Traditional Tamales

**Five generations of the Martinez family gathered together to share their Christmas traditions with TABLE Magazine. Photography by Gabriella Marks.**

New Mexico Tamales

Shared by Theresa Martinez and family

For the filling:

4 lb pork shoulder or 3 1⁄2 lb pork butt, trimmed of fat and shredded

8 cups water

1 tbsp garlic salt

1 1/2 tsp salt

4 cups red chili sauce

For the dough:

4 cup masa harina

1 1⁄2 tsp baking powder

1 tbsp garlic salt

2 tsp salt

1 cup lard

50 dried corn husks

In a 5-quart roaster oven, bring pork, water, garlic salt, and 1 1/2 teaspoons salt to boil.
Simmer covered, about 2 1/2 hours or until meat is very tender.
Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so.)
Shred the meat using 2 forks, discarding fat.
Strain the broth and reserve 2 cups.
In a large saucepan, prepare the red chili sauce and add meat; simmer, covered for 10 minutes
In a separate bowl, stir together masa harina, baking powder, garlic salt and 2 teaspoons salt.
Add lard to dry mixture, mixing by hand until well blended. Add just enough broth and water to make a thick, creamy paste.
In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
To assemble tamales, spread 2 tablespoons of the masa mixture on the center of the corn husk. If husks are small, overlap 2 small ones to form one.
Place about 1 tablespoon meat and chili mixture in the middle of the masa.
Fold in sides of husk and fold up the bottom.
Add water to double broiler just below basket
Lean the tamales in the basket, open side up.
Bring water to boil and reduce heat.
Cover and steam 20 minutes, or until dough is firm. Adding water to broiler when necessary.

Also try these traditional New Mexican recipes from the Martinez family, and read about their five generations working together to celebrate Christmas:

Irresistible Empanaditas

Happy Biscochitos

Tamales and Tradition