Tamales save cook from unraveling

I WISH I was one of those people whose idea of a great vacation is relaxing on the beach.

But then, I might never have been introduced to new foods, new friends--even a new family.

My restlessness began with a trip to the islands years ago.

For some reason, I thought all I would need was a sketch pad and some Coppertone. (We're talking pre-sunscreen days here!)

I should have known I was in trouble given this Caribbean paradise's ubiquitous T-shirt motto: "High Winds."

But nothing prepared me for the island's constant, gale-force gusts.

The swirling sands left me looking like a powdered doughnut. And, like Dylan, "my back pages" ended up "blowin' in the wind."

I decided I wasn't going to lie back and take it anymore. I'd seek out hands-on experiences, and lots of them.

That's led to such getaways as a tennis workshop, a cooking camp, a writers' retreat--even a Spanish immersion program.

So when my wife suggested recently that we vacation in Santa Fe, N.M., for its adobe architecture and Georgia O'Keeffe landscapes, I felt myself getting jittery.

TOWARD A BETTER TAMALE

Not a huge fan of sightseeing, I came up with other ways to stay busy. That's how I wound up recently at the Santa Fe School of Cooking, with 14 other foodies.

During the three-hour class, we would get our hands dirty learning how to wrap 'n' roll tamales.

Tamales are an ancient dish. Their portability made them perfect for hungry armies on the go.

Our guide, 40-year-old chef Rocky Durham, was well-suited to the task, hailing as he did from the Land of Enchantment.

The sandy-haired Durham bore a striking resemblance to manic TV chef Gordon Ramsay, with one major difference: He kept the profanity in check. Even our fumbling attempts at tamale-tying weren't enough to unravel him.

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RED CHILI AND PORK TAMALES

Prep time: 5 hours Cooking time: 1 hoursMakes 16 tamales

3 cups prepared masa (dough) for tamales (see recipe below) pound lard teaspoon salt 1 teaspoon baking powder 1 pounds shredded pork 2-3 cups chicken broth or water 16 corn husks, soaked until pliable (1-2 hours) 1 cup red chili sauce 2 tablespoons chili caribe, toasted

Directions: 1. Whip lard in a mixer or by hand until fluffy. 2. Add prepared masa a little at a time, continue beating and alternate with some of the broth.3. When masa and 2 cups of broth are incorporated, add salt, baking powder and cup of the red chili sauce. 4. Continue beating and add additional broth if needed to achieve a light, fluffy batter (a piece of the masa should float in cold water when it is ready). 5. Spread 2 tablespoons of masa over of a corn husk. 6. Place 2 tablespoons of pork filling in the center and fold the corn husk over until the masa on both sides are touching. 7. Roll snugly and fold over the end. 8. Repeat with the rest. 9. Place in a steamer and cook for 1 to 1 hours. 10. Allow to rest a few minutes before unwrapping and serving with the red chili sauce on top. Recipe from: Santa Fe School of Cooking

PREPARED MASA

Start to finish: about 1 hours Makes 3 cups

2 cups masa harina1 cups hot water

Directions: 1. Stir all ingredients together and mix well.2. Cover with plastic wrap and let sit for at least 30 minutes.

Recipe from: Santa Fe School of Cooking

SHREDDED PORK

Prep time: 15 minutes Cooking time: 3 hours

5 pounds pork shoulder of Boston Butt, cut into fist-size chunks 2 tablespoons chipotle seasoning 2 teaspoons salt1 teaspoon pepper

Directions: 1. Season meat and sear in a heavy skillet, until well-browned. 2. Place in a covered roaster and bake at 375 degrees for 2 to 3 hours until fork tender. Or: 3. Place in a pressure cooker with 2 cups water and cook for 35 minutes at 15 pounds pressure. 4. Cool and shred.

Recipe from: Santa Fe School of Cooking

RED CHILI SAUCE

Prep time: 15 minutes Cooking time: 30 minutesMakes 4 cups of sauce

1 cup diced onion 1 tablespoon coarsely minced garlic2 teaspoons Mexican oregano, toasted 2 tablespoons masa harina teaspoon cumin, seeded, toasted and ground cup New Mexican chili powder, lightly toasted 3 cups water 1 teaspoon salt 2 tablespoons vegetable oil

Directions: 1. Saute the onion until a little color develops, add the garlic and cook one minute more. 2. Stir in the chili, spices, salt and water, stirring to blend smooth. 3. Simmer for 15-20 minutes, stirring constantly.

Recipe from: Santa Fe School of Cooking

Date published: 11/4/2009

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