Red Chile Tamale

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Servings: 20 Difficulty: Intermediate
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Traditional steamed corn dough filled with savory pork and vibrant red chile sauce
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These traditional Red Chile Tamales offer a comforting, hearty meal with deep, smoky flavors. The tender corn masa is infused with a rich red chile sauce, then wrapped in softened corn husks and steamed until fluffy. Inside, you’ll find savory shredded pork butt mixed with the remaining spicy salsa, creating a perfect balance of textures and heat. Ideal for festive gatherings, holiday celebrations, or a special weekend dinner, these tamales bring authentic Mexican home-style cooking to your table. While labor-intensive, the result is a deeply satisfying dish that is worth every minute of preparation.

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Red Chile Tamale

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 20 Calories: 17.4

Description

These traditional Red Chile Tamales offer a comforting, hearty meal with deep, smoky flavors. The tender corn masa is infused with a rich red chile sauce, then wrapped in softened corn husks and steamed until fluffy. Inside, you'll find savory shredded pork butt mixed with the remaining spicy salsa, creating a perfect balance of textures and heat. Ideal for festive gatherings, holiday celebrations, or a special weekend dinner, these tamales bring authentic Mexican home-style cooking to your table. While labor-intensive, the result is a deeply satisfying dish that is worth every minute of preparation.

Ingredients

Directions

  1. Place the dried corn husks in a deep, large bowl, cover with boiling water, and soak for at least 30 minutes or until pliable.
  2. Prepare the basic tamale dough according to package or recipe instructions, using pork stock if available for added flavor.
  3. Beat the dough until it is light and fluffy.
  4. Mix 1/3 cup of the cooled red chile sauce into the tamale dough, beating thoroughly until the dough is evenly colored.
  5. In a separate mixing bowl, combine the cooked, shredded pork butt with the remaining red chile sauce.
  6. Drain the soaked corn husks and pat them dry with a clean kitchen towel.
  7. Spread about 2 tablespoons of the red chile masa onto the wider end of each corn husk.
  8. Place about 1/4 cup of the shredded pork mixture in the center of the masa.
  9. Fold the sides of the corn husk over the filling and fold up the bottom end to secure the tamale.
  10. Stand the filled tamales upright in a steamer basket or steamer insert, seam-side down.
  11. Steam the tamales over simmering water for 1 to 1.5 hours, or until the masa pulls away easily from the husk.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 17.4kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 286.8mg12%
Total Carbohydrate 3.2g2%
Dietary Fiber 0.9g4%
Sugars 2.1g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tamales, mexican food, red chile, masa, corn husks, steamed, pork filling, traditional recipe, holiday dinner, comfort food, spicy, homemade, salsa roja, dinner party, main course
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