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Get ready to taste the flavors of Italy with our collection of 20 authentic Tuscan recipes! From hearty soups and stews to classic salads, flavorful pasta dishes, and sweet treats, we’ve got you covered. Tuscany is known for its rich culinary heritage, and we’re excited to share some of the region’s most beloved dishes with you.

In this article, we’ll take you on a gastronomic journey through Tuscany, exploring recipes that are sure to become new favorites in your kitchen. Whether you’re looking for comfort food, quick weeknight meals, or show-stopping special occasion dishes, our Tuscan recipe collection has something for everyone.

So grab your apron, and let’s get cooking!

Tuscan Ribollita Soup

This hearty Italian soup is a staple of Tuscan cuisine, made with vegetables, bread, and cannellini beans. Perfect for a comforting meal on a chilly day.

Ingredients:
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1 cup diced bread (day-old)
– 2 tbsp olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:
1. In a large pot, sauté the onion, garlic, carrots, and celery in olive oil until tender.
2. Add the cannellini beans, vegetable broth, and bread. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 30-40 minutes

Classic Tuscan Panzanella Salad

This iconic Italian salad, also known as bread soup, is a summer staple that combines the freshest ingredients with the humblest of breads. With its creamy tomatoes and crispy croutons, this recipe is sure to become a new favorite.

Ingredients:

– 4 cups stale bread, cut into 1-inch cubes
– 2 large tomatoes, diced
– 1/2 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– 1/4 cup crumbled Parmesan cheese (optional)

Instructions:

1. Preheat oven to 350°F.
2. Toss bread cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and toast for 10-12 minutes or until crispy.
3. In a large bowl, combine diced tomatoes, garlic, basil, and toasted bread.
4. Drizzle remaining 1/4 cup olive oil over the salad and toss to combine.
5. Season with salt and pepper to taste.
6. Top with Parmesan cheese, if desired.

Cooking Time: 20-25 minutes

Tuscan Bean and Kale Stew

This hearty stew is a classic Italian dish that combines tender beans, kale, and aromatic spices. Perfect for a cozy dinner or lunch, it’s also an excellent way to use up leftover vegetables.

Ingredients:

– 1 cup dried cannellini beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 bunch kale, stems removed and chopped
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery; cook until tender, about 8 minutes.
2. Add the soaked cannellini beans, diced tomatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the beans are tender.
3. Stir in the chopped kale and continue cooking for an additional 5 minutes or until wilted.
4. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: 35-40 minutes

Simple Tuscan Grilled Fish

Experience the classic flavors of Tuscany with this effortless grilled fish recipe.

Ingredients:

– 4 fish fillets (cod, tilapia or mahi-mahi work well)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 lemon, sliced
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, and rosemary.
3. Brush the mixture evenly onto both sides of the fish fillets.
4. Place the fish on the grill and cook for 4-5 minutes per side, or until cooked through.
5. Serve hot with a squeeze of lemon juice.

Cooking Time: 8-10 minutes

Creamy Tuscan Garlic Chicken

A rich and flavorful dish that combines the savory taste of garlic with the creaminess of a velvety sauce, all wrapped up in tender chicken breasts. This recipe is perfect for a special occasion or a cozy night in.

Ingredients:

– 4 boneless, skinless chicken breasts
– 6 cloves of garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried basil
– Salt and pepper to taste
– 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side, or until cooked through.
3. Remove chicken from the skillet and set aside. Reduce heat to medium-low.
4. Add minced garlic to the skillet and cook for 1 minute, or until fragrant.
5. Pour in heavy cream and bring mixture to a simmer. Let cook for 2-3 minutes, or until slightly thickened.
6. Stir in Parmesan cheese and basil. Season with salt and pepper to taste.
7. Serve chicken breasts with the creamy garlic sauce spooned over the top.

Cooking Time: 25-30 minutes

Tuscan White Bean Dip with Rosemary

This classic Italian dip is a staple of Tuscan cuisine, and adding the fragrance of rosemary elevates it to new heights. Perfect for snacking or serving at your next gathering.

Ingredients:

– 1 (15 oz) can cannellini beans, drained and rinsed
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1 teaspoon Dijon mustard
– 1/4 cup chopped fresh rosemary leaves
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine beans, garlic, olive oil, lemon juice, and Dijon mustard. Blend until smooth.
3. Stir in chopped rosemary leaves.
4. Season with salt and pepper to taste.
5. Transfer the dip to a serving bowl and serve warm.

