Chile Colorado Tamales

Tender pork in red chile sauce wrapped in soft, fluffy masa and steamed to perfection.

📝 Ingredients:

For the Filling:

2 lbs pork shoulder or butt, cut into chunks

1/2 onion

3 cloves garlic

Salt to taste

Water (to cover the pork)

For the Chile Colorado Sauce:

6 dried guajillo chiles (seeded and stemmed)

3 dried ancho chiles (seeded and stemmed)

2 garlic cloves

1/4 onion

1/2 tsp cumin

Salt to taste

1 cup pork broth (from cooking pork)

For the Masa:

4 cups masa harina

2 tsp baking powder

1 tsp salt

1 1/3 cups lard (or vegetable shortening)

2½ to 3 cups pork broth (warm)

Other:

30–35 corn husks (soaked in warm water for 30 minutes)