The tamale: a staple of Latin American cuisine that brings people together like no other dish. Whether you’re celebrating a birthday, a holiday, or just a Tuesday, there’s a tamale recipe out there to make your taste buds do the salsa. With their tender masa harina wrappers and savory fillings, tamales are the perfect comfort food for any occasion.
In this article, we’ll take you on a culinary journey through 18 delicious tamale recipes that will satisfy your cravings and impress your guests. From classic pork tamales to sweet corn tamales, spicy beef tamales to vegan black bean tamales, we’ve got you covered with a diverse range of flavors and fillings. So grab a cup of coffee, get cozy, and let’s dive into the wonderful world of tamales!
Classic Pork Tamales
Tamales are a traditional Mesoamerican dish that has been enjoyed for centuries. In this recipe, we’ll explore the classic combination of tender pork and flavorful corn dough wrapped in banana leaves.
Ingredients:
– 2 cups of masa harina (corn flour)
– 1 cup of lard or vegetable shortening
– 1 cup of warm chicken broth
– 1 teaspoon of salt
– 1 pound of cooked pork shoulder, shredded
– 10-12 corn husks (fresh or dried)
– Banana leaves (optional)
Instructions:
1. In a large mixing bowl, combine masa harina and lard. Gradually add the warm chicken broth and mix until dough forms.
2. Knead the dough for about 5 minutes until smooth.
3. Soak the corn husks in water for at least 30 minutes. Then, remove excess water by wrapping them in a clean towel.
4. To assemble tamales, spread a thin layer of dough onto the center of a corn husk. Place a small amount of shredded pork on top, then fold and tie the husk to form a package.
5. Repeat the process until all ingredients are used up.
6. Steam the tamales in a large pot with 2 inches of water for about 1-2 hours, or until the dough is firm.
Cooking Time: 1-2 hours
Cheesy Chicken Tamales
A twist on traditional tamales, this recipe combines the flavors of chicken, cheese, and spices for a delicious and easy-to-make treat.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cooked and shredded
– 2 cups corn husks (fresh or dried)
– 1 cup masa harina (corn flour)
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped onion
– 1/4 cup chopped bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for steaming
Instructions:
1. Soak corn husks in water for at least 30 minutes.
2. In a large bowl, mix together masa harina, cheese, onion, bell pepper, jalapeño, cumin, paprika, salt, and pepper.
3. Add cooked chicken to the mixture and stir until combined.
4. Place a spoonful of the chicken mixture onto the center of a corn husk, leaving a 1-inch border around the edges.
5. Fold the sides of the corn husk over the filling, then roll the tamale into a neat package.
6. Repeat with remaining ingredients.
7. Steam tamales for 45-60 minutes or until the masa is tender and the cheese is melted.
Cooking Time: 45-60 minutes
Sweet Corn Tamales
A twist on traditional tamales, this recipe combines sweet corn with a savory tamale filling for a unique and delicious treat.
Ingredients:
– 2 cups of fresh corn kernels (white or yellow)
– 1 cup of masa harina
– 1/4 cup of vegetable shortening
– 1/4 cup of chicken broth
– 1 tablespoon of salt
– 1 tablespoon of baking powder
– 1/2 pound of cooked, shredded pork or beef (optional)
– 12-15 corn husks
Instructions:
1. In a large bowl, combine the masa harina, shortening, and chicken broth. Mix until well combined.
2. Add the sweet corn kernels, salt, and baking powder to the mixture. Stir until smooth.
3. If using, add the cooked meat and mix well.
4. Soak the corn husks in warm water for at least 30 minutes.
5. To assemble the tamales, lay a corn husk flat with the pointed end facing you. Place about 1 tablespoon of the tamale filling in the center of the husk.
