Christmas Tamales Rojos (Chile-Braised Pork) with Salsa Verde

Quick Recipe Version (TL;DR)

• Yield: 24 tamales (serves 8–12)
• Prep Time: 1 hour 45 minutes
• Cook Time: 2 hours 45 minutes
• Total Time: 4 hours 30 minutes

Quick Ingredients

• 40 dried corn husks
• 2.5 lb boneless pork shoulder
• 1 tbsp neutral oil
• 8 dried guajillo chiles (about 2 oz); 4 dried ancho chiles (about 1 oz)
• 1 medium white onion, divided
• 8 garlic cloves, divided
• 2 tsp ground cumin; 2 tsp Mexican oregano; 2 bay leaves
• 1 tbsp apple cider vinegar
• 7 cups low-sodium chicken broth, divided
• 4 cups masa harina
• 1 cup lard, softened
• 2 tsp baking powder
• 3 to 4 tsp kosher salt, divided
• 1 lb tomatillos; 2 serrano chiles; 1 cup cilantro; 2 tbsp fresh lime juice + lime wedges

Do This

• 1. Soak 40 corn husks in hot water 30 minutes. Toast guajillo/ancho chiles 30 seconds per side; stem/seed and soak in hot water 20 minutes.
• 2. Blend rehydrated chiles with 1/2 onion, 6 garlic cloves, cumin, oregano, vinegar, 1.5 cups broth, and 1 tsp salt; strain.
• 3. Sear pork (2.5 lb) in 1 tbsp oil until browned (6–8 min). Add chile sauce, remaining 2.5 cups broth, 1/2 onion, bay leaves; simmer covered 1.5–2 hours (or oven 325°F for 2.5 hours) until fork-tender.
• 4. Shred pork; simmer sauce uncovered 10–15 min to thicken; return pork and season. You want 3.5–4 cups filling.
• 5. Beat 1 cup lard fluffy (3 min). Mix 4 cups masa harina, 2 tsp baking powder, 1.5–2 tsp salt; beat into lard. Stream in 2.5–2.75 cups warm broth to a soft, spreadable dough.
• 6. Spread 1/4 cup masa on a husk; add 2 tbsp pork. Fold sides in, then bottom up; repeat for 24 tamales.
• 7. Steam upright over gently boiling water 60–75 min until masa pulls from husk; rest 15 min. Blend salsa verde (tomatillos, serranos, cilantro, onion, garlic, lime); serve with lime wedges.

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Why You’ll Love This Recipe

• Classic Christmas tamales with a deeply flavored, brick-red chile-braised pork filling.
• Light, tender masa thanks to an easy, foolproof mixing method and the float test.
• Make-ahead friendly: braise and masa can be prepped the day before, and tamales freeze beautifully.
• Bright salsa verde and fresh lime balance the rich, cozy flavors—perfect for holiday gatherings.

Grocery List

• Produce: White onion, garlic, tomatillos, serrano chiles, cilantro, limes, radishes (optional)
• Dairy: Queso fresco (optional)
• Pantry: Boneless pork shoulder, dried guajillo and ancho chiles, masa harina, lard, baking powder, kosher salt, ground cumin, Mexican oregano, bay leaves, apple cider vinegar, low-sodium chicken broth, neutral oil, dried corn husks

Full Ingredients

Pork and Red Chile Filling

• 2.5 lb boneless pork shoulder, cut into 2-inch chunks
• 1 tbsp neutral oil
• 8 dried guajillo chiles (about 2 oz), stems and seeds removed
• 4 dried ancho chiles (about 1 oz), stems and seeds removed
• 1 medium white onion, divided (1/2 for sauce, 1/2 sliced for braise)
• 6 garlic cloves
• 2 tsp ground cumin
• 2 tsp Mexican oregano
• 1 tbsp apple cider vinegar
• 4 cups low-sodium chicken broth, divided (1.5 cups for blending; 2.5 cups for braising)
• 2 bay leaves
• 1.5 to 2 tsp kosher salt, plus more to taste

Masa Dough

• 4 cups masa harina
• 1 cup lard, softened
• 2 tsp baking powder
• 2 tsp kosher salt
• 2.5 to 2.75 cups warm broth (pork braising liquid or chicken broth)
• 2 tbsp red chile sauce (optional, for color)

Assembly & Steaming

• 40 dried corn husks (you’ll select ~24 large, intact husks), plus a few torn into strips for ties
• Water for soaking husks and steaming

Salsa Verde Topping

• 1 lb tomatillos, husked and rinsed
• 2 serrano chiles (or 1 jalapeño for milder), stemmed
• 1/2 small white onion (about 1/2 cup), roughly chopped
• 2 garlic cloves
• 1 cup cilantro leaves and tender stems
• 2 tbsp fresh lime juice
• 1 tsp kosher salt, plus more to taste
• 2–4 tbsp water (as needed to thin)

For Serving

• Lime wedges
• Extra cilantro, thinly sliced radishes, and crumbled queso fresco (optional)

Step-by-Step Instructions

Step 1: Soak husks and prep the chiles

Place dried corn husks in a large bowl and cover with very hot water. Weight with a plate and soak for 30–45 minutes until pliable. Meanwhile, heat a dry skillet over medium. Toast guajillo and ancho chiles 30 seconds per side until fragrant and pliable (do not burn). Transfer to a bowl and cover with very hot water; soak 20 minutes.

