Lucky Santa Feans can walk into El Merendero (Posa’s) for fresh tamales, but the company also ships nationwide; 10 tamales for $19.75 plus shipping (1514 Rodeo Road, Santa Fe, 505-820-7672).

To start: Soak 24 cornhusks in warm water for about 30 minutes until pliable while preparing the other ingredients.

Masa

  • 4 pounds masa harina
  • 2 cups vegetable oil
  • 4 tablespoons salt
  • 1 cup water

Green Chile–Cheese Filling

  • 4 pounds mozzarella cheese, shredded
  • 2 cups diced green chile
  • 4 tablespoons salt
  • 4 tablespoons granulated garlic

Makes 2 dozen, 4-ounce tamales

Masa

  1. Combine all of the above ingredients and mix well either by hand or with a mixer, until masa is smooth.
  2. Cover and refrigerate until ready to use.

Green Chile–Cheese Filling

  1. Combine all ingredients and mix thoroughly by hand.
  2. If you enjoy a little more bite in the tamale, add another 6–8 ounces of diced green chile.

To Assemble:

  1. Spread about 4 tablespoons of prepared masa on a cornhusk, covering about of it.
  2. Place 4 tablespoons of the filling on top of the masa in the center. Gently fold the left side of the husk over the center so that the masa covers the filling. Repeat on the right side. Fold edges of the husk over the masa and filling to close the tamale. Optional: Tie it with a strip of husk.
  3. Place in steamer with open ends of the tamales up. Steam until the cornhusks separate from the masa, approximately 1 hour.
  4. Carefully remove a test tamale from the steaming pot. Unfold the husk from one side. If it slides off the masa cleanly, the tamales are ready to enjoy.