Tamales Rojos
Tamales Rojos are a traditional Mexican dish featuring masa (corn dough) filled with a spicy red sauce and tender meat. Perfect for festive occasions or family gatherings, these tamales are sure to please everyone's palate.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large bowl, combine masa harina, baking powder, and salt. Mix well to combine dry ingredients.
- 2
In a separate bowl, beat the lard until fluffy. Gradually add the masa harina mixture, alternating with chicken broth, until you achieve a smooth dough.
- 3
In another bowl, mix the shredded chicken with red chili sauce, cumin, and garlic powder until the chicken is evenly coated with the sauce.
- 4
Lay out each banana leaf or corn husk, and spread about 1/4 cup of masa dough onto it, leaving space on the edges. Spoon some of the chicken filling into the center of the masa.
- 5
Fold the leaf or husk over the filling to enclose it, creating a neat package. Repeat this process until all masa and filling are used.
- 6
Place the tamales upright in a steamer pot. Cover with a damp cloth, and steam for about 1 hour, or until the masa pulls away easily from the husk or leaf.
- 7
Once cooked, allow the tamales to cool slightly before serving. Season with salt and pepper to taste if desired.
Cook notes
Tips
Make sure to soak the corn husks or banana leaves in warm water before using them to make them pliable.
If you prefer a spicier tamale, increase the amount of red chili sauce in the filling.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Cooked tamales can be stored in an airtight container in the refrigerator for up to 5 days.
- Uncooked tamales can be frozen for up to 3 months; steam them from frozen, adding time as needed.
Substitutions
- Instead of lard, you can use vegetable shortening for a vegetarian option.
- Use store-bought rotisserie chicken for a quicker preparation.
What to Serve With
- Refried beans
- Mexican rice
- Guacamole
Common Mistakes
- Not soaking the corn husks or banana leaves long enough, making them difficult to wrap.
- Using too much filling, which can cause tamales to burst during cooking.
Recipe FAQ
Can I use a different type of meat for these tamales?
Yes, you can substitute beef or pork for the chicken if you prefer.
How do I know when the tamales are done cooking?
Tamales are done when the masa easily pulls away from the banana leaf or corn husk.
Can I make the masa ahead of time?
Yes! You can prepare the masa dough in advance and store it in the refrigerator for up to 2 days.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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