Crispy Grilled Tamales (New Mexico Style) | Arteflame

Introduction

There is something magical about the scent of roasted corn and spicy chiles wafting through the air on a cool evening. This recipe for Grilled New Mexico Tamales takes that sensory experience to a new level. By finishing these traditional bundles on the Arteflame grill, we create a textural contrast that is pure comfort—a smoky, charred husk giving way to fluffy, golden masa and tender, spicy pork. It is a meal that invites you to slow down and savor the process.

Why I Love This Recipe

I adore this dish because it honors the ancient tradition of the tamalada while adding a modern, wood-fired twist. The high heat of the plancha creates the Maillard reaction on the masa’s surface, resulting in a crispy exterior that you simply cannot achieve with steaming alone. It transforms a classic family meal into an interactive backyard event, offering a depth of flavor that is savory, smoky, and satisfyingly complex.

Tips for Success

• The Float Test: To ensure light, tender tamales, drop a small ball of prepared masa into a glass of water. If it floats, it is aerated enough; if it sinks, whip the lard longer.
• Don't Rush the Toast: When preparing the red chile sauce, toast the dried pods on the grill just until fragrant. Burning them makes the sauce bitter, so keep a close eye on them!
• Soak the Husks: Give your corn husks plenty of time in warm water (at least 2 hours) so they are pliable and easy to fold without cracking.

Ingredient Substitutions

If you are looking for a lighter option, you can easily swap the lard for vegetable shortening without compromising the texture. For a beefier variation, try using a chuck roast in place of the pork shoulder, following the same slow-simmering method.

Ingredients

The Filling (Red Chile Pork)

• 3 lbs Pork shoulder (butt), cut into large chunks
• 1 Onion, quartered
• 4 Cloves garlic, peeled
• 2 tsp Salt
• 1 tsp Black pepper
• 2 cups Water (or enough to cover meat)

The Red Chile Sauce

• 10-12 Dried New Mexico red chile pods (seeds and stems removed)
• 2 cups Pork broth (reserved from cooking meat)
• 2 Cloves garlic, minced
• 1 tsp Dried oregano (Mexican oregano preferred)
• 1/2 tsp Ground cumin
• Salt to taste

The Masa Dough

• 4 cups Masa Harina (corn flour for tamales)
• 1 tbsp Baking powder
• 2 tsp Salt
• 1 1/3 cups Lard (traditional) or vegetable shortening
• 3 to 4 cups Warm pork broth (reserved from cooking meat)

Wrappers & Grilling

• 1 package Dried corn husks
• Vegetable oil or melted butter (for the Arteflame cooktop)

Instructions

Step 1: Prepare the Meat and Husks

1. Place the corn husks in a large bowl or sink filled with warm water. Weigh them down with a heavy plate to keep them submerged. Soak for at least 2 hours until pliable.
2. In a large pot, combine the pork chunks, onion, garlic, salt, pepper, and water. Bring to a boil, then reduce heat and simmer covered for about 2-3 hours until the meat is tender and shreds easily.
3. Remove the meat and shred it using two forks. Strain and reserve the pork broth—this is liquid gold for your masa and sauce.

Step 2: Make the Red Chile Sauce

1. Lightly toast the dried chile pods on your heated Arteflame cooktop for 1-2 minutes until fragrant (do not burn).
2. Boil the pods in water for 15 minutes until soft.
3. Transfer the softened chiles to a blender. Add garlic, oregano, cumin, salt, and about 1.5 cups of the reserved pork broth. Blend until completely smooth.
4. Pour the sauce over the shredded pork and mix until the meat is thoroughly coated. Simmer this mixture on low heat for 10 minutes to marry the flavors.

Step 3: Prepare the Masa

1. In a large bowl, whip the lard (or shortening) with an electric mixer until fluffy and white (about 3-5 minutes). This ensures light tamales.
2. In a separate bowl, mix the masa harina, baking powder, and salt.
3. Gradually add the dry ingredients to the whipped lard, alternating with the warm pork broth. Mix by hand or with a mixer until a soft, spreadable dough forms. The texture should resemble creamy peanut butter.

