As the festive season approaches, there’s one dish that truly defines celebration and family gatherings in Mexico: Tamales. Making tamales is more than just cooking; it’s a cherished tradition, a labour of love, and a communal event that brings everyone together. The result is a delicious, savoury package of corn dough (masa) steamed to perfection with a mouthwatering filling inside.

The history of tamales is as rich and complex as their flavour. They are one of the most ancient and beloved foods in Mexico, with origins dating back thousands of years to pre-Hispanic times. Originally, they were prepared by indigenous peoples for feasts, rituals, and ceremonies, and their shape and ingredients varied from region to region. The Spanish word “tamal” comes from the Nahuatl word tamalli, which means “wrapped food.” Today, tamales are a symbol of Mexican heritage, with countless variations found all over the country, from sweet to savory, and filled with everything from cheese to chicken and our personal favourite, pork in a rich red chile sauce.

If you’re looking for a truly authentic resource to guide you through the wonderful world of Mexican cuisine, I can’t recommend a better book than Mexico: The Cookbook. It’s a gorgeous hardcover filled with traditional recipes from every corner of the country, and it’s where we’ve sourced this incredible recipe for Red Pork Tamales. You can find this essential cookbook on our website at MexicanThings.ie!

Making tamales can seem daunting, but it’s a rewarding process. The key is to take your time and, if you can, involve your friends and family—the more hands, the merrier!

Let’s dive into this beautiful recipe straight from the pages of Mexico: The Cookbook.

Red Pork Tamales Recipe

This recipe yields a flavourful and tender tamale, perfect for special occasions.

Ingredients:

• 1 lb 2 oz / 500 g boneless pork leg
• 1 sprig thyme
• 1 bay leaf
• 1 onion, halved
• 4 cloves garlic
• 1 teaspoon salt
• 2 ancho chiles
• 1 guajillo chile
• 2 tomatoes
• 1 cup (9 fl oz / 250 ml) Chicken Stock
• ½ teaspoon dried oregano
• ¼ teaspoon black peppercorns
• 1 tablespoon vegetable shortening, lard, or corn oil
• Sea salt, to taste

For the dough:

• 1 cup (7 oz / 200 g) lard or vegetable shortening
• 4 ⅓ cups (1 lb 2 oz / 500 g) masa harina
• 1 ½ teaspoons sea salt
• 1 ½ teaspoons baking powder
• 12 corn husks, soaked in hot water for 20 minutes and drained thoroughly

Instructions:

1. Prepare the Pork: Put the pork, thyme, bay leaf, ½ onion, 2 cloves garlic, and salt into a saucepan. Add 64 cups (2 ½ pints / 1.5 liters) water and bring to a boil. Reduce the heat and simmer for 1 hour or until the meat is tender. Set aside.
2. Roast the Chiles and Vegetables: Meanwhile, put the chiles, tomatoes, remaining onion half, and remaining cloves of garlic into a frying pan or skillet and roast for 15 minutes over medium-high heat.
3. Make the Chile Sauce: Pour the pork cooking stock into a saucepan and bring it to a boil. Put the roasted chiles in a small bowl, add enough hot stock to cover them, and soak for 15 minutes.
4. Put the chiles, oregano, peppercorns, roasted tomatoes, onion, and garlic with some of the soaking liquid in a food processor or blender. Process until smooth.
5. Strain the chile purée into a saucepan, add the vegetable shortening over medium heat, and cook, stirring frequently, for 5-10 minutes. Season with salt.
6. Shred the Pork: When the meat is cooked, remove the pork from the pan. Reserve the cooking liquid and strain it into a bowl. Let the pork cool, then shred and chop the meat.
7. Combine Filling: Add the shredded pork to the reserved chile mixture and simmer for an additional 2-3 minutes. Taste and adjust the seasoning. Remove the pan from the heat and let the filling cool.
8. Prepare the Dough (Masa): Beat the lard until creamy and fluffy. In four additions, add the masa harina, salt, and baking powder, and beat well. Add 1 cup (9 fl oz / 250 ml) of the reserved pork cooking liquid to make a smooth, soft dough.
9. Assemble the Tamales: Spread out the corn husks. Spread 1 heaping tablespoon of dough on the widest part of each husk and place a tablespoon of the cooled meat filling in the centre. Fold the leaf over, without pressing, then fold in the ends.
10. Steam: Stand the tamales vertically in a prepared steamer and cook over high heat for about 1 hour or until the dough can be easily separated from the husks.
11. Rest and Serve: Remove the steamer from the heat and let the tamales rest for 20 minutes before serving. Enjoy the festive flavour!

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Making tamales is a beautiful way to share your love of Mexican food with those around you. I hope this recipe from Mexico: The Cookbook brings a little bit of Mexican holiday spirit to your home!

Remember, you can find all the authentic ingredients you need, as well as the book itself, on our website.

Happy cooking!

Warmly,
Fabiola
MexicanThings.ie