Entree: United States – New Mexico (Southwestern United States) – New Mexico Tamales

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 3 hrs

Additional 1 hr 30 min

Total 5 hrs

Ingredients

- 3 1/2 cups (420 g) masa harina for tamales
- 1 1/4 cups (285 g) pork lard or unsalted vegetable shortening
- 2 tsp (8 g) baking powder
- 2 tsp (12 g) kosher salt
- 2 to 2 1/2 cups (480–600 ml) warm chicken or pork broth, divided (reserve broth from pork cooking if possible)
- 2 lb (900 g) pork shoulder (Boston butt), trimmed and cut into 2–3 pieces
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, roughly chopped (about 1 1/2 cups / 150 g)
- 4 cloves garlic, smashed
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano (optional)
- 6–8 dried New Mexico red chile pods (for red chile tamales) OR 6–8 medium New Mexico/Hatch green chiles, roasted, peeled, and seeded (for green chile tamales) — choose one option
- 2 cups (480 ml) hot water (for rehydrating dried chiles) — only if using dried red
- 1 cup (240 ml) reserved cooking broth (from the pork), plus extra as needed
- 40–50 dried corn husks, soaked in warm water for 30–60 minutes
- 1–2 cups (200–300 g) shredded pork (from the braised shoulder) per batch of tamales
- 1/2 cup (120 g) diced roasted green chile (optional additional mix-in)
- Lime wedges, chopped cilantro, and chopped white onion (for serving)
- Extra red or green chile sauce (for serving)

Instructions

Short Description:
Handmade tamales filled with slow-braised pork and bright New Mexico red or roasted green chile, wrapped in corn husks and steamed until the masa is light and tender. Served with extra chile sauce and simple garnishes for a complete Southwestern main course.

Regional Notes:
This New Mexico version centers on local chile: use dried New Mexico red chile pods rehydrated and blended for red tamales, or roasted New Mexico (Hatch) green chiles for green tamales; many New Mexicans serve “Christmas” (both red and green). The masa uses lard for a richer, traditional texture and the pork is braised with chile-infused broth for deep regional flavor distinct from other tamale styles.

1. Prepare the pork: Preheat oven to 325°F (160°C). Season pork shoulder with 1 tsp salt and 1/2 tsp pepper. In a large Dutch oven, heat 1 tbsp vegetable oil over medium-high heat and brown pork on all sides, about 8 minutes. Remove pork and sauté the chopped onion in the same pot until soft, about 5 minutes; add garlic and cook 1 minute.
2. Braise with chile: If using dried red chiles — toast stems side down briefly in a dry skillet until fragrant (20–30 seconds), remove seeds and stems, then soak pods in 2 cups (480 ml) hot water until soft, about 20 minutes. Purée soaked chiles with 1 cup (240 ml) of the soaking liquid until smooth and pass through a fine sieve if desired. If using roasted green chiles — roast, peel, seed, and roughly chop; purée 1 cup (240 ml) with a little reserved broth if you want a saucier filling.
3. Return pork to the pot, add the chile purée (or chopped roasted green chiles), 1 cup (240 ml) reserved broth, cumin, oregano (if using), and enough additional broth or water to come halfway up the meat. Cover and braise in the oven until fork-tender, 2 to 2 1/2 hours. When done, shred pork with two forks and mix with 1/2–1 cup (120–240 ml) of the braising liquid or additional chile sauce so filling is moist but not soupy.
4. Make the masa dough: In a large bowl, beat the lard with a stand mixer or hand mixer until fluffy, about 3–4 minutes. In a separate bowl, whisk together masa harina, baking powder, and 2 tsp salt. Gradually add masa mixture to the lard, alternating with 2 cups (480 ml) warm broth, beating until a soft, spreadable dough forms. The dough should be light and airy and float in cold water when a small piece is dropped; if too stiff, add up to 1/2 cup (120 ml) more warm broth.
5. Prepare corn husks: Drain soaked husks and pat dry. Select husks about 6–8 inches long for single tamales or larger for bigger tamales. Trim thick ends if needed.
6. Assemble tamales: Spread about 2–3 tbsp (30–45 g) masa in the center of each husk, leaving a 1-inch (2.5 cm) border at top and bottom. Place 1–2 tbsp (15–30 g) shredded pork filling in a line down the center; add a little extra chopped roasted green chile if desired. Fold the sides of the husk over the filling, then fold up the bottom. Place assembled tamales seam-side down in a single layer in a steamer basket (standing upright if space allows).
7. Steam: Bring water to a simmer in the steamer pot (water level below the tamales). Cover and steam over low simmer for 60–75 minutes, checking water level occasionally and adding more hot water as needed. Tamales are done when masa separates cleanly from husk and is firm to the touch.
8. Rest and serve: Turn off heat and let tamales rest, covered, for 15 minutes before serving. Serve warm with extra red or green chile sauce (or both for "Christmas"), lime wedges, chopped cilantro, and diced onion.
9. Make-ahead and storage: Steam tamales fully, cool, and refrigerate up to 4 days or freeze tightly for up to 3 months. Reheat by steaming 20–30 minutes from refrigerated or 45–60 minutes from frozen (or wrap and microwave briefly).