Red Tamales


  • 1 kg of MINSA prepared tamale flour
  • 1 L of chicken broth
  • 125 g of ancho chiles soaked in very hot water, cored and seeded
  • 3 cloves of garlic
  • 1 tablespoon of lard
  • 300 g of pork cooked with onions and herbs and shredded
  • Salt to taste


  1. Puree the ancho chiles with the garlic and the water they were soaked in.
  2. Fry this sauce in the lard, add the pork, season with salt and boil a few minutes until thickened.
  3. For the masa dough, mix flour with chicken broth until dough is soft and fluffy (about 10 minutes).
  4. When the dough is ready, spoon it into the corn husks, add filling, fold and cook in a tamale steamer on a bed of corn husks.
  5. Cook 45 minutes, or until corn husks peel away from masa dough easily.

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