Authentic Tamales Rojos: A Guide to Making Traditional Red Chile Pork Tamales
Embark on a culinary journey to Mexico with this cherished recipe for Tamales Rojos, or red chile tamales. This classic dish beautifully showcases the deep, smoky essence of authentic chile colorado, masterfully combining tender, succulent shredded pork with a rich, complex sauce crafted from earthy guajillo chiles and fiery chile de árbol. Each tamal is lovingly enveloped in light, airy homemade masa, prepared using the traditional nixtamalization process, which imparts an unparalleled depth of flavor and an exquisitely fluffy texture. These Mexican tamales are a true testament to time-honored culinary traditions, offering a profoundly savory experience with just the right amount of spicy kick. For those seeking an authentic taste of Mexico, brimming with traditional flavors and heartfelt warmth, this Tamales Rojos recipe is an absolute must-try. It’s more than just a meal; it’s a celebration of heritage and flavor.
Tamales rojos, with their vibrant, rich, and smoky chile colorado sauce and exquisitely tender shredded pork, stand as one of the most popular and deeply beloved varieties of tamales found in Mexican households across the globe. For me, these tamales have held a special place in my heart since childhood, their bold and comforting flavors instantly transporting me back to cherished memories. Regardless of the other delicious types of tamales we might have prepared on Christmas Eve – be it the fresh, vibrant tamales verdes or delightful sweet variations – red chile pork tamales were always there, taking center stage, a non-negotiable part of our family celebrations. Their iconic red hue and robust taste symbolize warmth, tradition, and togetherness, making them indispensable during any festive gathering.
These traditional Mexican tamales are a family favorite for profoundly good reasons. The harmonious blend of dried guajillo chiles and the subtle heat from chile de árbol creates a profoundly flavorful and aromatic sauce, perfectly balanced with just the right amount of spice to elevate the succulent pork filling. What truly sets our tamales apart, and a tradition my family has proudly upheld for generations, is the time-honored process of nixtamalizing the corn for the masa. This ancient technique, involving soaking and cooking corn in an alkaline solution, bestows the masa with an earthy, slightly nutty depth and an unbelievably tender, fluffy texture that simply cannot be replicated by store-bought masa. It’s this authentic approach that ensures our tamales are not just a dish, but a culinary masterpiece, rich in history and flavor.
Learning to make these authentic Tamales Rojos at home allows you to not only recreate the incredible flavors my family has cherished for generations but also to connect with a rich cultural heritage. Prepare to impress your loved ones with this classic Mexican staple, perfect for any special occasion or simply to enjoy a comforting, flavorful meal that speaks to the soul.
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Why You’ll Love This Authentic Tamales Rojos Recipe
- Unforgettable Authentic Flavor: This recipe delivers an incredible depth of flavor that defines traditional Mexican cuisine. The rich, complex combination of smoky guajillo and piquant chile de árbol creates a vibrant, earthy chile colorado sauce that perfectly complements the tender pork. When paired with our homemade masa, meticulously prepared from nixtamalized corn, the result is a tamal that is exceptionally light, airy, and bursting with authentic taste. Each bite is a journey through generations of Mexican culinary tradition.
- Deeply Authentic & Comforting: By embracing traditional methods, particularly the nixtamalization of your own corn, you are not just cooking; you are participating in a culinary heritage. This commitment ensures your tamales are truly authentic, with a texture and flavor profile that pre-made alternatives simply cannot match. This timeless dish evokes a powerful sense of nostalgia and comfort, fostering a connection to cherished family traditions and the rich history of Mexican cuisine. It’s the kind of food that warms the soul and brings people together.
- Perfect for Celebrations and Gatherings: Red chile pork tamales are an iconic and indispensable choice for any celebration or family gathering, especially during the festive holiday season. Their vibrant color and hearty, satisfying nature make them a centerpiece dish, sure to delight guests and create lasting memories. Preparing tamales is often a communal activity, making the process itself a cherished part of the celebration, steeped in joy and shared effort.
