Tamales de Chile Colorado (Red Chili Tamales)

270 mins
Serves 4
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Directions

  1. 1In a large pot, add the meat, quartered onion, whole garlic head, bay leaves, and salt.
  2. 2Cover with water and bring to a boil.
  3. 3Reduce heat and simmer for 2–3 hours, until the meat is very tender.
  4. 4Remove meat, shred, and set aside.
  5. 5Strain and reserve the broth for the masa and chile sauce.
  6. 6Rinse and deseed all chile pods.
  7. 7In a large pot, boil chile pods, ancho chiles, and tomatillos for 10–15 minutes until softened.
  8. 8Transfer to a blender and add garlic cloves, cumin seeds, and 5–6 cups reserved broth.
  9. 9Blend until completely smooth.
  10. 10Season with salt.
  11. 11Heat a little oil in a pot, strain the sauce into it, and cook for 10 minutes, stirring often.
  12. 12Add shredded meat and simmer another 10 minutes until well coated and flavorful.
  13. 13In a very large bowl, mix Maseca, baking powder, and salt.
  14. 14Gradually add warm broth, mixing until smooth and hydrated.
  15. 15Add lard or shortening and mix until the masa is light, fluffy, and spreadable.
  16. 16Lay a soaked corn husk flat, smooth side facing up.
  17. 17Spread 2–3 tablespoons of masa in the center.
  18. 18Add 1–2 tablespoons of the red chile meat filling.
  19. 19Fold the sides inward, then fold the bottom up to seal.
  20. 20Place tamales upright in a steamer with the open end facing up.
  21. 21Add water to the bottom of the steamer, making sure it does not touch the tamales.
  22. 22Cover with soaked husks or a damp towel, then cover with a lid.
  23. 23Steam over medium heat for 1½–2 hours, adding water as needed.
  24. 24Tamales are ready when the masa pulls away easily from the husk.
  25. 25Let tamales cool slightly before serving.
  26. 26Enjoy with salsa verde, Mexican crema, or frijoles refritos.

Ingredients

  • 10 lbs beef or pork (chuck tender roast, pot roast, or short ribs)
  • 1 onion, quartered
  • 1 head garlic
  • 5 bay leaves
  • 0.25 cup salt
  • 35 New Mexico or guajillo chile pods
  • 6 ancho chiles
  • 15 tomatillos
  • 12 garlic cloves
  • 1.5 tsp cumin seeds
  • 5 tsp salt, adjust to taste
  • 5 cups reserved broth from cooked meat
  • 6 cups reserved broth from cooked meat
  • 4.4 lbs Maseca for tamales (brown bag)
  • 24 oz lard or vegetable shortening
  • 3 tbsp baking powder
  • 1 tsp baking powder
  • 1 tbsp salt
  • 1 tsp salt
  • 16 cups broth, skim fat from the top
  • 1 serving love

Equipment

large potblendersteamer

Tips

  • Let tamales cool slightly before serving.
  • Enjoy with salsa verde, Mexican crema, or frijoles refritos.