Tamales de Chile Colorado (Red Chili Tamales)

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Tamales de Chile Colorado (Red Chili Tamales) ✨🌶️

There are few dishes as festive, comforting, and iconic in Mexican cuisine as Tamales de Chile Colorado. Made with tender shredded beef or pork simmered in a rich, smoky red chile sauce and wrapped in fluffy masa, these tamales are a labor of love that bring families together during holidays, celebrations, and Sunday gatherings.

Whether you’re making them for Christmas, Día de los Muertos, or just because you’re craving authentic Mexican comfort food, this recipe will walk you through the process step by step.

Why You’ll Love These Tamales ❤️

  • Authentic & traditional – Made with chile pods, tomatillos, and cumin for deep flavor.
  • Big batch recipe – Perfect for family gatherings (makes 80–100 tamales!).
  • Freezer-friendly – Tamales reheat beautifully, so you can enjoy them later.
  • Hands-on tradition – A fun and meaningful cooking project to share with loved ones.

Ingredients 🛒

For the Filling

  • 10 lbs beef or pork (e.g., chuck tender roast, pot roast, or short ribs)
  • 1 onion, quartered
  • 1 head garlic
  • 5 bay leaves
  • ¼ cup salt
  • 35 New Mexico or guajillo chile pods
  • 6 chile anchos
  • 15 tomatillos
  • 12 garlic cloves
  • 1 ½ 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 💕

Step-by-Step Instructions 👩‍🍳

1️⃣ Prepare the Filling

Cook the Meat:

  • In a large pot, combine the meat, onion, garlic head, bay leaves, and salt.
  • Cover with water and boil until tender (about 2–3 hours).
  • Shred the meat and set aside. Reserve the broth for masa and sauce.

Make the Red Chile Sauce:

  • Rinse and deseed chile pods.
  • Boil chile pods, anchos, and tomatillos for 10–15 minutes until softened.
  • Blend with garlic, cumin seeds, and 5–6 cups reserved broth until smooth. Season with salt.
  • Heat oil in a pot, strain the sauce into it, and cook for 10 minutes.
  • Mix in shredded meat and simmer another 10 minutes.

2️⃣ Prepare the Masa

  • In a large bowl, combine Maseca, baking powder, and salt.
  • Gradually add 16 cups of warm broth, mixing until smooth.
  • Add lard/shortening and mix until masa is light, fluffy, and spreadable.

3️⃣ Assemble the Tamales

  • Lay a soaked corn husk flat, smooth side up.
  • Spread 2–3 tbsp masa in the center.
  • Add 1–2 tbsp of meat filling.
  • Fold sides inward, then fold bottom up to seal.

4️⃣ Steam the Tamales

  • Place tamales upright in a steamer, open end up.
  • Add water to bottom (not touching tamales). Cover with a damp towel or husks.
  • Steam on medium heat for 1½–2 hours, adding water as needed.
  • They’re ready when masa pulls away easily from husk.

5️⃣ Serve and Enjoy 🎉

Let tamales cool slightly before serving. Pair them with salsa verde, Mexican crema, or a side of frijoles refritos for the ultimate feast.

Tips & Variations 🌟

  • Make ahead: Both the meat filling and masa can be prepared 1 day in advance.
  • Storage: Keep tamales refrigerated up to 5 days or freeze for 6 months.
  • Meat options: Try half beef, half pork for depth of flavor.
  • Vegetarian twist: Replace meat with roasted veggies and beans.
  • Spice level: Add extra chile de árbol to the sauce for heat.

What to Serve with Tamales 🍽️

  • Mexican rice
  • Charro beans or refried beans
  • Fresh salsa or guacamole
  • A crisp salad with lime vinaigrette

Nutrition (per tamale, approx.) 📊

  • Calories: ~280
  • Protein: 12g
  • Fat: 15g
  • Carbs: 24g
  • Fiber: 3g
  • Sodium: 450mg

(Values vary depending on size and filling.)

Frequently Asked Questions ❓

1. Can I use store-bought red chile sauce?
Yes, but homemade sauce gives the best authentic flavor.

2. Why is my masa dry or crumbly?
It likely needs more broth or fat—masa should be moist and spreadable.

3. How do I know when tamales are done?
The masa should pull away cleanly from the husk when unwrapped.

4. Can tamales be steamed in the Instant Pot?
Yes! Steam on high pressure for 45 minutes with natural release.

5. What’s the secret to fluffy masa?
Whip the lard until light before mixing, and don’t skip the baking powder.

🌶️✨ Making Tamales de Chile Colorado is truly a labor of love—one that results in an unforgettable dish perfect for holidays, fiestas, and family gatherings. Once you master the technique, you’ll carry on a delicious tradition that never goes out of style.

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