Description
If you’ve never made tamales before, this is the recipe to start with! ❤️ I’ll show you how to make my tamales de chile colorado step by step, from the soft, fluffy masa to the juicy red chile filling. You can use beef or pork, and either way, this recipe never disappoints. The best part? They’re easier to make than you think! 🫔
My tip: Make the filling a day ahead to save time, and don’t forget to soak your corn husks before assembling!
📝 Ingredients | Makes about 36–40 tamales
For the filling
* 4-5 lb beef chuck or pot roast OR boneless pork shoulder
* 1 white onion
* 1 head garlic, halved crosswise
* 4 bay leaves
* 2 tbsp coarse salt or to taste
For the chile colorado sauce
* 25 dried New Mexico or guajillo chiles, stemmed and seeded
* 4 dried ancho chiles, stemmed and seeded
* 2–4 dried chiles de árbol, optional
* ¼ white onion
* 7 garlic cloves
* 2 ½ tsp Mexican oregano
* 1 ½ tsp cumin seeds
* ½ tsp ground black pepper
* Salt, to taste
For the masa
* 6 cups instant corn masa flour for tamales
* 1½ cups (12 oz) lard, at room temperature
* 5 tsp baking powder
* 6 cups total liquid including 1 cup chili sauce
* Salt, if needed I used 2 tsp
For assembling
* 40–45 dried corn husks, soaked and drained
• 1 serving of love ♥️
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