18 Delicious Tamale Recipes for Every Occasion

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!