Tune-Up Cafe ★ 4.5
Tune-Up Cafe runs brunch from 07:00 with pupusas, banana-leaf tamales, breakfast burritos and Salvadoran horchata; the patio fills early on weekends.
Order: Pupusas revueltas or a smothered breakfast burrito
History
Tamales come into Northern New Mexico from Mexico, with the corn-husk version standard among Hispano households for centuries. The Salvadoran banana-leaf version arrived with the 1990s Central American migration and now coexists at places like Tune-Up Cafe. Christmas Eve tamales are an annual family ritual; restaurants take pre-orders by the dozen each December.
Common allergens: Corn
Make it at home
Ingredients
- 30 dried corn husks (soaked in warm water 1 hour)
- 4 cups masa harina
- 1 cup lard or vegetable shortening
- 2 1/2 cups warm pork stock (or water)
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 cups shredded red-chile-braised pork (see Carne adovada recipe)
Method
- Beat lard in a stand mixer 5 minutes until fluffy; add baking powder and salt.
- Alternate adding masa harina and warm stock until a soft, light dough forms; test by dropping a piece in water, it should float.
- Drain corn husks; pat dry.
- Spread 2 tablespoons masa on the smooth side of each husk, top with 1 tablespoon pork filling.
- Fold long sides over the filling, then fold the pointed bottom up; stand seam-side-up in a steamer.
- Steam over simmering water 1.5 hours until the masa pulls cleanly from the husk.
Tip from the editors. Make the dough wetter than feels right; tamales firm as they steam and dry masa is the most common home failure.
Where to eat red chile pork tamales
Red chile pork tamales in Santa Fe
La Choza ★ 4.8
Sister of The Shed, La Choza has plated Northern New Mexican on Alarid Street since 1983; voted #1 New Mexican by Santa Fe Reporter readers repeatedly.
Signature: Carne adovada burrito, Blue corn enchiladas, Green chile stew
Atrisco Cafe & Bar ★ 4.2
Atrisco builds family-recipe red chile from sun-dried whole pods at Devargas Center, served with local Santa Fe lamb, beef and honey-glazed sopaipillas.
Signature: Sun-dried whole-pod red chile, Carne adovada plate, Sopaipillas with raw honey
Casa Chimayo ★ 4.3
Casa Chimayo cooks family Chimayo red and green chile and Dine accents downtown; Guy Fieri filmed DDD here for the famous blue corn enchiladas plate.
Signature: Blue corn enchiladas, Carne adovada with red chile, Tamales
More cities are in research. Want red chile pork tamales covered somewhere specific? Tell us where you want to eat.