Hey there, fellow food lovers! Today, I’m thrilled to walk you through one of my absolute favorite recipes that captures the essence of New Mexico—Santa Fe Pork Tamales. If you’ve ever felt intimidated by making tamales, let me take you by the hand and show you how it’s not just a culinary task, but a delightful adventure. Perfect for both beginners and seasoned tamale makers, this recipe is your ticket to bringing the warmth and zest of Santa Fe into your own kitchen.
Ingredients:
- 2 lbs of pork shoulder (slow-cooked and shredded)
- 3 cups of masa harina
- 2 cups of warm chicken broth
- 1 cup of lard (it’s the secret to truly authentic tamales)
- 1 tbsp baking powder
- 2 tsp salt
- 2 cups of rich red chile sauce (homemade if you can, or your preferred brand)
- 1 package of dried corn husks
- Extras: fresh cilantro and diced onions for a vibrant garnish
Directions:
Prep the Corn Husks: Start by soaking your corn husks in warm water for about an hour to make them pliable—this is crucial for easy wrapping. While the husks are soaking, prepare your pork if it’s not already cooked and shredded. Go for that slow cook until the meat is tender and falls apart easily.
Make the Masa: While the aroma of pork fills your kitchen, take a large bowl and whip the lard until it’s light and fluffy—this takes a bit of elbow grease but trust me, it’s worth it. In another bowl, mix the masa harina with baking powder and salt. Slowly blend these dry ingredients into the whipped lard, adding your warm chicken broth gradually. You’re aiming for a soft, homogeneous dough. If it feels a tad dry, don’t hesitate to stir in a little more broth; it should be spreadable but not sticky.
Assemble the Tamales: Once your husks are ready, pat them dry, then start assembling. Spread about 2 tablespoons of masa on each husk, leaving a border around the edges. Spoon some shredded pork into the center, then a generous drizzle of red chile sauce for that signature New Mexico flavor. Fold the sides of the husk in, then the bottom up. It might take a few tries to get it perfect, but that’s part of the fun!
Steam the Tamales: Set up a steamer or a large pot with a steamer insert. Fill it with water just below the steamer’s level, and bring it to a gentle simmer. Place your tamales standing up, open side up. Cover and let them steam for about 90 minutes, checking occasionally to ensure the pot doesn’t dry out—top up with water as necessary.
Serve and Enjoy: Let the tamales sit a few minutes after cooking. When you unwrap one, you’ll see your beautiful creation. Serve them up smothered in more red chile sauce, sprinkled with fresh cilantro, and diced onions for an extra burst of flavor.
Why This Recipe Rocks: Making these tamales is more than just cooking; it’s a celebration! It’s about embracing each step, from preparing the masa to the joy of unwrapping a perfectly steamed tamale. It’s perfect for a social gathering, where you can share stories and savor the company as much as the food. Every time I make these, they transport me back to the festive atmosphere of Santa Fe—with its vibrant music, colorful streets, and laughter all around.
So, gather some friends, roll up your sleeves, and dive into the joy of making these Santa Fe Pork Tamales together. It’s not just about eating—it’s about creating connections and memories. Happy cooking, and here’s to delicious adventures in your kitchen!
