Christmas Tamales with Slow-Cooked Pork and Red Chile Sauce

Imperial November 8, 2026November 8, 2026

Quick Recipe Version (TL;DR)

Christmas Tamales with Slow-Cooked Pork and Red Chile Sauce feature fluffy masa, tender shredded pork, and a rich, gently smoky chile sauce tucked inside fragrant corn husks.

Yield: 32 tamales; 16 servings of 2 tamales each
Prep Time: 1 hour 15 minutes active time
Cook Time: 5 hours; sauce preparation overlaps with the pork braising
Total Time: 6 hours 30 minutes, including a 15-minute rest; allow extra time if needed for tenderness or steaming

Quick Ingredients

Pork: 3 pounds boneless pork shoulder, 1/2 medium yellow onion, 4 garlic cloves, 2 bay leaves, 3 cups low-sodium chicken broth, and 1 teaspoon fine sea salt.
Red chile sauce: 6 dried guajillo chiles, 3 dried ancho chiles, 1 dried chipotle morita chile, 1/2 medium yellow onion, 4 garlic cloves, 2 cups low-sodium chicken broth, 1 tablespoon neutral oil, 1 1/2 teaspoons ground cumin, 1 teaspoon dried Mexican oregano, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper.
Masa: 4 cups masa harina for tamales, 1 cup lard, 3 to 3 1/2 cups lukewarm low-sodium chicken broth, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt.
Wrapping and serving: 40 large dried corn husks, 1 cup salsa, 3 limes cut into wedges, and 1/2 cup chopped fresh cilantro.

Do This

1. Cover and braise the pork with its aromatics, broth, and salt at 325°F for 3 hours 30 minutes, until easily shredded.
2. Toast the prepared chiles briefly, soak in hot water for 20 minutes, then drain. Blend with the sauce broth, onion, garlic, and seasonings; strain and simmer in the oil for 15 minutes.
3. Soak the corn husks in hot water for 1 hour. Shred the cooked pork and mix with 2 cups of the red chile sauce.
4. Beat the lard until fluffy. Mix in the masa harina, baking powder, salt, and 3 cups broth, adding up to 1/2 cup more broth for a soft, spreadable dough.
5. Divide the dough among 32 husks, add approximately 2 heaping tablespoons pork filling to each, and fold into open-topped parcels.
6. Stand upright in a steamer, cover with extra husks, and steam for 90 minutes. Rest for 15 minutes, then unwrap and serve with reserved sauce, salsa, lime, and cilantro.

Why You’ll Love This Recipe

Made for a holiday gathering: A generous batch brings everyone together, especially when family or friends help with assembly.
Deep, balanced flavor: Guajillo and ancho chiles bring earthy sweetness, while a little chipotle morita adds gentle smoke and warmth.
Soft, fluffy masa: Well-beaten lard and enough broth keep the dough tender rather than heavy.
Excellent for making ahead: Prepare the filling in advance, or freeze fully cooked tamales for an easy festive meal later.

Grocery List

Produce: 1 medium yellow onion, 8 garlic cloves, 3 limes, and 1 small bunch fresh cilantro.
Meat: 3 pounds boneless pork shoulder.
Dairy: None required.
Pantry: Masa harina labeled for tamales, lard, low-sodium chicken broth, neutral oil, baking powder, fine sea salt, black pepper, ground cumin, dried Mexican oregano, bay leaves, salsa, and a 12-ounce package of dried corn husks containing at least 40 large usable husks.
Dried chiles: 6 guajillo chiles, 3 ancho chiles, and 1 chipotle morita chile; check the Mexican foods aisle or a Latin American grocery store.

Full Ingredients

For the Slow-Cooked Pork

3 pounds (1.36 kg) boneless pork shoulder, trimmed of thick exterior fat and cut into 3-inch pieces
1/2 medium yellow onion, about 3 ounces (85 g), cut into wedges
4 garlic cloves, peeled and lightly crushed
2 dried bay leaves
3 cups (720 ml) low-sodium chicken broth
1 teaspoon fine sea salt

For the Red Chile Sauce

6 dried guajillo chiles, stems and seeds removed, about 1 1/2 ounces (45 g) prepared weight
3 dried ancho chiles, stems and seeds removed, about 1 1/2 ounces (45 g) prepared weight
1 dried chipotle morita chile, stem and seeds removed, about 3 g
4 cups (960 ml) very hot water, for soaking the chiles; discard after soaking
1/2 medium yellow onion, about 3 ounces (85 g), roughly chopped
4 garlic cloves, peeled
2 cups (480 ml) low-sodium chicken broth
1 tablespoon neutral oil, such as canola or avocado oil
1 1/2 teaspoons ground cumin
1 teaspoon dried Mexican oregano, crushed between your fingers
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

