When it comes to delicious and authentic Mexican cuisine, tamales are a staple dish that never goes out of style. These savory treats consist of masa harina dough filled with a variety of ingredients, such as meats, cheeses, vegetables, and fruits, steamed to perfection in a leaf wrapper. Whether you’re looking for a traditional tamale recipe or something new and innovative, there’s a tamale out there for every occasion.
In this article, we’ll take you on a culinary journey through 20 delectable tamale recipes that showcase the diversity of this beloved dish. From classic pork tamales with red chile sauce to sweet pineapple and coconut tamales, and even vegan lentil and sweet potato tamales, there’s something for everyone. Whether you’re a seasoned chef or just looking for new ideas for your next potluck or dinner party, these recipes are sure to impress.
Classic Pork Tamales with Red Chile Sauce
Classic Pork Tamales with Red Chile Sauce: A staple of Mexican cuisine, tamales are a delightful combination of tender pork and flavorful masa wrapped in corn husks. This recipe yields a batch of authentic tamales filled with slow-cooked pork and served with a rich red chile sauce.
Ingredients:
– 2 cups Maseca instant corn masa mix
– 1 cup lard or vegetable shortening
– 1/4 cup chicken broth
– 1/2 teaspoon salt
– 1 pound pork shoulder, cooked and shredded
– 10-12 corn husks (fresh or dried)
– Red Chile Sauce (recipe below)
Instructions:
1. Combine masa mix, lard, chicken broth, and salt in a large mixing bowl. Mix until well combined.
2. Add the cooked pork to the masa mixture and stir until just combined.
3. Lay a corn husk flat on a work surface. Place about 1/4 cup of the pork-masa mixture in the center of the husk.
4. Fold the sides of the husk over the filling, then roll the tamale up tightly.
5. Repeat with remaining ingredients and assemble tamales in a steamer basket.
Red Chile Sauce:
– 2 dried ancho chiles
– 1/4 cup vegetable oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1/2 teaspoon ground cumin
– Salt to taste
Cook tamales for 45-60 minutes or until the masa is tender. Serve with Red Chile Sauce.
Cheesy Chicken and Green Chile Tamales
Combine the warmth of tamales with the bold flavors of green chile and melted cheese, and you’ll get these addictive Cheesy Chicken and Green Chile Tamales.
Ingredients:
– 2 cups masa harina
– 1 cup chicken broth
– 1/4 cup vegetable oil
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 1 can (4 oz) chopped green chile peppers
– 1 cup shredded Monterey Jack cheese
– 1 teaspoon cumin
– Salt to taste
Instructions:
1. Combine masa harina and chicken broth in a bowl. Gradually add oil until mixture forms a dough.
2. Divide dough into 8-10 equal pieces. Roll each piece into a ball and flatten slightly into a disk shape.
3. Place a tablespoon of shredded chicken, green chile peppers, and cheese onto the center of each disk.
4. Fold tamale over filling, forming a square or triangle, and press edges together to seal.
5. Steam tamales in a steamer basket for 45-50 minutes, or until dough is tender.
Cooking Time: 45-50 minutes
Sweet Pineapple and Coconut Tamales
Experience the tropical flavors of the Caribbean with these sweet tamales filled with pineapple and coconut. Perfect for a unique dessert or snack, these tamales are sure to delight.
Ingredients:
– 2 cups Maseca corn husks
– 1 cup cooked pineapple chunks
– 1/2 cup shredded coconut
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/4 cup vegetable shortening
Instructions:
1. Soak the corn husks in water for at least 30 minutes.
2. In a large bowl, combine pineapple chunks, shredded coconut, sugar, and salt.
3. In a separate bowl, mix together the vanilla extract and shortening until smooth.
4. Fold the wet ingredients into the dry ingredients until well combined.
5. Assemble the tamales by spreading a small amount of dough onto a corn husk, adding a spoonful of the pineapple-coconut mixture, and folding the tamale as desired.
6. Steam the tamales for 45-60 minutes or until the dough is firm.
Cooking Time: 45-60 minutes
Spicy Beef and Black Bean Tamales
This recipe combines the bold flavors of spicy beef and black beans with the comforting warmth of traditional tamales. Perfect for a cozy dinner or as a flavorful gift, these Spicy Beef and Black Bean Tamales are sure to become a new favorite.
Ingredients:
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup cooked black beans
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 8-10 corn husks (fresh or dried)
– Vegetable shortening, for wrapping tamales
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef until browned, breaking it up into small pieces as it cooks.