6. Fold the sides and roll the tamale to enclose the filling. Repeat with remaining ingredients.
7. Steam the tamales for 45-60 minutes, or until the masa is tender.
Cooking Time: 45-60 minutes
Spicy Beef Tamales
Elevate your tamale game with this bold and flavorful recipe, featuring tender beef cooked in a spicy tomato-based sauce and wrapped in tender corn husks.
Ingredients:
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 20-22 corn husks
– Vegetable shortening or lard, for wrapping
– Optional: chopped fresh cilantro, for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the diced onion and minced garlic; cook until the onion is translucent.
4. Stir in the diced tomatoes with green chilies, cumin, paprika, salt, and pepper.
5. Wrap the mixture in corn husks, using a small amount of shortening or lard to seal the edges.
6. Place the tamales seam-side down on a baking sheet lined with parchment paper.
7. Bake for 45-50 minutes or until the tamale dough is tender.
Cooking Time: 45-50 minutes
Vegetarian Black Bean Tamales
Experience the rich flavors of Mexico with these delicious vegetarian black bean tamales, perfect for a cozy night in or a special occasion.
Ingredients:
– 2 cups cooked black beans
– 1 cup masa harina (corn flour)
– 1/2 cup vegetable shortening
– 1/4 cup warm water
– 1 teaspoon baking powder
– Salt to taste
– Vegetable oil for steaming
Instructions:
1. In a large bowl, combine cooked black beans, salt, and 1/4 cup of the warm water. Mix until well combined.
2. In a separate bowl, mix together masa harina, vegetable shortening, and baking powder. Gradually add the remaining 3/4 cup of warm water to form a dough.
3. Divide the dough into small balls, about the size of a golf ball.
4. Flatten each ball slightly into a disk shape.
5. Place 1-2 tablespoons of black bean mixture in the center of each disk.
6. Fold the dough over the filling to form a tamale, and press the edges together to seal.
7. Steam tamales for 45-60 minutes or until dough is soft and pliable.
Cooking Time: 45-60 minutes
Green Chile and Cheese Tamales
These tamales combine the comforting warmth of corn husks with the bold flavors of green chile and melted cheese. Perfect for a chilly evening or as a unique addition to your next fiesta.
Ingredients:
– 2 cups masa harina
– 1/2 cup vegetable shortening
– 1 cup chicken broth
– 1/4 cup chopped fresh cilantro
– 1 pound ground beef or pork, cooked and drained
– 1 can (4 oz) diced green chile peppers
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– 12-15 corn husks
Instructions:
1. Soak the corn husks in water for at least 30 minutes.
2. In a large mixing bowl, combine masa harina and shortening. Gradually add chicken broth, mixing until a dough forms.
3. Add cilantro, ground beef or pork, and green chile peppers to the dough. Mix well.
4. Place a tablespoon of the dough mixture onto the center of a corn husk. Top with shredded cheese.
5. Fold the sides over the filling and roll the tamale up, leaving the stem open.
6. Steam tamales for 45-60 minutes or until the dough is firm.
Cooking Time: 45-60 minutes
Sweet Potato Tamales
Experience the warmth of traditional tamales infused with the comforting sweetness of sweet potatoes. This recipe combines the two for a unique and delicious twist on a classic dish.
Ingredients:
– 4 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1/2 cup chicken broth
– 1 large sweet potato, cooked and mashed
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– Filling ingredients (see below)
Filling:
– 1 pound ground pork or beef
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon cumin
– 1 teaspoon paprika
Instructions:
1. In a large mixing bowl, combine masa harina, lard or shortening, and chicken broth. Mix until dough forms.
2. Add mashed sweet potato, salt, and baking powder to the dough. Mix well.
3. Prepare filling by cooking ground pork or beef with onion, garlic, cumin, and paprika.
4. Assemble tamales by spreading a thin layer of dough on a corn husk, adding a spoonful of filling, and folding the tamale.
5. Steam tamales for 45-60 minutes or cook in boiling water for 20-25 minutes.
Cooking Time: 45-60 minutes
Shrimp and Crab Tamales
Experience the fusion of Mexican and seafood cuisine with these delicious Shrimp and Crab Tamales.
