New Mexico Grilled Tamales on the Arteflame

Introduction

Few dishes rival the warmth and flavor of authentic New Mexico tamales. When grilled over the Arteflame, tamales take on a slightly crispy texture while locking in the juicy, bold flavors of the Southwest. This twist on the traditional steaming method gives you a slight char and smoky flavor that's absolutely mouthwatering. Get ready to use your Arteflame to make one of the most flavorful tamale recipes you’ve ever tasted.

Ingredients

• 12 fully assembled New Mexico-style tamales (wrapped in corn husks)
• 1 stick of unsalted butter, melted
• 1 tablespoon chili powder (optional for brushing tamales)
• 1/2 cup chopped fresh cilantro (for garnish)
• Lime wedges (for serving)
• Sour cream or crema (optional topping)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil onto three paper napkins.
2. Place the soaked napkins in the coal section of your Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Allow the fire to burn for about 20 minutes until the cooktop heats up evenly.

Step 2: Prep the Tamales

1. While the grill heats up, lightly brush each tamale with melted butter. This helps give them a golden, crispy exterior when grilled.
2. If you like a bit of heat, sprinkle or brush a mix of melted butter and chili powder on each tamale for extra flavor.

Step 3: Grill the Tamales

1. Place each buttered tamale directly onto the flat cooktop griddle near the center for a crisp sear, but not too close so they don’t dry out. You want crispy husks with steam-sealed, juicy centers.
2. Grill tamales for 3–4 minutes on each side, rotating them carefully using tongs.
3. Keep an eye on them — they’re ready when the husks are slightly charred and crispy, and the interior is hot and tender. You’ll hear a soft crackle when they start to caramelize slightly.

Step 4: Serve

1. Remove tamales from the grill and let them rest for 3–5 minutes.
2. Peel back the husk and garnish with chopped cilantro and a squeeze of fresh lime.
3. Serve with sour cream or crema if desired.

Tips

• Use tamales that are tightly wrapped to keep them moist and intact during grilling.
• Butter enhances the crispy texture and flavors – don’t skip it!
• If adding meat fillings, use the reverse sear method: sear them on the center grate at 1,000°F, then move them to the flat top griddle to finish cooking.
• You can grill all components of your meal on the Arteflame at the same time due to its large surface and heat zones.
• Remove any grilled meat 15°F before your desired final temp – it will continue to cook off the grill.

Variations

1. Green Chile Cheese Tamales: Use roasted Hatch green chiles and Oaxaca cheese for a creamy, spicy vegetarian alternative.
2. Pork Adovada Tamales: Fill tamales with pork slow-cooked in red chile adobo, perfect for fans of traditional New Mexican flavors.
3. Tex-Mex Beef Tamales: Use grilled reverse-seared beef shredded with cumin, garlic, and ancho chile seasoning for a bold twist.
4. Sweet Cinnamon Dessert Tamales: Fill tamales with sweet cinnamon, raisins, and sugar – grill lightly and top with honey.
5. Southwest Veggie Tamales: Vegan-friendly with black beans, corn, sweet potatoes, and chili lime seasoning.

Best Pairings

• Grilled elote (Mexican street corn) cooked on the Arteflame
• Fresh pico de gallo with grilled tortilla chips
• Cold Mexican beer or spicy margarita
• Grilled jalapeño poppers with cream cheese and bacon

Conclusion

Grilling tamales on the Arteflame adds smoky depth and irresistible texture that can’t be achieved by steaming. Whether you're crafting traditional pork tamales or exploring sweet variations, trust the Arteflame to give you maximum flavor without burning or drying out your food. Try it once, and you’ll never go back!