3. Add diced onion and minced garlic to the skillet; cook until onion is translucent.
4. Stir in cumin, chili powder, salt, and pepper. Cook for an additional 1-2 minutes.
5. Wrap corn husks with a thin layer of shortening, leaving a 1-inch border at the top.
6. Spoon beef and black bean mixture onto center of each husk, leaving a small border around edges.
7. Fold tamales, folding top down over filling, then fold in sides and roll up to form a compact package.
8. Place tamales seam-side down on a baking sheet lined with parchment paper.
9. Bake for 45-50 minutes, or until tamales are tender and slightly firm.
Cooking Time: 45-50 minutes
Vegetarian Spinach and Cheese Tamales
A delicious twist on traditional tamales, this vegetarian recipe combines the creaminess of cheese with the nutty flavor of spinach, all wrapped up in a warm, comforting tamale.
Ingredients:
– 2 cups masa harina
– 1/2 cup vegetable shortening
– 1 cup vegetarian cheese shreds (such as Daiya or Follow Your Heart)
– 1 cup fresh spinach leaves
– 1/4 cup chopped onion
– 1 garlic clove, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Corn husks for wrapping
Instructions:
1. In a large mixing bowl, combine masa harina and shortening. Gradually add warm water until a dough forms.
2. Add cheese shreds, spinach, onion, garlic, cumin, salt, and pepper to the dough. Mix well.
3. Soak corn husks in water for at least 30 minutes.
4. Assemble tamales by spreading a small amount of dough onto the center of each husk, then adding a spoonful of filling. Fold the sides over and roll into a compact package.
5. Steam tamales for 45-50 minutes or cook them in boiling water for 10-15 minutes.
Cooking Time: 45-50 minutes
Mushroom and Poblano Tamales
Combine the rich flavors of sautéed mushrooms and roasted poblanos with tender masa and a hint of spice to create these unique and delicious tamales.
Ingredients:
– 2 cups cooked hominy
– 1 cup vegetable oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 large poblanos, roasted and chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 12-15 corn husks
– Masa harina (corn flour) for wrapping
Instructions:
1. Preheat your steamer.
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
3. Add mushrooms and cook until tender. Stir in roasted poblanos, cumin, smoked paprika, salt, and pepper.
4. Soak corn husks in water for 30 minutes.
5. Assemble tamales by spreading a thin layer of masa on each husk, then filling with mushroom mixture. Fold and tie with twine.
6. Steam tamales for 45-60 minutes.
Cooking Time: 45-60 minutes
Sweet Corn and Cinnamon Tamales
Sweet Corn and Cinnamon Tamales: A Delicious Twist on a Classic Recipe
Tamales are a staple in many Latin American cultures, and this recipe adds a sweet twist by incorporating fresh corn and cinnamon into the traditional filling. Perfect for a unique dessert or snack.
Ingredients:
– 2 cups masa harina
– 1/4 cup vegetable oil
– 1 cup chicken broth
– 1/2 cup granulated sugar
– 1/2 cup canned sweet corn, drained and rinsed
– 1/4 teaspoon ground cinnamon
– 8-10 corn husks (fresh or dried)
– Salt, to taste
Instructions:
1. In a large mixing bowl, combine masa harina, oil, chicken broth, sugar, and salt. Mix until smooth.
2. Add the sweet corn and cinnamon; mix well.
3. Lay a corn husk flat on a work surface. Place about 1/4 cup of the tamale mixture in the center of the husk.
4. Fold the sides over the filling and roll up the tamale, folding the top end last.
5. Steam the tamales for 45-60 minutes or cook them in boiling water for 20-30 minutes.
Cooking Time: 45-60 minutes (steaming) or 20-30 minutes (boiling)
Shrimp and Jalapeño Tamales
Elevate your tamale game with this bold and flavorful recipe that combines succulent shrimp with the heat of jalapeños. Perfect for adventurous eaters, these tamales are sure to ignite your taste buds!
Ingredients:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1/2 cup chicken broth
– 1/4 teaspoon salt
– 1 pound large shrimp, peeled and deveined
– 2 jalapeños, diced
– 1 onion, diced
– 2 cloves garlic, minced
– 8 corn husks
Instructions:
1. Soak the corn husks in water for at least 30 minutes.
2. In a large mixing bowl, combine masa harina, lard or shortening, chicken broth, and salt. Mix until a dough forms.
3. Add shrimp, jalapeños, onion, and garlic to the dough. Mix well.
4. Lay a corn husk flat on a surface and place about 1/2 cup of the mixture in the center. Fold the sides and roll into a neat package.