Ingredients:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1/2 cup warm water
– 1 pound shrimp, peeled and deveined
– 1/2 cup crab meat (jumbo lump or claw)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 12 corn husks
Instructions:
1. In a large mixing bowl, combine masa harina and lard or shortening. Gradually add warm water, stirring until a dough forms.
2. In a separate pan, heat the shrimp, crab meat, onion, garlic, cumin, salt, and pepper over medium heat until the mixture is heated through.
3. Soak corn husks in warm water for about 30 minutes. To assemble tamales, lay a corn husk flat with the wide end facing you. Take a small ball of masa dough and flatten it slightly. Place a spoonful of the shrimp-crab mixture onto the center of the dough.
4. Fold the sides of the corn husk over the filling, then roll the tamale up, starting from the wide end. Repeat with remaining ingredients.
5. Steam tamales for 45-50 minutes.
Cooking Time: 45-50 minutes
Mango and Coconut Tamales
These sweet and savory tamales combine the freshness of mango with the richness of coconut, wrapped in a delicate corn husk. Perfect for a unique dessert or snack.
Ingredients:
– 2 cups of masa harina
– 1 cup of vegetable shortening
– 2 cups of coconut milk
– 1 ripe mango, diced
– 1/4 teaspoon of salt
– 1/4 teaspoon of ground cinnamon
– Corn husks (fresh or dried)
Instructions:
1. Combine the masa harina and vegetable shortening in a bowl to form the tamale dough.
2. In a separate bowl, mix together the coconut milk, diced mango, salt, and cinnamon.
3. Lay a corn husk flat on a work surface. Place a tablespoon of the tamale dough in the center, followed by a spoonful of the mango-coconut mixture.
4. Fold the sides of the corn husk over the filling, and then roll it into a neat package.
5. Steam the tamales for 45-50 minutes, or until the dough is tender.
Cooking Time: 45-50 minutes
Poblano and Corn Tamales
These tamales combine the rich flavor of roasted poblanos with the sweetness of fresh corn, wrapped in a tender masa harina dough. Perfect for a unique dinner or as a special treat.
Ingredients:
– 4 cups masa harina
– 1 cup vegetable shortening
– 2 cups chicken broth
– 1/4 cup heavy cream
– 2 large eggs
– 2 roasted poblano peppers, diced
– 1 cup fresh corn kernels
– Salt to taste
– Lard or vegetable oil for steaming
Instructions:
1. In a large mixing bowl, combine masa harina and shortening. Gradually add chicken broth, heavy cream, and eggs, mixing until dough forms.
2. Roast poblano peppers by placing them on a baking sheet and drizzling with lard or vegetable oil. Bake at 400°F (200°C) for 30-40 minutes, or until skin is charred. Peel off skin and dice.
3. Add diced poblanos, corn kernels, and salt to the dough mixture. Mix well.
4. Steam tamales using a tamale steamer or a large pot with a steamer basket. Cook for 1-2 hours, or until dough is tender.
Cooking Time: 1-2 hours
Red Chile Pork Tamales
Experience the bold flavors of New Mexico with these tender tamales filled with slow-cooked red chile pork and wrapped in a crispy corn husk.
Ingredients:
– 2 lbs pork shoulder, cut into small pieces
– 1/4 cup red chile flakes
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 4 cups chicken broth
– Corn husks (about 20-24)
Instructions:
1. In a large pot, combine pork, red chile flakes, onion, garlic, cumin, paprika, salt, and pepper. Cover and simmer for 2 hours.
2. Mix masa harina with lard or shortening until crumbly. Gradually add chicken broth, mixing until smooth.
3. Soak corn husks in water for about an hour. Lay a husk flat, spread a small amount of masa mixture onto the center, and place 1-2 tablespoons of pork filling on top. Fold and tie the tamale with string or twine.
