Prep Time: ~1 h (active) + steaming time
Cook Time: ~3 h for filling + ~2 h steaming
Total Time: ~ ~6 h
Yield: Approx. 40–50 tamales (depends on size)
đź›’ Ingredients
For the Red Chile Colorado Sauce & Filling
4–6 lb pork shoulder or butt, trimmed and cut into large chunks
20 dried red chiles (such as ancho and/or guajillo) – stems & seeds removed
4 cups pork broth (from cooking pork) + extra as needed
4–5 cloves garlic
1 medium yellow onion, quartered
½ Tbsp Mexican oregano (dried)
½ Tbsp ground cumin
1 tsp smoked paprika (optional)
Salt and black pepper, to taste
For the Masa Dough
5 cups masa harina (for tamales)
3 tsp baking powder
2 tsp salt
~5 cups pork broth (or reserved cooking liquid)
1 cup red chile sauce (from the filling preparation)
1Âľ cups lard or manteca, at room temperature
To Assemble
~50 corn husks (soaked in warm water until pliable)
String or thin strips of husk for tying (optional)
👩‍🍳 Instructions
1. Cook the Pork
Place the pork pieces in a large pot, cover with water and a bit of salt, add garlic cloves and onion. Bring to boil, reduce heat, and simmer 2–3 hours until very tender.
Remove pork, shred while warm, reserving at least 4–5 cups of the broth.
2. Prepare the Red Chile Sauce
Soak the cleaned dried chiles in hot water for about 10–12 minutes until softened.
Drain and transfer to a blender along with onion, garlic, oregano, cumin, paprika, and some pork broth. Blend until smooth.
Strain sauce through a fine sieve into a saucepan, simmer for a few minutes, adjust salt.
3. Combine Filling
In the saucepan with sauce, add shredded pork and simmer on low until mixture thickens and the pork is coated well. Set aside and cool.
4. Make the Masa
In a large mixing bowl, combine masa harina, baking powder, and salt.
Add lard and beat (or mix) until the mixture is light and airy (“frosting” texture).
Gradually add broth and some of the red chile sauce, mixing until the dough is spreadable but firm enough to hold.
5. Soak Corn Husks
Soak husks in warm water (at least 1 h) until pliable. Drain and pat dry.
6. Assemble the Tamales
Lay one husk shiny side down on your hand. Spread about ÂĽ cup of masa onto the lower half of the husk, leaving borders on sides.
Place ~1–2 Tbsp pork filling in a line down the center of the masa.
Fold one side of the husk over the filling, then the other side. Fold the narrow tip up. Tie if desired. Repeat.
7. Steam the Tamales
Place tamales upright in a large steamer pot with water just below the rack. Cover tightly.
Steam over medium-low heat for ~1½-2 hours (or up to 3 hours depending on pot & quantity), checking water level. Tamales are done when the husk pulls away cleanly from the masa. La Piña en la Cocina+1
8. Rest & Serve
Let tamales rest ~10 minutes before unwrapping. Serve with your favorite salsa, crema, or chopped fresh cilantro.
âś… Tips & Notes
Use fresh pork broth for maximum flavor.
The red chile sauce defines the “colorado” (red) aspect — adjust heat by blending in some chile de árbol if you like spicier.
You can freeze tamales (either before or after steaming) for later.
Keep the masa dough covered with a damp cloth while assembling so it doesn’t dry out.
Soaking husks and ensuring they’re pliable prevents tearing while wrapping.