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Tamales Colorados

Tamales Colorados

Ingredients

Tamales

  • 5 cups masa harina
  • cups chile colorado sauce
  • cups warm water
  • 1 teaspoon salt
  • teaspoons baking powder
  • 1 large Russet potato or 4 new potatoes peeled and quartered
  • 2 cups chicken broth

Chile Colorado Sauce

  • 12 dried guajillo peppers
  • 4 cloves garlic
  • ½ tablespoon crushed cumin seeds
  • ½ tablespoon crushed Mexican oregano
  • cups vegetable or chicken broth
  • Salt

Instructions

  1. Start by making the chile sauce. Remove all the seeds and stems from the dried chiles, transfer to a glass bowl. Add the garlic and cover with water. microwave for 7 to 8 minutes. Remove from microwave, cover and let cool.
  2. In a medium pot, add potatoes, fill with just enough water to cover. Cook on medium heat until potatoes are fork tender.
  3. Now that peppers and garlic have cooled slightly, drain all the water and transfer to a blender, add remaining ingredients for chile sauce and blend until smooth, taste for salt. Set aside.
  4. While potatoes are cooking, in a bowl combine the masa harina, salt and baking powder. Gradually add in the water and chile sauce until the dough forms. It’s best to get right in there and use your hands to mix the dough. The dough is ready when it stops sticking to your hands. If it seems too dry add a little more water. Cover with plastic wrap and set aside.
  5. When potatoes are ready, drain all the water, reserving 2 tablespoons it. In a large bowl, add the potatoes, water from potatoes and with a hand mixer whip the potatoes until fluffy. Alternate adding the masa and the chicken broth a little at a time until the dough is smooth like frosting. Cover and set aside.
  6. While the masa is resting, soak corn husk in hot water for at least 45 minutes to 1 hour. When ready, as you pick your husk, you are looking for one that is no more than 4 inches across. Spread with about 4 tablespoons of masa, fill with your favorite meat or veggie filling, then close and seal. Steam for 1 hour, making sure you never run out of water. Remove from heat and let the tamales rest for a good 30 minutes.

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