Traditional New Mexican Tamales

 

Traditional New Mexican Tamales

 

Ingredients:

3 ½ lbs pork shoulder or 3 1/2 lbs pork butt

1-quart water

2 garlic cloves, separated

1 teaspoon dried oregano

3 teaspoons salt separated

4 cups red Chile Caribe

6 cups masa arina (corn flour)

¾ cup shortening, palm oil, or coconut oil

8 - 10 cups pork broth (reserved from cooking pork roast)

1 ½ teaspoons baking powder

36 dried cornhusks, medium sized

1-teaspoon vinegar

Hot water for soaking cornhusks

 

DIRECTIONS:

Day 1:

In a pressure cooker, cook pork roast along with quart of water, garlic and 1 ½ tsp salt and 1 teaspoon oregano, for 2 ½ hours.  You can also cook the roast in a crockpot for 6-8 hours.  I find that the pressure cooker works really well here.  While meat is cooking, prepare your chile Caribe.

Chile Caribe: Preheat oven at 300.  Spread 25 – 30 New Mexico red chile pods onto a large baking sheet.  Heat pods in the oven for 2-3 minutes, stay next to the oven because you don’t want to burn them!  You just need to warm them slightly and bring the flavor of the chile to life.  Directly from the oven add pods to a blender, fill the blender with water half full (you may need more, but start with half), along with 1 large garlic clove, and 1 ½ teaspoon kosher salt.  Blend until very smooth.  You will not be able to add all of the pods right away, blend some until they break down, and then add some more until you use all pods.  Don’t worry if you don’t use all the pods, you will want a thick gravy consistency when it’s done.  I used a vitamix and did not have to strain the chile.  If you don’t have a high powered blender, that is ok, just blend very well. 

Remove meat from pressure cooker, allow both meat and broth to cool slightly.  Once cooled, chill the broth to allow you to easily remove the fat.  Save the broth, as you will use it to prepare the masa tomorrow.  I like to use the fat along with the shortening to complete the ¾ cup shortening for extra flavor in the masa. 

Shred the meat using 2 forks, discarding any fat.

Add chile Caribe to shredded meat to completely combine, and store in the refrigerator overnight (I do this so the meat is easier to work with tomorrow and the flavors have a chance to come together).  Reserve 1 cup of chile to add to the meat tomorrow before assembling the tamales. You do not have to wait a day to finish making the tamales, but I have found that it makes the process a lot simpler. 

Strain the broth and store 6 cups in the refrigerator.

Day 2:

Pull chile meat out of the refrigerator and add additional cup of chile Caribe.  Set aside while preparing the masa.

In a large bowl, stir together masa harina, baking powder and 1 ½ teaspoons salt with a whisk, until combined.

Gradually add shortening to the flour and begin to incorporate with the whisk.  You will eventually use your hands to incorporate into the flour.  The flour should be crumbly. 

Heat broth slightly in the microwave.  Gradually add broth to the masa until completely combined.  It will be a think, but smooth, paste when you are done. 

While preparing the masa, soak cornhusks in hot water with vinegar.  You can use the husks directly from the water.  Keep it close by, as you will add more husks as you go along.

To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be approximately 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one.  If it is large, tear a strip from the side).  Rotate the husk in your hand so that it completely covers the husk, with the exception of a couple of inches at the top. 

Place about 3 tablespoons chile meat at the right, or left of the husk, and fold in sides of husk then fold up the narrow bottom.  I happen to like my tamales thick, but add as much as you see fit.  Place on a plate or pan to gather before steaming. 

Place a glass cup in the center of a steamer basket, and lean the tamales in the basket, open side up in a circular formation.

Add water to steamer just below the basket.

Bring water to boil and reduce heat to low.

Cover and steam 45 minutes to an hour, adding water if necessary.

To freeze these for future cooking, leave them in the husks and place them in freezer bags, after cooked. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for one or two minutes or re-steam them just until hot.

I hope you enjoy this recipe.  I have made tamales more times than I would like to admit, and this is the best method I have found!  Tag me on instagram @redorgreen10, if you make some, I want to see your version!