Authentic Mexican Chile Colorado Tamales

Here’s a truly authentic Mexican Chile Colorado Tamales recipe—deep red chile flavor, tender masa, and slow-braised meat, just like you’d find in central & northern Mexico.

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🌶️🫔 Authentic Chile Colorado Tamales

Makes about 25–30 tamales

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Ingredients

🥩 Meat Filling (Chile Colorado)

• 3 lbs pork shoulder or beef chuck

• Salt, to taste

• Water (to cover)

Dried chiles

• 8 guajillo chiles

• 4 ancho chiles

• 1–2 chile de árbol (optional, for heat)

Spices & aromatics

• 4 cloves garlic

• ½ white onion

• 1 tsp ground cumin

• 1 tsp Mexican oregano

• 2 bay leaves

• 1 tbsp apple cider vinegar

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🫓 Masa

• 4 cups masa harina para tamales

• 2½–3 cups warm broth (from cooked meat)

• 1¼ cups lard (traditional) or vegetable shortening

• 2 tsp salt

• 2 tsp baking powder

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🌽 Corn Husks

• 30–35 dried corn husks, soaked in hot water 1 hour

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Instructions

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1️⃣ Cook the Meat

1. Add meat, salt, and water to a large pot.

2. Simmer 2–2½ hours until very tender.

3. Remove meat, shred finely.

4. Reserve broth (you’ll use it for masa).

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2️⃣ Make Chile Colorado Sauce

1. Remove stems & seeds from chiles.

2. Toast chiles lightly in a dry skillet (do NOT burn).

3. Soak chiles in hot water 20 minutes.

4. Blend softened chiles with:

   • Garlic

   • Onion

   • Cumin

   • Oregano

   • Vinegar

   • 1–1½ cups soaking liquid

5. Strain sauce for smoothness (important).

6. Simmer sauce 10–15 minutes with bay leaves.

7. Mix shredded meat into sauce.

8. Season with salt. Let cool.

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3️⃣ Prepare the Masa

1. Beat lard until fluffy (very important).

2. Mix masa harina, salt, and baking powder.

3. Add broth gradually until soft and spreadable.

4. Fold masa into lard until fluffy.

5. Test: Drop a small ball in water—if it floats, it’s ready.

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4️⃣ Assemble Tamales

1. Drain corn husks.

2. Spread 2–3 tbsp masa on husk (thin layer).

3. Add 1–2 tbsp chile colorado meat.

4. Fold sides in, then bottom up.

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5️⃣ Steam

1. Stand tamales upright in a steamer.

2. Cover with husks & a towel.

3. Steam 1½–2 hours, checking water level.

4. Tamales are done when husk peels away cleanly.

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🇲🇽 Authentic Tips

• Lard = authentic flavor (don’t skip if possible)

• Sauce should be deep red but not spicy

• Masa should be light, not dense

• Tamales taste better next day

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Serve With

• Salsa roja or verde

• Mexican rice

• Refried beans

• Café de olla or atole

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If you’d like, I can also give you:

• Chicken chile colorado tamales

• No-lard masa version

• Instant Pot / pressure cooker method

• How to freeze & reheat tamales properly

Just tell me 🫔🌶️