Prep Time: 1 hour 30 minutes
Cook Time: 2 hours (Filling) + 1 hour 45 minutes (Tamales)
Soak/Rest Time: 1 hour 30 minutes (Husks) + 15 minutes (Resting)
Total Time: Approximately 5 hours (active + passive)
Yield: 30-35 tamales
Intensity Rating: MODERATE (3/5)
Time Commitment: High (plan for a half-day project)
Skill Level: Intermediate (requires assembly practice)
Physical Effort: Moderate (kneading dough and spreading)
Spice Level: Mild-Medium (chile-forward, not fiery)
Why This Recipe Works
Tamales are a labor of love—a Mesoamerican tradition that brings families together. This Chile Colorado version features tender pork simmered until falling apart, then bathed in a velvety red sauce made from dried guajillo and ancho chiles. The masa (dough) is light, fluffy, and infused with both pork fat and a bit of the cooking broth. When you unwrap the corn husk, the tamale should release cleanly, revealing a perfectly steamed cake of corn that cradles the savory, earthy filling.
Equipment Needed
Large stockpot or Dutch oven
Blender (high-speed recommended)
Fine-mesh strainer
Stand mixer (or large bowl with wooden spoon)
Steamer pot (tamalera) or large stockpot with steamer insert and lid
Bowl of hot water (for testing masa)
Parchment paper or extra corn husks (for covering)
Ingredients
For the Pork Filling & Broth
3 lbs pork shoulder (butt), cut into 2-inch chunks
10 cups water
1/2 white onion
4 cloves garlic (2 whole, 2 minced – divided)
1 tbsp kosher salt (plus more to taste)
2 tsp black peppercorns
2 bay leaves
For the Chile Colorado Sauce
8 dried guajillo chiles (stems and seeds removed)
4 dried ancho chiles (stems and seeds removed)
1 small white onion (chopped)
3 garlic cloves
1 tsp ground cumin
1 tsp dried oregano (Mexican oregano preferred)
2 tbsp vegetable oil or lard
1.5 cups reserved pork broth (from above)
Salt to taste
For the Masa (Dough)
4 cups masa harina (for tamales, e.g., Maseca for Tamales)
1.5 tsp baking powder
1 tsp kosher salt
1 cup reserved pork broth (warm)
1 cup chile colorado sauce (from above)
1.25 cups pork fat (lard) OR vegetable shortening (at room temperature)
1/2 cup pork broth (additional, for adjusting)
For Assembly
1 package dried corn husks (about 35-40)
1 cup reserved chile sauce (for topping, optional)
Instructions
Phase 1: Prepare the Corn Husks (Intensity: Very Low)
Time: 1 hour 30 minutes (mostly inactive)
Place corn husks in a large container or sink. Cover completely with hot water.
Weigh them down with a heavy plate to keep submerged.
Soak for 1.5 hours until pliable and soft. Drain and set aside, covered with a damp towel.
Phase 2: Cook the Pork (Intensity: Low-Medium)
Time: 2 hours
In a large stockpot, combine pork chunks, 10 cups water, 1/2 onion, 2 whole garlic cloves, 1 tbsp salt, peppercorns, and bay leaves.
Bring to a boil, then reduce heat to low-medium. Skim off any foam.
Simmer uncovered for 1.5 to 2 hours until pork is fork-tender and shreds easily.
Remove pork with a slotted spoon to a bowl. Shred with two forks.
Strain the broth through a fine-mesh sieve. Reserve 3 cups of broth (warm) – you’ll use this for the sauce and masa.
Phase 3: Make the Chile Colorado Sauce (Intensity: Medium)
Time: 20 minutes
While pork simmers, toast the cleaned guajillo and ancho chiles on a dry skillet over medium heat for 10-15 seconds per side until fragrant. Do not burn (burnt chiles = bitter sauce).
Place toasted chiles in a bowl and cover with 2 cups of the hot reserved pork broth. Soak for 15 minutes.