- Freezer-Friendly & Convenient: While they require some effort to prepare, Tamales Rojos are incredibly freezer-friendly. You can make a large batch ahead of time and store them for months, allowing you to enjoy authentic Mexican flavors whenever a craving strikes, or to quickly prepare for an unexpected gathering. This makes them a practical and rewarding endeavor for any home cook.
For other traditional dishes that frequently grace holiday tables or special gatherings, be sure to explore our recipes for hearty Pozole Blanco, comforting Slow Cooker Menudo, and classic Enchiladas Rojas.
Essential Ingredients & Smart Substitutions for Tamales Rojos
Crafting exceptional Tamales Rojos begins with selecting the right ingredients. Each component plays a vital role in achieving that authentic, unforgettable flavor.
- Masa for Tamales: For the most superior texture, rich flavor, and an experience that truly captures the essence of traditional Mexican cooking, I wholeheartedly recommend using freshly made masa from nixtamalized corn. This process is transformative, creating a masa that is incredibly tender, moist, and infused with an earthy depth. To learn all the essential steps of this ancient technique, please refer to my detailed blog post on how to nixtamalize corn for tamales. If time constraints are a concern, a good-quality, pre-made masa from a reputable local Mexican market can serve as a decent substitute. However, be aware that it will not quite replicate the nuanced taste and wonderfully light, airy texture of masa made from scratch using nixtamalized corn.
- Shredded Pork: The succulent pork filling is the heart of our red chile tamales. To streamline your cooking process, it’s highly advisable to prepare the meat a day in advance. My dedicated recipe for Mexican Shredded Pork, which can be made conveniently in an Instant Pot or slow cooker, yields perfectly juicy, tender, and incredibly flavorful pork. This rich, savory meat is the ideal companion to the robust red chile sauce, ensuring every bite of your tamal is a delight.
- Dried Chile Guajillo: These are dried mirasol chiles, a cornerstone of Mexican cuisine, known for their distinctive balance of sweet and smoky notes with a mild to medium heat. Guajillos contribute a beautiful reddish-brown color and a deep, fruity undertone to the chile colorado sauce. You can typically find them in the Hispanic or international aisles of most large supermarkets, or specifically in Latin American markets. Alternatively, you can purchase them conveniently online.
- Dried New Mexico Chile (optional): Also known as California chiles, these offer a wonderfully fruity and earthy flavor profile, ranging from mild to medium-hot. While they can possess a slight acidity, used in moderation, they significantly enhance the complexity and richness of the sauce without overpowering other flavors. They are often available at warehouses like Sam’s Club, Walmart, Latin American supermarkets, and are also readily available online.
- Dried Chile de Arbol: These small, thin, and potent red peppers are the source of the tamales’ fiery kick. Beyond their heat, dried chiles de arbol also impart a smoky, slightly nutty flavor that adds tremendous depth to any sauce. Exercise caution, as just a few of these peppers can dramatically increase the spice level. They are widely accessible in many grocery stores, Latin American grocery stores, and can be found online. Adjust the quantity according to your preferred level of spiciness.
- Ground Cumin: Cumin is a powerful spice that adds an earthy, warm, and slightly peppery note. The key is to use it sparingly – a pinch is often all that’s needed – to add depth to the chile sauce without allowing its distinct flavor to dominate or overpower the delicate balance of the chiles.
- Oregano: Mexican oregano is highly aromatic and contributes a pungent, slightly citrusy, and earthy flavor that is quintessential to many Mexican dishes. A small amount goes a long way in enriching the overall taste of the sauce, complementing the chiles beautifully.
- Dried Bay Leaf: A bay leaf introduces a subtle, slightly sweet, and almost minty-herbal note that harmonizes wonderfully with the oregano and chiles. Like cumin and oregano, moderation is key; it should enhance, not overshadow, the symphony of flavors in the chile colorado.
- Broth: Using either pork or chicken broth instead of plain water is crucial for adding an extra layer of savory flavor and richness when blending the chile sauce. It contributes significantly to the final taste of the filling.
