Chile Colorado Tamales

Chile Colorado Tamales are a cherished dish in Mexican cuisine, known for their rich flavors and comforting presence. This recipe combines tender pork shoulder infused with a robust chile colorado sauce, all encased in a delicate masa dough and steamed to perfection.

Each tamale is a labor of love, starting with preparing the adobo sauce from dried ancho and guajillo chiles, enhancing the pork’s depth as it slow-roasts in the oven. The masa, enriched with lard and seasoned with baking powder, complements the savory filling, creating a harmonious blend of textures and tastes.

Wrapped in corn husks or banana leaves and steamed to tender perfection, these tamales are a culinary delight that celebrates traditional flavors and techniques. Enjoy them fresh or freeze for later, making them a versatile addition to any occasion.

How to make Chile Colorado Tamales

Ingredients:

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 Tbs. dried oregano

1 1/2 tsp. ground cumin

1 tsp. smoked paprika

Kosher salt and freshly ground pepper

2 Tbs. cornstarch

3 lb. (1.5 kg) pork shoulder, excess fat trimmed, meat cut into 2-inch (5-cm) cubes

Avocado, grapeseed or vegetable oil for browning

2 avocado leaves (optional)

1 hoja santa leaf (optional)

For the tamales:

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 tsp. baking powder

Kosher salt

11 cups (2.75 l) chile colorado cooking liquid

4 lb. (2 kg) dried corn husks or fresh banana leaves

Instructions:

To make the adobo, in a saucepan over medium-high heat, bring 2 cups (16 fl. oz./500 ml) of the stock to a simmer. Remove from the heat, add the chiles and soak until soft. Strain (reserve soaking liquid )and transfer the chiles to a blender. Add the onion, garlic, bay leaves, oregano, cumin and paprika and blend until smooth, adding as much of the soaking liquid as needed to achieve a smoothie-like texture. Strain the adobo to remove the chile skins, then season to taste with salt.

Preheat an oven to 320°F (160°C).

To make the chile colorado, in a large, shallow bowl, stir together the cornstarch, 2 Tbs. salt and 1 1/2 tsp. pepper. Dust the pork cubes with the cornstarch mixture.

In a large, oven-safe deep pan, warm some oil over medium-high heat. Working in batches as needed, sear the pork until golden brown. Return all of the pork to the pan, add the adobo, the remaining stock, and the avocado leaves and hoja santa leaf (if using). Cover the pan, transfer to the oven and roast until the pork is fork-tender, about 4 hours.

Transfer the pork to a large bowl, reserving the cooking liquid in the pan. Discard the leaves, if using. When cool enough to handle, shred the meat, then add enough cooking liquid to cover the pork. Reserve 11 cups (2.75 l) of the remaining liquid for the masa.

To make the masa, in the bowl of an electric mixer fitted with the paddle attachment, combine the masa, lard, baking powder and salt, to taste. Whip on medium-low speed until fluffy, 5 to 8 minutes, adding the cooking liquid 1 cup (8 fl. oz./250 ml) at a time. The mixture should be spreadable, not soupy, with a texture similar to polenta. Taste the masa and adjust the seasoning with salt as needed.

Fill a large bowl with boiling water and soak the corn husks until softened, 10 to 15 minutes. When the water is cool enough to touch, remove the husks and squeeze out the excess water. Place on paper towel–lined baking sheets. If using banana leaves, drag them over a gas flame to soften, then trim them.

Using a 4-oz. (125-ml) ice cream scoop, scoop a portion of the masa into a husk. Using an offset spatula, spread the masa across the square part of the husk so it is 1/4 inch (6 mm) thick, leaving an uncovered border on both sides. Fill the center with 4 oz. (125 g) of the chile colorado, adding an additional spoonful of the liquid over the meat. Fold one edge of the husk over the other to form a slender tamale. The overlapping masa will help to keep the tamale together. Next, fold the pointed husk over the tamale and lay it upright, with the seam up. Repeat with the remaining ingredients, reserving a few unfilled husks to use when steaming.

To steam the tamales, set a steam rack in a large pot and add enough water to reach the rack. Place 3 pennies in the pot (as the tamales steam, the pennies will rattle to alert you when the water is running out). Cover the rack with some of the reserved husks; this will help to prevent excess evaporation of water. Bring the water to a boil over high heat. Place the tamales upright, seam side up, in a circular pattern, layering additional husks between each layer. Reduce the heat to medium, cover, and steam the tamales for 1 to 1 1/2 hours. Remove a tamale from the pot and let it cool slightly, then check to see if the masa is cooked through. When the tamales are done, remove the pot from the heat and let the tamales cool to room temperature, then remove them with tongs.

