{"id":6541,"date":"2025-05-05T16:04:20","date_gmt":"2025-05-05T16:04:20","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6541"},"modified":"2025-05-05T16:04:20","modified_gmt":"2025-05-05T16:04:20","slug":"chile-colorado-tamales","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6541","title":{"rendered":"Chile Colorado Tamales"},"content":{"rendered":"

\"\"<\/p>\n

Tender pork in red chile sauce wrapped in soft, fluffy masa and steamed to perfection.<\/strong><\/p>\n

\ud83d\udcdd Ingredients:<\/h2>\n

For the Filling:<\/h4>\n

2 lbs pork shoulder or butt, cut into chunks<\/p>\n

1\/2 onion<\/p>\n

3 cloves garlic<\/p>\n

Salt to taste<\/p>\n

Water (to cover the pork)<\/p>\n

For the Chile Colorado Sauce:<\/h4>\n

6 dried guajillo chiles (seeded and stemmed)<\/p>\n

3 dried ancho chiles (seeded and stemmed)<\/p>\n

2 garlic cloves<\/p>\n

1\/4 onion<\/p>\n

1\/2 tsp cumin<\/p>\n

Salt to taste<\/p>\n

1 cup pork broth (from cooking pork)<\/p>\n

For the Masa:<\/h4>\n

4 cups masa harina<\/p>\n

2 tsp baking powder<\/p>\n

1 tsp salt<\/p>\n

1 1\/3 cups lard (or vegetable shortening)<\/p>\n

2\u00bd to 3 cups pork broth (warm)<\/p>\n

Other:<\/h4>\n

30\u201335 corn husks (soaked in warm water for 30 minutes)<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/div>\n

\ud83d\udc68\u200d\ud83c\udf73 Instructions:<\/h2>\n

1. Cook the Pork:<\/strong><\/h4>\n

In a large pot, add pork, onion, garlic, salt, and enough water to cover. Simmer for 1.5\u20132 hours or until very tender. Shred the pork and reserve broth.<\/p>\n

2. Make the Chile Colorado Sauce:<\/strong><\/h4>\n

Boil dried chiles for 10 minutes until soft. Blend with garlic, onion, cumin, salt, and pork broth until smooth. Strain sauce.<\/p>\n

Mix the sauce with shredded pork. Simmer together for 10\u201315 minutes.<\/p>\n

3. Prepare the Masa:<\/strong><\/h4>\n

In a large bowl, beat lard until fluffy. In a separate bowl, mix masa harina, salt, and baking powder. Gradually mix masa mixture and warm pork broth into the lard until soft and spreadable.<\/p>\n

Pro Tip:<\/strong> A small ball of masa should float in water when ready!<\/p>\n

4. Assemble the Tamales:<\/strong><\/h4>\n

Spread 2\u20133 tbsp of masa onto the wide end of a soaked corn husk. Add 1 tbsp pork filling. Fold sides over, then bottom up.<\/p>\n

5. Steam:<\/strong><\/h4>\n

Place tamales standing upright in a steamer with open ends up. Steam for 1.5 to 2 hours. They’re done when the husk peels away cleanly from the masa.<\/p>\n

\n

\ud83c\udf89 Serve With:<\/h3>\n
    \n
  • \n

    Salsa verde or roja<\/p>\n<\/li>\n

  • \n

    Mexican crema<\/p>\n<\/li>\n

  • \n

    Refried beans or arroz rojo<\/p>\n<\/li>\n<\/ul>\n

    \n","protected":false},"excerpt":{"rendered":"

    Tender pork in red chile sauce wrapped in soft, fluffy masa and steamed to perfection. \ud83d\udcdd 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 […]<\/p>\n","protected":false},"author":1,"featured_media":6543,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6541","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t