Masa filled with pork marinated in red chile and steamed in corn husks. El Modelo Mexican Foods is known for its handmade tamales, and Sadie's, Cervantes and El Pinto also list tamales.

Tamales are one of the traditional New Mexican dishes, alongside enchiladas, tacos, posole and sopaipillas. Sadie's of New Mexico fills its tamales with pork marinated in Sadie's red chile and cooked inside traditional corn masa, and Cervantes makes its tamales homemade. El Modelo Mexican Foods, which began in 1929 in a three room home at 1715 2nd Street, says it is known for its handmade tamales, and El Pinto includes a tamale in its combination plates.

Where to eat Red chile pork tamales in Albuquerque

4 editor picks for Red chile pork tamales in Albuquerque, ranked by editorial score. All Albuquerque signature dishes · Red chile pork tamales across every city.

Make it at home

Serves 244 hrAdvanced

Ingredients

  • 30 dried corn husks, soaked in warm water 30 minutes
  • 1kg masa harina (corn flour for tamales)
  • 400g lard, softened
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 500ml warm pork broth
  • For filling: 1kg cooked shredded pork shoulder + 2 cups red chile sauce (see red chile recipe)

Method

  1. Beat the lard with a stand mixer 5 minutes until fluffy.
  2. Add masa harina, baking powder and salt. Slowly drizzle in warm broth, beating until the dough holds its shape, soft like cake frosting.
  3. Drain the soaked corn husks. Pat dry.
  4. Spread 3 tablespoons of masa across the smooth side of each husk. Spoon 2 tablespoons of pork filling down the center.
  5. Fold the sides over the filling, then fold the bottom up. Stack the tamales upright in a steamer basket.
  6. Cover with extra husks and a wet towel. Steam over boiling water 1.5 hours, until masa peels cleanly from the husk.

Editor tip. Make tamales in big batches with family. Freeze cooked tamales for up to 6 months; reheat by re-steaming 20 minutes from frozen.

Common allergens: Gluten.