Authentic Mexican Chile Colorado Tamales

I love making these Authentic Mexican Chile Colorado Tamales because they capture everything I enjoy about traditional Mexican cooking: slow-simmered flavors, rich chile sauces, and comforting homemade masa. Every batch feels like a labor of love, and the final result is always worth it.

Why You’ll Love This Recipe

I keep this recipe close because it delivers deep, smoky flavor without being overwhelming. I like how the guajillo and ancho chiles create a rich red sauce that coats the shredded beef beautifully. I also enjoy how filling and satisfying these tamales are, whether I serve them for a special occasion or keep them on hand for easy meals.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

• 2 lbs beef chuck roast, cut into large chunks
• 4 dried guajillo chiles, seeded
• 4 dried ancho chiles, seeded
• 4 garlic cloves
• 1 medium white onion, quartered
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 teaspoons salt, divided
• 6 cups water or beef broth

For the masa

• 4 cups masa harina
• 1½ cups lard or vegetable shortening
• 2 teaspoons baking powder
• 1½ teaspoons salt
• 3 to 4 cups warm beef broth

Other

• 30 dried corn husks, soaked in warm water

Directions

I begin by placing the beef in a large pot with the onion, garlic, 1 teaspoon of salt, and water or broth. I simmer it gently for about 1½ hours until the meat is very tender. I remove the beef, shred it, and reserve the cooking liquid.

I simmer the guajillo and ancho chiles in hot water for about 10 minutes until softened. I blend the chiles with cumin, oregano, and a little of the soaking liquid until smooth, then strain the sauce. I simmer the sauce for 10 minutes and stir in the shredded beef, letting it absorb all the flavor.

For the masa, I beat the lard until light and fluffy. I mix in the masa harina, baking powder, salt, and warm broth gradually until the dough is soft and easy to spread.

I spread about 2 tablespoons of masa onto each corn husk, add a spoonful of the beef filling, fold the sides, and then fold the bottom up. I place the tamales upright in a steamer and steam them for about 60 minutes, until the masa pulls away easily from the husk.

Servings And Timing

I usually get about 24 tamales from this recipe. The total time is around 3 hours, including 1½ hours for cooking the beef, 30 minutes for preparation, and 1 hour for steaming.

Variations

I sometimes add extra garlic or a pinch of ground cloves to the chile sauce for more depth. When I want a looser filling, I mix in a little extra chile sauce before assembling the tamales.

Storage/Reheating

I store cooked tamales in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze them once completely cooled. I reheat them by steaming for 10 to 15 minutes or microwaving them wrapped in a damp paper towel.

FAQs

Can I prepare the tamales in advance?

I often make them a day ahead and reheat them just before serving, and they taste just as good.

How can I tell when the tamales are fully cooked?

I know they are done when the masa pulls away cleanly from the corn husk.

Can I freeze uncooked tamales?

I prefer freezing them after cooking, as the texture stays better once reheated.

What if my masa feels too dry?

I add warm broth a little at a time until it becomes smooth and spreadable.

Do these tamales taste very spicy?

I find them more rich and smoky than spicy, with a balanced chile flavor.

Conclusion

I enjoy making these Authentic Mexican Chile Colorado Tamales because they honor tradition while delivering bold, comforting flavors. Every bite reminds me why tamales are such a beloved dish, and I always feel proud serving them to family and friends.

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