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Check out our free sure-to-please Southwest recipes! Enjoy our New Mexico Southwestern Cuisine.

Red Chile and Pork Tamales
Red Chile Sauce from Pods
Green Chile Chicken or Cheese Enchiladas
Green Chile Sauce
Corn Tortillas

Red Chile and Pork Tamales

1 1/2 pound Shredded Pork (recipe below)
2 1/2 cups Red Chile Sauce (see Recipe)
2 Tablespoons chile caribe, toasted
Masa Dough (recipe below)
16 corn husks, soaked in warm water until pliable (1 to 2 hours)
Shredded Pork
5 pounds pork shoulder or Boston butt, cut into fist-sized chunks
2 Tablespoons SFSC Chipotle Seasoning
2 teaspoons salt
1 teaspoon pepper
Masa Dough
3 cups masa harina
1/2 to 1 teaspoon salt
1/2 pound (1 1/4 cups) lard or shortening
2 to 3 cups chicken stock or water

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.

Masa Dough
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.

Shopping for Ingredients

Many of the ingredients for our recipes are available directly from the Santa Fe School of Cooking. Shop Ala Cart or Purchase all the Ingredients as a Package.

Ingredients and Tools available at the School of Cooking

(3 oz.) - $8.00
(3 oz.) - $8.50
(4 oz.) - $8.95
(Course Ground Masa Harina:14 oz. can (for tamales)) - $9.00
- $62.00
Total Cost: $96.45

Other Ingredients

  • 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

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