- Oil: A high-heat, neutral-tasting oil, such as mild olive oil or avocado oil, is perfect for sautéing the chile sauce. Its neutral profile ensures that the pure flavors of the chiles and spices shine through.
- Salt: I highly recommend using Kosher salt to season both the pork and the chile sauce. Its larger crystals and less intense sodium content allow for a cleaner, more balanced seasoning, helping to highlight the natural flavors of the ingredients. Adjust to taste throughout the cooking process.
- Corn Husks: These are the dried outer layers of corn cobs, absolutely essential for wrapping tamales. They act as a natural, breathable casing that facilitates even steaming, keeping the masa wonderfully soft, moist, and infusing it with a delicate corn flavor. Dried corn husks are typically found in the Latin American foods section of most grocery stores or can be conveniently purchased online.
Refer to the recipe card below for precise quantities of each ingredient to ensure a perfect batch of Tamales Rojos every time.
Step-by-Step Guide: How to Make Authentic Chile Colorado Tamales
1. Prepare the Masa: The foundation of exceptional tamales begins with the masa. For unparalleled texture and flavor, begin by preparing homemade masa. Follow the detailed instructions provided in my dedicated post on nixtamalizing corn for tamales. For this specific recipe, you will need to use half the quantity indicated in that post, which will yield approximately 35 delicious tamales. The notes section of the nixtamalization recipe card provides specific adjustments for half a batch. This step is crucial for achieving the perfect light and fluffy texture.
2. Soften the Corn Husks: While your masa is resting, prepare the corn husks. Place all the dried corn husks into a large bowl or a deep pot and cover them generously with hot water. Allow them to soak for a good 30-45 minutes, or until they become fully softened and pliable. This softening process is essential as it makes the husks flexible and much easier to work with when spreading the masa and wrapping the tamales. Once softened, drain them thoroughly in a colander, shaking off any excess water, and set them aside.
3. Cook and Shred the Pork: The rich and flavorful pork filling is a key component. Begin by cooking and shredding the pork. To significantly reduce your prep time on the day of assembly, I highly recommend cooking the pork the night before or first thing in the morning. For this tamales rojos recipe, you will need approximately 4 cups of perfectly cooked and shredded pork. Follow my detailed recipe for Mexican Shredded Pork, which offers instructions for both the Instant Pot and slow cooker methods, ensuring a tender and juicy result every time.
4. Prepare the Chile Colorado Sauce: This vibrant red sauce is the soul of your tamales. First, in a medium pot, bring water to a boil, then add the dried chiles (guajillo, New Mexico if using, and chile de árbol), ensuring their stems are removed. Boil them until they are thoroughly softened, which usually takes 15-20 minutes. Drain the chiles and transfer them to a blender or food processor. Add the remaining sauce ingredients: ground cumin, oregano, Kosher salt, garlic clove, bay leaf, and 2 cups of chicken broth. Blend until you achieve a perfectly smooth consistency. Next, strain the sauce through a fine-mesh sieve into a separate container to remove any remaining seeds or unblended pieces, ensuring a silky-smooth sauce (this step might be optional if you have a high-powered blender). Heat 1 ½ tablespoons of oil in a small Dutch oven or pot over medium heat, then pour in the strained chile sauce. Bring it to a gentle boil, then reduce the heat to medium-low, stir in the shredded pork, and let it simmer for about 5-10 minutes. This allows the flavors to meld beautifully. If the sauce appears too thick, you may add an additional ¼ to ½ cup of chicken broth, but be careful not to make it too watery, as a thin sauce can leak from the tamales. Taste and adjust salt as needed. Once ready, turn off the heat and set the flavorful chile colorado aside.
5. Select a Corn Husk: With your masa and chile colorado prepared, it’s time to assemble. Choose a medium-sized to large corn husk that is intact and relatively flat. Hold the husk in the palm of your hand, ensuring the smooth side is facing upwards towards you and the rougher side is facing out. This smooth surface provides the best base for the masa, preventing it from sticking during cooking.
