# Tamales de Chile Colorado (Red Chili Tamales)

These tamales are a traditional dish with deep red chile, slow-cooked meat, and fluffy masa wrapped in corn husks, perfect for holidays and family gatherings.

- Servings: 4 servings
- Total time: 270 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- large pot
- blender
- steamer

## Tips

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

## Source

- Original video: https://www.facebook.com/reel/1301087372044935/?fs=e&mibextid=wwXIfr&fs=e
- Recipe page: https://www.cliprecipe.com/recipe/f53dc2cf-402f-4517-9753-07b776b70b2f
- Extracted: 2026-02-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt