Authentic Mexican Chile Colorado Tamales

Here’s a full recipe for Authentic Mexican Chile Colorado Tamales — a rich, flavorful dish that combines tender pork (or beef) simmered in a bold red chile sauce (chile colorado) and wrapped in soft, fluffy masa, then steamed to perfection.

These are perfect for holidays, family gatherings, or when you want to make a large batch and freeze for later.

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🌶️ Authentic Mexican Chile Colorado Tamales

⏲️ Time:

• Prep: 2–3 hours (includes filling & masa prep)

• Cook: 1.5–2 hours (steaming)

• Makes: ~3 dozen tamales (depending on size)

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🛒 Ingredients

For the Filling (Chile Colorado Pork or Beef):

• 3–4 lbs pork shoulder (or beef chuck), cut into large chunks

• 8 cups water or broth

• Salt, to taste

• 1/2 onion, chopped

• 2–3 garlic cloves

For the Chile Colorado Sauce:

• 6 dried guajillo chiles

• 4 dried ancho chiles

• 2 dried pasilla chiles (optional)

• 2–3 garlic cloves

• 1/2 onion, roughly chopped

• 1 teaspoon cumin

• 1/2 teaspoon Mexican oregano

• Salt, to taste

• 1 cup pork broth or water (for blending)

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For the Masa:

• 6 cups masa harina (like Maseca for tamales)

• 2 teaspoons baking powder

• 1 tablespoon salt

• 2 cups pork lard (or vegetable shortening, but lard is traditional)

• 5–6 cups warm pork broth or water (from cooking the meat)

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For Assembly:

• 35–40 dried corn husks, soaked in hot water for 30+ minutes

• Clean kitchen towel or foil to line steamer

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👩‍🍳 Instructions

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🔥 1. Cook the Meat:

1. In a large pot, place pork (or beef), onion, garlic, and salt.

2. Cover with water and bring to a boil, then reduce heat and simmer 1.5–2 hours, or until meat is fork-tender.

3. Remove meat and shred with forks. Reserve the broth.

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🌶️ 2. Make the Chile Colorado Sauce:

1. Remove stems and seeds from all dried chiles.

2. Toast chiles lightly in a dry skillet until fragrant (30–60 seconds). Don’t burn!

3. Simmer toasted chiles in water for 10–15 minutes until soft.

4. Drain and blend with garlic, onion, cumin, oregano, and broth until smooth. Strain if desired.

5. Simmer sauce in a pan for 10–15 minutes, then stir in the shredded meat.

6. Let the chile colorado filling simmer for 10–15 more minutes. Taste and adjust salt.

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🌽 3. Prepare the Masa:

1. In a large bowl or mixer, beat the lard until light and fluffy (5–7 minutes).

2. In a separate bowl, mix masa harina, salt, and baking powder.

3. Gradually add dry mixture and warm broth to the whipped lard.

4. Beat or knead until the masa is soft, smooth, and spreadable (about peanut butter consistency).

5. Tamale test: Drop a small ball of masa into cold water — if it floats, it’s ready!

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🌾 4. Soak the Corn Husks:

• Soak husks in hot water for 30 minutes to 1 hour until soft and pliable.

• Rinse and drain.

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🎁 5. Assemble the Tamales:

1. Lay a corn husk flat (smooth side up).

2. Spread about 2 tablespoons masa in the center/top half in a thin layer.

3. Add 1–2 tablespoons filling down the middle.

4. Fold the sides in, then fold the bottom up.

5. Repeat until all tamales are made.

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🫔 6. Steam the Tamales:

1. Place a steamer basket or rack in a large tamale pot.

2. Add water just below the rack line.

3. Stand tamales upright (open side up) in the pot, leaning against each other.

4. Cover with a damp towel or extra husks, then the lid.

5. Steam over medium heat for 1.5 to 2 hours, checking water level occasionally.

6. Tamales are done when the masa pulls away easily from the husk.

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✅ To Serve:

• Let rest 10 minutes before eating.

• Serve with salsa roja, crema, or pickled jalapeños.

• Perfect with Mexican rice and refried beans.

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❄️ Storage & Freezing:

• Fridge: Up to 5 days.

• Freezer: Wrap in foil/plastic, freeze for up to 6 months. Re-steam or microwave with a damp towel to reheat.

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Would you like this recipe in printable PDF form, or with a vegetarian version using cheese and rajas (peppers)?