Now you have a bowl of glorious red chile pork. You’re going to spread masa on a corn husk, plop a spoonful of this meat in the middle, and fold it like a tiny burrito present. Don’t overfill! Tamale jail (bursting open in the steamer) is a real thing. You want the masa to seal the edges.
Red Chile Pork Tamales Recipe– Leite's Culinaria
If you’re feeling fancy, add a sliver of cheese or a green olive inside. Some people add raisins. I don’t trust those people, but you do you. Just make sure every tamale gets a generous dollop of that pork mixture. Skimping is a crime against humanity.
Steam them upright for about 60-90 minutes. You’ll know they’re done when the husk peels cleanly away from the masa. If it sticks, steam longer. Patience, young grasshopper.
What if I Have Leftover Filling?
Congratulations, you are now a genius. Leftover red chile pork makes the best tacos, burrito bowls, or just eaten straight from the fridge at 2 a.m. I won’t judge you. It’s also incredible on scrambled eggs. You can freeze it for a month—just thaw and reheat gently.
Make extra on purpose. It’s like having a fire escape for your hunger. And nobody ever complained about too much red chile pork.
