Fronteras 623: Holiday Cooking with Juan Morales

Dec 13, 2016

Making tamales is an art form filled with tradition. On this episode of Fronteras - A Channging America, host Edmundo Resendez visits with Juan Morales president of the Santa Fe Grill to learn how to make delicious tamales for the holiday season. 


Juan Morales Holiday Tamales


5 lb of masa

2 cups of melted lard

16 oz of puree chile

5 tablespoons of salt

Chile Sauce

20 pods of Hatch Red Chile

Pull stems of chile, bring to a boil, about 20 min. Place chile pods in blender add 3 cups of water, 5 tablespoons of salt, pinch of oregano, 4 tablespoons of granulated garlic. Liquify and place mixture in sieve. Place aside in separate bowl.


10 lbs of pork cushion

20 cloves of garlic

2 tablespoons of salt and pepper

Water to cover meat

Boil meat until tender. Cook slightly and shred. Save the broth. Saute the shredded meat in a dutch oven. Add 3 cups of chile sauce. Simmer for 15-20 minutes, stirring gently but frequently.

Corn Husks

Buy cleaned and dried corn husks. Separate them and soak them in warm tap water in large container. Measure the width of the husk , tearing off anything more than 6 inches. Spread with a thin layer of masa and fill with 1 ½ tablespoons with red chile  meat . Fold each side of the corn husk over the meat portion to cover the seam. Place the seam side down on the cookie sheet as you continue making the rest of the tamales.

Use an all purpose 5 gallon pot with lid and steamer insert. Pour four cups of meat broth in the pot and place tamales seam side down and stagger them in the pot, adding multiple layers of tamales to allow the steam to properly surround the tamales during the cooking process. Once to top of pot any left over husks can just be put on top to give them extra moisture while cooking. Cover and bright to a boil about 2 hours. Remember during this process to ensure there is enough broth, reduce the heat to a medium low steam for 1 hour. To check if they are ready pull 1 out and if the masa pulls apart from the husk, they are ready! Enjoy with Family!

Juan’s Flan:

16 eggs

4 can evaporated milk

1 cup of sugar

1 tablespoons of vanilla extract

Add all ingredients to a kitchen aid mixer, mix all ingredients on low for about 10 minutes. While it's mixing, get a skillet with 3 cups of sugar put over medium heat until the sugar starts caramelizing liquefying, have assistant lay down the porcelain cups, now you put in the caramelized sugar and swoosh it around the cup to coat it.

While this is going on, stop your mixer and let it sit for 5 min.

Preheat oven to 350 degrees. Get the flan mix and get a spoon to remove the top bubbles from the mixer. Now put your porcelain cups and set them in a 2 in baking pan you gently pour the flan into the cups and now gently pour 1 qt of hot water in the baking pan not to get any water in the cups, now get foil and cover the baking pan gently place in the oven set timer for an hour bake for 1 hour. Once timer goes off check to make sure the porcelain cups with the flan mix looks firm gently shake a cup to check if it’s firm then if it's ready if not bake for another 10 minutes. After 10 minutes remove from oven take out let sit covered for 20 minutes then carefully get a peering knife make an incision on the inner rim of cup now gently put a saucer on top of flan now flip over remove the porcelain cup and now you have Juan’s Flan