Cooking Time: 10-15 minutes (including preparation time)

Rustic Tuscan Bread Soup

Savor the flavors of Italy with this hearty and comforting bread soup. This rustic Tuscan dish is perfect for a chilly evening or as a satisfying lunch.

Ingredients:

– 4 cups stale bread, torn into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 celery stalk, sliced
– 6 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrot, and celery; cook until the vegetables are tender, about 8 minutes.
3. Add the bread, broth, and tomatoes; bring to a simmer.
4. Reduce heat to low and cook for 10-12 minutes or until the bread is fully absorbed and the soup has thickened slightly.
5. Stir in Parmesan cheese; season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Tuscan Roasted Pork with Herbs

This classic Italian recipe yields a tender and flavorful roasted pork dish, infused with the aromas of Tuscan herbs. Perfect for a special occasion or a cozy Sunday dinner.

Ingredients:

– 2 kg boneless pork shoulder
– 2 tbsp olive oil
– 1/4 cup chopped fresh rosemary leaves
– 1/4 cup chopped fresh thyme leaves
– 2 cloves garlic, minced
– Salt and black pepper, to taste
– 1 lemon, sliced (optional)

Instructions:

1. Preheat oven to 180°C (350°F).
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic, salt, and pepper.
3. Rub the herb mixture all over the pork shoulder, making sure to coat it evenly.
4. Place the pork in a large roasting pan and roast for 2-1/2 hours or until tender and caramelized.
5. If using lemon slices, place them on top of the pork during the last 30 minutes of cooking.

Cooking Time: 2-1/2 hours

Homemade Tuscan Pici Pasta

Experience the authentic flavors of Tuscany with this classic homemade pici pasta recipe. Made from simple ingredients and minimal effort, this dish is perfect for a cozy evening or as a special occasion.

Ingredients:

– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 large egg
– Water, as needed
– Extra virgin olive oil, for serving (optional)

Instructions:

1. In a mixing bowl, combine the flour and salt.
2. Make a well in the center of the flour mixture and add the egg.
3. Gradually incorporate the flour into the egg using a fork until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
5. Wrap the dough in plastic wrap and let rest for at least 30 minutes.
6. Divide the dough into 4 equal pieces and roll out each piece into long, thin strands (about 1/8 inch thick).
7. Cook the pici pasta in boiling salted water for 2-3 minutes, or until al dente.
8. Serve with your favorite sauce, drizzled with olive oil if desired.

Cooking Time: 20-30 minutes

Tuscan Tomato and Bread Soup

This hearty soup is a classic Italian recipe that combines fresh tomatoes, crusty bread, and savory herbs to create a comforting and flavorful meal.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 cups fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 4 cups chicken broth
– 1/2 cup crusty bread, cubed
– 1/4 cup grated Parmesan cheese
– Fresh basil leaves, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced tomatoes, chicken broth, and bread cubes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the bread is fully absorbed.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot.
6. Stir in the Parmesan cheese and season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh basil leaves if desired.

Cooking Time: 25-30 minutes

Traditional Tuscan Cacciucco Seafood Stew

This hearty stew originated in the coastal towns of Tuscany, where fresh seafood was plentiful. This recipe honors that tradition with a flavorful and aromatic dish perfect for a cold winter’s night.

Ingredients:

– 1 lb mixed seafood (shrimp, mussels, clams, scallops)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 cup white wine
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed seafood, white wine, crushed tomatoes, and dried oregano. Season with salt and pepper to taste.
5. Bring the mixture to a simmer and let cook for 10-12 minutes or until the seafood is cooked through.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 30-40 minutes

Tuscan Farro Salad with Vegetables

This hearty salad combines the nutty flavor of farro with roasted vegetables and a tangy dressing, perfect for a light yet satisfying meal or as a side dish.

Ingredients:

– 1 cup cooked farro
– 2 cups mixed roasted vegetables (such as zucchini, bell peppers, cherry tomatoes, and onions)
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled goat cheese (optional)
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the mixed vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large bowl, combine cooked farro, roasted vegetables, parsley, and goat cheese (if using).
4. In a small bowl, whisk together olive oil and white wine vinegar. Pour the dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.

Cooking Time: 25 minutes

Tuscan Lemon Ricotta Cake

Experience the bright flavors of Tuscany with this moist and airy lemon ricotta cake, perfect for a springtime dessert or afternoon snack. This recipe combines the creamy richness of ricotta cheese with the tangy zest of fresh lemons.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup whole milk ricotta cheese
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– Zest of 1 lemon, for garnish

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together eggs, ricotta cheese, lemon juice, and melted butter until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Pour batter into prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
6. Allow cake to cool completely before serving. Garnish with lemon zest.

