New Mexico’s tamales are a traditional dish made from masa (corn dough), filled with a variety of meats, cheeses, or vegetables, and then steamed. They are typically served with a red or green chili sauce, and sometimes with cheese on top. The traditional fillings include pork, beef, or chicken, combined with spices, chilies, and garlic. Some variations also include sweet fillings, like fruit or chocolate. Tamales are a staple in New Mexico’s cuisine and are often served at special occasions and celebrations.

Ingredients:

2 cups masa harina (corn dough)

1/2 cup lard or vegetable shortening

2 cups chicken or beef broth

1 tsp baking powder

1 tsp salt

3 cups shredded cooked pork, beef, or chicken

1 cup diced onion

1 cup diced green chilies

1 tsp ground cumin

1 tsp dried oregano

1 tsp garlic powder

Red or green chili sauce, for serving

Cheese, for serving (optional)

Corn husks, for wrapping the tamales

Step-by-step cooking instructions of New Mexico’s Tamales:

Step-1 Soak the corn husks in warm water for at least 30 minutes to soften them.

Step-2 In a large mixing bowl, combine the masa harina, lard or shortening, baking powder, and salt. Gradually mix in the broth until a smooth dough forms.

Step-3 In a separate bowl, mix together the shredded meat, onion, green chiles, cumin, oregano, and garlic powder.

Step-4 To assemble the tamales, take a softened corn husk and spread a couple of tablespoons of the masa dough in the center, leaving a 1/2 inch border at the top and bottom.

Step-5 Place a couple of tablespoons of the meat mixture on top of the dough.

Step-6 Roll the husk around the dough and meat, making sure to tuck in the sides as you roll.

Step-7 Repeat this process with the remaining ingredients.

Step-8 Place the tamales in a steamer and steam for about 1 hour or until the masa is cooked through.

Step-9 Serve the tamales with chili sauce and cheese (optional).

You can also cook the tamales in the oven by placing them in a baking dish filled with water, and baking at 350 degrees Fahrenheit for about 1 hour.

Nutritional value of New Mexico’s Tamales:

1	Tamales are a high-calorie, high-fat food. A typical tamale made with masa, lard, and meat filling can contain around 300-500 calories per tamale. They are also high in carbohydrates and protein, but also high in saturated fats, which can increase the risk of heart disease.
2	Tamales also contain a moderate amount of sodium, which can be a concern for those watching their salt intake. The fillings and sauces used in tamales can also add to the sodium content.
3	Tamales can be high in cholesterol, particularly if the filling contains meat, especially pork.
4	In terms of vitamins and minerals, tamales can be a good source of iron, zinc, and vitamin B12, depending on the filling used.

It’s always important to be mindful of the ingredients and portions when consuming any food, to make sure it fits in with your dietary needs and goals.

Background History of New Mexico’s Tamales:

Tamales have been a part of New Mexico’s cuisine for centuries, and there are many different versions across the state. In the Navajo Nation, tamales are often made with pork or chicken that is wrapped in cornhusks and steamed. Meanwhile, in Albuquerque, tamales can be filled with anything from chile to cheese to shrimp.

While most tamale varieties are usually boiled in water or broth before being baked or fried, some popular variations include those made with potatoes instead of corn husks and those that use savory ingredients such as bacon or Chile de Arbol sauce for extra flavor. No matter what your favorite variation may be, it’s sure to hit the spot when enjoyed fresh from a Tamale Maker!

	Advantages of New Mexico’s Tamales:
1	Made with traditional methods that have been passed down for generations, resulting in a unique and authentic flavor.
2	Can be made with a variety of fillings, such as pork, chicken, and beef, allowing for a range of taste options.
3	Can be made with red or green chile sauce, providing a spicy kick to the dish.
4	Tamales are a staple food in New Mexico, making them a cultural and traditional experience for locals and tourists alike.
	Disadvantages of New Mexico’s Tamales:
1	Tamales can be time-consuming to make, requiring several hours of preparation and cooking.
2	Some people may find the spiciness of the chile sauce too intense.
3	Tamales are typically high in calories and fat, making them less suitable for those on a strict diet.
4	Tamales are not widely available in all areas, making it difficult for some people to find them.

Compare with similar meals of New Mexico’s Tamales:

Comparing New Mexico’s Tamales with similar meals:

1	Tamales vs. Enchiladas: Both dishes are traditional Mexican meals, but tamales are made with masa (corn dough) that is filled with meat and steamed, while enchiladas are made with tortillas filled with meat and cheese, and then baked or fried.
2	Tamales vs. Tacos: Both dishes are Mexican staples, but tamales are made with masa and filled with meat that is steamed, while tacos are made with tortillas and can be filled with a variety of ingredients such as meat, vegetables, and cheese, and are often served with salsa and sour cream.
3	Tamales vs. Chile Rellenos: Both dishes are traditional Mexican meals, but tamales are made with masa and filled with meat that is steamed, while Chile Rellenos are made with poblano peppers that are stuffed with cheese or meat, and then battered and fried.
4	Tamales vs. Posole: Both dishes are traditional Mexican meals, but tamales are made with masa and filled with meat that is steamed, while Posole is a stew made with hominy, meat, and Chile.

Mostly questions asked about New Mexico’s Tamales:

1: What are New Mexico’s Tamales?

A: New Mexico’s Tamales are a traditional Mexican dish made with masa (corn dough) that is filled with meat, such as pork, chicken, or beef, and then steamed. They are often served with red or green chile sauce.

2: What is the origin of New Mexico’s Tamales?

A: Tamales have a long history in Mexico and have been a staple food for centuries. The origins of tamales can be traced back to the Aztecs, Mayas, and other pre-Columbian civilizations.

3: How are New Mexico’s Tamales made?

A: The masa (corn dough) used to make tamales in New Mexico is combined with lard or vegetable shortening before being filled with pork, chicken, or beef. The tamales are then covered in banana leaves or corn husks and steamed until fully done.

4: What are the most common fillings used in New Mexico’s Tamales?

A: Pork, chicken, and beef are the most typical fillings used in tamales in New Mexico. Cheese or veggies may also be included in some varieties.

5: What are the traditional sides or toppings for New Mexico’s Tamales?

A: The traditional sides or toppings for New Mexico’s Tamales are red or green chile sauce, which can be added to the tamales or served on the side. They are also often garnished with cilantro and onions.

6: What is a fun fact about tamales?

A: There have been tamales for about 9,000 years! The Aztecs, Mayans, and Incans are the people that first created tamales. The Aztecs created tamales for the festivals Atamalcualiztli and Izcalli to honor the fire god and the birth of the maize god, respectively.

7: What is the tradition behind tamales?

A: The tamal has a Mesoamerican archaeological past reaching back to 8,000 BC, and it has always been a mainstay of Mesoamerican culture, according Indigenous culinary anthropologist Claudia Serrato. Its original purpose was to pay homage to the Gods at particular moon phases, seasons, and religious festivals.

8: What do Mexican tamales represent?

A: The relevance of tamales as a food item and a symbolic component of Mexican and Mexican American cultures has not diminished. Themes of community, kinship, family, and festivity are all closely related to tamales.

9: What culture makes tamales?

A: Tamales were frequently carried by hunters on hunting expeditions and by warriors on long marches. They were prepared by the women for celebrations and rituals, and little has changed since. It’s safe to say that tamales have been the staple dish ‘of the people’ throughout Mexico and Central America for ages.

10: What is the most common meat in tamales?

A: Start with the meat: The two types of meat most frequently used to make tamales are pork and beef. Turn a slow cooker to low and leave it there for 6 to 8 hours.