Mexican main

Tamales Rojos de Cerdo

Soft masa parcels filled with pork in red chilli sauce, wrapped in corn husks and steamed.

Jump to recipe More Mexican food
1 hr 30 minsPrep time
2 hrCook time
Serves 4Servings
AdvancedDifficulty
Tamales Rojos de Cerdo
About this dish

Tamales Rojos de Cerdo: the story on the plate

Soft masa parcels filled with pork in red chilli sauce, wrapped in corn husks and steamed.

Historical background

Tamales are among Mexico’s most historic maize dishes, with regional fillings and communal preparation traditions.

Why it is famous

Famous as celebration food, especially for holidays, family gatherings and street breakfasts.

Cultural significance

This dish shows how Mexican cuisine layers maize, chilli, regional produce and social eating into food with memory and identity.

Nutrition

Estimated nutrition per serving

Useful for meal planning and calorie-aware recipe browsing.

540Calories
24gProtein
55gCarbs
25gFat

Estimated nutrition per serving; actual values vary by ingredient brands, portion size and cooking fat retained.

Ingredients

What you need

  • 500 masa harina
  • 180 lard, softened
  • 450 chicken stock, warm
  • 2 baking powder
  • 600 pork shoulder, cooked and shredded
  • 4 dried guajillo chilli, seeded
  • 2 garlic cloves
  • 24 corn husks, soaked until pliable
  • 2 salt
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. 1. Soak corn husks, banana leaves or wrapping leaves until pliable. Cut meat or chillies evenly so the filling cooks at the same pace.
  2. 2. Blend the chilli sauce or beat the masa until light and well seasoned.
  3. 3. Add filling down the centre, leaving space for expansion, then fold firmly without squeezing.
  4. 4. Steam tamales at 95–100°C / 203–212°F, or slow-cook wrapped meat at 150°C / 302°F until tender.
  5. 5. Serve with salsa, pickled onion, tortillas or broth depending on the dish.
Cook smarter

Tips, storage and serving advice

Shopping tips

For the most authentic result, buy Mexican chillies, corn tortillas, masa, crema, cheese or herbs from a Latin American grocer where possible.

Ingredient quality

Use ripe produce, fresh tortillas where relevant, and dried chillies that are pliable and fragrant rather than brittle or dusty.

Common mistakes

Do not rush chilli sauces, over-season before reducing, or bury the dish under too many toppings.

Chef’s tips

Balance the final plate with salt, lime and fresh garnish; Mexican food often comes alive in the final seasoning.

How to know it is cooked

The main ingredient should be tender, the sauce rounded and the raw chilli or onion edge softened.

Plating advice

Serve on warm plates with a neat central portion and fresh garnish placed last for colour.

Make ahead

Sauces, fillings and braises can usually be made ahead; keep fresh garnishes separate until serving.

Storage and reheating

Cool quickly and refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water, stock or sauce to avoid drying out.

Wine pairing

What to drink with Tamales Rojos de Cerdo

Pairings are chosen around the dish’s flavour, texture, richness, acidity and cooking style — not just the country it comes from.

Rioja / Tempranillo wine pairing
#1 Great match Red

Rioja / Tempranillo

Why it works: Chosen to balance Mexican chilli, lime, corn, herbs, richness and/or sweetness without overpowering the dish.

Spanish red with red fruit, vanilla, leather and spice. Good with garlic chicken, lamb, roast meat, paprika and grilled dishes.

GrapeTempranillo, Garnacha, Graciano
RegionRioja, Ribera del Duero, Navarra
Wine flavourred cherry, plum, vanilla, leather, dill
Serve at15-17°C
  • Flavour bridge: Acidity and fruit refresh the palate while matching the dish’s main flavour profile.
  • Acidity: Bright acidity helps with lime, chilli, dairy or rich sauces.
  • Body: Body is matched to the weight of the dish.
  • Tannin: Moderate tannin avoids clashing with chilli.
  • Sweetness: Dry to lightly sweet balance depending on heat and richness.
  • Best for: Use as a helpful wine-style suggestion rather than a strict rule.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.

Cook next

Keep exploring the country’s food story through related starters, mains and desserts.

View cuisine
Aguachile Verde

Aguachile Verde

Lime-cured prawns with green chilli, cucumber and coriander.
Fajitas de Res

Fajitas de Res

Fajitas de Res is a traditional Mexican main upgraded with measured metric ingredients and a cleare…
Carne Asada

Carne Asada

Carne Asada is a traditional Mexican main upgraded with measured metric ingredients and a clearer r…
Gorditas de Chicharrón

Gorditas de Chicharrón

Gorditas de Chicharrón is a traditional Mexican main upgraded with measured metric ingredients and…