Authentic Mexican Chile Colorado Tamales

Here’s a flavorful, authentic recipe for Mexican Chile Colorado Tamales — tender shredded beef simmered in a rich red chile sauce, all wrapped in fluffy masa and steamed to perfection. These are a labor of love, but worth every step!

---

🌶️🇲🇽 Authentic Mexican Chile Colorado Tamales

🕒 Prep Time: 2–3 hours

🕒 Cook Time: 2 hours
🍽️ Makes: 30–35 tamales

---

🌽 Ingredients

🥩 For the Chile Colorado Beef Filling:

• 2 ½ lbs beef chuck roast or stew meat, cut into chunks

• 1 onion, halved

• 4 cloves garlic

• 1 bay leaf

• Salt, to taste

• Water (enough to cover meat)

🌶️ For the Red Chile Sauce:

• 6 dried guajillo chiles (stems/seeds removed)

• 4 dried ancho chiles (stems/seeds removed)

• 2–3 dried pasilla or New Mexico chiles (optional for depth)

• 4 cloves garlic

• 1/2 onion

• 1 tsp cumin

• Salt, to taste

• 1 ½–2 cups beef broth (from cooking the meat)

🌽 For the Masa:

• 4 cups masa harina (corn flour for tamales)

• 1 ⅓ cups lard (or vegetable shortening)

• 2 tsp baking powder

• 2 tsp salt

• 2 ½ – 3 cups warm beef broth (from meat)

🫔 Extras:

• 30–35 dried corn husks, soaked in warm water for 30 minutes

• Large steamer or tamalera

---

🔪 Instructions

1. Cook the Meat:

1. In a large pot, combine beef, onion, garlic, bay leaf, salt, and water to cover.

2. Simmer on medium-low for 1.5–2 hours or until meat is tender and shreds easily.

3. Remove meat, shred, and set aside. Strain and reserve the broth.

2. Make the Chile Colorado Sauce:

1. Toast dried chiles lightly in a dry pan (just until fragrant).

2. Boil them in water for 10 minutes to soften. Drain.

3. Blend chiles with garlic, onion, cumin, and 1½–2 cups of the reserved beef broth until smooth. Strain for a silky sauce.

4. Simmer the sauce in oil for 5–10 minutes. Add shredded meat and cook together for 10–15 minutes to absorb the flavor.

3. Make the Masa:

1. Beat lard with salt and baking powder until light and fluffy.

2. Add masa harina a little at a time, alternating with warm broth.

3. Mix until dough is soft, spreadable, and doesn’t stick to your hands.

4. Test: Drop a small ball of masa into cold water. If it floats, it’s ready.

4. Assemble the Tamales:

1. Pat dry a soaked corn husk. Spread 2–3 tbsp masa in the center (a 4×4″ square).

2. Add 1–2 tbsp of the beef filling in the center.

3. Fold sides inward, then fold up the bottom.

4. Repeat until all ingredients are used.

5. Steam:

1. Place tamales upright in a steamer, open end up.

2. Steam for 1.5–2 hours, checking occasionally to add more water.

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

---

🌿 Serving Suggestions:

Serve with:

• Mexican crema or sour cream

• Salsa verde or roja

• Pinto or refried beans

• Arroz rojo (Mexican rice)

---

🧊 Storage:

• Fridge: 1 week

• Freezer: Wrap well and freeze up to 3 months. Steam or microwave to reheat.