Mexican Chile Colorado Tamales are a traditional Mexican dish that brings warmth, nostalgia, and rich flavor to your table. These tamales feature tender shredded beef simmered in a smoky red chile sauce, wrapped in soft, fluffy masa, and steamed to perfection. Every bite captures the essence of authentic Mexican comfort food bold, earthy, and deeply satisfying. Perfect for holidays, celebrations, or simple family dinners, Mexican Chile Colorado Tamales can be made ahead, frozen, and reheated, making them both practical and irresistibly delicious.
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Why You Should Try This Recipe
If you’ve ever wanted to experience authentic Mexican cuisine from your own kitchen, Mexican Chile Colorado Tamales are the perfect place to start. The recipe combines the art of slow-cooked beef and the tradition of tamale-making, resulting in a dish that’s flavorful, tender, and steeped in heritage. The red chile sauce, or “chile colorado,” is the heart of this recipe — made from dried guajillo and ancho chiles that are toasted, soaked, and blended to form a rich, silky base.
What makes Mexican Chile Colorado Tamales so special is their depth of flavor and versatility. They can be prepared ahead of time, stored easily, and reheated without losing their taste or texture. Whether you’re hosting a festive dinner or simply craving homemade comfort, these tamales are ideal. The process of soaking corn husks, spreading masa, and folding tamales is also a beautiful way to bring family and friends together in the kitchen. Once they’re steamed, you’ll have a dish that’s not just food, but a celebration of Mexican tradition.
Storage Options
- Refrigerator: Store cooked tamales in an airtight container for up to 4 days.
- Freezer: Wrap each tamal tightly in its husk, then in foil or plastic wrap. Freeze for up to 3 months.
- Reheating: Steam refrigerated tamales for 10–15 minutes or frozen tamales for 25–30 minutes. You can also microwave with a damp paper towel for 1–2 minutes.
Summary
These Mexican Chile Colorado Tamales combine tender beef simmered in a rich red chile sauce with a soft masa dough wrapped in corn husks and steamed to perfection. They are savory, slightly spicy, and perfectly balanced — an authentic taste of Mexico that’s ideal for any occasion.
Equipment
- Large pot or Dutch oven
- Blender or food processor
- Tamale steamer or large stockpot with rack
- Mixing bowls and spatula
- Measuring cups and spoons
- 30–40 dried corn husks
Ingredients
For the Chile Colorado Sauce & Beef
- 2½ lb beef chuck roast, cut into chunks
- 8 dried guajillo chiles, stemmed and seeded
- 4 dried ancho chiles, stemmed and seeded
- 2 cloves garlic
- 1 small onion, chopped
- 1 tsp cumin
- 1 tsp oregano
- 3 cups beef broth
- Salt and pepper, to taste
For the Masa
- 4 cups masa harina (for tamales)
- 1½ cups lard or shortening
- 1 tsp baking powder
- 2 tsp salt
- 3 cups warm chicken or beef broth
To Assemble
- Soaked corn husks
- Chile Colorado beef filling
- Extra sauce for serving
Instructions
- Prepare the Chiles: Toast guajillo and ancho chiles in a dry skillet for 1–2 minutes until fragrant. Soak them in hot water for 20 minutes, then blend with garlic, onion, cumin, oregano, and 2 cups of beef broth until smooth.
- Cook the Beef: Season the beef with salt and pepper. In a pot, heat oil and brown the meat on all sides. Add the chile sauce and remaining broth, then simmer covered for 1½–2 hours until tender. Shred and set aside.
- Make the Masa: In a large bowl, whip the lard until fluffy. Add masa harina, baking powder, and salt. Gradually pour in warm broth while mixing until the dough is soft and spreads easily.
- Assemble Tamales: Spread 2 tbsp of masa onto the center of a soaked corn husk. Add 1 tbsp of beef filling and fold the sides inward, then fold up the bottom. Repeat with remaining husks.
- Steam: Arrange tamales upright in a steamer. Cover with extra husks and a towel. Steam for 1½–2 hours until the masa separates easily from the husk.
- Serve: Let cool slightly before serving with extra chile colorado sauce on top.
Notes
- Make sure to blend the chile sauce until completely smooth for the best texture.
- Always taste and adjust seasoning — balance heat and salt to your preference.
- Use high-quality dried chiles for authentic flavor.
Tips for Success
- Soak corn husks for at least 30 minutes to make them pliable.
- The masa should be soft but not sticky — if it’s too dry, add more broth a tablespoon at a time.
- Check tamales after 90 minutes; if the masa still sticks to the husk, steam longer.
Additional Tips and Variations
- Use pork shoulder or chicken instead of beef for a twist on traditional Mexican Chile Colorado Tamales.
- Add a bit of cheese inside each tamal for a creamy surprise.
- For vegetarian tamales, use mushrooms and beans with chile colorado sauce.
Frequently Asked Questions (FAQ)
Can I make the filling ahead?
Yes, you can make the Chile Colorado filling 2–3 days in advance and refrigerate it until ready to assemble.
Why is my masa dry?
You may need to add more broth or fat; keep it soft and pliable but not wet.
How do I know tamales are done?
When the masa pulls away easily from the husk and feels firm but moist, they’re ready.
Conclusion
Mexican Chile Colorado Tamales are a labor of love that reward you with incredible flavor, aroma, and texture. From the rich chile sauce to the tender beef and perfectly steamed masa, every step brings authentic taste to your kitchen. These tamales freeze beautifully, making them perfect for future meals or celebrations. Serve them with a drizzle of chile sauce, a side of rice, and enjoy a true taste of Mexican tradition at home.