Cooking Time: 40-45 minutes

Tuscan Wild Boar Ragu

A hearty and rich pasta sauce made with tender wild boar, onions, garlic, and tomatoes, perfect for a cold winter’s night.

Ingredients:

– 500g wild boar ragù (or beef or pork as a substitute)
– 2 medium onions, finely chopped
– 3 cloves of garlic, minced
– 2 cups of chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 cup of red wine
– 1 tablespoon of olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the wild boar ragù (or substitute) and cook until browned, breaking it up with a spoon as it cooks.
5. Add the chopped tomatoes, red wine, salt, and pepper. Stir well to combine.
6. Bring the sauce to a simmer and let cook for 20-25 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
7. Serve over cooked pasta, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Tuscan Roasted Pepper Crostini

Elevate your appetizer game with this flavorful and visually stunning Tuscan Roasted Pepper Crostini. Sweet roasted peppers, creamy goat cheese, and fresh herbs come together in perfect harmony.

Ingredients:

– 4-6 bell peppers (any color)
– 1/2 cup goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 baguette, sliced into 1/2-inch thick rounds
– Olive oil for brushing

Instructions:

1. Preheat oven to 425°F (220°C).
2. Place bell peppers on a baking sheet and roast for 30-40 minutes, or until charred.
3. Remove peppers from the oven and let cool. Peel off skin, discarding it, and slice into strips.
4. Arrange baguette slices on a baking sheet. Brush with olive oil and top each with a roasted pepper strip, crumbled goat cheese, and chopped herbs.
5. Season with salt and pepper to taste.
6. Serve immediately.

Cooking Time: 45 minutes

Tuscan Zucchini and Pecorino Tart

Tuscan Zucchini and Pecorino Tart Recipe

This rustic tart combines the flavors of Italy’s Tuscany region with a sweet and savory twist. Fresh zucchini, pecorino cheese, and a hint of garlic create a deliciously simple yet satisfying dessert.

Ingredients:

– 1 sheet puff pastry, thawed
– 2 medium zucchinis, sliced into 1/8-inch thick rounds
– 1/4 cup pecorino cheese, crumbled
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a bowl, mix together zucchini slices, pecorino cheese, garlic, and a pinch of salt and pepper.
4. Arrange the zucchini mixture onto one half of the pastry, leaving a 1/2-inch border around the edges.
5. Fold the other half of the pastry over the filling to form a triangle or square shape.
6. Brush the pastry with olive oil and sprinkle with chopped basil leaves (if using).
7. Bake for 35-40 minutes, or until the pastry is golden brown.

Cooking Time: 35-40 minutes

Tuscan Sausage and Beans

A hearty and flavorful one-pot dish that combines the richness of Tuscan sausage with the comfort of creamy beans. This recipe is perfect for a cozy weeknight dinner or a special occasion.

Ingredients:

– 1 lb Tuscany-style sausage, casings removed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup small white beans (such as cannellini or navy), drained and rinsed
– 1/4 cup chicken broth
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the sausage and cook, breaking up with a spoon, until browned, about 5 minutes.
3. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
4. Add the diced tomatoes, beans, chicken broth, salt, and pepper. Stir to combine.
5. Bring the mixture to a simmer and let cook, uncovered, for 20-25 minutes or until the sauce has thickened slightly.

Cooking Time: 25-30 minutes

Tuscan Chestnut Flour Pancakes

Tuscan Chestnut Flour Pancakes Recipe

Start your day with a delicious Italian twist on classic pancakes using chestnut flour, an ancient grain rich in fiber and nutrients.

Ingredients:

– 1 cup chestnut flour
– 2 eggs
– 1/2 cup milk
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 2 tablespoons olive oil
– Fresh mint leaves for garnish (optional)

Instructions:

1. In a large bowl, whisk together chestnut flour, eggs, milk, salt, and sugar.
2. Add olive oil and mix until smooth batter forms.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop 1/4 cupfuls of batter onto the skillet.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.

Cooking Time: Approximately 8-10 minutes per batch, serving 4-6 pancakes.

Tuscan Stuffed Artichokes

This recipe brings together the rich flavors of Tuscany with the simplicity of artichoke stuffing. With just a few ingredients and some easy steps, you’ll be enjoying these delicious stuffed artichokes in no time!

