Making tamales - Northern New Mexico style

We are in Santa Fe, NM at my sister's husband, Mike's, family reunion. One of the most fun activites that many of us did was to take a cooking class at Comida de Campos in Embudo Station, along the Rio Grande River north of Santa Fe.

In spite of the rough drive off Hwy 68 - drive slowly- George and I arrived about 30 minutes early. We met Margaret, our chef, her mother Eremita, and her daughter Analisa. Analisa gave us a little tour and then took us out to show us her growing chicks and to let them out of their heated shelter. The chicks were so excited to get out and scratch for food!

When everyone else arrived, we breakfasted on atole, or blue corn mush, scones with cream and berries and coffee. It was chilly so rather than cook outside, Margaret set up inside. She had done some preparation for the class to save time and started us off by talking about chilis. Chilis are the staple of Northern New Mexico cuisine. As she roasted and chopped red and green chilis, Margaret explained they eat chilis in some form at every meal . We learned how to tell whether they were already roasted, ways to dry them and how to prepare them. Some would be added to Chili Colorado, a pork dish, one of two fillings we would use for tamales. The other filling was vegetarian, made with calabacitas or squash.

Eremita prepared the masa, or corn meal dough, to spread on the corn husks, which would hold the tamales in shape. After Margaret demonstrated how she made the two fillings, we were ready to assemble the tamales.

Eremita demonstrated, then we all assembled tamales. First we thinly spread the masa on the softened corn husks, leaving room to fold the husk over. Then we put one of the two fillings inside and rolled the dough closed over it. Then the husk was folded down on one end. Later, they would be steamed; Margaret's preferred method is standing on folded end in a pressure cooker.

While the rest of the meal was completed, Eremita gave us a tour of their chemically-free, sustainable farm. They raise many vegetables and berries for their own use plus sell canned tomatoes and jellies at farmers' markets. An orchard provides apples and apricots and they are putting in a vineyard next spring.

The best part of the day was eating the tamales, topped with two types of chili sauce. Beans were also served along with a delicious home-made berry/green tea. To top it off, we had flan with raspberries for desert! Yum!

Margaret is entertaining as well as a good cook and made the day fun. Eremita showed us her jellies and the beautiful rugs she weaves. We felt nourished by both their food and their willingness to share their lives with us. We also got to take the extra tamales home with us plus some chilis and apples. George has already dried the chilis and frozen them, ready to use.

Even if you aren't big on cooking, this is a fun activity when you are in the Taos or Santa Fe areas. Check out Comda de Campos. They offer classes on particular foods on certain days or you can arrange your own day like we did if you have a group. We got to know Mike's family better and share a delicious meal.

Photos by George