Tamales are a staple in Mexican cuisine, known for their deliciously soft masa (dough) wrapped around flavorful fillings, all encased in a corn husk and steamed to perfection. Chile Colorado Tamales take it up a notch with their rich and savory sauce made from dried chiles.
Ingredients
For the Chile Colorado Sauce:
- 6 dried guajillo chiles
- 6 dried ancho chiles
- 2 dried pasilla chiles
- 4 cups chicken broth (or water)
- 4 garlic cloves
- 1 small onion, chopped
- 1 tsp cumin
- 1 tsp oregano
- 2 tbsp vegetable oil
- Salt and pepper to taste
For the Filling:
- 2 lbs pork shoulder or beef chuck roast, cooked and shredded
- 1 cup of the prepared Chile Colorado sauce
For the Masa:
- 4 cups masa harina (corn flour for tamales)
- 1 tsp baking powder
- 1 ½ cups lard or vegetable shortening
- 2-3 cups chicken broth
- 1 tsp salt
For Assembly:
- 25-30 dried corn husks, soaked in warm water until soft
Instructions
1. Prepare the Chile Colorado Sauce:
- Remove the stems and seeds from the dried chiles. In a pot, combine the chiles with 4 cups of chicken broth or water. Bring to a boil, then lower the heat and simmer for about 10 minutes until the chiles soften.
- Transfer the softened chiles to a blender along with the garlic, chopped onion, cumin, oregano, and a pinch of salt. Blend until smooth.
- In a saucepan, heat the vegetable oil over medium heat. Strain the blended chile sauce through a fine-mesh sieve into the pan. Cook for about 10 minutes, stirring frequently, until the sauce thickens slightly. Adjust seasoning with salt and pepper.
2. Prepare the Filling:
- Combine the shredded pork or beef with 1 cup of the prepared Chile Colorado sauce. Set aside.
3. Prepare the Masa:
- In a large bowl, combine the masa harina, baking powder, and salt. Mix well.
- In a separate bowl, whip the lard or shortening until light and fluffy.
- Gradually add the masa mixture to the whipped lard, alternating with chicken broth. Beat until the masa is smooth and soft, with a slightly doughy consistency. It should easily spread, but not be too runny.
4. Assemble the Tamales:
- Spread about 2 tablespoons of masa onto the center of a soaked corn husk, leaving about 1-2 inches at the top and bottom.
- Add a spoonful of the meat filling down the center of the masa.
- Fold the sides of the corn husk over the filling, then fold up the bottom end. Leave the top open.
- Repeat with the remaining husks, masa, and filling.
5. Steam the Tamales:
- In a large pot or tamale steamer, arrange the tamales standing upright with the open ends facing up.
- Add enough water to the bottom of the pot to steam the tamales, but do not let the water touch the tamales.
- Cover the tamales with a damp cloth and the pot lid. Steam for 1.5 to 2 hours, checking occasionally to ensure there is enough water in the pot.
- The tamales are done when the masa pulls away from the husk easily.
6. Serve:
- Let the tamales cool for a few minutes before serving. Enjoy with extra Chile Colorado sauce on the side!
These Chile Colorado Tamales are a true labor of love, packed with deep flavors that are sure to impress!
