DISH RESEARCH · Main dish
Tamales
Also known as: Tamales, masa and pork filling (Hopi)
Central Mexican corn-masa parcels with red-chile pork filling.
About Tamales
Rick Bayless identifies these pork tamales as central Mexico style, with a light corn-masa body surrounding red-chile filling. This representative selects fresh coarse-ground masa and pork lard from his published alternatives.
Dried guajillo, garlic, cumin and black pepper season the pork shoulder. Chicken broth and lard enrich the masa, while salt seasons both filling and batter.
The husks enclose individual parcels with a savoury pork centre and tender, fluffy exterior. The recipe’s corn-husk wrapping distinguishes this named version from the region’s other tamal forms.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Tamales
Rick Bayless’s central Mexico red-guajillo pork tamales in corn husks.
- Dried corn husksBase
- Dried guajillo chilliesSeasoning
- GarlicAromatic
- Ground black pepperSeasoning
- Ground cuminSeasoning
- Boneless pork shoulderProtein
- SaltSeasoning
- Pork lardCooking medium
- Baking powderBinder
- Fresh coarse-ground corn masaBase
- Chicken brothLiquid
- WaterCooking medium
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Dried corn husks: Recipe-specific ingredient evidence; Allergen details unconfirmed. Wrapping, steamer lining and selected husk-strip ties; contact material, not claimed eaten.
- Dried guajillo chillies: Recipe-specific ingredient evidence; Allergen details unconfirmed. Dried guajillo identity; exact commercial product unprovided.
- Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Ground black pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Ground cumin: Recipe-specific ingredient evidence; Allergen details unconfirmed. Ground option selected; no assumed named-brand wild-cumin taxonomy.
- Boneless pork shoulder: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed. Filling and batter allocations consolidated.
- Pork lard: Recipe-specific ingredient evidence; Allergen details unconfirmed. Lard selected rather than vegetable shortening.
- Baking powder: Recipe-specific ingredient evidence; Allergen details unconfirmed. Full product formulation not supplied.
- Fresh coarse-ground corn masa: Recipe-specific ingredient evidence; Allergen details unconfirmed. Fresh tamal masa selected over rehydrated dried masa-harina branch; broader corn-masa link.
- Chicken broth: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader chicken-stock identity; complete broth formula unspecified.
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Explicit husk-soaking, chile/pork sauce and steamer/replenishment waters. Cold float-test water is process medium, not extra batter liquid; rehydrated-masa water branch excluded.
Origins & food traditions
Countries
- Mexico
- Costa RicaCatalogue link pending review
- PeruCatalogue link pending review
Cuisines & regions
- Central Mexican Cuisine
- Peruvian CuisineCatalogue link pending review
- Costa Rican CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.