Last Updated on August 18, 2025 by Casia Valdés
If you’ve ever unwrapped a steaming hot tamal and taken that first bite of tender meat wrapped in soft, flavorful masa, you know it’s more than just food—it’s tradition, comfort, and love, all rolled into one. These Chile Colorado Tamales are the kind of recipe that can turn an ordinary weekend into a festive celebration. Juicy pork shoulder is slow-braised in a smoky, earthy chile sauce until it practically melts, then folded into freshly whipped masa before being wrapped in corn husks and steamed to perfection. Making tamales is a labor of love—there’s chopping, soaking, braising, and folding—but the process itself is half the joy. Many families turn it into a group event called a tamalada, where everyone gathers in the kitchen to help with different steps. The reward? A large batch of tamales you can enjoy immediately and freeze for later. This recipe yields between 30 and 40 tamales, making it perfect for holidays, family reunions, or just stocking your freezer with ready-to-reheat Mexican comfort food.
Table of Contents
Why You’ll Love This Recipe
-
Bold, Authentic Flavor: The chile colorado sauce is made from a blend of ancho and guajillo chiles for deep, smoky, and slightly sweet flavor.
-
Tender, Juicy Pork: Braised low and slow for hours until it’s fork-tender and full of flavor.
-
Perfectly Fluffy Masa: Whipped until light, airy, and easy to spread—never dense or dry.
-
Freezer-Friendly: Make once, enjoy for months.
-
Great for Group Cooking: Perfect for a tamalada with friends and family.
Ingredients (Makes 30–40 tamales)
For the Chile Colorado
-
6 quarts (6 l) vegetable or beef stock
-
5 dried ancho chiles, stemmed and seeded
-
4 dried guajillo chiles, stemmed and seeded
-
1 yellow onion, quartered
-
4 garlic cloves
-
2 bay leaves
-
2 tablespoons dried oregano
-
1½ teaspoons ground cumin
-
1 teaspoon smoked paprika
-
Kosher salt, to taste
-
Freshly ground black pepper, to taste
-
2 tablespoons cornstarch
-
3 lb (1.5 kg) pork shoulder, trimmed and cut into 2-inch cubes
-
Avocado, grapeseed, or vegetable oil for browning
-
2 avocado leaves (optional)
-
1 hoja santa leaf (optional)
For the Masa
-
5 lb (2.5 kg) fresh masa (or 4.4 lb / 2.2 kg masa harina)
-
2 lb (1 kg) lard or vegetable shortening, melted
-
2 teaspoons baking powder
-
Kosher salt, to taste
-
11 cups (2.75 l) reserved chile colorado cooking liquid
For the Wrapping
-
4 lb (2 kg) dried corn husks, soaked until soft, or fresh banana leaves
Step-by-Step Instructions
1. Make the Adobo
In a saucepan, bring 2 cups of stock to a simmer. Remove from heat, add the dried chiles, and let soak until softened—about 15 minutes. Strain, reserving the soaking liquid, and transfer chiles to a blender with onion, garlic, bay leaves, oregano, cumin, and paprika. Blend until smooth, adding enough soaking liquid to reach a smoothie-like consistency. Strain to remove any tough skins, then season with salt.
2. Braise the Pork
Preheat oven to 320°F (160°C). Mix cornstarch, 2 tablespoons salt, and 1½ teaspoons pepper in a shallow dish. Dredge pork cubes to lightly coat. Heat oil in an oven-safe pan over medium-high heat and sear pork in batches until golden. Return all pork to the pan, pour in the adobo, add remaining stock, and tuck in avocado and hoja santa leaves if using. Cover and bake for about 4 hours, until pork shreds easily.
3. Shred the Meat and Reserve the Liquid
Transfer pork to a large bowl and discard leaves. Shred the meat, adding enough braising liquid to keep it moist. Reserve 11 cups of the cooking liquid for the masa.
4. Prepare the Masa
In a stand mixer with a paddle attachment, combine masa, lard, baking powder, and salt. Beat on medium-low for 5–8 minutes, adding reserved cooking liquid 1 cup at a time until masa is soft, spreadable, and similar in texture to polenta. Taste and adjust seasoning.
5. Prepare the Husks
Soak corn husks in hot water for 10–15 minutes until pliable, then drain and pat dry. If using banana leaves, briefly heat them over an open flame to soften.
6. Fill and Fold the Tamales
Place a husk on a clean surface. Spread about ¼ cup of masa across the wide part, leaving borders. Place about 4 oz of pork in the center, spooning extra sauce on top. Fold one side of the husk over the filling, then fold the other side over to overlap. Fold up the bottom and stand the tamal seam-side up. Repeat with remaining ingredients, reserving a few husks for steaming.