The tamales can be wrapped individually in parchment paper and frozen. When ready to use, thaw in the refrigerator, then steam as directed or fry in thin layer of olive oil to reheat. Makes 30 to 40 tamales.

Notes:

Chile Colorado Preparation: The base of these tamales is a rich chile colorado sauce made from dried ancho and guajillo chiles blended with aromatics like onion, garlic, and spices. This sauce provides a deep, smoky, and mildly spicy flavor profile essential to the dish.

Pork Shoulder Cooking: The pork shoulder is seasoned with a cornstarch mixture and seared until golden brown before being braised in the chile colorado sauce. This slow-roasting method in the oven ensures the pork becomes fork-tender and absorbs all the flavors of the sauce.

Masa Preparation: The masa (dough) for the tamales is made from fresh masa or masa harina mixed with lard (or vegetable shortening), baking powder, and the reserved chile colorado cooking liquid. This results in a fluffy and spreadable masa that’s easy to work with.

Assembly of Tamales: Each tamale is assembled by spreading the masa onto softened corn husks or banana leaves, then filling it with the flavorful shredded pork and folding it into a neat packet. This process requires patience but results in beautifully steamed tamales.

Steaming Process: The tamales are steamed upright in a pot lined with softened husks, ensuring they cook evenly and retain moisture. Adding pennies to the pot helps monitor water levels during steaming.

Testing for Doneness: To ensure the tamales are cooked through, a test tamale is cooled slightly and checked for fully cooked masa. Properly cooked tamales should be tender and moist.

Storage and Reheating: Tamales can be frozen individually wrapped in parchment paper. They are thawed before reheating by steaming or lightly frying, making them a convenient make-ahead option for meals or gatherings.

Traditional Flavors: Optional ingredients like avocado leaves and hoja santa add traditional Mexican flavors and aromas, enhancing the authenticity of the dish.

Cultural Significance: Tamales hold cultural significance in many Latin American cuisines, often prepared during festive occasions or family gatherings, making them a cherished dish with deep-rooted traditions.

Versatile Serving: Once cooked, tamales can be served with additional salsa or enjoyed as a standalone dish, offering a comforting and flavorful experience that celebrates the art of tamale-making.

Nutrition Information:

For 1 Tamale

Frequently Asked Questions:

What is Chile Colorado?

Chile Colorado is a traditional Mexican sauce made from dried chiles, onions, garlic, and spices.

It is used as a base to flavor meats and tamales.

Can I use fresh chiles instead of dried for the adobo?

While dried chiles are typically used for their concentrated flavor, you can experiment with fresh chiles if desired.

Adjust the amount according to your taste preference.

What is the purpose of corn husks or banana leaves in making tamales?

Corn husks or banana leaves are used to wrap and steam the tamales.

They impart a subtle flavor to the masa and help keep the tamales moist during cooking.

How long does it take to prepare and cook Chile Colorado Tamales?

Preparation time varies, but cooking the tamales typically takes 1 to 1 1/2 hours after assembling them.

Allow additional time for preparing the adobo and masa.

Can I prepare tamales in advance?

Yes, tamales can be made ahead of time and frozen.

They should be wrapped individually in parchment paper before freezing.

Thaw them in the refrigerator overnight before reheating.

How do I know when the tamales are done steaming?

The masa should be cooked through and firm to the touch.

Test one tamale by removing it from the steamer and letting it cool slightly before checking the texture.

What can I serve with Chile Colorado Tamales?

Traditionally, tamales are served with Mexican rice, refried beans, and salsa.

Garnish with fresh cilantro and a squeeze of lime for added flavor.

Can I make the masa ahead of time?

Yes, you can prepare the masa ahead of time and store it in the refrigerator for up to 2 days.

Allow it to come to room temperature before assembling the tamales.

How do I reheat frozen tamales?

Thaw frozen tamales in the refrigerator overnight.

Steam them until heated through, or fry them in a thin layer of oil until crispy and heated.

Are there vegetarian options for Chile Colorado Tamales?

Yes, you can substitute the pork with vegetables or beans for a vegetarian version.

Adjust the seasoning and cooking time accordingly.