Classic New Mexican Red Chile Pork Tamales with Chef Michelle Chavez
Want to learn how to make savory and spicy Red Chile Pork Tamales, one of the brightest stars of Santa Fe School of Cooking’s galaxy of recipes? Always a favorite, these traditional Mexican/Northern New Mexican tamales are so much a part of Santa Fe’s rich culture that they are often enjoyed during celebrations and holidays.
This special recipe offers the perfect balance of tender, seasoned pork simmered in a rich, spicy red chile sauce, and flavorful masa (corn dough). It’s a dish with just enough of a sassy kick from the red chile sauce and other ingredients to make your taste buds sit up and take notice.
This Red Chile Pork Tamales sample recipe is part of an online class offered by Santa Fe School of Cooking, and will give you a real taste of what’s in store for your culinary adventures in Santa Fe.
Santa Fe School of Cooking, located downtown in the heart of Santa Fe, is an internationally acclaimed, recreational cooking school and market that has been specializing in foods of the American Southwest for over 34 years. We also have in-person class opportunities, so check those out if you live in or are planning to visit Santa Fe. You can learn how to cook with our culture and become a true member of our community!
For those seasoned home chefs looking to give our authentic recipe a try, see our simplified steps below for making the perfect Red Chile and Pork Tamales.
About Chef Mica Chavez
Chef Mica Chavez started in kitchens at age 14, rising through the ranks to become an Executive Chef. Chef Chavez has cooked for 3 United States Presidents, President Fox of Mexico, and is a private caterer in Santa Fe. You’ll learn her techniques when you buy the full online class.
Looking for more detailed instructions and additional recipes to make the entire meal from scratch? Join our convenient online course for the entire recipe, which includes Green Chile Chicken or Cheese Enchiladas and calabacitas, a list of specialty ingredients, plus guided video instruction with renowned Chef Mica Chavez showing you all the techniques needed to make this unforgettable meal a regular part of your meal rotation! Complete your table with the Taos Twist fruit fork, a handcrafted serving piece available in the SFSC Marketplace.
Red Chile and Pork Tamales - Makes 16 tamales
Masa:
- 3 cups fresh masa or prepared masa for tamales
- 1/2 pound lard
- 1/2 teaspoon salt
- 2-3 cups chicken broth or water
- 16 cornhusks
Filling:
- 1 1/2 pounds shredded pork (see below)
- 1 cup red chile sauce (see recipe below))
- 2 Tablespoons chile caribe, toasted
Mix together
Shredded Pork:
- 5 pounds pork shoulder or Boston Butt, cut into fist size chunks
- 2 Tablespoons chipotle seasoning
- 2 teaspoons salt
- 1 teaspoon pepper
Season the meat 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 cooking with 2 cups of water and cook for 35 minutes at 15 pounds pressure. Cool and shred.
For the Tamales:
16 cornhusks, soaked until pliable (1-2 hours)
Whip the lard in a mixer or by hand until fluffy. Add the prepared masa a little at a time and continue beating, alternating with some of the broth.
When all of the prepared masa and 2 cups of the broth are incorporated, add the salt and baking powder along with 1/4 cup of the red chile sauce. Continue beating and add additional broth if needed to achieve a light, fluffy batter (a piece of the masa should gloat in cold water when it is ready).
Spread about 2 Tablespoons of the masa over 2/3 of a cornhusk. Place 2 Tablespoons of pork filling in the center and fold the cornhusk over until the masa on both sides are touching. Roll snugly and fold over the end. Repeat with the remainder.
Place in a steamer and cook for 1 1/4 to 1 1/2 hours.
Allow to rest a few minutes before unwrapping and serving with the red chile sauce on top.
Red Chile Sauce:
- 1 cup diced onion
- 1 Tablespoon coarsely minced garlic
- 2 teaspoons Mexican oregano, toasted
- 1/2 teaspoon cumin, seeded, toasted, and ground
- 1/2 cup New Mexican chile powder, lightly toasted
- 2 Tablespoons masa harina
- 3 cups water
- 1 teaspoon salt
- 2 Tablespoons vegetable oil
- Sauté the onion until a little color develops, add the garlic, and cook one more minute. Add the masa harina and cook, stirring constantly for one additional minute.
- Stir in the chile, spices, salt, and water, stirring to blend smoothly.
- Simmer for 15-20 minutes, stirring constantly.