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Mexican Tamales with Red Chile Sauce

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These homemade Mexican tamales are filled with tender pork or chicken and wrapped in soft masa, then topped with a rich, authentic red chile sauce. Perfect for family gatherings, holidays, or cozy nights, this recipe delivers bold flavor and nostalgic comfort.

Ingredients

Scale
  • 2 cups masa harina
  • 1 1/2 cups chicken broth (or vegetable broth for vegetarian)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil (or melted butter/lard)
  • 1 1/2 lbs pork shoulder or chicken breast, cooked and shredded
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • Salt and pepper, to taste
  • 6–8 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, optional
  • 3 garlic cloves, whole
  • 1 small onion, quartered
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 cups water (for boiling chiles)
  • About 30 dried corn husks, soaked in warm water until pliable

Instructions

  1. Soak the corn husks in a large bowl of warm water for 15-30 minutes until soft and pliable. Weight down with a plate to keep submerged.
  2. In a large pot, add pork shoulder or chicken breast with enough water to cover, a pinch of salt, and chopped onion. Simmer until cooked through, about 25-30 minutes. Remove, let cool slightly, and shred with two forks.
  3. Remove stems and seeds from guajillo and ancho chiles. Place chiles, garlic, and onion in a saucepan with 2 cups water and bring to a boil. Simmer 10 minutes, then transfer everything (including water) to a blender. Add cumin and salt, and blend until smooth. Strain sauce through a fine sieve into a bowl.
  4. In a large bowl, mix masa harina, warm chicken broth, baking powder, salt, and vegetable oil. Stir with your hands until soft and spreadable. Masa should hold shape but not feel dry. If too crumbly, add a tablespoon of broth at a time.
  5. Toss shredded meat with 1 cup red chile sauce. Season with salt and pepper to taste. Reserve extra sauce for serving.
  6. Drain husks and pat dry. Lay one flat, smooth side up. Spread about 2 tablespoons masa in center, leaving space on sides. Add 1 tablespoon filling. Fold sides of husk over filling, then fold up the bottom. Tie with a strip of husk if desired. Repeat until all masa and filling are used.
  7. Stand tamales upright in steamer, open end up. Cover with extra husks and lid. Steam over medium heat for 1 hour to 1 hour 15 minutes, checking water level halfway. Tamales are done when masa pulls away from husk cleanly. If not, steam 10-15 minutes longer.
  8. Let tamales cool for 10 minutes before serving. Drizzle with extra red chile sauce and enjoy!

Notes

For vegetarian tamales, use jackfruit or beans and vegetable broth. Masa harina is naturally gluten-free, but check packaging for cross-contamination. Don’t overfill tamales to prevent bursting. Let tamales rest after steaming for easier peeling. Tamales can be frozen before or after steaming. For extra flavor, mix a tablespoon of chile sauce into the masa.

Nutrition

Keywords: tamales, Mexican tamales, red chile sauce, masa harina, pork tamales, chicken tamales, gluten-free, holiday recipes, comfort food, authentic Mexican

Find it online: https://evabake.com/mexican-tamales-with-red-chile-sauce-recipe-easy-flavorful-homemade-guide/