Chile Colorado tamales are a true expression of traditional Mexican comfort food, rooted in family gatherings, celebrations, and time-honored techniques. These tamales feature tender shredded beef simmered in a deep red chile sauce made from dried chiles, garlic, and warm spices, all wrapped in soft, fluffy masa and steamed to perfection.
The heart of this dish lies in the chile colorado sauce. Guajillo and ancho chiles create a complex balance of smokiness, mild heat, and natural sweetness, giving the beef its signature red color and bold flavor. Slowly simmering the meat in this sauce allows every strand to absorb the richness of the chiles.
Tamale-making is as much about the process as it is about the result. From whipping the masa until light and airy to carefully assembling each corn husk, this recipe invites you to slow down and enjoy a deeply cultural cooking experience. It is ideal for weekends, holidays, or any time you want to cook something truly special.
These tamales are satisfying on their own but become unforgettable when served with extra chile sauce, rice, and beans. Whether shared with family or saved for future meals, they are a delicious reminder of authentic Mexican home cooking.
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Yield: About 20 tamales
Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Ingredients
For the Filling
- 2 lbs beef chuck roast, cut into large chunks
- 4 dried guajillo chiles, seeded
- 4 dried ancho chiles, seeded
- 3 cloves garlic
- ½ onion
- 2 cups beef broth
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
For the Masa
- 4 cups masa harina (corn dough flour)
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
- 1 ½ cups lard or vegetable shortening
- 3 to 4 cups warm beef broth
For Assembly
- 20 to 25 corn husks, soaked in warm water for 30 minutes
Instructions:
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