Authentic Mexican Chile Colorado Tamales

292cd374

Tamales are a treasured tradition in Mexican cuisine, especially during holidays and family gatherings. These Chile Colorado Tamales are filled with tender pork simmered in a rich, smoky red chile sauce, all wrapped in a soft, flavorful masa and steamed to perfection. Labor of love? Yes. Worth it? Absolutely.

Prep Time

Prep Time: 1 hour
Cook Time: 2.5–3 hours (includes meat cooking + steaming)
Total Time: 3.5–4 hours
Makes: ~30 tamales

Equipment

Large pot (for meat)
Blender
Mixing bowls
Steamer or tamalera
Tamale steamer rack or insert
Tongs
Large spoon or spatula
Aluminum foil or parchment paper (optional)
Corn husks (soaked)

Ingredients

For the Filling (Chile Colorado Pork)

2½ lbs pork shoulder or butt, cut into chunks
1 onion, quartered
4 garlic cloves
Salt, to taste
Water (to cover meat)

Chile Colorado Sauce

6 dried guajillo chiles
3 dried ancho chiles
2 dried pasilla or New Mexico chiles (optional for depth)
3 garlic cloves
½ tsp cumin
½ tsp Mexican oregano
½ cup meat broth (from boiled pork)
Salt to taste

For the Masa

4 cups masa harina (Maseca for tamales preferred)
2 tsp baking powder
1½ tsp salt
1½ cups lard (or vegetable shortening)
2½–3 cups pork broth or warm water

Other

30–35 dried corn husks (soaked in hot water for 30+ minutes, then drained)

Ingredient Notes

Chiles: Guajillo and ancho are traditional. Remove seeds and stems before toasting.
Lard: Traditional fat for tamales. Vegetable shortening is a vegetarian alternative.
Masa Harina: “For Tamales” is coarser and yields a fluffier masa.
Broth: Use the broth from cooking the pork to flavor the masa and sauce.

Instructions

Step 1: Cook the Pork

In a large pot, combine pork, onion, garlic, and salt. Cover with water.
Bring to a boil, then simmer until tender (about 1.5–2 hours).
Remove pork and shred. Reserve the broth for masa and sauce.

Step 2: Make the Chile Colorado Sauce

Toast dried chiles on a hot skillet for 30 seconds until fragrant (do not burn).
Soak in hot water for 15–20 minutes until softened.
Blend softened chiles with garlic, cumin, oregano, and ½ cup pork broth until smooth.
Strain the sauce to remove any solids.
In a pan, cook the sauce for 5–10 minutes. Season with salt. Add shredded pork and simmer together for 10–15 minutes.

Step 3: Prepare the Masa

In a large bowl, mix masa harina, baking powder, and salt.
In a separate bowl, beat lard until fluffy (use a mixer if available).
Gradually mix masa into the lard, adding pork broth a little at a time until soft but spreadable (like thick peanut butter).
Masa is ready when a small ball floats in water.

Step 4: Assemble the Tamales

Pat corn husks dry. Spread ~2 tbsp masa on the wide end of the husk.
Add 1–2 tbsp of chile Colorado pork in the center.
Fold the sides inward, then fold the narrow end up to close.
Repeat until all tamales are assembled.

Step 5: Steam the Tamales

Set tamales upright in a steamer with folded side down.
Add water to the bottom (not touching tamales). Cover with a damp cloth or extra husks.
Steam over medium heat for 1.5–2 hours, checking water level occasionally.
Tamales are done when masa pulls away cleanly from the husk.

Nutrition Facts (approx. per tamal)

Calories: 280
Fat: 15g
Carbs: 25g
Protein: 10g
Sodium: 370mg
(Varies by size and filling amount.)

Tips

Make ahead: Tamales freeze well before or after steaming.
Don’t overfill: Too much filling will prevent tamales from closing properly.
Masa test: If it doesn’t float, beat in more lard or broth.
Keep covered: Use a clean towel or husks over the tamales to trap steam.