6. Spread the Masa Evenly: Take a generous tablespoon or two of your prepared masa and place it squarely in the center of the selected corn husk. Using the back of the spoon, or your fingers, gently but firmly spread the masa outwards into an even, oval-shaped bed. Aim for a thickness of about ¼ to ½ inch. It’s crucial to avoid spreading the masa all the way to the very edges of the husk; leave a border of about an inch or two on the sides and the narrower top end. This ensures easier folding and prevents the masa from spilling out.
7. Add the Flavorful Filling: Now, for the star of the show! Spoon a generous teaspoon or two of the rich, savory pork chile colorado filling directly down the center of the masa bed. Create a neat line of filling, making sure not to overfill. Overfilling can make the tamal difficult to wrap securely and may cause the filling to leak during steaming. The goal is a balanced ratio of masa to filling, allowing both components to shine.
8. Expertly Wrap the Tamales: This step requires a bit of gentle technique. Carefully fold one side of the corn husk over the filling, then fold the other side on top, ensuring the masa completely encloses the pork filling. Once the sides are folded, take the narrow top end of the husk and fold it down towards the center, creating a sealed packet. The wider, open end of the husk typically remains open at the top. As you wrap each tamal, lay it seam-side down on a flat surface. This helps it maintain its shape and keeps it securely closed until all your tamales are filled and wrapped, ready for steaming.
9. Prepare Your Steamer Pot: To steam your tamales, you’ll need a tamal steamer pot, which is a large pot equipped with a steamer basket. If you don’t have a dedicated tamal steamer, a large pot with a regular steamer basket or an elevated rack will work. Pour a few inches of water into the bottom of the pot. A traditional trick is to add two pennies to the water; as the water boils, the rattling pennies will alert you if the water level drops too low. Crucially, ensure that the water level remains well below the steamer basket to prevent the tamales from becoming waterlogged. Line the steamer basket with a layer of soaked and drained corn husks. This adds extra flavor and protects the bottom layer of tamales.
10. Arrange the Tamales for Steaming: Carefully arrange your wrapped tamales upright in the steamer basket, with the open end of the husk facing upwards. Pack them snugly but not too tightly, allowing enough space for the steam to circulate evenly around each tamal. This even circulation is key to ensuring they cook uniformly. If you have a very large batch, it’s best to steam the tamales in batches to avoid overcrowding the pot, which can lead to uneven cooking and a longer steaming time.
11. Steam the Tamales to Perfection: Once your tamales are arranged, cover the pot tightly with a lid. Bring the water to a rolling boil over high heat; you should hear the distinct rattling of the pennies at the bottom, indicating sufficient boiling. Once boiling, reduce the heat to medium-low, maintaining a steady simmer. Allow the tamales to steam for 45-60 minutes. Throughout the steaming process, keep an ear out for the pennies. If they stop rattling, it means your water level is getting low. Carefully add more hot water to the pot, being very mindful not to pour directly over the tamales, which could make them soggy. The steam is what cooks them, not direct contact with water.
12. Test for Doneness: After the recommended steaming time, it’s crucial to check if your tamales are fully cooked. Carefully remove one tamal from the pot (use tongs, as they will be hot!) and allow it to cool slightly for a minute or two. Then, gently unwrap the corn husk. A perfectly cooked tamal will hold its shape beautifully and, most importantly, the masa will easily separate from the husk without sticking. If the masa still clings to the husk, the tamales need more steaming time. Re-wrap the test tamal and continue steaming for another 10-15 minutes before re-testing.
13. Allow Tamales to Rest: Once your Tamales Rojos are perfectly cooked and pass the doneness test, carefully remove them from the steamer pot. Transfer them to a separate serving bowl or container. Allowing them to rest for about 5-10 minutes outside the hot pot is important. This prevents them from overcooking due to residual heat and helps the masa set even further, making them easier to handle and ensuring a more stable, delicious texture. Serve them warm and enjoy the fruits of your labor!
Recommended Essential Equipment for Making Tamales
STEAMER POT WITH RACK
A large, high-quality steamer pot is an indispensable tool for successfully cooking tamales. Its ample size and tall design are specifically engineered to allow tamales to steam evenly and thoroughly, which is critical for achieving perfectly cooked masa every single time. Investing in a good steamer pot will make the entire process much smoother and ensure superior results.
