Packed with tender chunks of pork covered in a spicy smoky red chili sauce these rojos de puerco tamales are packed with zesty flavor.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Cooking Con Claudia | 2021-12-10 23:04:41 |  381,277 Views |
HOW TO MAKE THE BEST AUTHENTIC RED PORK TAMALES | Tamales Rojos de Puerco
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Puerco rojo is one of the most popular tamale fillings in all of Mexico and it’s easy to see why: the blend of juicy pork and red chiles has a bold fruity smoky and spicy flavor that you’ll appreciate from the first bite. The red chile filling is so concentrated in flavor that it can be overwhelming at first when you scoop it up and eat it with a spoon; but when it’s spread out in a thin layer and held firmly in a rich pillowy masa (corn dough) to form a tamal the intense flavor is balanced by the rich corn dough.
I grew up with tamales rojos de puerco red pork tamales. For family gatherings and parties my mother and aunts would prepare the masa and filling and invite all the kids to the kitchen table to help wrap the tamales. They were so good that we would make a lot on purpose so there would be some left over for family breakfast the next day. The recipe for tamales rojos de puerco that I share here is based on the version my family ate as a child. It features a thick aromatic red chile mole (sauce) made with charred tomatoes and tomatillos tossed with sesame seeds and peanuts for a rich creamy sauce that coats tender shredded pork. It’s wrapped in a pleasantly spongy savory masa that’s molded and steamed to make tamales rojos de puerco.
