cups pork lard (slightly melted, not hot)
1 tsp salt
1 3/4 cups pork broth
1/3 cup red chili sauce (optional, for color & flavor)
1 bag corn husks (cleaned, soaked)
Instructions
Cook the pork: Boil pork butt with onion, garlic, peppercorns, bay leaves, and salt until tender. Shred the meat, reserving broth.
Make the chili sauce: Toast chilies lightly, remove seeds, and soak in hot water until soft. Blend with garlic, onion, cumin, oregano, bouillon, pork broth, salt until smooth. Strain for a silky sauce. Mix with shredded pork.
Prepare masa: Beat lard until fluffy. Add masa, pork broth, salt, and chili sauce. Mix until light and spreadable.
Assemble tamales: Spread masa on softened corn husks. Add pork filling, fold, and tie.
Steam: Place tamales upright in a steamer. Cover with husks, steam 1.5–2 hours until masa is set and pulls away easily from husk.
Serve hot with salsa, or toast them later on a comal for extra flavor!
Caution: Steam is extremely hot — keep children away from stove.
Tamales made at home are more than food — they’re tradition, family, and love in every bite.