For the Masa Dough

4 cups (480 g) masa harina labeled for tamales, spooned into measuring cups and leveled
1 cup (205 g) lard, softened but not melted
3 cups (720 ml) lukewarm low-sodium chicken broth, plus up to 1/2 cup (120 ml) more as needed
2 teaspoons baking powder
1/2 teaspoon fine sea salt

For Wrapping and Serving

40 large dried corn husks, approximately 12 ounces (340 g), allowing extras for tearing and lining the steamer
Hot tap water, enough to completely cover the corn husks
Water for the steamer, according to the pot’s fill line, plus boiling water for replenishing
1 cup (240 ml) salsa roja or salsa verde
3 limes, cut into wedges
1/2 cup loosely packed chopped fresh cilantro
Reserved red chile sauce from the filling preparation

Helpful Equipment

A 5- to 6-quart Dutch oven with a tight-fitting lid
A blender or immersion blender and a fine-mesh strainer
A stand mixer with a paddle attachment or a sturdy electric hand mixer
A 20- to 24-quart tamale steamer, or 2 smaller pots fitted with steamer baskets
An instant-read thermometer and kitchen tongs

Christmas Tamales with Slow-Cooked Pork and Red Chile Sauce – Closeup

Step-by-Step Instructions

Step 1: Slowly braise the pork

Heat the oven to 325°F (165°C). Place the pork, onion wedges, crushed garlic, bay leaves, 3 cups broth, and 1 teaspoon salt in the Dutch oven. Bring to a gentle simmer over medium-high heat, cover tightly, and transfer to the oven.

Braise for 3 hours 30 minutes, checking after 3 hours. The pork is ready when a fork slides in easily and the meat pulls apart without resistance; it will generally register 195–205°F (90–96°C). If it is still firm, continue cooking in 20-minute increments. Keep the pot covered, adding 1/2 cup hot water if the liquid becomes shallow. Prepare the sauce while the pork cooks, and begin soaking the husks during the final hour of braising.

Step 2: Toast and soak the dried chiles

Heat a dry skillet over medium-low heat. Working in batches, press the cleaned guajillo, ancho, and chipotle morita chiles against the skillet for 10 seconds per side, just until fragrant and slightly more pliable. Do not let them blacken, which can make the sauce bitter.

Transfer the chiles to a heatproof bowl and cover with 4 cups very hot water. Set a small plate on top to keep them submerged and soak for 20 minutes. Drain and discard the soaking water.

Step 3: Blend and simmer the red chile sauce

Blend the softened chiles with the chopped onion, 4 garlic cloves, 2 cups broth, cumin, oregano, 1/2 teaspoon salt, and black pepper until very smooth, about 2 minutes. An immersion blender in a tall, heatproof container also works. If using a countertop blender with warm ingredients, follow its instructions for venting the lid safely.

Press the mixture through a fine-mesh strainer, discarding any tough skins or seeds. Heat the oil in a saucepan over medium heat, carefully add the sauce, and stir for 2 minutes. Reduce to medium-low and simmer gently, partially covered, for 15 minutes, stirring occasionally. It should be thick enough to coat a spoon but still pourable. If necessary, add water 1 tablespoon at a time. Expect approximately 2 1/2 cups sauce.

Step 4: Soak the husks and finish the pork filling

Place the corn husks in a clean basin or large bowl, cover completely with hot tap water, and weigh them down with a plate. Soak for 1 hour, until flexible. Rinse away any silk or debris, then drain. Set aside 32 broad, intact husks for wrapping and save the rest for lining, patching, or making ties. Pat the wrapping husks dry before assembly.

Transfer the tender pork to a large bowl and discard the bay leaves. Shred the meat with 2 forks, removing any remaining large pockets of fat. Stir in 2 cups red chile sauce; reserve the remaining sauce for serving. The filling should be moist and well coated, not swimming in liquid. Let it cool until comfortable to handle. If desired, strain and skim the pork cooking liquid to replace an equal amount of broth in the masa; let it cool to lukewarm first.

Step 5: Beat a soft, fluffy masa dough

Beat the softened lard with a mixer on medium-high speed for 4 minutes, scraping down the bowl halfway through, until noticeably lighter and fluffy. In a separate bowl, whisk together the masa harina, baking powder, and 1/2 teaspoon salt.

With the mixer on low, add the masa mixture in 3 additions, alternating with the initial 3 cups lukewarm broth. Increase to medium speed and beat for 3 minutes. Add the remaining broth 2 tablespoons at a time, using only as much as needed to reach the consistency of soft, spreadable hummus. The dough should hold a soft ridge but spread easily without cracking. Let stand for 10 minutes, then beat for 1 minute and check the texture again.