Ingredients:

– 4 large artichokes
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut off the stems of the artichokes and remove any tough leaves.
3. In a bowl, mix together breadcrumbs, Parmesan cheese, garlic, salt, and pepper.
4. Stuff each artichoke with the breadcrumb mixture, filling the center of each one.
5. Drizzle olive oil over the artichokes and sprinkle with chopped parsley if desired.
6. Place the stuffed artichokes on a baking sheet lined with parchment paper.
7. Bake for 45-50 minutes or until the leaves can be easily pulled off.

Cooking Time: 45-50 minutes

Enjoy your delicious Tuscan Stuffed Artichokes!

Tuscan Olive Oil Cake

This moist and flavorful cake is a staple of Tuscan cuisine, made with high-quality olive oil and topped with a crunchy almond streusel. Perfect for serving with a cup of coffee or as a sweet treat any time of day.

Ingredients:

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3/4 cup extra-virgin olive oil
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup chopped fresh rosemary leaves (optional)
– Streusel topping: 1/2 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup sliced almonds

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together olive oil, milk, eggs, and rosemary leaves (if using).
4. Add dry ingredients to wet ingredients and whisk until smooth.
5. Pour batter into prepared pan and smooth the top.
6. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Cooking Time: 40-45 minutes

Summary

Get ready to taste the authentic flavors of Tuscany with these 20 mouth-watering recipes! From hearty soups like Ribollita and Bread Soup, to fresh salads like Panzanella and Farro, there’s something for every occasion. Savor the rich flavors of grilled fish, chicken, and pork, or indulge in creamy dips and decadent cakes. Try your hand at homemade pasta, seafood stews, and rustic breads, or explore the region’s love for wild boar ragu, zucchini tarts, and chestnut flour pancakes. Whether you’re a foodie or just looking to spice up your meal routine, these Tuscan recipes are sure to delight!

Get ready to experience the flavorful world of tamales! These traditional Mesoamerican dishes have become a staple in many Latin American cultures, and it’s easy to see why. With their tender masa harina dough wrapped around savory fillings, tamales are the perfect treat for any occasion.

Whether you’re looking for classic pork and red chile sauce, spicy beef and ranchero sauce, or sweet corn and green chile, we’ve got you covered with our collection of 18 delicious tamale recipes. From traditional favorites to innovative twists, each recipe is carefully crafted to bring out the unique flavors and textures that make tamales so beloved.

Classic Pork Tamales with Red Chile Sauce

A traditional Mexican dish, tamales are a staple of many Latin American cultures. This recipe combines tender pork with rich, flavorful red chile sauce wrapped in a soft corn husk.

Ingredients:

– 2 pounds pork shoulder, cooked and shredded
– 1 cup masa harina (corn flour)
– 2 cups chicken broth
– 1/4 cup lard or vegetable shortening
– 1 teaspoon baking powder
– Salt to taste
– 12-15 corn husks
– Red chile sauce (recipe below)

Red Chile Sauce:

– 2 cups roasted and chopped red chilies (such as Anaheim or New Mexico)
– 1/4 cup chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon garlic powder
– Salt to taste

Instructions:

1. Soak corn husks in water for at least 30 minutes.
2. Mix together masa harina, chicken broth, lard or shortening, and baking powder until smooth.
3. Add shredded pork and mix well.
4. Assemble tamales by spreading a spoonful of the mixture onto a corn husk, folding in sides, and rolling into a neat package.
5. Steam tamales for 1-2 hours, or until filling is hot and tender.
6. Serve with red chile sauce.

Cooking Time: 2 hours (steaming time), plus preparation and assembly time.

Cheesy Chicken Tamales with Green Salsa

Elevate your tamale game with this creamy and flavorful recipe that combines tender chicken, melted cheese, and a tangy green salsa. Perfect for a cozy night in or a festive gathering.

Ingredients:

– 12-15 corn husks
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1 cup grated cheddar cheese
– 1/2 cup masa harina
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for brushing

Instructions:

1. Soak the corn husks in water for at least 30 minutes.
2. In a bowl, mix together chicken, cheese, and a pinch of salt and pepper.
3. Lay a dampened corn husk flat on a work surface. Brush with vegetable oil.
4. Place about 1/4 cup of the chicken mixture onto the center of the tamale.
5. Fold the sides over the filling, then roll the tamale into a neat package.
6. Steam tamales for 45-50 minutes or until the dough is tender and the cheese is melted.

Green Salsa:

– 1 cup diced fresh tomatillos
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt to taste

Combine all ingredients in a bowl. Serve warm with tamales.

