🫔 Tamales de Chile Colorado (Pork in Red Chile)
🌶️ Chile Colorado (Red Chile Pork Filling)
Ingredients
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2 lbs pork shoulder (cubed)
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Salt
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4 cups water (for cooking pork)
For the red chile sauce:
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6 dried guajillo chiles (stemmed, seeded)
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3 dried ancho chiles (stemmed, seeded)
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2–3 dried chile de árbol (optional, for heat)
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3 cloves garlic
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½ small white onion
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1 tsp Mexican oregano
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½ tsp ground cumin
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2 cups pork broth (from cooking pork)
Instructions (Filling)
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Cook the pork
Place pork in a pot with salt and water. Simmer 1–1½ hours until tender. Reserve broth. -
Soften the chiles
Toast dried chiles lightly in a dry skillet (do not burn). Soak in hot water 15 minutes until softened. -
Blend the sauce
Blend softened chiles, garlic, onion, oregano, cumin, and 2 cups pork broth until smooth. Strain for a silky sauce. -
Combine
Simmer sauce 10 minutes, then add shredded pork. Cook until thick and flavorful. Let cool.
🌽 Masa for Tamales
Ingredients
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4 cups masa harina
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1 tsp baking powder
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1 tsp salt
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1 cup lard (traditional) or vegetable shortening
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3–3½ cups warm pork broth
Instructions
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Beat lard until fluffy (very important for light tamales).
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Mix masa harina, baking powder, and salt.
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Gradually add dry mixture to lard.
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Slowly add warm broth until soft, spreadable dough forms.
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Test: Drop a small ball in water — if it floats, it’s ready.
🌽 Assemble the Tamales
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Soak dried corn husks in warm water 30 minutes.
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Spread about 2–3 tbsp masa on husk (leave borders).
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Add 1–2 tbsp chile colorado pork down the center.
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Fold sides inward, then fold bottom up.
🔥 Steam
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Arrange upright in a steamer.
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Steam 60–90 minutes.
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They’re done when masa pulls away easily from the husk.
🌟 Tips for Authentic Flavor
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Lard gives the most traditional taste and texture.
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Don’t overfill — balance is key.
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Let tamales rest 10–15 minutes after steaming before serving.
Serve with arroz rojo, refried beans, and salsa.
If you’d like, I can also give you a chicken version or a make-ahead/freezer guide.