How to Serve Tamales Rojos
Tamales are incredibly versatile and delightful whether served simply on their own or as part of a grander spread. It’s a cherished Mexican tradition, especially during special occasions and holidays, to prepare a vibrant assortment of tamales. You’ll often find a festive table laden with not only these savory red pork tamales but also fresh and tangy green chile and cheese tamales, humble yet satisfying bean tamales, rich and complex mole tamales, and even an array of sweet dessert tamales. This variety caters to every palate and adds to the communal joy of the meal.
Beyond being a standalone delight, tamales can be enjoyed in numerous other ways:
- For Breakfast: Start your day with a hearty and authentic Mexican breakfast by serving tamales alongside fluffy scrambled eggs or perfectly fried eggs. The savory tamales pair wonderfully with the richness of eggs.
- With Classic Side Dishes: Elevate your tamal experience by pairing them with traditional Mexican side dishes. Creamy Mexican Refried Beans, flavorful Arroz Rojo (Mexican Red Rice), light and fluffy Mexican White Rice with Corn, or the vibrant Espagueti Verde (Mexican Green Spaghetti) are all excellent accompaniments.
- Topped with Fresh Salsas: Add an extra layer of flavor and zest by topping your tamales with your favorite Mexican salsas. Consider a zesty Salsa Verde, a bright and easy Jalapeño Salsa, an intensely spicy Serrano Salsa, or a smoky Roasted Tomatillo with Chile de Arbol Salsa. Each offers a unique contrast to the richness of the tamales.
- Accompanied by a Warm Drink: For a truly comforting and traditional experience, pair your tamales with a warm Mexican beverage. Aromatic Cafe de la Olla (Mexican Spiced Coffee), rich and thick Mexican Champurrado (Chocolate Atole), or a festive Ponche Navideño (Mexican Christmas Punch) are perfect choices, especially during colder months or holiday festivities.
Storing and Freezing Tamales for Later Enjoyment
Proper storage is key to preserving the deliciousness of your homemade tamales. Always ensure your tamales are kept wrapped in their corn husks; this protects their moisture and flavor. Allow them to cool completely to room temperature before storing to prevent condensation buildup.
To refrigerate: Place the cooled, wrapped tamales in an airtight container or a heavy-duty ziplock bag. They will keep fresh in the refrigerator for up to 3-4 days. While tamales are delicious when freshly made, they can spoil relatively quickly when simply refrigerated, so consume them within this timeframe or opt for freezing.
To freeze: Tamales are exceptionally well-suited for freezing, making them a fantastic make-ahead meal option. For long-term storage, arrange the completely cooled, wrapped tamales in a single layer on a baking sheet and flash freeze them for an hour or two until solid. Then, transfer them to an airtight freezer bag or a freezer-safe container, ensuring as much air is removed as possible. Properly frozen tamales can be enjoyed for up to 6 months without significant loss of quality or flavor. This method is perfect for preparing large batches for future meals or unexpected guests.
Reheating Your Tamales to Perfection
One of the best things about tamales is how beautifully they reheat, tasting almost as good as when they were first made. You can reheat tamales directly from the freezer without thawing, though thawing them in the refrigerator overnight or for a few hours can reduce reheating time. Regardless of the method, always remember to keep the tamales wrapped in their corn husks while reheating; this helps maintain their moisture and flavor. Here are the best ways to reheat your Tamales Rojos:
- Steaming (Recommended Method): Steaming is by far the best method for reheating tamales, as it restores their tender texture and fresh-made taste. Place your wrapped tamales in a steamer basket set over simmering water, or use a double boiler. Cover the pot tightly and steam for 15-20 minutes if thawed, or up to 30 minutes if reheating directly from frozen, until the masa is tender and the pork filling is piping hot throughout. Check frequently to avoid overcooking and drying them out.
