RecipesBy Santa Fe School of Cooking
Red Chile and Pork Tamales
Makes about 16 Tamales
Season the meat with chipotle seasoning, salt, and pepper, and sear in a heavy skillet until well browned. Place in a covered roaster and bake at 375 degrees for 2 1/2 to 3 hours until fork tender. (Or place in a pressure cooker with 2 cups of water or stock and cook for 35 minutes at 15 pounds pressure until tender).
Cool and shred.
In a medium bowl, mix masa harina and salt until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the lard on medium-high speed until fluffy. Slowly add the dry ingredients by heaping spoonfuls and beat until thoroughly incorporated. Slowly add the stock or water and continue to beat on medium-high for 5 to 7 minutes, or until fluffy. Test by dropping 1/2 teaspoon into a glass of cold water. If it floats, it’s ready to be formed into tamales. If it doesn’t float, continue to beat on medium-high to incorporate air.
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Ingredients and Tools available at the School of Cooking
- 1 1/2 pound Shredded Pork (see recipe)
- 2 1/2 cups Red Chile Sauce (see recipe)
- Masa Dough (see recipe)
- Shredded Pork
- 5 pounds pork shoulder or Boston butt
- 2 teaspoons salt
- 1 teaspoon pepper
- Masa Dough
- 1/2 to 1 teaspoon salt
- 1/2 pound (1 1/4 cups) lard or shortening
- 2 to 3 cups chicken stock or water