Here’s a truly authentic Mexican Chile Colorado Tamales recipe — rich with bold red chile flavor, tender pork (or beef), and wrapped in soft, fluffy masa. These tamales are a beloved traditional dish often made during holidays, but they’re perfect any time you want a comforting, flavorful meal.
🌶️ Authentic Mexican Chile Colorado Tamales
👩🍳 Makes: About 25–30 tamales
🕒 Time: ~5–6 hours (including meat and masa prep)
🧾 Ingredients
🫔 For the Masa (Dough):
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4 cups masa harina para tamales (Maseca brand or similar)
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2–2.5 cups warm pork broth (from the meat)
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1.5 tsp baking powder
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2 tsp salt
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1 cup lard (traditional) or vegetable shortening (softened)
🍖 For the Filling:
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2–3 lbs pork shoulder or beef chuck, cut into chunks
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1/2 onion
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4 cloves garlic
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Salt, to taste
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Water (enough to cover meat)
🌶️ For the Chile Colorado Sauce:
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5–6 dried guajillo chiles, stemmed and seeded
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3–4 dried ancho chiles, stemmed and seeded
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2–3 dried pasilla chiles (optional for added depth)
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3 cloves garlic
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1/2 onion
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1 tsp cumin
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1/2 tsp Mexican oregano
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Salt, to taste
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1–2 cups reserved meat broth
🌽 Other:
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30 dried corn husks (hojas), soaked in hot water for 30+ minutes until pliable
🧑🍳 Instructions
1. Cook the Meat:
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In a large pot, place the pork or beef, onion, garlic, and salt. Cover with water.
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Simmer over medium-low for 2–3 hours, or until meat is very tender.
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Remove meat and shred it. Reserve the broth (you’ll use it for masa and chile sauce).
2. Make Chile Colorado Sauce:
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Toast the dried chiles lightly on a dry skillet until aromatic (do not burn).
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Soak them in hot water for 15–20 minutes until soft.
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Blend softened chiles with garlic, onion, oregano, cumin, and 1–2 cups meat broth until smooth.
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Strain sauce through a sieve for a silky texture.
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Simmer the sauce in a pan for 10 minutes. Add the shredded meat and stir to coat.
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Taste and adjust salt.
3. Make the Masa:
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In a large bowl, mix masa harina, salt, and baking powder.
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Beat the lard separately until fluffy (5–7 minutes).
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Gradually mix in the masa harina, alternating with warm broth, kneading until the dough is soft, slightly sticky, and spreads easily on a corn husk.
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Masa is ready when a small piece floats in cold water.
4. Assemble the Tamales:
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Pat a soaked corn husk dry.
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Spread ~2–3 tablespoons of masa in the center/top half of the husk.
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Add 1–2 tablespoons of chile colorado meat filling in the middle.
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Fold the sides of the husk inward, then fold the bottom up to seal.
5. Steam the Tamales:
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Place tamales upright in a steamer pot, open side up.
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Cover with a damp towel or extra corn husks and the pot lid.
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Steam over medium heat for 1.5 to 2 hours, or until the masa separates easily from the husk.
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Refill water in the steamer as needed to prevent burning.
🌮 Serving Suggestions:
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Serve with Mexican rice, frijoles de la olla, salsa verde, or crema.
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Leftovers reheat beautifully and freeze well.