TAMALES DE CHILE COLORADO

There’s nothing quite like the deep, earthy aroma of Tamales de Chile Colorado steaming on the stove. This is the ultimate Mexican comfort food—a tender, masa-based dough, stained a rich red-orange from a flavorful guajillo and ancho chile sauce, wrapped around succulent, slow-cooked pork, all bundled up in a corn husk.

Making them from scratch is a labor of love, but I promise, the results are absolutely worth it. Here is an old-fashioned, authentic recipe to guide you through it.

📝 The Ingredients

For the Chile Colorado Filling (Pork in Red Sauce):

3 lbs (1.3 kg) pork shoulder (or pork butt), cut into 1-inch chunks
8 dried guajillo chiles, stems and seeds removed
4 dried ancho chiles, stems and seeds removed
3 cloves garlic, peeled
1 small white onion, roughly chopped
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
2 tablespoons vegetable or lard oil
3 cups chicken or beef broth
Salt and pepper to taste

For the Masa Dough (The Masa):

4 cups (about 1 lb / 450g) Masa Harina (like Maseca—do not use cornmeal)
1 ½ teaspoons baking powder
1 ½ teaspoons salt
1 cup (200g) lard or vegetable shortening (lard is traditional and gives the best flavor)
2 ½ – 3 cups warm broth (use the reserved broth from cooking the pork, or chicken broth)
About 30 dried corn husks, soaked in warm water for at least 2 hours until pliable

👨‍🍳 Step-by-Step Instructions

Part 1: Cook the Pork and Prepare the Chile Sauce

Cook the meat: In a large Dutch oven or heavy pot, place the pork chunks and cover with water. Add half an onion, a garlic clove, and a pinch of salt. Bring to a boil, then reduce to a simmer. Cook for about 1.5 to 2 hours, until the pork is incredibly tender and shreds easily.
Reserve the broth: Strain the meat, reserving 3 cups of the flavorful cooking liquid. Shred the pork with two forks and set aside. Skim any excess fat from the top of the reserved broth.
Make the chile base: While the pork cooks, bring a small pot of water to a boil. Turn off the heat, add the cleaned guajillo and ancho chiles, and let them soak for about 15–20 minutes until they are completely softened.
Blend the sauce: Drain the soaked chiles and place them in a blender with the 3 cloves of garlic, the chopped onion, cumin, oregano, and 1 ½ cups of your reserved pork broth. Blend until you have a completely smooth, deep red puree. (Strain it through a fine mesh sieve if you want an ultra-silky sauce).
Simmer the filling: Heat the 2 tablespoons of oil or lard in a large skillet over medium heat. Carefully pour in the chile puree (it will splatter). Cook, stirring constantly, for about 5 minutes until it darkens and thickens slightly. Add the shredded pork and 1 more cup of the reserved broth. Reduce heat and simmer for 15–20 minutes until the sauce is thick and clinging to the meat. Season with salt to taste. Set aside to cool.

Part 2: Make the Masa Dough

Whip the fat: In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), beat the room-temperature lard (or shortening) with the baking powder and salt until it is incredibly light, fluffy, and pale—this takes about 3–5 minutes.
Add the masa: Reduce speed to low and gradually add the Masa Harina, alternating with the remaining 1.5 cups of warm broth. Mix until everything is well combined into a moist, spongy dough.
The Float Test (Crucial!): This is how you know your masa is perfect. Drop a small marble-sized ball of the dough into a glass of warm water. If it floats to the top, your masa is perfectly light and ready. If it sinks, you need to beat in a little more broth or lard until it floats.

Part 3: Assemble the Tamales

Drain your soaked corn husks and pat them dry with a towel.
Lay a husk flat on your work surface with the wide end facing you. If the husk is very large, tear a thin strip from the side to use as a tie.
Spread about 2-3 tablespoons of masa dough into the center of the husk, leaving a generous 2-inch border at the top (narrow end) and bottom (wide end). Use a spatula or the back of a spoon to spread it into a rough rectangle, about ¼ inch thick.
Spoon about 1 ½ tablespoons of the chile-pork filling down the center of the masa.
Fold: Gently fold one long side of the husk over the filling, then fold the other side over to overlap, wrapping the masa completely around the filling. Fold the narrow top of the husk down over the tamale. If you tore a strip earlier, use it to tie the tamale closed; otherwise, just lay them seam-side down in the steamer.
Repeat with the remaining husks, masa, and filling.

Part 4: Steam the Tamales

Place a steamer basket or a metal colander into a large, deep pot. Fill with water until it just touches the bottom of the steamer.
Stand the tamales upright in the steamer, with the open, folded top facing up. Pack them in fairly tightly so they support each other.
Cover the pot with a tight-fitting lid. Bring the water to a simmer, then reduce the heat to medium-low. Steam for 1 hour and 15 minutes to 1 ½ hours. Check the water level occasionally and add more boiling water as needed.
You’ll know they are done when the masa easily pulls away from the corn husk without sticking. Remove one from the steamer, let it rest for 5 minutes, and test it.
Turn off the heat, remove the lid, and let them rest for 15 minutes before serving.

💡 Pro-Tips for Success

Don’t Skip the Float Test: This is the golden rule of tamales. If your masa is too heavy, you’ll end up with dense, gummy bricks instead of light, fluffy pillows.
Good Fat Matters: Lard truly is the secret to authentic, tender tamales. If you must substitute, use high-ratio vegetable shortening (like Crisco), not butter or margarine, as they have too much water.
Spice Level: Guajillos provide a fruity, mild heat, while anchos add a deep, smoky sweetness. This combo is flavorful but not fiery. If you want more heat, add 1-2 dried árbol chiles to your soaking chiles.
Make Ahead: Tamales are the ultimate make-ahead meal. They freeze beautifully for up to 3 months. To reheat, steam them again while still frozen for about 20-25 minutes.

Serve your Tamales de Chile Colorado hot out of the steamer with a side of Mexican crema, crumbled queso fresco, a spoonful of leftover red sauce, and a big squeeze of lime!