5. Steam tamales for 45-50 minutes or until the masa is tender.
Cooking Time: 45-50 minutes
Pumpkin and Brown Sugar Tamales
This unique tamale recipe combines the comforting flavors of pumpkin and brown sugar to create a deliciously sweet and savory treat. Perfect for a cozy fall or winter evening, these tamales are sure to become a new favorite.
Ingredients:
– 2 cups corn husks
– 1 cup masa harina
– 1/4 cup pumpkin puree
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup chicken broth
– Vegetable shortening or lard for wrapping
Instructions:
1. Soak the corn husks in water for at least 30 minutes.
2. Mix together the masa harina, pumpkin puree, brown sugar, cinnamon, nutmeg, and salt.
3. Gradually add the chicken broth to the mixture, stirring until smooth.
4. Lay a corn husk flat and spread a thin layer of the tamale dough onto it.
5. Place a spoonful of the pumpkin-brown sugar mixture in the center of the dough.
6. Fold the sides over the filling and roll the tamale into a neat package.
7. Repeat with remaining ingredients and cook tamales by steaming for 45-60 minutes or boiling for 1-2 hours.
Cooking Time: 45-60 minutes (steaming) or 1-2 hours (boiling)
Oaxacan Black Mole Tamales
This recipe combines the rich flavors of Oaxacan black mole with tender tamales, perfect for special occasions or as a unique twist on traditional Mexican cuisine.
Ingredients:
– 2 cups masa harina
– 1 cup vegetable shortening
– 1/4 cup chicken broth
– 1/2 cup black mole paste (homemade or store-bought)
– 8-10 corn husks
– Pork shoulder, cooked and shredded (about 2 pounds)
– Salt and pepper to taste
Instructions:
1. Mix masa harina, shortening, and chicken broth until well combined.
2. In a separate bowl, combine black mole paste and pork shoulder. Season with salt and pepper.
3. Lay a corn husk flat and spread about 2 tablespoons of the masa mixture onto it.
4. Place about 1 tablespoon of the pork-mole mixture in the center of the masa.
5. Fold the sides of the corn husk over the filling, then roll the tamale up tightly.
6. Repeat with remaining ingredients.
7. Steam tamales for 45-60 minutes or cook them in a pressure cooker for 30-40 minutes.
Cooking Time: 45-60 minutes
Breakfast Tamales with Eggs and Chorizo
Breakfast Tamales with Eggs and Chorizo: A Twist on Traditional Tamale-Making
This recipe combines the warmth of a traditional tamale with the flavors of breakfast, featuring scrambled eggs, spicy chorizo, and creamy cheese wrapped in tender corn husks.
Ingredients:
– 12-15 corn husks
– 1 lb Mexican chorizo sausage, casings removed
– 4 large eggs
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon vegetable oil
– Salt and pepper to taste
Instructions:
1. Soak the corn husks in water for at least 30 minutes.
2. Preheat your oven to 375°F (190°C).
3. Scramble the eggs in a bowl, then set aside.
4. Cook the chorizo sausage in a pan over medium-high heat until browned and crispy. Drain excess fat.
5. Wrap a tortilla with about 1/4 cup of cooked chorizo, 2 tablespoons of scrambled eggs, and 1 tablespoon of shredded cheese. Fold the ends inward to form a triangle and secure with a toothpick if needed.
6. Place the tamales seam-side down on a baking sheet lined with parchment paper. Drizzle with oil and season with salt and pepper.
7. Bake for 15-20 minutes or until the corn husks are pliable and the filling is warm.
Cooking Time: 15-20 minutes
Vegan Lentil and Sweet Potato Tamales
Experience the warmth of traditional tamales with a plant-based twist! This recipe combines nutritious lentils and sweet potatoes with flavorful spices to create a deliciously savory treat.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 large sweet potatoes, cooked and mashed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn husks (fresh or dried)
– Vegan tamale masa mix (or homemade version using masa harina, water, and lard substitute)
– Vegetable broth, for steaming
Instructions:
1. Cook the lentils according to package instructions. Drain and set aside.
2. In a large skillet, sauté the onion and garlic until softened. Add cooked sweet potatoes, cumin, smoked paprika, salt, and pepper. Mix well.
3. Combine cooked lentils with the sweet potato mixture. Season to taste.
4. Prepare the tamales by spreading a thin layer of tamale masa on each corn husk. Place 1-2 tablespoons of the lentil-sweet potato mixture in the center of each husk.
