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.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat red chile pork tamales
Red chile pork tamales in Santa Fe
La Choza ★ 4.5
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 ★ 4.3
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 ★ 4.4
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.