Here’s a recipe and guide for Authentic Mexican Chile Colorado Tamales 🌽🌶️ — a classic, flavorful dish!
Authentic Mexican Chile Colorado Tamales
Ingredients
For the masa:
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4 cups masa harina (corn flour for tamales)
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1 ½ cups chicken or vegetable broth (warm)
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1 cup lard or vegetable shortening
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1 tsp baking powder
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1 tsp salt
For the filling:
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1 lb beef, pork, or chicken (cooked and shredded)
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2 cups Chile Colorado sauce (red chili sauce made from dried guajillo or ancho chiles)
For wrapping:
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Dried corn husks (soaked in warm water for 30 minutes)
Instructions
1. Prepare the meat filling
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Cook and shred meat.
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Simmer shredded meat in Chile Colorado sauce until fully coated and flavorful.
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Set aside.
2. Make the masa
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Beat lard/shortening until fluffy.
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In a large bowl, mix masa harina, baking powder, and salt.
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Gradually add warm broth, mixing until soft dough forms.
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Masa should be spreadable but not too wet.
3. Prepare the husks
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Soak dried corn husks in warm water for 30 minutes until pliable.
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Pat dry before filling.
4. Assemble the tamales
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Spread a thin layer of masa on the center of each husk.
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Add a spoonful of meat filling on top.
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Fold sides over the filling, then fold the bottom up.
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Tie with husk strips if needed.
5. Steam the tamales
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Place tamales upright in a steamer basket.
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Steam for 1–1.5 hours, checking occasionally to ensure water doesn’t run dry.
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Tamales are done when masa separates easily from the husk.
Tips for Authentic Flavor
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Use guajillo or ancho chiles for traditional Chile Colorado sauce.
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Let the meat marinate in the sauce for several hours for richer flavor.
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Serve with Mexican crema or salsa if desired.
Serving
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Typically served hot, straight from the steamer.
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Great for breakfast, lunch, or special occasions.
If you want, I can also give:
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A step-by-step Chili Colorado sauce recipe
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Tips for making tamales faster at home
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A vegetarian version using beans or mushrooms