Sweet Corn and Green Chile Tamales

Sweet Corn and Green Chile Tamales Recipe

Experience the vibrant flavors of the Southwest with this unique tamale recipe, combining the sweetness of corn with the spicy kick of green chile.

Ingredients:

– 2 cups masa harina
– 1/2 cup vegetable shortening
– 1/4 cup chicken broth
– 1 cup sweet corn kernels
– 1 cup roasted green chile peppers, chopped
– 1 teaspoon cumin
– Salt and pepper to taste
– 12-15 corn husks (fresh or dried)

Instructions:

1. Soak the corn husks in water for at least 30 minutes.
2. In a large bowl, combine masa harina, shortening, and chicken broth. Mix until dough forms.
3. Add sweet corn kernels, green chile peppers, cumin, salt, and pepper to the dough. Mix well.
4. Lay a corn husk flat on a work surface. Place about 1/4 cup of the tamale mixture in the center of the husk.
5. Fold the sides over the filling and roll up the tamale, leaving the top open.
6. Steam tamales for 45-60 minutes or cook in an Instant Pot with 2 cups water for 20-25 minutes.

Cooking Time: 45-60 minutes

Vegan Black Bean and Mushroom Tamales

Vegan Black Bean and Mushroom Tamales Recipe

Experience the rich flavors of Mexico with these tender tamales filled with sautéed black beans, earthy mushrooms, and aromatic spices. Perfect for a cozy dinner or as a unique gift.

Ingredients:
– 2 cups masa harina
– 1 cup vegetable broth
– 1/4 cup coconut oil
– 1 can black beans, drained and rinsed
– 1 cup mixed mushrooms (such as cremini, shiitake, and button)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt, to taste
– Fresh cilantro leaves, for garnish

Instructions:
1. In a large mixing bowl, combine masa harina and vegetable broth. Stir until smooth.
2. Add coconut oil, black beans, mushrooms, onion, garlic, cumin, smoked paprika, and salt. Mix well.
3. Place a corn husk (or parchment paper) flat on a work surface. Spoon about 1/4 cup of the tamale mixture onto the center of the husk.
4. Fold the sides over the filling and roll up into a neat package. Repeat with remaining ingredients.
5. Steam tamales for 45-50 minutes or cook in a pressure cooker at high pressure for 15 minutes.

Cooking Time: 45-50 minutes

Spicy Beef Tamales with Ranchero Sauce

Experience the bold flavors of Mexico with this recipe that combines tender beef tamales with a spicy and tangy ranchero sauce. Perfect for any occasion, these tamales are sure to please.

Ingredients:

– 2 cups masa harina
– 1 cup beef broth
– 1/4 cup vegetable oil
– 1 pound ground beef
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 12-15 corn husks (fresh or dried)
– Ranchero sauce (recipe below)

Tamales:

1. In a large bowl, combine masa harina, beef broth, and vegetable oil. Mix until smooth.
2. Add ground beef, onion, garlic, cumin, chili powder, salt, and pepper. Mix well.
3. Soak corn husks in water for 30 minutes. Assemble tamales by spreading dough on each husk, folding, and steaming for 45-60 minutes.

Ranchero Sauce:

1. Heat 2 tablespoons vegetable oil in a saucepan over medium-high heat.
2. Add 1 can (14.5 oz) diced tomatoes, 1 tablespoon tomato paste, 1/4 cup chopped fresh cilantro, and 1 teaspoon lime juice. Simmer for 10-15 minutes.

Cooking Time: 45-60 minutes (tamales), 10-15 minutes (ranchero sauce)

Pineapple and Coconut Sweet Tamales

Get ready to transport your taste buds to the islands with these sweet and savory tamales infused with pineapple and coconut. Perfect for a unique dessert or snack.

Ingredients:

– 12-15 corn husks
– 1 cup masa harina
– 2 cups chicken broth
– 1/4 cup granulated sugar
– 1/2 cup canned pineapple, crushed
– 1/4 cup shredded coconut
– 1 tablespoon honey
– Vegetable oil for brushing

Instructions:

1. Soak corn husks in water for at least 30 minutes.
2. Mix together masa harina and chicken broth to form a dough. Add sugar, crushed pineapple, and shredded coconut. Knead until smooth.
3. Place a spoonful of the mixture onto the center of a corn husk, leaving a 1-inch border around the edges.
4. Fold the sides over the filling and then roll the tamale up, starting from one end. Repeat with remaining ingredients.
5. Steam tamales for 45-50 minutes or until the dough is firm.

