Authentic Mexican Chile Colorado Tamales

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Tamales are one of the most cherished traditional foods in Mexico—labors of love often reserved for holidays, family gatherings, or special celebrations. Chile Colorado Tamales are especially beloved because of their deep, smoky, brick-red chile sauce made from dried chiles. The sauce infuses tender pork (or beef) with layers of earthy, slightly spicy flavor, which is then tucked into fluffy masa and wrapped in corn husks.

Here’s a full authentic recipe for Mexican Chile Colorado Tamales:

🌶 Authentic Mexican Chile Colorado Tamales Recipe

Ingredients

For the Chile Colorado Filling:

  • 2 lbs pork shoulder or beef chuck, cut into large chunks

  • 6 dried guajillo chiles, stems and seeds removed

  • 4 dried ancho chiles, stems and seeds removed

  • 2 dried pasilla chiles (optional, for depth)

  • 1 medium white onion, quartered

  • 4 garlic cloves, peeled

  • 2 cups chicken or beef broth (plus more as needed)

  • 1 tsp ground cumin

  • 1 tsp Mexican oregano

  • 1 ½ tsp salt (adjust to taste)

  • ½ tsp black pepper

  • 2 tbsp lard or vegetable oil

For the Masa:

  • 4 cups masa harina (corn flour for tamales, like Maseca)

  • 1 ½ tsp baking powder

  • 2 tsp salt

  • 1 cup lard (or vegetable shortening, but lard is traditional)

  • 3 – 4 cups warm chicken broth (as needed for consistency)

For Assembly:

  • 30–35 dried corn husks (soaked in warm water until pliable)

Step 1: Make the Chile Colorado Sauce

  1. Heat a skillet over medium heat. Toast the dried chiles lightly until fragrant (don’t burn them).

  2. Place toasted chiles in a bowl and cover with hot water. Soak for 20 minutes until softened.

  3. Drain and blend the softened chiles with onion, garlic, cumin, oregano, salt, pepper, and 1 ½–2 cups broth until smooth. Strain sauce through a sieve to remove skins and seeds for a silky consistency.

Step 2: Cook the Meat

  1. In a large pot, heat 2 tbsp lard or oil. Brown the pork or beef chunks until lightly seared.

  2. Pour the chile colorado sauce over the meat. Add a little more broth if needed so the meat is mostly covered.

  3. Simmer, covered, for 1 ½–2 hours until the meat is fork-tender and the sauce has reduced and thickened.

  4. Shred the meat into bite-sized pieces, mixing it with enough sauce to keep it juicy but not soupy.

Step 3: Prepare the Masa

  1. In a large bowl, whisk masa harina, baking powder, and salt.

  2. In another bowl, beat the lard with a hand mixer until fluffy (this is key for light tamales).

  3. Gradually add the dry masa mix to the lard, alternating with warm broth, beating until smooth.

  4. The masa should be soft and spreadable, not runny. A good test: drop a small ball of dough into a glass of water—it should float. If not, keep beating more air into it.

Step 4: Assemble the Tamales

  1. Drain the soaked corn husks and pat dry.

  2. Spread about 2 tablespoons of masa onto the center of a husk, forming a thin rectangle.

  3. Place a spoonful of chile colorado meat filling in the center.

  4. Fold the sides of the husk over the filling, then fold up the narrow end to seal. Repeat until all husks are filled.

Step 5: Steam the Tamales

  1. In a large steamer pot, place a layer of corn husks on the bottom to prevent sticking.

  2. Arrange tamales standing upright, open side up. Cover with more husks or a damp towel.

  3. Steam over medium heat for 1 ½–2 hours, checking occasionally and adding water as needed.

  4. Tamales are ready when the masa easily pulls away from the husk.

Serving

Let tamales rest for 10 minutes after steaming so they firm up. Serve with extra chile colorado sauce, Mexican rice, beans, or a simple salsa fresca.

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