Traditional Pork Tamales with Chile Colorado

Pork Tamales with Chile Colorado is a traditional and flavorful dish that combines tender pork, aromatic spices, and a rich, smoky sauce wrapped in soft masa dough.

The slow-cooked pork, seasoned with cumin, chili powder, and oregano, is shredded and mixed with a vibrant Chile Colorado sauce, adding layers of flavor to each bite.

These tamales are then carefully assembled with masa, seasoned pork, and steamed to perfection. Whether enjoyed as a special family meal or at festive gatherings, this dish offers a satisfying taste of authentic Mexican comfort food.

Why You’ll Love This Recipe:

People will love this recipe because it brings together a perfect balance of rich, savory flavors and comforting textures.

The tender, slow-cooked pork soaked in a smoky, spicy Chile Colorado sauce creates a deep and satisfying flavor profile that pairs beautifully with the soft, flavorful masa.

The homemade masa is light and fluffy, while the combination of spices like cumin, chili powder, and oregano adds depth to every bite.

Steaming the tamales ensures they stay moist and perfectly cooked, making them a crowd-pleaser for gatherings, holidays, or any special occasion.

Plus, the recipe offers a sense of tradition and the warmth of homemade cooking that will leave everyone coming back for more.

Key Ingredients:

Pork Butt: Slow-cooked to tender perfection, this cut of pork provides a rich, flavorful filling for the tamales.

Chile Colorado Sauce: A smoky and spicy sauce made from dried New Mexico and guajillo chiles, infused with garlic, cumin, and other seasonings for depth and heat.

Masa Harina: Instant corn flour used to create a light and fluffy masa that wraps around the pork filling.

Lard: Essential for creating a smooth, soft texture in the masa, contributing to the tamales’ rich flavor.

Chicken Stock: Adds moisture and flavor to the masa, helping to achieve the perfect consistency.

Corn Husks: Used to wrap the tamales, allowing them to steam and cook to perfection.

Pork Tamales with Chile Colorado

Ingredients

Pork Tamales

3½ pounds pork butt, cut into 6-8 large chunks

1 onion, chopped

3-4 garlic cloves

9-10 cups water

1½ teaspoons kosher salt

2 teaspoons cumin

2 teaspoons chili powder

1 teaspoon Mexican oregano

1-1½ cups chile colorado sauce (recipe below)

Masa (recipe below)

Masa

1½ cups lard

6 cups masa harina (instant corn flour, such as Maseca brand)

1-1½ cups chicken stock

1½ tablespoons chili powder

1½ tablespoons garlic powder

1½ tablespoons paprika

1½ tablespoons kosher salt

1 tablespoon baking powder

Instructions

Cook the Pork

Add the pork, chopped onion, garlic, water, kosher salt, cumin, chili powder, and Mexican oregano to a slow cooker. Cook on low for 8-9 hours, until the pork is tender and fully cooked.

Prepare the Pork

Once cooked, strain the pork from the broth. Save the stock, onions, and garlic for the chile colorado sauce. Shred the pork using two forks, then set it aside while you make the chile colorado sauce and soak the corn husks.

Make the Chile Colorado Sauce

After making the chile colorado sauce (see below), mix in 1-1½ cups of the sauce with the shredded pork. Add just enough to moisten the pork and give it a nice kick of flavor. Set aside.

Prepare the Masa

In a stand mixer or with an electric hand mixer, beat the lard on medium-high speed until it’s smooth and fluffy, similar to how you would whip butter for cookies.

In a separate bowl, combine the masa harina, chili powder, garlic powder, paprika, kosher salt, and baking powder. Add the whipped lard into the dry ingredients and knead to incorporate.

Gradually add chicken stock, one cup at a time, using a hand mixer to beat the masa until it’s light and fluffy. Continue adding the remaining chicken stock until you reach the desired consistency. To test if the masa is ready, take a small piece of masa and drop it into a cup of water. If it floats, it’s perfect! If it sinks, keep mixing and try again.

Soak the Corn Husks

Soak about 5 dozen corn husks in warm water for about an hour. Pat them dry with a towel. Tear about 4 dozen thin strips from a few husks (around ¼-inch wide) to use for tying the tamales.

Assemble the Tamales

Spread 2-3 tablespoons of masa along the inside edge of each corn husk (the right side), leaving about 2 inches at the top, 1 inch at the bottom, and 3 inches on the left. This should create a 5-inch by 4-inch rectangle of masa on the husk.

Add 2 tablespoons of the seasoned pork filling into the center of the masa. Roll the tamale, folding the right side over the filling, then fold the top and bottom edges like you’re making a burrito, and roll the tamale. Secure it by tying with a strip of corn husk.

Steam the Tamales

Line a steamer basket with corn husks and place it in a large pot with a couple of inches of water (ensuring the water doesn’t touch the tamales). Arrange the tamales upright in the basket with the open side at the top. Place additional husks on top of the tamales and cover with a damp kitchen towel. Close the lid of the pot.

Steam the tamales for about 90 minutes, checking occasionally to ensure the water in the pot doesn’t evaporate. To test for doneness, open one large tamale to check if the masa is fully cooked and no longer sticky. If it’s not fully set, return it to the steamer for a bit longer.

Storage

Steamed tamales can be stored in the refrigerator for 4-5 days in Ziploc bags, or in the freezer for 4-5 months. To reheat, steam refrigerated tamales for 20-30 minutes, or steam frozen tamales for 30-40 minutes, without defrosting.

Serve

Serve your tamales with extra warm chile colorado sauce for dipping and enjoy!

Notes:

Slow Cooker Pork: For the most tender and flavorful pork, cook it on low for 8-9 hours. The slow cooking allows the spices to fully infuse the meat, creating a delicious, savory filling.