5. Fold the sides and roll the tamale into a compact shape. Repeat with remaining ingredients.
6. Steam the tamales for 45-50 minutes or until the masa is tender and the filling is hot.
Cooking Time: 1 hour
Green Chile and Cheese Tamales
Experience the bold flavors of New Mexico with these tender tamales filled with creamy cheese, tangy green chile, and a hint of spice.
Ingredients:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1 cup chicken broth
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– Filling ingredients:
+ 8 oz Monterey Jack cheese, shredded
+ 1 cup roasted green chile peppers, chopped
+ 1 tablespoon olive oil
Instructions:
1. Combine masa harina, lard or shortening, and chicken broth in a large mixing bowl. Mix until a dough forms.
2. Knead the dough for 5 minutes until it becomes pliable.
3. Divide the dough into small balls, about the size of a golf ball.
4. Flatten each ball into a thin circle.
5. Place a spoonful of cheese and green chile mixture onto the center of the dough.
6. Fold the dough over the filling to form a tamale shape, and secure with a strip of corn husk or a toothpick.
7. Steam tamales for 45-50 minutes.
Cooking Time: 45-50 minutes
Barbacoa Beef Tamales with Adobo Sauce
Experience the authentic flavors of Mexico with these tender tamales wrapped in love and filled with slow-cooked barbacoa beef. This recipe combines the rich flavors of chipotle peppers, tomato puree, and spices to create a mouthwatering adobo sauce that complements the beef perfectly.
Ingredients:
– 2 pounds beef brisket or shank, cut into large chunks
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chipotle peppers in adobo sauce, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon tomato paste
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 12-15 corn husks or tamales wrappers
– Vegetable oil for steaming
Instructions:
1. In a large Dutch oven, combine beef, onion, garlic, chipotle peppers, diced tomatoes, tomato paste, cumin, smoked paprika, salt, and pepper.
2. Cover the pot and braise the beef for 3-4 hours or until tender.
3. Meanwhile, prepare the tamales by soaking the corn husks in water for at least 30 minutes.
4. To assemble the tamales, place a spoonful of the barbacoa beef onto the center of a corn husk, leaving a small border around it.
5. Fold the sides and roll the tamale into a neat package. Repeat with the remaining ingredients.
6. Steam the tamales for 45-60 minutes or until the filling is hot and the masa (dough) is tender.
Cooking Time: 3-4 hours (braising) + 1 hour (steaming)
Blueberry and Cream Cheese Tamales
Experience the perfect blend of sweet and savory with these unique Blueberry and Cream Cheese Tamales. The tanginess of cream cheese pairs perfectly with the natural sweetness of blueberries, making for a delicious twist on traditional tamales.
Ingredients:
– 2 cups masa harina
– 1/2 cup vegetable oil
– 1 cup chicken broth
– 1/2 cup blueberries
– 8 oz cream cheese, softened
– 1 tsp vanilla extract
– Salt to taste
Instructions:
1. In a large mixing bowl, combine masa harina and vegetable oil. Gradually add chicken broth until a dough forms.
2. In a separate bowl, mix together blueberries, cream cheese, and vanilla extract.
3. Assemble tamales by spreading a thin layer of dough on a corn husk, followed by a spoonful of the blueberry-cream cheese mixture. Fold tamale and secure with string or twine.
4. Steam tamales for 45-60 minutes or cook in boiling water for 20-25 minutes.
Cooking Time: 1 hour (steaming), 40-50 minutes (boiling)
Roasted Poblano and Corn Tamales
Experience the flavors of Mexico with this innovative tamale recipe that combines roasted poblanos and sweet corn with tender masa. Perfect for a special occasion or a cozy night in.
Ingredients:
– 2 cups masa harina
– 1/2 cup vegetable shortening
– 1 cup chicken broth
– 1/4 cup water
– 2 large eggs
– 1/2 cup roasted and chopped poblano peppers
– 1 cup corn kernels (fresh or frozen)
– Salt, to taste
Instructions:
1. Preheat oven to 375°F.
2. Combine masa harina, shortening, broth, water, and eggs in a large bowl. Mix until smooth and pliable.
3. Add roasted poblano peppers, corn kernels, and salt. Mix well.
4. Wrap the mixture in plastic wrap or parchment paper and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Steam tamales according to package instructions (about 45-60 minutes).
6. Serve with your favorite toppings, such as salsa, shredded cheese, or crema.
Cooking Time: 45-60 minutes
Turkey and Cranberry Tamales
Elevate your tamale game with this unique combination of savory turkey, tangy cranberries, and spicy corn husks. Perfect for the holidays or any special occasion.