Cooking Time: 45-50 minutes

Sweet Potato and Chipotle Tamales

Sweet Potato and Chipotle Tamales Recipe

Summary:
Experience the bold flavors of Mexico with this unique twist on traditional tamales, featuring roasted sweet potatoes and smoky chipotles.

Ingredients:

– 4 large sweet potatoes, roasted and mashed
– 1 cup masa harina
– 2 cups chicken broth
– 1/4 cup lard or vegetable shortening
– 2 chipotle peppers in adobo sauce, chopped
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 8-10 corn husks

Instructions:

1. Preheat the steamer to high heat.
2. In a large bowl, combine mashed sweet potatoes, masa harina, chicken broth, lard or shortening, chipotle peppers, salt, and baking powder. Mix until well combined.
3. Lay a corn husk flat on a work surface. Place about 1/4 cup of the sweet potato mixture in the center of the husk.
4. Fold the sides of the husk over the filling, then roll the tamale into a neat package. Repeat with remaining ingredients and husks.
5. Steam the tamales for 45-50 minutes, or until the dough is firm and the filling is heated through.

Shrimp and Jalapeño Tamales

Add some excitement to your tamale game with this recipe that combines succulent shrimp, crunchy jalapeños, and warm spices. Perfect for a flavorful fiesta or a cozy night in!

Ingredients:

– 2 cups masa harina
– 1/2 cup vegetable shortening
– 1 cup chicken broth
– 1 pound large shrimp, peeled and deveined
– 2 jalapeños, diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Corn husks for wrapping

Instructions:

1. In a large mixing bowl, combine masa harina, shortening, and chicken broth. Mix until smooth.
2. Add shrimp, jalapeños, onion, garlic, cumin, salt, and pepper. Mix well.
3. Soak corn husks in water for 30 minutes. Drain and dry with paper towels.
4. Take a corn husk and place a tablespoon of the shrimp mixture in the center.
5. Fold the husk over the filling to form a neat package. Repeat with remaining ingredients.
6. Steam tamales for 1 hour, or cook in boiling water for 45 minutes.

Cooking Time: 1-2 hours

Oaxacan Mole Tamales with Chicken

Experience the rich flavors of Oaxaca’s famous mole sauce wrapped up in tender tamales, filled with juicy chicken. This recipe combines the classic flavors of traditional Mexican cooking with a modern twist.

Ingredients:

– 2 cups masa harina
– 1 cup lard or vegetable shortening
– 1/2 cup chicken broth
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1/4 cup Oaxacan mole sauce (homemade or store-bought)
– 12 corn husks
– Salt to taste

Instructions:

1. In a large mixing bowl, combine masa harina, lard or shortening, and chicken broth. Mix until dough forms.
2. Add shredded chicken and Oaxacan mole sauce to the dough. Mix well.
3. Soak corn husks in water for 30 minutes. Drain and pat dry.
4. Spread a thin layer of dough onto the center of each corn husk, leaving a 1-inch border.
5. Fold the sides over the filling, then roll up the tamale to form a tight cylinder.
6. Steam tamales for 45-60 minutes or cook in boiling water for 15-20 minutes.

Cooking Time: 45-60 minutes (steaming) or 15-20 minutes (boiling)

Breakfast Tamales with Eggs and Chorizo

Start your day off right with these flavorful breakfast tamales, packed with scrambled eggs, spicy chorizo sausage, and creamy cheese.

Ingredients:

– 8-10 corn husks (fresh or dried)
– 2 cups masa harina
– 1/4 cup vegetable shortening
– 1 cup water
– 6 large eggs
– 1 pound Mexican-style chorizo sausage, casings removed
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish

Instructions:

1. Prepare the tamale dough by mixing masa harina, shortening, and water until a smooth consistency is achieved.
2. Soak the corn husks in warm water for at least 30 minutes.
3. In a large skillet, scramble the eggs and cook until set. Add chorizo sausage and stir to combine.
4. Lay a damp corn husk flat on a work surface. Place a tablespoon of tamale dough in the center of the husk.
5. Spoon about 1/2 cup of the egg-chorizo mixture onto the dough, followed by a sprinkle of cheese.
6. Fold the sides of the husk over the filling and then roll the tamale up tightly.
7. Repeat with remaining ingredients. Steam the tamales for 45-50 minutes or cook in an Instant Pot for 10-15 minutes.

