Banana leaves at Tune-Up, corn husks at La Choza: masa filled with red chile-braised pork, steamed and unwrapped at the table. Christmas Eve tradition across Northern New Mexico.

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.

Where to eat Red chile pork tamales in Santa Fe

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

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Make it at home

Serves 244 hrAdvanced

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

  1. Beat lard in a stand mixer 5 minutes until fluffy; add baking powder and salt.
  2. Alternate adding masa harina and warm stock until a soft, light dough forms; test by dropping a piece in water, it should float.
  3. Drain corn husks; pat dry.
  4. Spread 2 tablespoons masa on the smooth side of each husk, top with 1 tablespoon pork filling.
  5. Fold long sides over the filling, then fold the pointed bottom up; stand seam-side-up in a steamer.
  6. Steam over simmering water 1.5 hours until the masa pulls cleanly from the husk.

Editor tip. Make the dough wetter than feels right; tamales firm as they steam and dry masa is the most common home failure.

Common allergens: Corn.