Ingredients:
– 2 cups cooked, shredded turkey
– 1 cup fresh or frozen cranberries
– 1/4 cup masa harina
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup lard or vegetable shortening
– 2 cups chicken broth
– 2 tablespoons honey
– 12-15 corn husks
Instructions:
1. In a large mixing bowl, combine turkey, cranberries, masa harina, baking powder, and salt. Mix until well combined.
2. Gradually add lard or shortening, chicken broth, and honey, stirring until the mixture forms a thick dough.
3. Soak corn husks in water for 30 minutes. Drain and dry with paper towels.
4. Lay a corn husk flat on a work surface. Place a small handful of tamale dough in the center of the husk.
5. Fold the sides of the husk over the filling, and then roll the tamale up, starting from the wide end.
6. Repeat until all ingredients are used. Steam tamales for 1-2 hours or cook in boiling water for 20-25 minutes.
Cooking Time: 1-2 hours (steaming) or 20-25 minutes (boiling)
Chocolate and Hazelnut Tamales
This recipe combines the rich flavors of chocolate and hazelnuts with the traditional Mesoamerican staple, tamales. The result is a unique and indulgent treat that’s perfect for special occasions or as a sweet surprise.
Ingredients:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1 cup chicken broth
– 1/4 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1/4 cup hazelnuts, chopped
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– Filling ingredients (see below)
– Corn husks and string for wrapping
Filling:
– 1 cup semi-sweet chocolate chips
– 1 tablespoon unsalted butter, melted
– 1/2 cup chopped hazelnuts
Instructions:
1. Soak corn husks in water for at least 30 minutes.
2. In a large bowl, combine masa harina, lard or shortening, chicken broth, sugar, cocoa powder, hazelnuts, salt, and baking powder. Mix until well combined.
3. Prepare the filling by melting chocolate chips with melted butter and chopped hazelnuts.
4. Assemble tamales by spreading a thin layer of dough on a corn husk, placing a spoonful of filling in the center, and folding the tamale.
5. Steam tamales for 45-60 minutes or until the dough is tender.
Cooking Time: 45-60 minutes
Jalapeño Popper Tamales with Bacon
Elevate your tamale game with this unique fusion of flavors, combining the creaminess of jalapeño poppers with the smokiness of bacon. Perfect for adventurous eaters looking to spice up their tamale repertoire.
Ingredients:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1 cup chicken broth
– 1/4 cup crumbled bacon
– 8-10 jalapeños, seeded and chopped
– 1 cup shredded Monterey Jack cheese
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Combine masa harina, lard or shortening, and chicken broth in a bowl. Mix until smooth.
2. Add crumbled bacon, chopped jalapeños, and shredded cheese. Mix well.
3. Grease a steamer basket with cooking spray. Place a corn husk in the center of each tamale leaf, leaving a 1-inch border.
4. Spoon about 1/4 cup of the filling mixture onto the center of each tamale, folding the sides over and then rolling up the tamale to form a neat package.
5. Steam tamales for 45-60 minutes or cook in a pressure cooker for 30 minutes.
Cooking Time: 45-60 minutes (steaming) or 30 minutes (pressure cooking)
Chipotle Chicken and Sweet Potato Tamales
Discover the perfect blend of smoky heat and sweet comfort in this unique tamale recipe. Chipotle chicken and roasted sweet potatoes come together in a flavorful filling wrapped in tender corn husks.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 chipotle peppers in adobo sauce, minced
– 1 medium sweet potato, cooked and diced
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 12-15 corn husks
– Maseca or other tamale masa mix
Instructions:
1. Preheat oven to 375°F.
2. In a skillet, cook chicken with chipotle peppers, onion, garlic, and cumin until the chicken is fully cooked.
3. Add sweet potato and stir to combine.
4. Prepare tamales according to package instructions or using your own tamale masa recipe.
5. Fill each tamale with the chipotle chicken mixture, leaving a small border at the top.
6. Fold the tamale and secure with a strip of corn husk.
7. Steam tamales for 45-60 minutes.
Cooking Time: Approximately 1 hour
Summary
Get ready to wrap up your taste buds with these 20 delicious tamale recipes! From classic pork and red chile sauce to sweet pineapple and coconut, spicy beef and black bean to vegan lentil and sweet potato, there’s a tamale for every occasion. Whether you’re in the mood for something savory or sweet, this collection has got it covered. With fillings ranging from chorizo to hazelnuts, there’s never been a better excuse to get creative with tamales. So go ahead, wrap up your taste buds and dig in!