Chile Colorado: The chile sauce is the heart of the flavor in this recipe. Make sure to toast the dried chiles briefly in a hot pan to bring out their natural smokiness. Also, be cautious not to over-toast them, as they can become bitter.

Masa Consistency: The key to fluffy masa is ensuring it’s light and airy. The “float test” (placing a small piece of masa in water) is a great way to check if the masa is ready. If it sinks, keep mixing and adding chicken stock until it floats.

Soaking Corn Husks: Be sure to soak the corn husks for at least an hour in warm water. This softens them, making them easier to work with when assembling the tamales.

Assembling the Tamales: Don’t overfill the corn husks with masa or pork. A small amount is all you need, as it ensures they cook properly and the masa stays intact during steaming.

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Steaming Time: Be patient! Tamales require about 90 minutes of steaming. Check the water level in the pot regularly, and test one tamale for doneness before removing the whole batch.

Freezing and Reheating: Tamales freeze well. To reheat frozen tamales, steam them directly from frozen without defrosting, which helps keep the masa texture intact.

Nutrition Information:

Frequently Asked Questions:

Can I make the tamales ahead of time?

Yes! You can prepare the tamales ahead of time.

Once assembled, you can steam them and store them in the refrigerator for up to 4-5 days.

If you want to store them longer, freeze them for up to 4-5 months.

To reheat, simply steam refrigerated tamales for 20-30 minutes or frozen tamales for 30-40 minutes.

Can I use a different type of meat instead of pork?

Absolutely! You can substitute the pork with beef, chicken, or even a vegetarian filling like mushrooms or beans.

Just be sure to adjust the cooking times and seasonings as needed to match the flavor profile of your chosen protein.

What if I can’t find dried New Mexico or guajillo chiles for the chile colorado sauce?

If you can’t find New Mexico or guajillo chiles, you can substitute them with other dried chiles such as ancho, pasilla, or mulato chiles.

The flavor will be slightly different, but it will still work well in the sauce.

Do I have to use lard in the masa?

While lard is traditional for tamales and gives them a rich texture, you can substitute it with vegetable shortening or even unsalted butter for a different flavor.

Keep in mind that using a substitute may alter the texture slightly.

How do I know when the tamales are fully cooked?

To check if the tamales are done, carefully open one tamale.

The masa should be cooked through and not sticky.

If the masa is still sticky, return the tamales to the steamer and continue cooking for another 10-15 minutes before checking again.

Can I use a slow cooker for the pork if I don’t have a lot of time?

Yes, using a slow cooker is ideal for tender, juicy pork.

However, if you’re short on time, you can speed up the process by cooking the pork in a pressure cooker or Instant Pot for about 40-45 minutes on high pressure.

Be sure to adjust the seasonings accordingly, as pressure cooking can sometimes intensify flavors.

How do I make sure the masa has the right texture?

To ensure your masa has the right texture, keep an eye on the “float test.”

After mixing in the chicken stock, take a small piece of masa and drop it into a cup of water.

If it floats, it’s ready! If it sinks, keep mixing and adding small amounts of chicken stock until the masa is light and fluffy.

Can I make the chile colorado sauce ahead of time?

Yes, you can prepare the chile colorado sauce ahead of time.

In fact, it often tastes better the next day as the flavors have time to meld.

Just store it in an airtight container in the refrigerator for up to 4-5 days, or freeze it for longer storage.

How do I know if the tamales are properly steamed?

The tamales are fully steamed when the masa is firm and no longer sticky.

If you open one tamale and the masa comes off the husk easily, it’s done!

If it’s still sticky, steam the tamales for an additional 10-15 minutes.

What can I do if I don’t have corn husks for wrapping?

If you can’t find corn husks, you can substitute them with parchment paper or banana leaves (if available).

Just be sure to wrap the tamales securely so the masa doesn’t spill out during steaming.

Chile Colorado

Ingredients:

6 ounces whole dried New Mexico chiles, about 12

2 ounces whole dried guajillo chiles, about 12

8 cups pork broth, from the slow cooker – if you don’t have enough, supplement with water

4 garlic cloves, minced

3 teaspoons ground cumin

1 teaspoon mexican oregano

4 tablespoons vegetable oil

3 tablespoons masa harina or cornstarch, to thicken

2 tablespoons kosher salt, plus more to taste

4 teaspoons Sherry vinegar

2 teaspoons granulated sugar

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Instructions:

Rinse chiles and slice them open so they’ll lay flat, discarding stems, seeds, and ribs.

Bring the pork broth to boil (reserving the garlic and onions from the broth).

Heat a cast-iron skillet over medium heat, and toast the chiles in batches, skin sides up for about 30 seconds (be careful not to burn them).

Transfer the toasted chiles to a heat proof bowl and pour boiling pork broth over them.

Soak chiles, stirring occasionally, about 15 minutes, or until softened.

In a food processor, purée the chiles with 3 cups of the soaking broth until smooth (reserving the rest of the soaking broth).

Pour the puréed chiles through a sieve into a bowl, pressing on solids, and discard solids.

Stir the reserved soaking broth into chile mixture.

Cook the garlic, cumin, and oregano in oil in a large heavy saucepan over medium low heat, stirring, 2 minutes. Add the reserved onions and garlic from the broth and stir to combine.

Add the masa harina or corn starch and cook, stirring, 2 minutes.

Add the chile mixture, stirring to combine. Simmer, partly covered, stirring occasionally, about 30 minutes.

Season with salt, vinegar, and sugar and stir to combine.

Mix 1-1½ cups of the sauce with the shredded pork. Reserve the rest to serve on top of the tamales.