7. Steam the Tamales
Place a steamer rack in a large pot and add water to just below the rack. Add three pennies (they’ll rattle when the water is low). Line rack with extra husks, arrange tamales upright, and cover with more husks. Bring to a boil, reduce heat to medium, and steam 1–1½ hours, adding water as needed. Check doneness by peeling back a husk—the masa should pull away cleanly.
8. Serve or Store
Let tamales cool slightly before serving. To store, wrap individually in parchment, refrigerate for up to 5 days, or freeze for up to 3 months. Reheat by steaming or pan-frying for a crispy edge.
Pro Tips for Success
-
Work in stages—make the chile colorado and pork a day ahead.
-
Keep masa moist—cover with a damp towel while assembling.
-
Taste as you go—season filling and masa before assembly.
-
Monitor steaming water—the pennies help avoid running dry.
-
Freeze smart—freeze in a single layer before bagging to prevent sticking.
Serving Suggestions
Serve with Mexican rice, refried beans, salsa verde, or salsa roja. Garnish with lime wedges, pickled jalapeños, and crema for added flavor and presentation.
Storage & Leftovers
-
Fridge: Up to 5 days in an airtight container
-
Freezer: Up to 3 months
-
Reheat: Steam until hot or lightly pan-fry for a crisp exterior
Why This Recipe Works
Slow-braising pork in richly seasoned chile adobo infuses every bite with deep, smoky, savory flavor. Using the reserved cooking liquid in the masa ties the filling and dough together, creating tamales that are flavorful through and through.
Recipe FAQ
Q: Can I use chicken instead of pork?
A: Yes, chicken thighs work well and reduce braising time.
Q: Can I make these without lard?
A: Yes, vegetable shortening works for a pork-free option.
Q: How do I know when tamales are done?
A: The masa should pull away cleanly from the husk.
Q: Can I make the sauce ahead?
A: Yes, up to 4 days in advance or freeze for 2 months.
Q: How do I reheat frozen tamales?
A: Steam directly from frozen for 20–25 minutes or pan-fry for crisp edges.
Final Thoughts
These Chile Colorado Tamales are more than a meal—they’re a culinary tradition. They require patience and care, but the payoff is unforgettable flavor and texture. Whether served at a holiday gathering, a family Sunday dinner, or frozen for busy weeknights, they’re guaranteed to bring comfort and joy to the table.
Chile Colorado Tamales
Ingredients
Method
- In a saucepan, bring 2 cups of stock to a simmer. Remove from heat, add the dried chiles, and let soak until softened—about 15 minutes. Strain, reserving the soaking liquid, and transfer chiles to a blender with onion, garlic, bay leaves, oregano, cumin, and paprika. Blend until smooth, adding enough soaking liquid to reach a smoothie-like consistency. Strain to remove any tough skins, then season with salt.
- Preheat oven to 320°F (160°C). Mix cornstarch, 2 tablespoons salt, and 1½ teaspoons pepper in a shallow dish. Dredge pork cubes to lightly coat. Heat oil in an oven-safe pan over medium-high heat and sear pork in batches until golden. Return all pork to the pan, pour in the adobo, add remaining stock, and tuck in avocado and hoja santa leaves if using. Cover and bake for about 4 hours, until pork shreds easily.
- Shred the Meat and Reserve the Liquid
- Transfer pork to a large bowl and discard leaves. Shred the meat, adding enough braising liquid to keep it moist. Reserve 11 cups of the cooking liquid for the masa.
- In a stand mixer with a paddle attachment, combine masa, lard, baking powder, and salt. Beat on medium-low for 5–8 minutes, adding reserved cooking liquid 1 cup at a time until masa is soft, spreadable, and similar in texture to polenta. Taste and adjust seasoning.
- Soak corn husks in hot water for 10–15 minutes until pliable, then drain and pat dry. If using banana leaves, briefly heat them over an open flame to soften.
- Place a husk on a clean surface. Spread about ¼ cup of masa across the wide part, leaving borders. Place about 4 oz of pork in the center, spooning extra sauce on top. Fold one side of the husk over the filling, then fold the other side over to overlap. Fold up the bottom and stand the tamal seam-side up. Repeat with remaining ingredients, reserving a few husks for steaming.
- Place a steamer rack in a large pot and add water to just below the rack. Add three pennies (they’ll rattle when the water is low). Line rack with extra husks, arrange tamales upright, and cover with more husks. Bring to a boil, reduce heat to medium, and steam 1–1½ hours, adding water as needed. Check doneness by peeling back a husk—the masa should pull away cleanly.
- Let tamales cool slightly before serving. To store, wrap individually in parchment, refrigerate for up to 5 days, or freeze for up to 3 months. Reheat by steaming or pan-frying for a crispy edge.
