Authentic Mexican Chile Colorado Tamales

Authentic Mexican Chile Colorado Tamales are a traditional and flavorful dish made with soft masa dough filled with tender pork simmered in a rich red chile sauce. The name “Chile Colorado” means “red chile,” referring to the deep red sauce made from dried red chiles that gives the filling its bold flavor and beautiful color.

Tamales are a beloved part of Mexican cuisine and are often prepared during holidays, celebrations, and family gatherings. Although making tamales takes some time, the result is incredibly rewarding—soft, fluffy masa wrapped around savory, spicy meat filling and steamed to perfection.

Prep Time, Cook Time & Servings

Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 20 tamales
Calories: ~320 calories per tamale

Equipment Needed

Large pot
Blender
Mixing bowls
Large spoon or spatula
Tamale steamer or large pot with steamer rack
Tongs
Corn husks

Ingredients

For the Chile Colorado Pork Filling

2 pounds pork shoulder or pork butt
4 cups water
4 dried guajillo chiles
3 dried ancho chiles
3 cloves garlic
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper

For the Masa Dough

4 cups masa harina
1 teaspoon baking powder
1 teaspoon salt
1 cup lard or vegetable shortening
3 cups warm chicken broth

For Assembling

20–25 dried corn husks
Extra broth if needed

Ingredient Notes

Masa Harina: Special corn flour used for making tamales and tortillas.
Dried Chiles: Guajillo and ancho chiles give the sauce its deep color and smoky flavor.
Lard: Traditional tamales use lard because it makes the masa light and fluffy.
Corn Husks: Soak them in warm water for about 30 minutes before using so they become flexible.

Instructions

1. Prepare the Corn Husks

Place dried corn husks in a bowl of warm water and soak for about 30 minutes until soft and pliable.

2. Cook the Pork

Place the pork in a large pot with water and cook over medium heat for about 45 minutes to 1 hour, until tender. Remove the pork and shred it with two forks.

3. Prepare the Chile Colorado Sauce

Remove stems and seeds from the dried chiles. Place them in hot water and soak for 10–15 minutes until soft.

Blend the softened chiles with garlic, cumin, oregano, salt, pepper, and about 1 cup of the soaking water until smooth.

Pour the sauce into a saucepan and simmer for about 10 minutes. Add the shredded pork and mix well. Let the filling cool slightly.

4. Make the Masa Dough

In a large bowl, beat the lard until fluffy. Add masa harina, baking powder, and salt. Slowly mix in warm chicken broth until a soft, spreadable dough forms.

5. Assemble the Tamales

Take a soaked corn husk and spread about 2 tablespoons of masa dough in the center. Add a spoonful of the pork chile colorado filling.

Fold the sides of the husk over the filling, then fold the bottom up to secure.

6. Steam the Tamales

Place the tamales upright in a steamer pot. Cover and steam for about 1–1½ hours until the masa pulls away easily from the husk.

7. Serve

Let the tamales rest for about 10 minutes before serving. Serve warm with salsa or extra chile sauce.

Nutrition Facts (Per Tamale)

Calories: 320
Protein: 16g
Carbohydrates: 28g
Fat: 16g
Fiber: 3g
Sodium: 480mg

Nutrition values are approximate.

Tips for Perfect Tamales

Soak husks well: This prevents tearing while assembling the tamales.
Spread masa evenly: Keep the layer thin so the tamales cook properly.
Check water in the steamer: Add more water if needed to avoid burning.
Test one tamale first: If the masa sticks to the husk, steam a little longer.

Variations

Chicken Chile Colorado Tamales

Replace pork with shredded chicken for a lighter filling.

Cheese and Chile Tamales

Use roasted green chiles and shredded cheese instead of meat.

Spicy Tamales

Add extra dried chiles or chipotle peppers for more heat.

Sweet Tamales

Use sweetened masa with cinnamon and raisins for a dessert-style tamale.