Since we’ve got holiday tamale prep on the brain, I received several questions yesterday, “what are they filled with?”
Short answer: Slow-cooked pork shoulder/butt, shredded and drenched in homemade New Mexico red chili sauce! Lots of sauce! They should not be dry! Dry tamales are!!!
The sauce color is vibrant and robust! But truth be told, they’re mostly filled with patience and love because it’s a labor of love to make these little steamed parcels!
I’ll be sure to share my recipes and production methods soon! But for now, if you see a pack of corn husks in your local supermarket, it’s your sign to make a batch along with me this season!