Step 2: Make the red chile sauce

Drain chiles (reserve 1 cup soaking liquid if it smells clean and fresh). In a blender, combine rehydrated chiles, 1/2 the onion, 6 garlic cloves, cumin, oregano, vinegar, 1.5 cups chicken broth (or use part soaking liquid), and 1 tsp salt. Blend until very smooth, 45–60 seconds. Strain through a fine-mesh sieve into a bowl, pressing to extract as much sauce as possible; discard solids.

Step 3: Sear and braise the pork

Pat pork dry; season with 1 tsp salt. Heat oil in a heavy pot over medium-high. Sear pork in 2 batches until browned (6–8 minutes total). Return all pork to the pot. Add the strained chile sauce, remaining 2.5 cups broth, remaining 1/2 onion (sliced), and bay leaves. Bring to a simmer, cover, and cook on low until very tender, 1.5–2 hours. Oven option: cover and braise at 325°F for about 2.5 hours.

Step 4: Shred and reduce

Transfer pork to a bowl and shred with two forks. Discard bay leaves and onion. Simmer the braising liquid uncovered over medium heat to a thick, spoon-coating consistency, 10–15 minutes. Return shredded pork to the pot, toss to coat, and season to taste with salt. You should have 3.5–4 cups of juicy filling. Cool slightly before assembling.

Step 5: Make a fluffy masa

In a stand mixer (or large bowl with a hand mixer), beat lard on medium-high until light and fluffy, 3–4 minutes. In a separate bowl, whisk masa harina, baking powder, and salt. With the mixer on low, add dry ingredients to lard. Slowly stream in 2.5 cups warm broth until a soft, spreadable dough forms (like creamy peanut butter). Add up to 1/4 cup more broth if needed. Optional: mix in 2 tbsp red chile sauce for color. Float test: drop a small piece of masa into cold water—if it floats, it’s airy enough. If it sinks, beat 1–2 minutes more and add 1–2 tbsp lard or a splash of broth.

Step 6: Fill and fold the tamales

Rinse and drain husks. Pat dry. Choose 24 large husks; tear a few smaller ones into thin ties. Working one at a time, place a husk smooth side up, narrow end toward you. Spread about 1/4 cup masa into a 4 x 4-inch square, leaving a 1/2-inch border on the sides and top. Spoon about 2 tbsp pork filling in a strip down the center. Fold the long sides inward to meet, enclosing the filling, then fold the bottom (narrow end) up. Tie with a husk strip if desired. Keep formed tamales covered with a damp towel so they don’t dry out.

Step 7: Steam until set

Set a steamer insert in a large pot and add water just below the rack. Line the rack with a few husks. Arrange tamales standing upright, open end up, without packing too tight. Cover with extra husks and the lid. Bring to a steady simmer over medium heat and steam 60–75 minutes, adding hot water as needed to maintain level. Tamales are done when the masa pulls cleanly from the husk and feels set in the center. Turn off heat and let rest, covered, 15 minutes.

Step 8: Make salsa verde and serve

While tamales steam, combine tomatillos, serranos, onion, and garlic in a saucepan; cover with water. Bring to a boil, then simmer until tomatillos turn olive-green and soften, 8–10 minutes. Drain. Blend with cilantro, lime juice, 1 tsp salt, and 2–4 tbsp water to reach a spoonable texture. Adjust salt and lime. To serve, partially unwrap tamales, spoon with warm salsa verde, and finish with a squeeze of lime. Add cilantro, radishes, and queso fresco if you like.

Pro Tips

• Toast and strain: Lightly toasting chiles deepens flavor; straining the sauce removes any bitterness and skins for a silky filling.
• Float test = tender masa: Whip the lard well and use warm broth. A floating test piece means airy, light tamales.
• Keep steam steady: A gentle, consistent simmer (not a roaring boil) cooks tamales evenly. Add hot water from a kettle as needed.
• Make the filling ahead: Braise the pork 1–2 days ahead. Cold filling is easier to portion and keeps masa from tearing.
• Uniform assembly: Aim for 1/4 cup masa + 2 tbsp filling per tamal for even cooking and a pro look.

Variations

• Spicy rojo: Add 2–4 dried árbol chiles to the red sauce for a hotter, brighter finish.
• Chicken rojo: Swap pork for 2.5 lb boneless, skinless chicken thighs; braise 45–60 minutes until shreddable.
• Dairy-free: Replace lard with 1 cup neutral oil or refined coconut oil; whip thoroughly for the lightest texture.

Storage & Make-Ahead

Refrigerate cooked tamales up to 4 days; reheat by steaming 15–20 minutes or microwaving (wrapped in a damp paper towel) 1–2 minutes. Freeze cooked or uncooked tamales up to 3 months. Steam from frozen: 35–40 minutes (cooked) or 80–90 minutes (uncooked). Salsa verde keeps 4 days refrigerated. Masa can be mixed 24 hours ahead; keep covered and refrigerated—bring to room temp and re-whip briefly before assembling.

Nutrition (per serving)

Approximate for 1 tamal with salsa: 300 kcal; 16 g fat (6 g saturated); 26 g carbohydrates; 10 g protein; 3 g fiber; 680 mg sodium. Values will vary with portion size and toppings.