Step 6: Fill and fold the tamales

Lay a husk smooth-side up with its wide end toward you and its pointed end facing away. Divide the masa into 32 approximately equal portions, about 45–50 g each. Spread one portion, roughly 3 tablespoons, into a 4-by-5-inch rectangle on the wide portion of the husk. Leave about 1 inch clear along one long side and at least 2 inches clear at the pointed end.

Place approximately 2 heaping tablespoons of pork filling down the center, dividing the filling evenly among the tamales. Bring the long sides together so the masa encloses the filling, then overlap the husk edges. Fold the narrow, empty end upward against the seam, leaving the wide top open. Tie loosely with a thin strip torn from an extra husk if needed. Repeat with the remaining husks, masa, and filling.

Step 7: Arrange the tamales in the steamer

Add water to the steamer’s recommended fill line, keeping it at least 1 inch below the basket so the tamales never sit in water. Line the basket with a few spare husks. Stand the tamales upright with their open ends facing up, leaning them gently against one another without packing them tightly.

If the pot is not full, use a loosely crumpled sheet of foil in the empty space to help keep the tamales upright without blocking steam. Cover the tops with extra husks, then place the lid on the pot. If using 2 pots, divide the tamales evenly and monitor the water in both.

Step 8: Steam, rest, and serve

Bring the steamer water to a boil over high heat, then reduce to medium-low to maintain steady steam. Start timing once steam is flowing and cook, covered, for 90 minutes. Check the water level every 30 minutes, replenishing with boiling water as necessary without pouring it over the tamales.

Begin checking doneness at 75 minutes: remove one tamal with tongs, let it cool for 5 minutes, and gently peel back the husk. The masa should feel set and release cleanly rather than sticking as wet paste. If the tamales are not ready after 90 minutes, steam for another 15 minutes and test again.

Turn off the heat, uncover the pot carefully, and let the tamales rest for 15 minutes to firm up. Warm the reserved red chile sauce in a small saucepan over low heat for 3–5 minutes. Serve the tamales with the sauce, salsa, lime wedges, and fresh cilantro. Remove and discard the corn husks before eating.

Pro Tips

Use the right masa harina: Choose a product labeled for tamales when possible. Do not substitute ordinary cornmeal, which will not produce the same tender dough.
Trust texture more than a float test: A small piece of aerated dough may float in cold water, but this test is not foolproof. Soft, easily spreadable masa is the more useful guide.
Keep the filling moist, not soupy: Excess liquid can make shaping difficult and leave the masa around the filling gummy.
Protect the steam: Keep the lid on except when checking water or doneness, and refill with boiling rather than cold water.
Make assembly a shared task: One person can spread masa while another adds filling and folds. Keep unused husks covered with a damp towel so they stay flexible.

Variations

Milder red chile tamales: Omit the chipotle morita and replace it with 1 additional seeded guajillo chile. The sauce will remain rich and red with less smoke and heat.
Chicken filling: Replace the pork with 3 pounds boneless, skinless chicken thighs. Braise with the same pork aromatics and broth at 325°F for 60–90 minutes, until the chicken reaches at least 165°F and shreds easily. Mix with the sauce as directed.
No-lard masa: Substitute 1 cup (190 g) nonhydrogenated vegetable shortening for the lard. Beat until fluffy and adjust the broth gradually; the flavor will be slightly different, but the dough can still be tender.

Storage & Make-Ahead

Make ahead: Prepare the pork filling and red chile sauce up to 2 days in advance. Refrigerate separately in covered, shallow containers. Let the filling lose its refrigerator chill for 20–30 minutes before assembling, keeping its total time at room temperature under 2 hours. The masa is easiest to spread when freshly mixed.

Refrigerate: Cool cooked tamales promptly and refrigerate within 2 hours. Store in their husks in an airtight container for 3–4 days.

Freeze: Once chilled, wrap cooked tamales individually and freeze in a freezer-safe bag for up to 3 months for best quality. Freeze any extra sauce separately.

Reheat: Steam refrigerated tamales in their husks for 15–20 minutes, or frozen tamales for 30–40 minutes, until the centers reach 165°F (74°C). For a single refrigerated tamal, remove the husk, wrap in a damp paper towel, and microwave on high for 60 seconds, then in 20-second increments until heated through.

Nutrition (per serving)

Estimated for 2 tamales, excluding salsa, extra serving sauce, lime, and cilantro. Actual values vary with the pork trimming, broth, and lard used.