Take your taste buds on a trip to Mexico with these delicious and authentic red pork tamales! Made by Edna Peredia, a true master of Mexican cuisine, these tamales are filled with succulent pork and a flavorful red sauce, wrapped in corn husks, and steamed to perfection.

Quick Info

⏱️ 360 min • 🍽️ 16 servings • ⭐ 89%

Tags

[North American] • [Central & South American] • [Dairy-Free] • [Gluten-Free] • [Appetizers] • [Dinner] • [Lunch] • [Under 1 Hour]

Ingredients

• 1 bag of dry corn husks
• Hot water, for soaking
• 2 Roma tomatoes
• ½ small white onion
• 2 dried guajillo chiles
• 2 dried pasilla chiles
• 2 cloves garlic
• 4 cups plus 1 tablespoon water, divided
• 2 teaspoons salt, plus more to taste
• Pepper, to taste
• ½ tablespoon ground cumin
• 2 tablespoons canola oil
• 3 pounds pork shoulder, cubed
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ cup lard
• 2 pounds fresh corn masa
• Salsa verde, for serving

Instructions Preview

1. Place the dry corn husks in a baking dish….
2. Add the tomatoes, onion, guajillos, pasill…
3. Transfer the vegetables to a blender, Add …

…and 11 more steps

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Recipe by: Matthew Johnson • From: Tasty