Last Updated on July 29, 2025 by Casia Valdés
Tamales have a way of transforming any meal into a celebration. In my grandmother’s kitchen, preparing tamales wasn’t just a recipe—it was a ritual. When it came to deep, rich flavor, nothing matched the aroma that filled the air when we made Chile Colorado Tamales—a blend of slow-braised pork, a robust chile sauce, and lovingly prepared masa, all wrapped in tender corn husks.
These tamales are perfect for holidays, family gatherings, or a weekend cooking project that yields incredible results. The chile colorado filling is deeply flavorful thanks to a carefully blended adobo and slow roasting, and when wrapped in soft masa, it becomes a dish you’ll return to again and again.
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What Makes These Chile Colorado Tamales Special?
Chile Colorado refers to a red chili stew—made here with dried ancho and guajillo chiles, which are toasted, blended with aromatics, and slowly cooked with pork shoulder until it’s fork-tender. Wrapped in tender masa, the bold chile colorado turns these tamales into a rich, hearty dish that represents the best of traditional Mexican cuisine.
While tamales are often associated with holidays like Christmas or Día de los Muertos, this version is just as welcome on a summer picnic table as it is at a winter celebration.
Ingredients
For the Chile Colorado:
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6 quarts (6 l) vegetable or beef stock
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5 dried ancho chiles, stemmed and seeded
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4 dried guajillo chiles, stemmed and seeded
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1 yellow onion, quartered
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4 garlic cloves
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2 bay leaves
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2 tbsp dried oregano
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1½ tsp ground cumin
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1 tsp smoked paprika
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Kosher salt and freshly ground black pepper
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2 tbsp cornstarch
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3 lb (1.5 kg) pork shoulder, trimmed and cut into 2-inch cubes
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Avocado, grapeseed, or vegetable oil for browning
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2 avocado leaves (optional)
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1 hoja santa leaf (optional)
For the Tamales:
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5 lb (2.5 kg) fresh masa, or 4.4 lb (2.2 kg) masa harina
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2 lb (1 kg) lard or vegetable shortening, melted
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2 tsp baking powder
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Kosher salt
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11 cups (2.75 l) reserved chile colorado liquid
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4 lb (2 kg) dried corn husks or fresh banana leaves
Instructions
Step 1: Make the Adobo
Bring 2 cups of stock to a simmer. Remove from heat and soak the ancho and guajillo chiles until soft. Blend the chiles with onion, garlic, bay leaves, oregano, cumin, and smoked paprika. Add soaking liquid as needed for a smooth texture. Strain to remove skins and season with salt.
Step 2: Prepare the Pork
Preheat the oven to 320°F (160°C). Toss pork cubes in cornstarch, salt, and pepper. Brown the pork in batches in a large oven-safe pot with oil. Once browned, return all the pork to the pan.
Add the adobo, remaining stock, and optional avocado and hoja santa leaves. Cover and roast for 4 hours, until the pork is tender.
Step 3: Shred the Pork
Transfer the pork to a bowl and shred it, adding just enough chile colorado liquid to coat the meat. Reserve 11 cups of the cooking liquid for the masa.
Step 4: Make the Masa
In a mixer, combine masa, lard, baking powder, and salt. Beat until fluffy, slowly adding the reserved chile colorado liquid one cup at a time. Masa should be soft and spreadable—like polenta.
Step 5: Prepare the Corn Husks
Soak the corn husks in hot water for 10–15 minutes. Once pliable, drain and lay on paper towels. If using banana leaves, soften them over a flame and trim as needed.
Step 6: Assemble the Tamales
Scoop about 4 oz of masa onto a corn husk. Spread into a ¼-inch layer, leaving room around the edges. Spoon 4 oz of chile colorado in the center and top with a little sauce. Fold and shape the tamale, then fold the bottom tip up. Repeat until all ingredients are used.
Step 7: Steam the Tamales
Set a steam rack in a large pot with water just below the rack. Add 3 pennies to the pot—they’ll rattle if water runs low. Line the rack with extra husks, then place tamales upright, seam-side up, layering husks between batches. Steam for 1 to 1½ hours, checking for doneness by cooling and testing one tamale. The masa should peel easily from the husk.
Step 8: Serve or Store
Let tamales cool. You can enjoy them fresh or wrap and freeze them individually. Reheat by steaming or crisp them in a skillet with a little oil.
Tips for Success
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Use high-quality dried chiles for the most flavor.
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Masa consistency is key—soft but not wet. If it’s too dry, add more cooking liquid.
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Don’t skip the resting period; it helps the tamales set perfectly.
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If you’re making these with family, turn it into a tamalada—a tamale-making party!
Serving Suggestions
Serve these chile colorado tamales with:
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A side of Mexican crema or sour cream
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Pickled red onions for brightness
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Refried beans and arroz rojo (Mexican rice)
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A simple tomatillo salsa verde for contrast
They’re hearty enough to stand alone but pair beautifully with classic sides.
Chile Colorado Tamales
Ingredients
Method
- Bring 2 cups of stock to a simmer. Remove from heat and soak the ancho and guajillo chiles until soft. Blend the chiles with onion, garlic, bay leaves, oregano, cumin, and smoked paprika. Add soaking liquid as needed for a smooth texture. Strain to remove skins and season with salt.
- Preheat the oven to 320°F (160°C). Toss pork cubes in cornstarch, salt, and pepper. Brown the pork in batches in a large oven-safe pot with oil. Once browned, return all the pork to the pan.
- Add the adobo, remaining stock, and optional avocado and hoja santa leaves. Cover and roast for 4 hours, until the pork is tender.
- Transfer the pork to a bowl and shred it, adding just enough chile colorado liquid to coat the meat. Reserve 11 cups of the cooking liquid for the masa.
- In a mixer, combine masa, lard, baking powder, and salt. Beat until fluffy, slowly adding the reserved chile colorado liquid one cup at a time. Masa should be soft and spreadable—like polenta.
- Soak the corn husks in hot water for 10–15 minutes. Once pliable, drain and lay on paper towels. If using banana leaves, soften them over a flame and trim as needed.
- Scoop about 4 oz of masa onto a corn husk. Spread into a ¼-inch layer, leaving room around the edges. Spoon 4 oz of chile colorado in the center and top with a little sauce. Fold and shape the tamale, then fold the bottom tip up. Repeat until all ingredients are used.
- Set a steam rack in a large pot with water just below the rack. Add 3 pennies to the pot—they’ll rattle if water runs low. Line the rack with extra husks, then place tamales upright, seam-side up, layering husks between batches. Steam for 1 to 1½ hours, checking for doneness by cooling and testing one tamale. The masa should peel easily from the husk.
- Let tamales cool. You can enjoy them fresh or wrap and freeze them individually. Reheat by steaming or crisp them in a skillet with a little oil.