4. Steam tamales for 45-50 minutes, or cook in boiling water for 20-25 minutes.
Cooking Time: 3-4 hours (including slow-cooking time)
Chocolate and Cinnamon Tamales
Combine the warmth of traditional tamales with the richness of chocolate and spice, and you’ll get these indulgent treats that are perfect for any occasion.
Ingredients:
– 2 cups masa harina
– 1 cup vegetable shortening
– 1/2 cup hot water
– 1 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground ancho chili powder
– 1/2 cup dark chocolate chips (at least 60% cocoa)
– 1/4 cup heavy cream
– 12 corn husks
Instructions:
1. In a large mixing bowl, combine masa harina and salt.
2. Add shortening and hot water, stirring until a dough forms.
3. Knead the dough for 5-7 minutes until it’s pliable and smooth.
4. Divide the dough into 12 equal pieces.
5. Roll each piece into a ball, then flatten slightly to form a disk shape.
6. Place a spoonful of chocolate mixture (see below) in the center of each disk.
7. Fold the tamale over the filling, forming a neat package, and secure with a strip of corn husk.
8. Steam tamales for 45-50 minutes.
Chocolate Mixture:
– Melt dark chocolate chips in heavy cream over low heat, stirring until smooth.
Pineapple and Raisin Tamales
Tamales are a staple in many Latin American cuisines, but this recipe adds a unique twist by incorporating sweet pineapple and plump raisins. Perfect for those who love both savory and sweet flavors.
Ingredients:
– 2 cups of masa harina
– 1/2 cup of lard or vegetable shortening
– 1 cup of chicken broth
– 1 cup of pineapple chunks
– 1/2 cup of raisins
– Salt to taste
Instructions:
1. In a large mixing bowl, combine the masa harina and lard or shortening. Gradually add the chicken broth, mixing until the dough forms.
2. Knead the dough for about 5 minutes until it becomes pliable and smooth.
3. Divide the dough into small balls, about the size of a golf ball.
4. Place a spoonful of pineapple chunks and raisins in the center of each ball.
5. Fold the dough over the filling to form a tamale, making sure to seal the edges tightly.
6. Steam the tamales for 1-2 hours, or until the dough is cooked through and slightly firm.
Cooking Time: 1-2 hours
Oaxacan Mole Tamales
Experience the rich flavors of Oaxaca, Mexico with these traditional tamales filled with tender pork and smothered in a velvety mole sauce.
Ingredients:
– 2 cups masa harina
– 1 cup lard or vegetable shortening
– 1/2 cup chicken broth
– 1/4 cup Oaxacan-style mole paste (see note)
– 1 pound pork shoulder, cooked and shredded
– 12 corn husks, cleaned and soaked in water
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Mix masa harina, lard or shortening, and chicken broth until a dough forms.
2. Knead the dough for 5 minutes until smooth.
3. Divide the dough into 12 equal pieces.
4. Place a piece of dough in the center of each corn husk.
5. Add 1/4 cup of shredded pork to the dough.
6. Fold the corn husk over the filling, and tie with kitchen twine.
7. Steam the tamales for 45-50 minutes or until the masa is tender.
8. Serve warm with additional mole sauce, if desired.
Cooking Time: 45-50 minutes
Jalapeño and Cheese Tamales
Experience the bold flavors of Mexico with these spicy and savory tamales, filled with creamy cheese and crispy jalapeños. Perfect for a snack or as a side dish.
