Authentic Mexican Chile Colorado Tamales

Here’s a detailed, authentic Mexican Chile Colorado Tamales recipe — featuring tender pork in rich red chile sauce, wrapped in masa and steamed in corn husks. This version stays true to traditional flavors found in Northern and Central Mexico.

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🌽 Authentic Mexican Chile Colorado Tamales

🕐 Prep Time: 2–3 hours

🍽 Yield: ~35 tamales

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🛒 Ingredients

For the Pork & Chile Colorado Filling:

• 3 lbs pork shoulder or pork butt, cut into chunks

• 1 medium onion, quartered

• 5 cloves garlic

• 1 tbsp salt

• Water, to cover pork

• 2 bay leaves

Chile Colorado Sauce:

• 8–10 dried guajillo chiles

• 4–6 dried ancho chiles

• 3–4 dried pasilla chiles (optional)

• 4 cloves garlic

• 1 tsp Mexican oregano

• 1 tsp cumin

• 1/2 tsp black pepper

• 1/2 tsp salt

• 2 cups pork broth (from cooking pork)

For the Masa:

• 6 cups masa harina (for tamales) — e.g. Maseca Tamal

• 2 tsp baking powder

• 1 tbsp salt

• 1.5–2 cups lard (or vegetable shortening)

• 4–5 cups pork broth (warm)

Others:

• Dried corn husks, about 40

• Steamer or tamalera

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🔪 Instructions

1. Prepare Corn Husks

• Soak husks in very hot water for at least 1 hour or until pliable. Weigh down with a plate to keep submerged.

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2. Cook the Pork

1. In a large pot, combine pork, onion, garlic, salt, bay leaves, and enough water to cover.

2. Bring to a boil, reduce heat, and simmer 1.5–2 hours until pork is tender.

3. Remove pork and shred. Reserve broth.

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3. Make the Chile Colorado Sauce

1. Remove stems and seeds from dried chiles.

2. Toast lightly on a dry skillet (do not burn), then soak in hot water for 20 minutes until soft.

3. Blend chiles with garlic, oregano, cumin, pepper, salt, and pork broth until smooth.

4. Strain sauce through a sieve for a smooth texture.

5. In a pan, simmer sauce for 10 minutes. Add shredded pork and cook another 10–15 minutes. Adjust salt to taste.

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4. Make the Masa

1. Beat lard with 1 cup warm broth until fluffy (10 minutes by hand or mixer).

2. Mix masa harina, baking powder, and salt in a bowl.

3. Gradually add masa mix to the lard, alternating with more broth, mixing well until masa is soft and spreadable.

4. Test masa: Drop a small piece into a glass of water. If it floats, it’s ready. If not, beat longer or add a bit more lard.

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5. Assemble the Tamales

1. Drain husks and pat dry.

2. Spread ~2–3 tbsp of masa on the wide end of a corn husk (about 1/4″ thick).

3. Add 1–2 tbsp of pork filling in the center.

4. Fold sides of husk inward, then fold the bottom up.

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6. Steam the Tamales

1. Arrange upright in a steamer with open ends facing up.

2. Steam covered for 1.5–2 hours, checking water occasionally.

3. Tamales are done when the masa pulls away cleanly from the husk.