Tamales de Chile Colorado (Red Chile Tamales)
Makes
About 24–30 tamales
Ingredients
Red Chile Sauce
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12–14 dried guajillo chiles, stems & seeds removed
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2–3 dried ancho chiles (optional but very traditional)
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2 cloves garlic
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¼ small white onion
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1½–2 cups chicken or pork broth
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1 tsp salt (to taste)
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½ tsp cumin
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½ tsp Mexican oregano
Masa
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4 cups masa harina
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3–3½ cups warm broth (chicken or pork)
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1 cup lard or vegetable shortening
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2 tsp baking powder
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2 tsp salt
Assembly
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24–30 corn husks, soaked in hot water 30–45 minutes
Instructions
1. Make the red chile sauce
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Toast dried chiles lightly on a dry skillet (don’t burn).
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Soak chiles in hot water 15–20 minutes until soft.
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Blend chiles with garlic, onion, broth, salt, cumin, and oregano until smooth.
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Strain sauce for extra-smooth texture (traditional but optional).
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Simmer sauce 10 minutes until slightly thickened.
2. Prepare the masa
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Beat lard until fluffy (very important for light tamales).
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In a separate bowl, mix masa harina, baking powder, and salt.
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Gradually mix dry ingredients into lard.
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Slowly add warm broth until masa is soft and spreadable (like thick hummus).
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Mix 1–1½ cups of red chile sauce into the masa until evenly colored.
👉 Test: Drop a small ball of masa in water—if it floats, you’re good.
3. Assemble the tamales
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Drain husks and pat dry.
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Spread 2–3 tbsp masa onto the wide end of each husk.
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Fold sides in, then fold bottom up.
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Do not overfill—they need room to steam.
4. Steam
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Stand tamales upright in a steamer.
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Steam 1½–2 hours, checking water level.
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Tamales are done when masa pulls cleanly from the husk.
Serving
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Serve hot with extra red chile sauce, beans, or rice.
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Drizzle with crema or sprinkle queso fresco if you like.
Pro tips 🌽🔥
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Guajillo = flavor, ancho = depth, pasilla = optional smokiness
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Don’t rush the steaming—low and steady wins
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Tamales freeze beautifully (steam straight from frozen)
If you want a pork-filled chile colorado tamal, vegetarian version, or step-by-step masa troubleshooting, I’ve got you covered 💛