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Tamales

Explore 10 recipes, 30 videos, and more

Chicken and Green Chile Tamales with Tomato Salsa

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Chorizo Tamales with Green Mole Sauce Recipe

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Double Dinners, Chili Tamale Pie

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Shredded Chicken Tamales

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Spicy Chorizo Corn Tamale Recipe

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Chicken and Green Salsa Tamales

Ingredients
  • 15 large dried corn husks, plus more for cooking
  • 1 cup lard, unsalted butter, or shortening
  • 2 teaspoons coarse salt
  • 3 cups store-bought masa harina
  • 1 3/4 cups homemade or low-sodium store-bought chicken stock, heated
  • 3 medium tomatillos, papery skins removed
  • 2 to 3 jalapenos, stems removed
  • 1 clove garlic
  • 2 tablespoons cilantro
  • 1/2 small onion
  • 1 extra-large (3/8-ounce) cube chicken-flavored bouillon (such as Knorr)
  • 1 tablespoon canola oil
  • 2 cups shredded, cooked chicken
  • 1 russet potato, peeled and cut into 12 2-by-1/2-inch strips
  • Mozzarella cheese, cut into 12 2-by-1/2-inch strips
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Pork Tamales With Roasted Tomatillo-Chile Salsa

Other Ideas:
Chiles, Mexican, Pork shoulder
Ingredients
  • 1 pound boneless pork shoulder, cut into 1/4-inch dice
  • 3 cups water
  • 1 medium onion, quartered
  • 2 garlic cloves, peeled
  • 2 sprigs fresh cilantro
  • 1 teaspoon coarse salt
  • 3 plum tomatoes, halved lengthwise
  • 4 dried New Mexico or California chiles, seeds and ribs removed
  • Hot water, for skillet
  • 1 chipotle chile (canned in adobo sauce)
  • 2 tablespoons coarsely chopped onion
  • 2 garlic cloves, minced
  • 2 sprigs fresh cilantro
  • 2 tablespoons fresh pork lard or vegetable shortening
  • Coarse salt and freshly ground pepper, to taste
  • 2 3/4 cups masa harina (Mexican corn flour)
  • 2 1/4 cups hot water
  • 3/4 cup fresh pork lard or vegetable shortening (about 7 ounces), chilled
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons coarse salt
  • 50 dried cornhusks
  • Roasted Tomatillo-Chile Salsa
  • Mexican crema or sour cream, for serving
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Tamale Pie

Ingredients
  • 5 1/2 cups water
  • Coarse salt and freshly ground pepper
  • 1 1/4 cups yellow cornmeal
  • 1/2 ounce (1 tablespoon) unsalted butter, plus more for dish
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 1 medium green bell pepper, cut into 1/4-inch dice
  • 1 serrano chile, finely chopped
  • 1 1/2 pounds ground dark turkey meat
  • 1 can (14 ounces) plum tomatoes, undrained, coarsely chopped
  • 1/2 cup homemade or store-bought low-sodium chicken stock
  • 1 teaspoon ground cumin
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 8 pimiento-stuffed green olives, rinsed and coarsely chopped
  • 4 ounces grated Monterey Jack cheese (1 1/4 cups)
  • 1 ripe avocado, peeled, halved, pitted, and diced
  • 2 vine-ripened tomatoes, chopped, or 3/4 cup cherry tomatoes, quartered
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/2 cup finely chopped red onion
  • Crisp lettuce leaves
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Tamale Dough

Other Ideas:
Corn
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