Cooking Time: 45-50 minutes (steaming) or 10-15 minutes (Instant Pot)

Roasted Poblano and Cheese Tamales

Experience the rich flavors of Mexico with these tender tamales filled with roasted poblanos and melted cheese. This recipe is a twist on traditional tamales, adding a smoky depth from the roasted peppers.

Ingredients:

– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1 cup chicken broth
– 1/2 cup grated queso fresco or Monterey Jack cheese
– 2 large poblano peppers, roasted and chopped
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– Vegetable oil for steaming

Instructions:

1. Preheat your steam basket with 2 cups of water.
2. In a mixing bowl, combine masa harina, lard or shortening, chicken broth, and salt. Mix until smooth.
3. Add the grated cheese, roasted poblano peppers, and baking powder to the mixture. Mix well.
4. Wrap each corn husk in a square piece of parchment paper, leaving a 1-inch border at the top.
5. Place about 1/2 cup of the tamale filling in the center of each husk.
6. Fold the sides over the filling and roll into a neat package.
7. Steam the tamales for 45-50 minutes or until the masa is tender.

Cooking Time: 45-50 minutes

Pumpkin and Cinnamon Sweet Tamales

Warm up with these sweet and savory tamales, infused with the flavors of pumpkin, cinnamon, and spice. A perfect treat for fall gatherings or special occasions.

Ingredients:

– 2 cups of masa harina
– 1/2 cup of lard or vegetable shortening
– 1 cup of pumpkin puree
– 1/4 cup of granulated sugar
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon of salt
– 2 cups of water
– Corn husks for wrapping (about 20-25)

Instructions:

1. In a large mixing bowl, combine masa harina and lard or shortening. Gradually add pumpkin puree, sugar, cinnamon, and salt. Mix until well combined.
2. Gradually add water to the mixture, stirring until it forms a thick paste.
3. Soak corn husks in warm water for about 30 minutes. Then, lay a husk flat on a work surface with the smooth side facing up.
4. Take a small handful of the masa mixture and shape into a long, thin cylinder. Place in the center of the husk, leaving a 1-inch border around it.
5. Fold the sides over the filling, then roll the tamale up, folding the top over to seal. Repeat with remaining ingredients.

Cooking Time: Steam tamales for about 45-50 minutes or cook in a steamer basket at high pressure for 10-12 minutes.

Lamb Barbacoa Tamales

Transform traditional tamales with the bold flavors of lamb barbacoa, a Mexican-inspired twist. This recipe combines tender lamb with rich barbacoa sauce and steamy tamales for a satisfying meal.

Ingredients:

– 2 pounds lamb shoulder, diced
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup barbacoa sauce (store-bought or homemade)
– 2 cups cooked rice
– 1/4 cup chopped fresh cilantro
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 12-15 corn husks for tamales
– Vegetable oil for brushing

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, cook lamb over medium-high heat until browned, about 5 minutes. Add onion and garlic; cook until onion is translucent.
3. Stir in barbacoa sauce, cooked rice, cilantro, cumin, paprika, salt, and pepper. Simmer for 10-15 minutes or until lamb is tender.
4. Prepare tamales by soaking corn husks in water. Brush with vegetable oil and place a spoonful of the lamb mixture onto the center of each husk.
5. Fold tamales as desired (see folding instructions online). Place seam-side down on a steamer basket lined with parchment paper.
6. Steam tamales for 45-60 minutes or until tender.
7. Serve with additional barbacoa sauce and your choice of toppings.

Cooking Time: 1 hour 15 minutes

Mango and Cream Cheese Sweet Tamales

Experience the perfect blend of sweet and savory with these unique tamales filled with a creamy mango and cream cheese mixture.

Ingredients:

– 1 cup masa harina
– 2 cups water
– 1/4 cup vegetable shortening
– 1/2 cup heavy cream
– 8 oz cream cheese, softened
– 2 ripe mangos, diced
– Pinch of salt
– Optional: additional seasonings such as cinnamon or nutmeg

Instructions:

1. Combine masa harina and water to form a dough.
2. Add shortening and mix until well combined.
3. In a separate bowl, combine heavy cream, cream cheese, and mango.
4. Assemble tamales by spreading a thin layer of dough on a corn husk, placing 1-2 tablespoons of the mango mixture in the center, and folding the tamale.
5. Steam tamales for 45 minutes to 1 hour, or until the dough is tender.

Cooking Time: 45 minutes – 1 hour

Turkey and Cranberry Tamales for the Holidays

Add a festive touch to your holiday gatherings with these savory and sweet turkey and cranberry tamales. This unique recipe combines the flavors of roasted turkey, tangy cranberries, and spicy masa harina for a deliciously different tamale experience.

