New Mexico

Comfort food is even better when you share it with others, and everyone in New Mexico knows that a tamalada (tamale-making party) is a perfect way to do that.

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Friends and family gather to make and fill masa, and the get-together ends with a feast. This recipe includes a rich chile sauce, a New Mexico favorite.

RED CHILE TURKEY TAMALES

ACTIVE: 1 hr 45 min I TOTAL: 5% hr MAKES: about 24

FOR THE TURKEY AND HUSKS

2 skin-on, bone-in turkey thighs and 2 turkey drumsticks (about 3½ pounds total)

1 quart low-sodium chicken broth

1 onion, halved through the root

4 cloves garlic, smashed

3 bay leaves

½ teaspoon black peppercorns

Kosher salt

1 6-ounce package dried corn husks

FOR THE CHILE SAUCE

5 large dried guajillo chile peppers

3 large dried pasilla chile peppers

½ onion, cut into thick wedges

3 cloves garlic

1 tablespoon apple cider vinegar

1 teaspoon ground cumin

1 teaspoon dried Mexican oregano

Kosher salt

1 tablespoon vegetable oil

Freshly ground pepper

FOR THE DOUGH

8 ounces lard (about 1¾ cups), at room temperature

2 teaspoons baking powder

Kosher salt

4 cups masa harina, plus more if needed