Appetizers & Snacks/

Pork in Red Chile Filling for Tamales

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Votes: 35
Rating: 2.69
Recipe from Season 6, Mexico—One Plate at a Time
Servings: 2cups, enough for 16 tamales


  • 1/3cup top-quality chile powder without salt
  • 3/4teaspoons salt if no salt in chile powder
  • 1pound boneless pork shoulder, cut into 1 inch cubes
  • 2tbspfresh masa or masa harina
  • 1/4cup raisins
  • 1/4cup roughly chopped green olives
  • Salt, if necessary


In a medium (3-quart) saucepan, whisk together the chile powder, salt and 3 cups water. Add the meat and bring to a boil over high heat. Partially cover and reduce the temperature to keep the liquid at a gentle simmer until the meat is fall-apart tender, about 1 hour. Let cool for a few minutes, then use a slotted spoon to remove the meat. Pour 1/2 cup water into a small bowl and whisk in the masa or masa harina until thoroughly blended. Return the sauce to a boil over medium-high heat. Strain in the masa mixture, and whisk until the mixture boils and thickens slightly. Remove from the heat, taste and season with additional salt if necessary.

Use fingers or 2 forks to break the meat into coarse shreds. Scoop into a bowl and stir in the raisins and olives along with one cup of the thickened sauce. You can save the rest of the sauce, rewarm it and serve it over the tamales, if you wish.



  1. I’m a big Bayless fan and am ready to start making tamales. I wanted to read the reviews on my new smart phone but instead I gave this recipe two stars and haven’t figured how to undo..sorry.

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