Celebrate the season with this classic Red Chili Pork recipe, the heart of any festive tamalada.

Ingredients

  • 5 lbs prepared corn masa

  • 1 lb dried corn husks (soaked)

  • 3 lbs pork shoulder (simmered and shredded)

  • 2 cups red chili sauce (guajillo and ancho based)

  • 1 cup pork broth

Instructions

  1. Filling: Mix shredded pork with chili sauce and broth; simmer until thick.

  2. Assembly: Spread 1/4 cup masa on the smooth side of a damp husk. Add 2 tbsp pork filling. Fold sides inward, then tuck the bottom up.

  3. The Boil: Stand tamales upright in a steamer. Steam for 90 minutes.

The holiday tamale boil is more than a meal; it is a labor of love that binds generations together.

Once the husks peel away cleanly from the firm, fragrant masa, your kitchen will be filled with the authentic taste of tradition.