Tamales are one of Mexico’s most cherished traditional dishes, often prepared during holidays, family gatherings, and celebrations. Among the many varieties, Chile Colorado Tamales stand out for their rich, smoky red chile sauce and tender, slow-cooked meat wrapped in a soft masa dough. Making tamales is a labor of love, requiring patience and attention to detail, but the result is a deeply flavorful dish that represents the heart of Mexican home cooking.
Ingredients
For the Chile Colorado Filling:
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2 lbs beef chuck roast or pork shoulder, cut into large chunks
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8 dried guajillo chiles, stemmed and seeded
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4 dried ancho chiles, stemmed and seeded
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2 dried pasilla chiles, stemmed and seeded
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4 cups beef broth (plus more as needed)
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1 medium white onion, roughly chopped
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5 garlic cloves
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1 tsp cumin seeds (or ground cumin)
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1 tsp dried oregano (preferably Mexican)
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1 ½ tsp salt (or to taste)
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½ tsp black pepper
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2 tbsp vegetable oil or lard
For the Masa Dough:
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4 cups masa harina (corn flour for tamales)
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1 ⅓ cups lard (or vegetable shortening)
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1 tbsp baking powder
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2 tsp salt
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3 to 4 cups warm chicken or beef broth
For Assembly:
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25 to 30 dried corn husks
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Kitchen twine or strips of husk for tying (optional)
Step 1: Prepare the Corn Husks
Start by soaking the dried corn husks. Place them in a large bowl or pot and cover with very hot water. Weigh them down with a heavy plate so they stay submerged. Allow them to soak for at least 1 hour until pliable. Once softened, rinse thoroughly and pat dry with a towel.
Step 2: Make the Chile Colorado Sauce
Toast the dried chiles lightly in a dry skillet over medium heat for 30–60 seconds, just until they release a fragrant aroma. Be careful not to burn them, as that will make the sauce bitter. Place the toasted chiles in a pot with 3 cups of hot beef broth and let them soak for 20 minutes to soften.
Transfer the softened chiles to a blender along with the broth they soaked in, onion, garlic, cumin, oregano, salt, and pepper. Blend until smooth, adding more broth if necessary to create a rich sauce. Strain the sauce through a fine mesh sieve to remove any skin or seeds, ensuring a velvety texture.
Step 3: Cook the Meat Filling
Heat oil or lard in a large pot over medium-high heat. Add the chunks of beef or pork and sear until browned on all sides. Pour the chile sauce over the meat, add 1–2 more cups of broth, and bring to a gentle simmer. Cover and cook for 1 ½ to 2 hours, stirring occasionally, until the meat is tender and shreds easily.
Once cooked, shred the meat with two forks directly in the pot, mixing it thoroughly with the sauce. The filling should be moist but not overly soupy. If it feels too wet, simmer uncovered for a few extra minutes to reduce.
Step 4: Prepare the Masa Dough
In a large mixing bowl, beat the lard or shortening with a hand mixer until light and fluffy, about 3–4 minutes. This step is key to achieving soft, airy tamales. Add the masa harina, baking powder, and salt, mixing on low speed. Gradually add warm broth, a little at a time, until the dough has a consistency similar to soft peanut butter.
To test if the masa is ready, drop a small ball of dough into cold water. If it floats, it’s perfectly whipped and ready to use. If it sinks, continue beating for a few more minutes and retest.
Step 5: Assemble the Tamales
Take a softened corn husk and spread about 2–3 tablespoons of masa onto the center, forming a thin rectangle. Leave about 2 inches of space at the top and bottom of the husk. Spoon 1–2 tablespoons of the Chile Colorado filling down the center of the masa.
Fold the sides of the husk toward the center, enclosing the filling. Then fold the bottom of the husk upward. Tie with kitchen twine or a strip of husk to secure if desired. Repeat until all the masa and filling are used.
Step 6: Steam the Tamales
Arrange the tamales upright in a large steamer pot, with the open ends facing up. Line the pot with extra husks to prevent water from dripping into the tamales. Add water to the bottom of the steamer, but ensure it doesn’t touch the tamales. Cover with more husks or a damp towel, then place the lid on tightly.
Steam over medium heat for 1 ½ to 2 hours, checking periodically to add more hot water if needed. The tamales are done when the masa easily pulls away from the husk and feels firm but tender.
Serving and Enjoyment
Allow the tamales to rest for 15 minutes before serving to firm up. Chile Colorado Tamales are delicious on their own but are often paired with Mexican rice, refried beans, or a tangy salsa on the side. For special occasions, they’re sometimes enjoyed with champurrado, a traditional Mexican chocolate drink.
Final Thoughts
Making authentic Mexican Chile Colorado Tamales is more than just preparing a meal—it’s preserving a culinary tradition that has been passed down for generations. While the process may seem lengthy, every step contributes to the tamale’s final flavor: the earthy richness of the chile sauce, the tender shreds of meat, and the pillowy softness of the masa. Sharing these tamales with loved ones transforms the dish into a celebration of culture, family, and togetherness. Once you master this recipe, you’ll have a treasure of Mexican cuisine to pass on and enjoy for years to come.