Step 4: Assemble the Tamales

1. Take a soaked corn husk and pat it dry. Lay it flat, wide end towards you.
2. Spread about 1/4 cup of masa onto the center of the husk, forming a square layer about 1/4 inch thick. Leave space at the top and bottom.
3. Place a generous spoonful of the red chile pork in the center of the masa.
4. Fold one side of the husk over the filling, then the other side, overlapping them. Fold the narrow bottom end up towards the back. Tie with a strip of corn husk if desired.

Step 5: Steam and Grill on the Arteflame

1. First, steam the tamales upright in a steamer basket for 45-60 minutes until the masa pulls away easily from the husk.
2. Fire up your Arteflame grill. Lightly oil the flat steel cooktop.
3. Place the steamed tamales (still in husks) directly onto the medium-heat zone of the plancha.
4. Grill for 3-5 minutes per side until the husks are charred and the masa inside develops a crispy, golden crust. Serve immediately.

Tips

Creating the perfect tamale is an art form that relies heavily on the texture of your masa. A great way to check if your masa is ready is the "float test." Take a small dollop of your prepared masa dough and drop it into a glass of cold water. If it floats, it is aerated enough and will result in fluffy, tender tamales. If it sinks, you need to whip it more or add a little more lard. This step is crucial because dense masa can result in a heavy, unappetizing final product.

When grilling on the Arteflame, do not be afraid of the char. The corn husks act as a protective shield, allowing the heat to penetrate and crisp the masa without burning the filling. For an extra indulgent treat, brush the outside of the corn husks with a little bacon grease or seasoned butter before placing them on the steel cooktop. This accelerates the crisping process and adds a savory sheen that makes the tamales visually irresistible and even more flavorful.

Variations

While Red Chile Pork is the king of New Mexico tamales, the versatility of the Arteflame allows you to experiment with various fillings that all benefit from the wood-fired flavor. Feel free to mix and match these fillings using the same masa base to create a diverse platter for your guests. Here are a few popular variations to try:

• Green Chile Chicken: Use shredded rotisserie chicken mixed with roasted Hatch green chiles and tomatillo salsa.
• Vegetarian Calabacitas: Fill with a sautéed mix of zucchini, corn, onions, and queso fresco.
• Jalapeño and Cheese: Strips of pickled jalapeños combined with melting cheese like Oaxaca or Monterey Jack.
• Sweet Tamales: Add sugar, cinnamon, and raisins to the masa, and fill with pineapple or fruit preserves.
• BBQ Brisket: Use leftover smoked brisket and a dab of BBQ sauce for a Texas-New Mexico fusion.

Best pairings

To round out this grilled fiesta, you need sides and drinks that can stand up to the bold, spicy flavors of the red chile and the rich, smoky masa. Since you already have the Arteflame fired up, utilize the flat top to prepare your accompaniments simultaneously. The goal is to balance the heat of the tamales with refreshing or creamy elements.

• Elote (Mexican Street Corn): Grill whole corn cobs on the Arteflame, slather with mayo, cotija cheese, and chili powder.
• Charro Beans: A pot of pinto beans simmered with bacon, chorizo, and onions.
• Refreshing Drinks: Ice-cold Horchata or a classic lime Margarita with a salted rim cuts through the richness of the pork.
• Cerveza: A crisp Mexican lager with a wedge of lime is the ultimate palate cleanser.

Conclusion

Grilling tamales on the Arteflame transforms a traditional dish into a modern culinary adventure. By taking the extra step to crisp the husks on the flat top, you introduce a textural contrast—crunchy outside, soft inside—that simply isn't possible with steaming alone. This method honors the roots of New Mexican cuisine while leveraging the unique capabilities of outdoor griddle cooking.

We hope this recipe inspires you to gather your friends and family around the fire. The process of making tamales is a labor of love, known as a tamalada, and finishing them on the grill is the perfect reward for your hard work. Once you taste the difference that a wood-fired sear makes, you may never go back to eating them any other way. Enjoy the smoke, the spice, and the incredible flavor.