- Comal or Skillet: For a slightly crispy exterior and a warm, soft interior, reheating on a comal (a traditional Mexican griddle) or a heavy-bottomed skillet is an excellent choice. Place the wrapped tamales directly on the hot comal or skillet over medium heat. Cook them on each side for about 5-7 minutes, turning occasionally, until they are heated through and the husk shows some light toasting. This method adds a wonderful textural contrast.
- Microwave: While not the ideal method for texture, the microwave is the fastest option for reheating tamales. To prevent them from drying out, wrap each tamal individually in a damp paper towel. Arrange them on a microwave-safe plate with some space between them. Heat on high for 1-2 minutes for a single tamal, or slightly longer for multiple, until warmed through. Be careful not to overheat, as this can make the masa tough.
Pro Tips and Delicious Variations for Tamales Rojos
- Utilize a Steaming Rack Effectively: To ensure your tamales cook perfectly and don’t become soggy, always use a good steaming rack or a steamer basket at the bottom of your pot. This elevates the tamales above the boiling water, allowing them to cook purely by steam. You can also line the bottom of the steamer basket with extra corn husks for added flavor and protection.
- Avoid Overcrowding the Steamer: It might be tempting to fit as many tamales as possible into your pot, but overcrowding is a common mistake. Ensure there is enough space between each tamal for the steam to circulate freely and evenly. Overcrowding can lead to unevenly cooked tamales, with some remaining raw while others are perfectly done. If necessary, steam your tamales in multiple batches.
- Spread Masa on the Smooth Side: When spreading the masa onto the corn husk, always make sure you are working on the smooth, inner side of the husk. The rougher, outer side is not ideal for the masa to adhere to and can make the tamal harder to unwrap neatly once cooked. The smooth surface allows for a clean spread and easy separation.
- Do Not Overfill Your Tamales: A common pitfall is adding too much filling. While generous filling sounds good, overfilling tamales can cause them to burst open during steaming or leak their delicious contents, leading to a mess and dry masa. A modest, balanced amount of filling ensures the tamal remains intact, steams properly, and offers a perfect ratio of masa to filling in every bite.
- Adjust the Spiciness to Your Preference: The beauty of homemade tamales lies in your ability to customize the heat level. For a noticeably spicier chile colorado sauce, feel free to add an extra chile de arbol or two to the blend. Conversely, for a milder sauce, reduce the number of chiles de arbol to just one, or even omit them entirely and rely solely on the guajillo chiles for their rich, non-spicy flavor. Remember, you can also significantly reduce the heat of any chile by removing its seeds and veins, as these contain the highest concentration of capsaicin.
- Experiment with Different Proteins: While pork is the traditional choice for Tamales Rojos, don’t hesitate to experiment! Shredded chicken or even beef can be used as alternatives for the filling, each offering a slightly different flavor profile that pairs wonderfully with the chile colorado. Just ensure the meat is tender and well-seasoned.
- Consider Vegetarian Variations: For a meat-free option, the chile colorado can be adapted to coat a filling of roasted vegetables like potatoes, carrots, or zucchini, or even a flavorful mixture of beans and cheese.
Frequently Asked Questions About Tamales Rojos
While you technically can use pre-made masa harina or masa from a Mexican market, for the most authentic flavor, superior texture, and overall best results, I highly recommend making your own masa using the traditional nixtamalization process. Homemade masa offers an unparalleled depth of flavor and a wonderfully light, fluffy consistency that truly elevates the tamales. If using store-bought, look for fresh masa specifically labeled for tamales.
Tamales are incredibly versatile and enjoyed throughout the day in Mexico and by Mexican families. They are most commonly featured as a beloved dinner item on special occasions and holidays, such as Christmas Eve, New Year’s, or Dia de Muertos. However, it’s also very common to enjoy tamales for breakfast, often paired with coffee or atole, or as a satisfying lunch. Their hearty and comforting nature makes them suitable for any meal.
Pork is the traditional and most popular choice for Tamales Rojos, lending a rich, savory flavor that pairs perfectly with the chile colorado. However, you can certainly experiment with other meats! Shredded chicken or beef are excellent alternatives that also complement the robust red chile sauce beautifully. Ensure any meat you choose is cooked until tender and easily shreddable for the best tamal texture.
