Blue Corn and Red Chili Tamales with Cilantro Lime Sauce
Steamed blue corn tamales filled with spicy red chili pork and served alongside a bright cilantro lime sauce for a colorful meal. This mexican-inspired tacos & burritos ready in about 120 minutes blends blue corn masa harina, warm chicken broth, lard or vegetable shortening into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups blue corn masa harina
- 2 1/2 cups, warm chicken broth
- 1 cup lard or vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons dried ancho chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 2 cups shredded cooked pork
- 20, soaked in warm water for 30 minutes dried corn husks
- 1/2 cup, chopped fresh cilantro
- 3 tablespoons lime juice
- 1/2 cup sour cream
- 1/4 teaspoon salt (for sauce)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, beat 1 cup lard or vegetable shortening with 3 cups blue corn masa harina, 1 teaspoon baking powder, and 1 teaspoon salt using a hand mixer until fluffy.
- Step 2: Gradually add 2 1/2 cups warm chicken broth to the masa mixture, mixing until a soft dough forms that holds together but is spreadable.
- Step 3: In a separate bowl, combine 2 cups shredded cooked pork with 2 tablespoons dried ancho chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon garlic powder, tossing to coat evenly.
- Step 4: Drain 20 soaked dried corn husks and pat dry. Spread about 3 tablespoons masa dough onto the center of each husk, forming a 4x3 inch rectangle.
- Step 5: Place 2 tablespoons of the chili pork filling in the center of the masa on each husk. Fold the sides of the husk over the filling and then fold the bottom up to secure.
- Step 6: Arrange tamales standing upright in a large steamer pot with boiling water. Cover and steam gently for 60-75 minutes, checking water level periodically.
- Step 7: While tamales steam, blend 1/2 cup chopped fresh cilantro, 3 tablespoons lime juice, 1/2 cup sour cream, and 1/4 teaspoon salt in a blender until smooth to make the cilantro lime sauce.
- Step 8: Serve tamales hot with a drizzle of cilantro lime sauce on top.
Frequently asked questions
How long does Blue Corn and Red Chili Tamales with Cilantro Lime Sauce take to make?
Total time is about 120 minutes (45 min prep + 75 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Blue Corn and Red Chili Tamales with Cilantro Lime Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Blue Corn and Red Chili Tamales with Cilantro Lime Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Blue Corn and Red Chili Tamales with Cilantro Lime Sauce for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Blue Corn and Red Chili Tamales with Cilantro Lime Sauce?
Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
