5 Traditional Tamale Recipes You'll Love

The rich, comforting flavors of tamales have stood the test of time, becoming a staple in Latin American cuisine. These culinary treasures, made from masa dough and various fillings wrapped in corn husks or banana leaves, are not just food; they're a tradition, a celebration, and a testament to cultural heritage. Here, we'll explore five traditional tamale recipes that you can make at home, each with its unique taste and story.

Chicken and Green Chili Tamales

Chicken and Green Chili Tamales are a delightful introduction to this classic dish. The tender chunks of chicken combined with the spicy kick of green chilies make for a tamale that’s both comforting and exciting.

Ingredients:

• 2 cups masa harina
• 1 cup chicken broth
• 1 cup water
• ¹⁄₂ cup lard or vegetable shortening
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 ¹⁄₂ cups shredded cooked chicken
• 1 cup diced green chilies
• ¹⁄₂ cup enchilada sauce
• Corn husks

Preparation:

1. Prepare the Masa: In a large bowl, combine masa harina, baking powder, and salt. Gradually add chicken broth and water, mixing until a dough forms. Beat in the lard or shortening until the dough is smooth and pliable.
2. Make the Filling: Mix shredded chicken with diced green chilies and enchilada sauce for a rich flavor.
3. Soak the Corn Husks: Soak corn husks in warm water for at least 30 minutes to make them pliable.
4. Assemble the Tamales: Spread about 2 tablespoons of masa onto the center of a husk. Add a spoonful of the chicken and chili mixture. Fold the sides of the husk to cover the masa, then fold the bottom up and secure with a tie made from the husk.
5. Steam: Place the tamales standing up in a steamer, cover, and steam for about 1 to 1.5 hours or until the masa pulls away from the husk.

⚠️ Note: Cooking times can vary; ensure to check one tamale by opening it to see if the masa has set.

Beef with Mole Tamales

For those who savor deep, complex flavors, Beef with Mole Tamales offer a luxurious taste experience with the rich, chocolate-tinged mole sauce paired with tender beef.

Ingredients:

• 2 cups masa harina
• 1 ¹⁄₂ cups beef broth
• ¹⁄₂ cup lard or vegetable shortening
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 pound chuck roast or similar, cooked and shredded
• 2 cups prepared mole sauce
• Corn husks

Preparation:

1. Follow the masa preparation as above but use beef broth instead of chicken.
2. Combine the shredded beef with mole sauce.
3. Assemble and steam the tamales following the same procedure as for the chicken tamales.

Sweet Raisin and Pineapple Tamales

If your heart leans towards sweetness, these Sweet Raisin and Pineapple Tamales offer a unique twist, blending the traditional with the innovative. Here’s how you can indulge in this delightful dessert tamale:

Ingredients:

• 2 cups masa harina
• 1 ¹⁄₄ cups pineapple juice
• ¹⁄₂ cup sugar
• ¹⁄₂ cup unsalted butter, room temperature
• 1 teaspoon baking powder
• ¹⁄₂ teaspoon cinnamon
• 1 cup raisins
• 1 cup diced pineapple
• Corn husks

Preparation:

1. Masa: Combine masa harina, sugar, baking powder, and cinnamon. Add pineapple juice and butter, mixing until a smooth dough forms.
2. Filling: Fold in raisins and pineapple into the masa.
3. Assembly and Cooking: Spread the masa with fruit filling onto the corn husk, fold, and steam for approximately 1 hour.

🌟 Note: For an extra touch of elegance, sprinkle powdered sugar on top before serving.

Vegetarian Black Bean and Cheese Tamales

Vegetarian Black Bean and Cheese Tamales cater to the modern palate, combining the earthy taste of black beans with the melt-in-your-mouth goodness of cheese. Here’s the recipe:

Ingredients:

• 2 cups masa harina
• 1 ¹⁄₂ cups vegetable broth
• ¹⁄₂ cup lard or vegetable shortening
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup cooked black beans
• 1 cup shredded cheese (like cheddar or jack)
• ¹⁄₂ cup diced roasted red peppers
• Green onions, chopped for garnish
• Corn husks

Preparation:

1. Mix masa harina, baking powder, and salt. Incorporate vegetable broth and lard to form masa.
2. Mix beans, cheese, and peppers for the filling.
3. Assemble and steam following the standard method.

Pork Green Tomatillo Tamales

The last recipe, Pork Green Tomatillo Tamales, highlights the vibrant flavors of Mexico with its tangy tomatillo sauce and succulent pork, showcasing the diversity of tamale fillings.

Ingredients:

• 2 cups masa harina
• 1 ¹⁄₂ cups pork or chicken broth
• ¹⁄₂ cup lard or vegetable shortening
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 ¹⁄₂ pounds pork shoulder, cooked and shredded
• 1 cup tomatillo sauce
• Corn husks

Preparation:

1. Prepare masa using pork broth.
2. Mix shredded pork with tomatillo sauce for filling.
3. Assemble and steam for 1 to 1.5 hours.

Throughout these recipes, tamales have shown themselves to be versatile, capable of housing an array of flavors and ingredients. Whether you're indulging in the savory layers of beef and mole or the sweet burst of pineapple, the process of making tamales is as rewarding as the taste. Each bite connects us to a rich heritage of family, community, and culinary delight.