Pork Tamales Rojos

If you’ve never made pork tamales before, the process may seem daunting at first. But as Bon Appétit contributor Rick Martinez explains, “If you can spread peanut butter onto a slice of bread, you can make tamales.” Plus, we promise it’s worth the effort; homemade tamales are far better than what you’re likely to find packaged at the store.

There are two types of masa, a dough made from ground nixtamalized corn, to choose from for this tamale recipe. One is fresh masa, which offers the best flavor and texture and is available from specialty markets or artisanal producers who grind their own. The other is instant masa, which is widely available and easy to transform into dough on your own. You can find it along with dried corn husks at tortilla stores/factories, international sections at larger stores, and online. Whichever masa you choose, be sure to save some of the chile purée from the pork filling to incorporate for a little extra color and even more delicious flavor in every bite.

If you prefer chicken tamales, Rick has a recipe for them too. And for more tips on how to make tamales, check out Rick’s video.

Editor’s note: This recipe was originally published December 16, 2016.