Steps in Preparation

06:18 – Preparing Red Chile
12:35 – Preparing Tamales
27:47 – Roasting Green Chiles
36:43 – Preparing Corn Tortillas
49:45 – Preparing Green Chile
01:05:30 – Preparing Enchiladas
01:09:19 – Preparing Calabacitas
01:22:22 – Plating Meal


Classic New Mexican Red Chile Pork Tamales, Green Chile Chicken Enchiladas and Calabacitas with Chef Michelle Chavez

Welcome to your Online Cooking Class. Enter the Password from your Confirmation Email above to begin your class.
Warm, spicy tastes and enticing aromas evoke Santa Fe’s rich cultural traditions. This class allows you to experience this delicious cuisine, including local cooking techniques and the lore of the region. Tamales are one of Santa Fe’s iconic food traditions! Learn to prepare red chile pork tamales, green chile chicken enchiladas and calabacitas.

Specialty Ingredients and Cookware Available at the SFSC Marketplace

  • Masa Harina (tamales / course grind)
  • Cornhusks
  • Masa Harina (Tortilla / fine grind)
  • Roasted New Mexico green chile
  • Chipotle Seasoning
  • Mexican oregano
  • Cumin seed
  • Coriander
  • New Mexico Red Chile Powder
  • Tortilla Press
  • SFSC Grill
  • La Chamba Enchilada Dish
  • La Chamba Soup Pot
Shop the SFSC Marketplace

Other Ingredients

  • Lard
  • salt
  • pepper
  • chicken broth
  • pork shoulder or Boston Butt
  • vegetable oil
  • olive oil
  • chicken
  • Monterey Jack or cheddar cheese
  • iceberg or Romaine lettuce
  • tomatoes
  • sour cream
  • chicken broth
  • garlic cloves
  • yellow summer squash
  • zucchini
  • fresh or frozen corn

Red Chile and Pork Tamales - Makes 16 tamales


  • 3 cups fresh masa or prepared masa for tamales (see recipe on next page)
  • 1/2 pound lard
  • 1/2 teaspoon salt
  • 2-3 cups chicken broth or water
  • 16 cornhusks


  • 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
  1. 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.
  2. Stir in the chile, spices, salt, and water, stirring to blend smoothly.
  3. Simmer for 15-20 minutes, stirring constantly.

Chicken or Cheese Enchiladas - Serves 10

Preheat oven to 350º

  • 3 cups red or green chile sauce
  • 16 fresh corn tortillas, about 4 inches in diameter
  • 4 cups cooked shredded chicken
  • 1 1/2 pounds Monterey Jack or Cheddar cheese, grated
  • 1 1/2 cups diced onion, or sliced scallions with green tops
  • 2 cups shredded iceberg or romaine lettuce
  • 1 1/2 cups diced tomato
  • 1 1/4 cups sour cream
  1. Oil a 9×12 baking dish or pan.
  2. Spread about 1 cup of the sauce over the bottom of the dish and layer half of the tortillas evenly over the sauce. Top the tortillas with 1/2 of the chicken and 1/3 of the cheese and sprinkle with half the onion (for milder onion flavor, use scallions). Repeat for second layer and top with the last cup of sauce and the remaining cheese. Bake 20 to 30 minutes, until bubbly and lightly browned.
  3. To serve, spoon portions onto dinner plates, garnish with shredded lettuce, diced tomato, and top with 2 tablespoons sour cream. Serve with pinto beans and posole.

Green Chile Sauce - Makes about 2 1/2 cups

  • 1/4 cup vegetable oil
  • 1 cup chopped onion
  • 2 to 3 teaspoons minced garlic, to taste
  • 1 to 2 Tablespoons flour
  • 2/3 cup mild roasted, peeled, chopped New Mexico green chile
  • 2/3 cups hot roasted, peeled, chopped New Mexico green chile
  • 1/3 teaspoon freshly ground coriander seed to taste
  • 1 1/2 cups chicken stock
  • Salt to taste

Heat the oil in a medium saucepan over medium heat and sauté the onion until softened, about 3 to 4 minutes. Add the garlic and sauté 1 minute more. Stir in the flour. Add the green chiles and coriander and slowly stir in the chicken stock. Bring the mixture to a boil, reduce the heat and simmer for about 15 minutes. Season with salt to taste.

Optional seasonings: diced tomato, fresh cilantro and/or cumin.

Calabacitas - Serves 8, Makes about 6 cups

  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 cup finely chopped onion
  • 2 teaspoons minced garlic
  • 2 1/2 cups diced yellow summer squash
  • 2 1/2 cups diced zucchini squash
  • 3/4 cup (1 bunch) sliced green onions
  • 1 cup fresh or frozen corn kernels
  • 1/2 cup mild green chile, roasted, peeled and chopped
  • 1/2 cup hot green chile, roasted, peeled and chopped
  • Salt to taste

Heat the butter and olive oil in a large skillet, and sauté the onion until softened, about 4 minutes. Add the garlic and sauté 2 minutes. Add the squash and sauté for about 5 minutes, until softened. Add the green onion, corn and green chile and sauté for 3 minutes. Stir in optional seasonings to taste and heat thoroughly. Season with salt to taste.

Optional seasonings: chicken stock, heavy cream, diced ripe tomato, coarsely chopped fresh cilantro, grated Monterey Jack Cheese, ground canela.