Ingredients:

– 2 cups cooked, shredded turkey
– 1 cup fresh or frozen cranberries
– 1/4 cup orange marmalade
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 8-10 corn husks (fresh or dried)
– Masa harina for tamales (homemade or store-bought)
– Lard or vegetable shortening for steaming

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a large mixing bowl, combine turkey, cranberries, orange marmalade, olive oil, cumin, smoked paprika, and salt.
3. Soak the corn husks in water for at least 30 minutes.
4. To assemble the tamales, lay a corn husk flat with the wide end facing you. Take a small handful of masa harina and shape it into a thin disk. Place a spoonful of the turkey-cranberry mixture in the center of the disk.
5. Fold the tamale by bringing the sides over the filling and then rolling it up, starting from the wide end.
6. Repeat with remaining ingredients and steam the tamales for 45-60 minutes or cook according to package instructions.

Cooking Time: 45-60 minutes

Chocolate and Strawberry Dessert Tamales

Experience a delightful fusion of Mexican tradition and sweet indulgence with these Chocolate and Strawberry Dessert Tamales. Moist strawberry filling, rich chocolate chips, and tender corn husks come together to create an irresistible treat.

Ingredients:

– 12-15 corn husks
– 1 cup strawberry puree
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 cup semi-sweet chocolate chips
– 1 tablespoon honey

Instructions:

1. Soak corn husks in water for at least 30 minutes.
2. In a bowl, mix together strawberry puree, sugar, flour, and salt.
3. Add melted butter and stir until combined.
4. Fold in chocolate chips.
5. Place about 1/4 cup of the filling mixture onto the center of each corn husk.
6. Fold the top and sides of the husk over the filling to form a tamale shape.
7. Steam tamales for 45-50 minutes, or until they’re tender.
8. Serve with honey drizzled on top (optional).

Cooking Time: 45-50 minutes

Zucchini and Corn Vegetarian Tamales

Prepare yourself for a delicious fusion of flavors with this recipe for Zucchini and Corn Vegetarian Tamales! This vegetarian twist on the classic tamale dish is perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 8-10 corn husks
– 2 medium zucchinis, diced
– 1 cup frozen corn kernels
– 1/2 cup vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Vegetarian tamale masa mix (homemade or store-bought)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened.
3. Add the diced zucchini and corn kernels to the skillet and cook for 5-7 minutes or until tender.
4. In a separate pot, combine the vegetable broth and tamale masa mix. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Assemble the tamales by spreading a thin layer of masa mixture onto a corn husk, followed by a spoonful of the zucchini-corn mixture. Fold the husk over the filling and secure with a strip of masa mixture.
6. Place the assembled tamales in a baking dish and cover with foil. Bake for 30-40 minutes or until the tamales are tender.

Cooking Time: Approximately 45-60 minutes

Green Chile and Cheese Tamales

Warm up with a flavorful twist on traditional tamales by infusing them with the bold flavors of green chile and melted cheese. These tender and savory treats are perfect for snacking or serving at your next gathering.

Ingredients:

– 2 cups masa harina
– 1/2 cup vegetable shortening
– 1/2 cup chicken broth
– 1/4 cup chopped fresh cilantro
– 1/2 cup grated cheddar cheese
– 1/4 cup roasted green chile peppers, diced
– Salt and pepper to taste
– Corn husks (fresh or dried)

Instructions:

1. Soak corn husks in water for at least 30 minutes.
2. In a large mixing bowl, combine masa harina, shortening, and chicken broth. Mix until smooth and pliable.
3. Divide the dough into small balls, about 1 tablespoon each.
4. Place a ball of dough onto a corn husk, leaving a 1-inch border around the edges.
5. Add a spoonful of cheese, green chile, and cilantro to the center of the dough.
6. Fold the sides over the filling and roll the tamale up tightly.
7. Steam tamales for 45-60 minutes or until the dough is tender.

Cooking Time: 45-60 minutes

Summary

Get ready to spice up your meals with these 18 delicious tamale recipes for every occasion! From classic pork tamales with red chile sauce to sweet potato and chipotle tamales, there’s something for everyone. Explore vegan options like black bean and mushroom tamales or go bold with spicy beef tamales with ranchero sauce. Sweet tooths will love pineapple and coconut sweet tamales, while holiday celebrations call for turkey and cranberry tamales. And don’t forget dessert – chocolate and strawberry tamale treats are sure to impress!