Homemade

Homemade Tamales. How to Make Mexican Red Tamales

Homemade Tamales. How to Make traditional Mexican Red Tamales by Jauja Cocina Mexicana. Ingredients and tips for preparing the perfect masa for tamales, and step-by-step techniques for creating fluffy, rich and delicious Tamales with a classic filling of pork in a red salsa of chiles guajillo, ancho and morita. A Mexican tradition for breakfast, parties and family celebrations. Enjoy.

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INGREDIENTS FOR 2 ½ DOZEN
-CORN HUSKS FOR TAMALES
– RED SALSA: Chiles – 6 guajillo, 1 ancho, 6 (mild), 8 (medium) or 10 (spicy) morita, ¼ onion, 3 garlic cloves, water from cooked chiles, 1 ½ tsp salt
– MEAT: 3 ½ lb pork shoulder, 8 cups water, ½ onion, 6 garlic cloves, 1 tbsp salt
-MASA: 1 ¼ lb corn flour for tamal + 3 cup pork stock = 2 ¼ lb masa, ⅔ lb lard, 1 ¼ tbsp salt, 1 tbsp baking powder + 2 ½ cup pork stock

39 thoughts on “Homemade Tamales. How to Make Mexican Red Tamales

  1. Fluffy, rich and delicious homemade Tamales Rojos with a classic filling of pork in a red salsa of chiles guajillo, ancho and morita. Hot Tamale! #tamale #tamalesrojos #hottamale #mexicanfood #mexicanfoodrecipes #homemadetamales #mexicanredtamales

  2. Thank you very much for this video.  I’ve made tamales in the past, but this video will add some extra steps and ingredients to my tamale making.  They look delicious.  I look forward to your recipe’s, I even share them with my daughter who also enjoys them.

    1. +Tom Reyes Hola Tom. Thanks so much for your lovely comment. It is a pleasure sharing with you and your family. These Tamales Rojos are delicious, and sincerely hope you enjoy them. Buen provecho, and blessings to you and your family for the New Year!

    1. +Israel crisostomo Hola Israel. Que gusto me da verlo de regreso aqui en su casa 🙂 Mil gracias a Ud por su comentario. Estoy segura les quedaran riquisimos, y deseo sinceramente los disfruten. Muy buen provecho, y bendiciones para Ud y su familia.

  3. Ok, im gonna start scaring and bothering my neighbors so they move away.  Then I’ll give you their address so you can buy their house and move in cuz I really want you as my next door neighbor.  I’ll be over every afternoon and you teach me Mexican cooking recipes/techniques and I’ll show you southern BBQ.  Deal?  I luv ur channel, luv your recipes but mostly, I love your clear explanation and demonstration in your vids.  Thumbs up!

    1. +Gary Miller Hola Gary. It is great seeing you back 🙂 Many thanks for your comment. You just made my day. I like your proposal. Just please avoid arrest and/or incarceration for harassment and/or disorderly conduct with your neighbors 🙂 You got a deal! Love BBQ and would enjoy learning from you. In the meantime, please enjoy these Tamales Rojos. Soooo good! Buen provecho,. PS are you in TX??

    1. +oldhawkins Hola! Thanks so much for your comment. You just made my day 🙂 I hope you enjoy with your family. Buen provecho, and my best wishes for the New Year!

    1. +Karina Hola Karina. Thanks so much for your lovely comment. It is a pleasure to share with you and your family, and hope that you enjoy 🙂 Buen provecho, and blessings to you and your family for the New Year!

  4. Each video is extremely helpful in teaching traditional Mexican dishes and I have learned and gained so much insight for the time each meal takes.

    1. +Erika Hamlin Many thanks Erika. It is so nice to see you back 🙂 I am thrilled that +Jauja Cocina Mexicana has been a helpful guide to you. I am pretty sure that each recipe you wish to prepare will turn out delish 🙂 Please enjoy with your family, and I hope to see you back soon. Buen provecho!

    1. +Fleurish Hola! Thanks so much for your lovely comment. You just made my day 🙂 Please enjoy, and hope to see you back soon. You will always be welcome here. Please enjoy, and buen provecho!

  5. Keep calm and eat Tamales. The best pork Tamales in red salsa of guajillo, ancho and morita chiles.
    #tamal #tamelss #tamale #redtamales #porktamales #iwantthis #foodie #foodporn #yum #imhungry #mexicanfood #traditionalmexicanfood #mexicanfoodrecipes #hottamale #mexicantamale

    1. Thank you for sharing. My grandma made them a little different by adding the red salsa to the meat after the meat was done the only thing is that when she passed away we never got the full ingredients or the portion amounts from her my grandmother cooked for 12 children so everything was made in BIG portions:(..but I’m going to use your recipe and your ways this year thank you again! 🙂

  6. Muchas hracias por compartir LA reseta , soy boricua pero me encantan Los tamales ,Los tratare .

    1. Muchas gracias a Ud Elvin 🙂 Riquisimos, y espero me cuente su exito con la familia por favor. Buen provecho, y hasta pronto. Bendiciones 🙂

  7. Thank you for this recipe. I’ve been using the prepared masa from the store but it still was too heavy! I will definitely be using your recipe😊

    1. Many thanks cocacolafiesta 🙂 Delish, and hope you enjoy with your family. Buen provecho, and see you back soon 🙂

    1. Hola Imelda 🙂 Many thanks for your comment, and for subscribing to Jauja Cocina Mexicana. Congrats on your success! Buen provecho, and see you back soon 🙂

    1. Hola Mery 🙂 Either C r i s c o or A r m o u r are satisfactory. Yum! Buen provecho, and see you back soon 🙂

  8. Hi Janet,
    I really enjoy your videos. Can you please tell me how many hours it took you to make the batch of tamales?

    1. Hola Monica 🙂 Several hr if your family is involved. Otherwise, a good day’s work 🙂 Packets of yum! Buen provecho, and see you back soon 🙂

  9. Love youre channel,You are an angel from food heaven.Thank you for all the time and love you put into this channel but youre food.

    1. Hola 0925 🙂 Many tanks for your lovely comment. Buen provecho, and see you back soon 🙂

  10. I have a question you mix maseca masa instant corn masa flour with pork broth and it made masa dough? Is that correct?

  11. Loved the video and your breakdown of everything. I’ve a question, what’s your thoughts on oil, vegetable oil, vs lard in tamal? I used oil out of sheer need. They were still wonderful but a bit more dense then I thought they would be. Any thoughts on how to improve from there?
    Thank you bunches Ms Janette

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