Tamales de Chile Colorado (Red Chili Tamales)

Tamales de Chile Colorado (Red Chili Tamales) ✨🌶️

Tamales de Chile Colorado are a beloved traditional Mexican dish, perfect for special occasions, holidays, or any time you want to celebrate with a rich, flavorful meal. This recipe combines tender meat, vibrant red chili sauce, and perfectly prepared masa, all wrapped in a corn husk for a comforting and delicious treat.

Pro Tips for Perfect Tamales

• Soak corn husks overnight in warm water to make them soft and pliable.
• For the masa, use 14 cups of broth from the cooked meat and 2 cups of water to achieve the ideal texture.

Ingredients (Makes 80-100 Tamales)

For the Filling

• 10 lbs beef or pork (e.g., beef chuck tender roast, chuck pot roast, or short ribs)
• 1 onion, quartered
• 1 head garlic
• 5 bay leaves
• 1/4 cup salt
• 35 New Mexico or guajillo chile pods
• 6 chile anchos
• 15 tomatillos
• 12 garlic cloves
• 1 1/2 tsp cumin seeds
• 5 tsp salt (adjust to taste)
• 5-6 cups reserved broth from cooked meat

For the Masa

• 4.4 lbs Maseca for tamales (brown bag)
• 24 oz lard or vegetable shortening
• 3 tbsp + 1 tsp baking powder
• 1 tbsp + 1 tsp salt
• 16 cups broth (skim fat from the top)
• 1 serving of love 💕

Instructions

Step 1: Prepare the Filling

Cook the Meat: In a large pot, combine the beef or pork, onion, head of garlic, bay leaves, and salt. Cover with water and boil until the meat is tender, about 2-3 hours. Once cooked, shred the meat and set aside. Reserve the broth for the masa and sauce.

Prepare the Red Chili Sauce:

1. Rinse and deseed the chile pods. Boil the chile pods, anchos, and tomatillos in water for 10-15 minutes until softened.
2. Blend the boiled chiles, tomatillos, garlic, cumin seeds, and 5-6 cups of reserved broth until smooth. Adjust salt to taste.
3. Heat a small amount of oil in a pot and strain the blended sauce into it. Cook for 10 minutes, stirring occasionally.
4. Mix the shredded meat with the sauce and simmer for an additional 10 minutes.

Step 2: Prepare the Masa

1. In a large bowl, combine the Maseca, baking powder, and salt.
2. Gradually add 16 cups of warm broth, mixing with your hands or a stand mixer until smooth.
3. Add the lard or shortening and mix until the masa is light, fluffy, and easily spreadable.

Step 3: Assemble the Tamales

1. Lay a soaked corn husk flat, smooth side up. Spread 2-3 tablespoons of masa onto the center, leaving space at the edges.
2. Add 1-2 tablespoons of meat filling in the center of the masa.
3. Fold the sides of the husk over the filling, then fold the bottom up to seal the tamale.

Step 4: Steam the Tamales

1. Place the tamales upright in a steamer, with the open end facing up.
2. Add water to the bottom of the steamer, ensuring it doesn’t touch the tamales. Cover with a damp cloth or extra corn husks.
3. Steam on medium heat for 1 1/2 to 2 hours, checking periodically to add water as needed.
4. The tamales are ready when the masa pulls away from the husk easily.

Step 5: Serve and Enjoy

Let the tamales cool slightly before serving. Pair them with salsa, crema, or your favorite sides for an authentic Mexican feast!