Go Back Email Link

New Mexico Red Chile Tamales

Print Recipe
Course Main Course
Cuisine Mexican

Ingredients
  

For the filling

  • 3-4 cups Pork Butt Roast (See below)
  • 1 cup New Mexico Red Chile (See below)

For the Masa Dough

  • 2 cups Mesca Tamal
  • 1 tsp salt
  • 1 tsp baking powder
  • 2/3 cup lard or shortening
  • 3-4 tbsp New Mexico Red Chile Sauce
  • 1 1/2 cup broth from the pork butt roast, water, or chicken broth, warmed

Instructions
 

For the Filling

  • Chop the cooled pork butt roast into small pieces. Add the red chile and combine.  I add jalapeno which is optional. 

For the Masa Dough

  • Combine the Mesca Tamal or Masa with the salt and baking powder.  
  • Add the lard,  the warmed broth, the red chile sauce and combine with the dry ingredients.  You want a soft dough that will be easy to spread.  

For building the tamales

  • Place corn husk in a bowl of water to soften. 
  • Remove a husk from the water, pat a little dry with a paper towel and spread about 1/4 cup of the dough, starting from the broad end and working down, leaving about 2 inches at the bottom that you will fold over to seal the tamales later. I  use my hands to press the dough down.   
  • Add a tablespoon or two of the filling to the dough.  
  • Take one side of the corn husk and press over the filling, leaving the masa on the filling.  
  • Do the same on the other side, then take one side of the husk and place over the filling, tucking in and rolling.  When rolled, fold that bottom portion over to form a little package.  It takes a little, but you will get the hang of it.  
  • Layer the tamales in a steamer basket, like I have, or you can get a large pot, add a little water to the bottom, maybe an inch or so,  add a steamer plate or basket and stand up the tamales in the pot until full.  
  • Heat the water to a simmer, put a lid on the steamer or pot and cook for about 1 1/2 hour.  Remove and enjoy with your favorite topping! 
Keyword mexican, tacos, redchile, hatch, beef, tamales