Ingredients:
– 2 cups masa harina
– 1/2 cup vegetable shortening
– 1 cup chicken broth
– 1 teaspoon salt
– 8 corn husks (dried)
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– 4-6 jalapeños, sliced
– Vegetable oil for steaming
Instructions:
1. Soak the corn husks in water for at least 30 minutes.
2. In a large mixing bowl, combine masa harina and shortening. Gradually add chicken broth and mix until smooth.
3. Place a spoonful of the dough onto a corn husk, leaving a 1-inch border around edges.
4. Add a few slices of jalapeño and some shredded cheese on top of the dough.
5. Fold the sides and roll the tamale to seal it. Repeat with remaining ingredients.
6. Steam the tamales in a large pot with 2-3 inches of water for 45-60 minutes, or until the dough is firm.
Cooking Time: 45-60 minutes
Pumpkin Tamales
Experience the warmth of Mexico with these unique and delicious Pumpkin Tamales, perfect for fall and winter gatherings.
Ingredients:
– 2 cups pumpkin puree
– 1 cup masa harina (corn flour)
– 1/2 cup lard or vegetable shortening
– 1/2 cup chicken broth
– 1 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 12-15 corn husks
– Filling ingredients (see below)
Filling:
– 1 pound cooked, mashed pumpkin
– 1/2 cup chopped onion
– 1/2 cup crumbled queso fresco or Monterey Jack cheese
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Combine pumpkin puree, masa harina, lard or shortening, chicken broth, salt, cinnamon, and nutmeg in a large bowl.
2. Gradually add water to form a thick dough.
3. Soak corn husks in warm water for 30 minutes.
4. Assemble tamales by spreading a thin layer of dough onto a corn husk, adding filling, and folding the tamale.
5. Steam tamales for 45-60 minutes or cook in boiling water for 20-25 minutes.
Cooking Time: 45-60 minutes (steaming) or 20-25 minutes (boiling)
Chicken Verde Tamales
Tamales are a staple of Mexican cuisine, and when filled with tender chicken and spicy green chile, they become a mouthwatering treat. This recipe combines the flavors of Mexico with the comfort of tamales for a delicious and authentic meal.
Ingredients:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1/2 cup chicken broth
– 1/4 cup green chile peppers, roasted and chopped
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1 teaspoon cumin
– Salt and pepper to taste
– Corn husks for wrapping
Instructions:
1. Soak corn husks in water for at least 30 minutes.
2. Mix together masa harina, lard or shortening, and chicken broth until smooth.
3. Add chopped green chile, shredded chicken, cumin, salt, and pepper to the mixture; stir well.
4. Lay a corn husk flat and spread about 1/4 cup of the mixture onto the center of the husk.
5. Fold the sides of the husk over the filling and then roll the tamale up, folding the top over.
6. Steam tamales for 45-60 minutes or until the dough is tender.
Banana Leaf-Wrapped Tamales
Elevate your tamale game with this innovative recipe that wraps tender banana leaves around savory fillings, adding an aromatic and Instagram-worthy touch to these traditional Mexican treats.
Ingredients:
– 2 cups masa harina
– 1 cup lard or vegetable shortening
– 1/2 cup chicken broth
– 1/4 teaspoon salt
– Filling of your choice (e.g. pork, chicken, vegetables)
– Banana leaves, cut into large squares
Instructions:
1. In a large mixing bowl, combine masa harina and lard or shortening. Gradually add chicken broth and salt until a dough forms.
2. Prepare the filling according to your preference.
3. Lay a banana leaf square flat on a work surface. Place a small portion of filling in the center of the leaf.
4. Fold the leaf over the filling, forming a compact tamale shape, and secure with a toothpick or string.
5. Repeat with remaining ingredients.
6. Cook tamales by steaming them for 1-2 hours, or until the dough is tender.
Cooking Time: 1-2 hours
Summary
Get ready to delight your taste buds with these 18 mouthwatering tamale recipes, perfect for any occasion. From classic pork and chicken options to sweet corn and spicy beef, there’s something for everyone. Enjoy vegetarian black bean and green chile and cheese tamales, or indulge in sweet potato, shrimp and crab, mango and coconut, and more. With a range of flavors and fillings, you’ll find the perfect tamale recipe to suit your taste. Whether you’re celebrating a special event or just want to spice up your meals, these delicious tamales are sure to impress.
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