Chile Colorado Tamales

🌶️ Chile Colorado Tamales

Rich, tender tamales filled with deep red chile-braised beef — bold, comforting, and perfect for a weekend cook.

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🥩 Ingredients (Makes about 18–24 tamales)

For the Chile Colorado Beef:

• 2 lbs beef chuck, cut into chunks

• 4 dried guajillo chiles, stems & seeds removed

• 2 dried ancho chiles, stems & seeds removed

• 2 cloves garlic

• ½ tsp cumin

• ½ tsp oregano

• 2 cups beef broth

• Salt & pepper to taste

For the Masa:

• 4 cups masa harina

• 1 cup lard or vegetable shortening

• 1 tsp baking powder

• 1 ½ tsp salt

• 3–3 ½ cups warm beef broth

For Assembly:

• 24 dried corn husks (soaked in warm water 30 minutes)

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🔥 Step 1: Make the Chile Colorado

1. Toast dried chiles lightly in a dry skillet (10–15 seconds per side).

2. Soak in hot water for 15 minutes until soft.

3. Blend softened chiles with garlic, cumin, oregano, and 1 cup broth until smooth.

4. Season beef with salt and pepper, then sear in a pot until browned.

5. Pour chile sauce over beef, add remaining broth, cover, and simmer 1½–2 hours until tender.

6. Shred beef and let it cool in the thickened sauce.

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🥣 Step 2: Prepare the Masa

1. Beat lard until fluffy (about 3–5 minutes).

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

3. Gradually add dry mix to lard, alternating with warm broth.

4. Beat until light and spreadable (it should resemble thick frosting).

   • Test: A small piece should float in water.

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🌽 Step 3: Assemble

1. Pat corn husks dry.

2. Spread about 2–3 tbsp masa onto the wide end of each husk.

3. Add 1–2 tbsp chile colorado beef down the center.

4. Fold sides inward, then fold bottom up.

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🍲 Step 4: Steam

1. Arrange tamales upright in a steamer.

2. Steam over simmering water for 60–90 minutes.

3. Tamales are ready when masa pulls away cleanly from the husk.

Let rest 10–15 minutes before serving.

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🌟 Serve With

• Mexican rice

• Refried beans

• Salsa roja

• Lime wedges

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💡 Pro Tips

• Make ahead and freeze (they reheat beautifully).

• Add a slice of cheese inside for a creamy surprise.

• For extra richness, use some of the beef’s red sauce in the masa instead of plain broth.

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If you’d like, I can give you a quick weekend shortcut version using store-bought masa to cut prep time in half.