Pork and red chile tamales from My Mexican Kitchen: 100 Recipes Rich with Tradition, Flavor, and Spice (page 132) by Eva Longoria

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Accompaniments: Chipotle salsa (Salsa roja)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lard for vegetable oil. Pork filling must refrigerate for at least 2 hours (up to 3 days) or freeze up to 3 months. Corn husks soak for 1 hour.

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