I truly hope you enjoy making and savoring these traditional Tamales Rojos! If you give this recipe a try, please leave me a commentbelow with a star rating. Your feedback is greatly appreciated and helps others discover this wonderful dish. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch with more authentic Mexican recipes and culinary tips. Don’t forget to subscribe to my newsletter for exclusive content and updates!
Related Recipes You Might Enjoy
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- Dairy-Free Berries with Cream
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Recipe Card
Tamales Rojos (Red Chile Pork Tamales)
by Gemma Aguayo-Murphy
Pin Recipe
Equipment
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Instant Pot or slow cooker or large pot for cooking pork
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Fine mesh sievefor straining chile sauce (optional if using a high-powered blender)
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Blender or Food Processor
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Small Dutch oven or pot for simmering chile colorado
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Large Pot for boiling chiles and soaking corn husks
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Colander for draining chiles and corn husks
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Extra-Large Mixing Bowlfor masa preparation
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Spoons for spreading masa and adding filling
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Steamer pot for tamalesor a large pot with a strainer/steaming rack
Ingredients
For the Tamales
- ½ batch Homemade Masa for Tamales (approximately 35 tamales worth)
- 1 bag Dried Corn Husks
For the Pork Chile Colorado Filling
- 4 cups Shredded Pork (from my Mexican Shredded Pork recipe)
- 10 Dried Guajillo Chiles (stems removed)
- 4 Dried New Mexico Chiles (optional, stems removed)
- 2-3 Dried Chile de Arbol (stems removed, adjust for heat preference)
- ¼ teaspoon Ground Cumin
- ¼ teaspoon Mexican Oregano
- ¼ teaspoon Kosher Salt (plus more to taste)
- 1 large Garlic Clove (or 2 small ones)
- 1 small Bay Leaf (or half a large one)
- 2 cups Chicken or Pork Broth (plus more if needed)
- 1 ½ tablespoons Neutral Oil (e.g., avocado or mild olive oil)
Instructions
Masa Preparation
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Begin by preparing your homemade masa. Follow the comprehensive instructions provided in my dedicated blog post: How to Nixtamalize Corn for Tamales. For this recipe, use half the quantity specified in that post to yield sufficient masa for approximately 35 tamales. Detailed directions for preparing a half batch can be found within the notes section of that recipe card. This ensures your masa is perfectly prepared with authentic flavor and texture.
Corn Husks Preparation
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Place all the dried corn husks in a large bowl or a deep pot. Cover them completely with hot water and let them soak for 30-45 minutes, or until they become soft and pliable. This step is crucial for making the husks easy to work with when assembling the tamales. Once softened, drain the husks thoroughly in a colander, shaking off any excess water, and set them aside.
Pork Chile Colorado Filling Preparation
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Cook and shred your pork according to my Mexican Shredded Pork recipe. To efficiently manage your time, it’s highly recommended to cook the pork the day before or in the morning, making assembly day smoother. You will need 4 cups of shredded pork for the filling.
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In a medium-sized pot, fill halfway with water and bring it to a boil. Break off the stems from all the dried chiles (guajillo, New Mexico if using, and chile de arbol) and add them to the boiling water. Allow the chiles to boil for 15-20 minutes, or until they are completely softened and rehydrated.
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Next, carefully drain the softened chiles and transfer them to a blender or food processor. Add the ground cumin, Mexican oregano, ¼ teaspoon of Kosher salt, the large garlic clove, bay leaf, and 2 cups of chicken or pork broth to the blender.
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Blend all the ingredients until you achieve a perfectly smooth and consistent sauce. Ensure there are no large pieces remaining.
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To ensure a silky-smooth chile colorado, strain the blended sauce through a fine-mesh sieve into a separate container. Use the back of a spoon to press and mix the sauce, pushing it through the strainer to eliminate any seeds, tough skins, or unblended chile pieces. If you are using a high-powered blender that yields an extremely smooth consistency, you might be able to skip this straining step.
