Authentic Mexican Chile Colorado Tamales

Here’s an authentic Mexican Chile Colorado Tamales recipe — a rich, flavorful dish made with tender red chile pork wrapped in soft, fluffy masa and steamed to perfection. Chile Colorado refers to pork stewed in a deep red, smoky chili sauce (not to be confused with “Colorado” the state — the name comes from “colorado” meaning “colored red” in Spanish).

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🌶️ Authentic Mexican Chile Colorado Tamales

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🛒 Ingredients

For the red chile pork filling:

• 2 ½ lbs pork shoulder or pork butt, cut into chunks

• 8 dried guajillo chiles

• 4 dried ancho chiles

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

• 4 garlic cloves

• 1 tsp Mexican oregano

• ½ tsp ground cumin

• Salt to taste

• 1 small onion (quartered)

• 2 cups pork broth (from boiling pork or substitute with chicken broth)

• 1 tbsp oil (for sautéing sauce)

For the masa (dough):

• 4 cups masa harina (such as Maseca for tamales)

• 2 ½ to 3 cups warm pork broth or water

• 1 ⅓ cups lard (or vegetable shortening)

• 2 tsp baking powder

• 2 tsp salt

Other:

• 25–30 dried corn husks (soaked in warm water for 30+ minutes)

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🔥 Directions

1. Prepare the pork:

1. In a large pot, cover pork with water. Add onion and salt. Simmer until tender (about 1.5–2 hours).

2. Reserve 2–3 cups of the broth, shred the pork, and set aside.

2. Make the chile colorado sauce:

1. Remove stems/seeds from dried chiles. Toast them briefly on a hot dry skillet (don’t burn).

2. Boil the chiles in water for 10–15 minutes until softened. Drain.

3. Blend chiles with garlic, oregano, cumin, and 1½–2 cups pork broth until smooth. Strain for a silky sauce.

4. In a skillet, heat a tablespoon of oil. Cook the sauce over medium heat for 10–15 minutes until it darkens and thickens slightly. Season with salt.

5. Mix shredded pork with enough chile sauce to make it moist and flavorful (reserve a little sauce for topping tamales if desired).

3. Make the masa:

1. In a large bowl, beat the lard until fluffy.

2. In another bowl, combine masa harina, baking powder, and salt.

3. Gradually add the dry masa to the lard, alternating with warm broth, and mix until a soft, spreadable dough forms. Masa should feel like thick hummus and spread easily.

4. To test: Drop a small ball in cold water. If it floats, it’s ready. If not, beat a little more.

4. Assemble tamales:

1. Pat dry the soaked corn husks.

2. Spread 2–3 tbsp of masa on the smooth side of a husk, leaving space at the top and sides.

3. Place 1–2 tbsp of chile colorado pork in the center.

4. Fold sides inward, then fold the bottom up. Secure with a strip of husk if desired.

5. Steam tamales:

1. Stand tamales upright in a steamer pot, open end up. Use crumpled foil or extra husks to keep them standing.

2. Steam over medium heat for 1½ to 2 hours, checking occasionally to add water.

3. Tamales are done when they pull away cleanly from the husk.

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🌿 Serve with:

• Mexican crema or sour cream

• Salsa roja or salsa verde

• Pinto or refried beans

• Atole or champurrado for a festive drink

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✅ Tips:

• Make the filling and masa a day ahead for easier prep.

• Freeze leftover tamales (wrapped tightly) for up to 3 months and reheat by steaming or microwaving wrapped in a damp paper towel.

Let me know if you’d like a chicken version, a vegetarian chile & cheese version, or a printable tamale-making checklist!