Delicious tamale recipes to whip up in your own kitchen
Indulge in the exquisite flavors of homemade tamales, where love and effort are infused in every bite These mouthwatering Mexican delights feature a variety of fillings wrapped in masa and lovingly steamed in corn husks Discover the tantalizing options like Rajas con Queso, Marigold, Red Chile Pork, Veggie, and Chicken Tamales Savor the taste of true culinary craftsmanship
We love quick 30-minute dinners, but putting love and effort into a meal really shines through, especially with tamales. This hearty Mexican dish features a flavorful filling wrapped in masa and steamed in corn husks. While tamales can be found in restaurants year-round, making them at home with loved ones is a special experience. The effort is worth it when you unwrap a freshly made tamale at your own table and take a bite.
Rajas con Queso Mini Tamales
These tamales, shown in the image above, begin with a one-bowl dough that easily comes together in your stand mixer. Its mild flavor complements the filling, which is made with roasted poblano chile peppers, garlic, fresh corn, Mexican crema, and shredded cheese. You'll soften 16 corn husks in a large pot of boiling water, allow them to cool, then tear four of the husks into thin strips to tie your assembled tamales together. Once these flavor-packed packages leave the steamer, you won't want to wait to dig in.
Marigold Tamales
Chef Vianney Rodriguez incorporates her love for her grandmother and honors her memory with a unique twist on chicken tamales flavored with marigolds, known as the "flower of the dead" during Dia de los Muertos. The flowers add a fragrant, earthy taste to the poached chicken filling, reminding Vianney of her abuelita, who was the matriarch when the family gathered to make tamales.
Emile Wamsteker, 2014, Television Food Network, G.P. All Rights Reserved
Tamales
Emile Wamsteker / Food Network
Red Chile Pork Tamales
Stuff these tamales with either roasted poblano chiles and shredded Oaxaca cheese or a flavorful guajillo chicken mixture. The process of filling tamales is simpler than you might imagine: Just hold an open softened corn husk in one hand, spread approximately two tablespoons of dough on the husk, starting an inch from the wider top and ending at least 1 1/2 inches from the narrower bottom (making sure to leave a border on each side). Sprinkle about one tablespoon of filling on top of the dough, then fold the sides of the husk up and over the filling, tucking the ends under. Once you've mastered the technique, you'll have no trouble rolling a dozen (or more) with the remaining dough, but enlisting your family to help will speed up the process and create lasting memories.
Teri Lyn Fisher / Food Network
Veggie Tamales
Tamales are a beloved dish in Mexico, especially during the holidays. While they can be enjoyed year-round, there's something special about sharing these steamed corn husk-wrapped bundles during festive times. Whether it's chicken, beef, or pork, everyone has their preferred filling. In this recipe from Food Network Kitchen, we slow-cook pork shoulder in a rich sauce made of dried chiles, aromatics, and spices, before wrapping it in a soft, fluffy masa.
Michael Moriatis / Food Network
Chicken Tamales
Tamales can be delicious even without meat. These vegetable tamales are just as satisfying as the meat-filled ones, thanks to the combination of sauteed squash, bell peppers, jalapenos, onions, and aromatic spices. Using a pressure cooker can help expedite the cooking process, and we are confident that no one will mind eating tamales sooner rather than later!
Food Network
We all love a good shortcut in the kitchen, and you may be surprised to learn that with just eight simple ingredients, you can make delicious tamales. This recipe shows that it's possible with the help of time-saving ingredients like rotisserie chicken, bottled salsa, and self-rising masa flour, allowing you to whip up tamales in just over an hour.