In the same skillet, heat 2 tbsp oil. Sauté chopped onion and 3 garlic cloves for 3-4 minutes until soft.
Transfer soaked chiles (with soaking liquid) + sautéed onion/garlic + cumin + oregano into a blender. Blend until completely smooth (1-2 minutes).
Strain sauce through a fine-mesh strainer into a bowl, pressing with a spatula. Discard solids.
Heat 1 tbsp oil in a pot. Pour in the strained sauce. Cook over medium heat, stirring, for 5 minutes until it thickens and darkens slightly. Add salt to taste.
Add 1.5 cups of the shredded pork back into the pot with 1 cup of the sauce. Stir to coat. Cook for 5 minutes more. Set aside remaining sauce for masa and topping.
Phase 4: Make the Masa Dough (Intensity: High – Arm Work)
Time: 20 minutes
In a stand mixer bowl (or large bowl), combine masa harina, baking powder, and salt.
In a separate bowl, mix together 1 cup warm pork broth and 1 cup chile colorado sauce.
Add the room-temperature lard to the dry masa. Using the paddle attachment, mix on low until lard is broken into pea-sized pieces.
Gradually pour in the warm broth-sauce mixture while mixing on low. Increase to medium speed.
Beat for 5-7 minutes until the dough is very smooth and much lighter in color.
Float test (critical step): Drop a marble-sized ball of masa into a cup of cold water. If it floats, it’s ready. If it sinks, beat for another 2 minutes and test again. The floating means enough air has been incorporated.
Phase 5: Assemble the Tamales (Intensity: Medium – Repetitive)
Time: 45-60 minutes (depends on speed)
Take a soaked corn husk (shiny side up, wide end at top).
Spread 2-3 tablespoons of masa onto the top 2/3 of the husk, leaving a 1-inch border at the bottom and sides. Use a spatula or the back of a spoon to make an even, ¼-inch thick layer.
Place 1 tablespoon of the chile-pork filling in a line down the center of the masa.
Fold the long sides of the husk toward the center to enclose the filling, overlapping the masa edges.
Fold the narrow (bottom) end of the husk up.
Secure loosely with a thin strip of soaked husk (tie) or place the tamale seam-side down in the steamer – the weight of other tamales will hold it closed.
Phase 6: Steam the Tamales (Intensity: Low – Monitoring)
Time: 1 hour 45 minutes
Fill the bottom of your steamer pot with a few inches of water. Add a coin or a few pennies – the rattling sound warns you when water runs low.
Line the steamer rack with a few extra damp corn husks (prevents sticking).
Arrange tamales upright (open side up, folded end down), leaning them slightly to fit.
Cover pot with a tight lid. Bring water to a boil, then reduce to medium-low.
Steam for 1 hour 30 minutes to 1 hour 45 minutes.
Check doneness: After 1.5 hours, remove one tamale. Let it rest for 2 minutes, then unwrap. The masa should come cleanly off the husk and be firm but tender. If sticky or mushy, steam for another 15 minutes.
When done, turn off heat and let tamales rest (still covered) for 15 minutes – this sets the masa.
Last of the Recipe (Final Tips)
Make ahead: Tamales freeze beautifully – cool completely, freeze in zipper bags for up to 3 months. Re-steam frozen (no thawing) for 20 minutes.
No lard? Use high-quality vegetable shortening, but lard gives the authentic fluffy texture.
If masa cracks when spreading: Add a tablespoon of warm broth at a time until it’s a soft peanut-butter consistency.
Serving suggestion: Top with extra chile sauce, crema, crumbled queso fresco, and pickled red onions.
Nutrition Information (Per Tamale, approximately 1 of 32)
Nutrient Amount
Calories 285
Protein 11g
Total Fat 16g
– Saturated Fat 6g
Carbohydrates 23g
– Dietary Fiber 4g
– Sugars 2g
Cholesterol 30mg
Sodium 380mg
Potassium 280mg
Vitamin A 15% DV
Vitamin C 4% DV
Calcium 6% DV
Iron 10% DV