How to make the BEST MASA for 200 TAMALES by HAND under 30 MINUTES | Tamales Rojos Recipe

masa harina

🥗Healthier: whole grain masa harina

💰Cheaper: cornmeal

Whole grain masa harina is more nutritious, while cornmeal can be a budget-friendly option.

pork

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is lower in fat, and ground beef can be more affordable.

red chili sauce

🥗Healthier: homemade chili sauce

💰Cheaper: canned chili sauce

Homemade sauce can be healthier, while canned options are often cheaper.

Prepare 20 lbs of cooked pork and reserve the broth.

Clean and rinse 12 Chile Anos and 0.5 lbs of New Mexico chili pods, removing seeds and stems.

Boil 2 lbs of tomatoes in water until cooked.

Blend the boiled tomatoes with the chiles and 8 cups of broth in batches, adding 1 tbsp of cumin seeds, 12 garlic cloves, and salt to one batch.

Simmer the blended sauce in a pot with fat from the meat or lard until heated through, adjusting salt as needed.

Reserve 6 cups of the sauce for the pork and mix the remaining sauce with 50 lbs of beef, simmering for 10 minutes.

Fry the pork in fat for 10 minutes, then add the reserved sauce and mix.

Cream 3.5 lbs of lard until smooth, then mix in 5 tbsps of baking powder and salt.

Gradually add 8 lbs of instant corn masa and 14.5 cups of broth and water, mixing thoroughly until hydrated.

Perform the float test on the masa to ensure it's ready, then cover and let it rest for 20 minutes.

Soak corn husks overnight, then spread masa on the soft side of the husks.

Fill the husks with the pork mixture, fold, and arrange in a steamer pot.

Steam the tamales for 1 hour on medium heat, checking for doneness after 1.5 hours.

Cooking Techniques

Equipment Needed

Spice Level: