In New Mexico, making tamales is a holiday tradition where families and friends gather in the kitchen and spend the day cooking, assembling and steaming dozens upon dozen of tamales. It’s a great tradition with a delicious outcome. There’s really nothing better than a tamale right out of the steamer. So in keeping with tradition, Bobby and I made two different types of tamales for the holidays this year – Corn, Mushroom and Green Chile and these Red Chile Chicken Tamales.
The tamales we make are not the traditional tamales where the masa is made with lard then layered with a pork filling onto a corn husk. If you saw my corn, mushroom and green chile tamales from last year you may remember that I replace the lard with canola oil and instead of layering the masa and the filling, I mix them together, making the assembly process A LOT easier and faster. As a friend of mine said “It all comes together in the mouth anyway.”