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Heat 1 ½ tablespoons of neutral oil in a small Dutch oven or a heavy-bottomed pot over medium heat. Carefully pour the strained chile sauce into the heated pot and bring it to a gentle boil.
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Once the sauce is boiling, stir in the 4 cups of shredded pork. Mix thoroughly to coat the pork evenly with the rich chile colorado. If the sauce appears too thick, you can add an additional ¼ to ½ cup of chicken or pork broth. However, be cautious not to add too much broth, as a very thin or runny sauce can leak out of the tamales during steaming, affecting their texture and presentation.
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Reduce the heat to medium-low and allow the pork chile colorado to simmer gently for 5-10 minutes. This simmering time is crucial as it allows the flavors to deepen and meld together beautifully, creating a more cohesive and delicious filling.
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Taste the chile colorado sauce and adjust the seasoning as needed. You may want to add more Kosher salt to enhance the overall flavor.
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Once seasoned to perfection, turn off the heat and set the pork chile colorado filling aside. It’s now ready to be spooned into your tamales.
Assemble the Tamales
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Select a medium-sized to large corn husk that is in good condition. Hold the husk in the palm of your hand, ensuring the smooth side is facing up towards you (the rougher, textured side should be facing outwards). The smooth surface provides a better base for the masa.
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Scoop a generous tablespoon or two of the prepared masa onto the center of the corn husk. Using the back of the spoon or your fingers, gently spread the masa into an even, oval-shaped layer. Make sure to leave a clear border of about 1 to 2 inches around the edges of the husk, especially at the sides and the narrower top end. This will help prevent the masa from spilling and ensure a secure wrap.
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Spoon a generous teaspoon or two of the pork chile colorado filling down the center of the masa, creating a neat line. Be careful not to overfill, as this can make wrapping difficult and cause the tamal to burst during steaming.
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To wrap the tamal, first fold one side of the corn husk over the filling, then fold the other side on top, ensuring the masa completely encases the pork. Next, fold the narrow, empty end of the husk down towards the center. The wider, open end will typically remain at the top. Lay the folded tamales seam side down on a flat surface as you continue to fill and wrap the remaining tamales. This helps them hold their shape.
Steaming the Tamales
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Pour about 2-3 inches of water into the bottom of a tamal steamer pot (or a large pot with a steamer basket/strainer). For a traditional method of monitoring water levels, add two clean pennies to the bottom of the pot. Ensure the water level is always below the steamer basket to prevent the tamales from getting wet. Line the steamer basket with a layer of soaked and drained corn husks; this adds a subtle corn flavor and protects the tamales.
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Carefully stand the wrapped tamales upright on the steamer rack, with their open ends facing up. Arrange them snugly but comfortably, ensuring there’s sufficient space between each tamal for steam to circulate evenly. Proper circulation is vital for uniform cooking. If you have a large batch, steam the tamales in multiple shifts to avoid overcrowding the pot.
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Cover the pot tightly with its lid. Bring the water to a rapid boil over high heat; you should hear the pennies rattling vigorously at the bottom, indicating strong boiling. Once boiling, reduce the heat to medium and maintain a steady simmer. Allow the tamales to steam for 45-60 minutes. Throughout the steaming process, if the rattling of the pennies stops, it signifies that the water level is too low. Carefully add more hot water to the pot, taking care not to pour it directly over the tamales, which can make them soggy.
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To test for doneness, carefully remove one tamal from the pot (use tongs, it will be hot!). Allow it to cool for a minute or two, then gently unwrap the corn husk. A fully cooked tamal will hold its shape firmly, and the masa will easily separate from the husk without sticking. If the masa is still sticky or gooey, re-wrap the tamal and continue steaming the batch for another 10-15 minutes before testing again.
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Once all tamales are perfectly cooked, carefully remove them from the steamer pot. Transfer them to a separate bowl or serving platter. Allowing them to rest for about 5-10 minutes outside the hot pot prevents overcooking from residual heat and allows the masa to set slightly, making them even more enjoyable to eat. Serve warm and enjoy your labor of love!