Tamales ColoradosPork Tamales in Red Sauce
These Guatemalan-style tamales are made with soft masa, wrapped in corn husks, and filled with pork in a rich tomato and annatto sauce. They steam until fluffy and fragrant, making them a hearty dish for a family meal.
Prep
1h
Cook
2h
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Wrapping
- 8pcsBanana Leaf (softened and wiped clean)
Dough
- 900mlWater
- 650gMasa Harina
- 35mlVegetable Oil
- 8gSalt
Filling
- 650gPork Shoulder (cut into chunks)
- 500mlChicken Stock
- 2gBlack Pepper
Sauce
- 250gTomato
- 300gTomato Sauce
- 120gOnion (roughly chopped)
- 10gGarlic (peeled)
- 20gAnnatto Paste
- 6gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the pork shoulder in a saucepan with the chicken stock and black pepper. Simmer gently until the pork is tender, then lift it out and shred or chop it finely.
- 02
Roast the tomato in a hot oven at 200°C (392°F) until softened and slightly charred.
- 03
Blend the roasted tomato with the tomato sauce, onion, garlic, annatto paste, and the salt until smooth.
- 04
Simmer the sauce over medium heat until it thickens slightly, then stir in the cooked pork and let it cool a little.
- 05
Mix the masa harina with the water, vegetable oil, and the salt until a soft, spreadable masa forms.
- 06
Soften the banana leaves, wipe them clean, and cut them into pieces suitable for wrapping.
- 07
Arrange the tamales upright in a steamer, cover well, and steam over gently boiling water until the masa is firm, pulls cleanly from the banana leaves, and the pork shoulder filling reaches at least 71°C (160°F).
- 08
Let them rest for a few minutes before serving warm.
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