Pork Tamales Rojos

This multi-component recipe for pork tamales can seem daunting, but as cookbook author and former BA food editor Rick Martinez explains, “If you can spread peanut butter…you can make tamales.” He walks you through it step-by-step here and in this video. We promise, it’s worth the effort; homemade tamales far outshine store-bought ones, and folding them is a fun group activity.

There are two types of masa, a dough made from ground nixtamalized corn, that work here: Fresh masa offers the best flavor and texture and is available from specialty markets and artisanal producers. The other option is masa harina or corn flour, which is widely available and easy to transform into dough quickly. You can find it along with dried corn husks at tortilla factories and larger grocery stores. 

Whichever you choose, Rick recommends mixing some of the chile sauce from the shredded pork filling into it with your hands instead of a stand mixer. This is not a move you’ll see in most recipes for authentic Mexican tamales, but it’s one that Rick’s mother used to give her masa dough extra flavorful depth. You don’t need a steamer basket to cook the tamales, simply line the bottom of a large pot with husk trimmings and place a ball of tin foil in the center so the tamales slant upward with the folded side of the husk on the bottom.

If you prefer chicken tamales or Venezuelan hallacas wrapped in banana leaves, we have you covered. Just don’t skip these refried beans from Rick’s dad.