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Top Rated Tamale Recipes

Tamales
Famed chef, Enrique Olvera, gives tamales, a classic Mexican street food an update with fresh herbs, spices, and three delicious fillings: cochinita pibil, green salsa chicken, and goat cheese and red salsa.Adapted from Mexico from the Inside Out by Enrique Olvera.
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Black Bean Corn Tamales
Fresh corn is puréed with Mexican corn flour and vegetable broth as black beans and corn kernels are seasoned with red onion and chili powder. Wrapping these tamales in their corn husk package is a great party activity and almost as much fun as chowing down on these black bean beauties. This recipe comes to us from Lindsay of Cook. Vegan. Lover. See all tamale recipes.
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4

A Belgian iron will yield a better topping-to-crust ration, but a standard iron will work just fine. This recipe was created by Will It Waffle, using PAM Cooking Spray.
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4

Lil Tamale Pie Recipe
This Tex-Mex quick pick-me-up is perfect for nights when you’re hungry for flavor — and fast. Plus, it’ll make your kitchen smell like you’ve been cooking for ages. From Southern Casseroles, by Denise Gee.   
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4

Seven-Layer Tamales (Tamales de Capitas o Siete Cueros)
By
Tamales are a traditional Mexican dish of stuffed masa (corn dough) which is then steamed in a banana leaf. Try finding banana leaves in the frozen section of the grocery store or at specialty Latin markets; if you can’t find the leaves, use foil as a substitute. This recipe comes from Mexico: The Cookbook by Margarita Carrillo Arronte. Click Here to See More Tamales Recipes
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4

Swiss Chard
Shrimp tamales are very traditional in Mazatlán, Sinaloa, in northwestern Mexico where I’m from, thanks to the abundance of shrimp. This version uses Swiss chard leaves so that you can eat the tamal and wrapper all together. (Generally tamales are wrapped in corn husks, which are removed prior to eating).
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4

Tamales
Tamales can take a couple of days to make if you’re using an intricate filling. In this easy recipe, the masa ingredients are all mixed in a bowl and just spread on dried corn husks, making for softer tamales with a shorter prep time. Traditionally, tamales are made with lard, but in this recipe (and in a lot of traditional ones) butter is used instead to bind the ingredients. I’m often asked what the best substitute is for lard or butter when making a tamal. My answer? Make enchiladas instead. Click here to see It Doesn't Get Easier Than Brunch. 
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3.00862

Capella Pedregal may be known as one of the best spa resorts in the world, an honor given to it by Travel & Leisure and Conde Nast, but Executive Chef Yvan Mucharraz want to make sure it’s also known for its food. In addition to providing interesting creations for the hotel’s restaurants, he’s available for private cooking lessons. This is his recipe on how to make authentic and delicious tamales, and two of his favorite salsas.
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by
TERRY DAVIS in Summerville, SC.
Made from scratch tamales, yummy
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by
Charishma_Ramchandani
Try Tamales from Food.com. - 9190
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by
Taste of Home
Find recipes for Tamales and other Course recipes. Get all the best recipes at . Recipe directions: Place the first eight ingredients in a Dutch oven. Cover and bake at 325° for 3-4 hours or until meat is very tender.
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by
chefmick
a little time consuming to prepare but well worth the effort if you've never had anything but the store bought ones. You will want to prepare the filling first. The corn shells are made last so they don't dry out. the pork stock will come from boiling the meat. you will need to reserve this. I like to put the meat bone in the pot so the marrow will thicken the flavor of the stock. Can also be made with beef or chicken, if using chicken cut back on the spices a bit so you don't over power the meat. Corn shuck scraps can be boiled with the meat to increase the shuck flavor of the tamale. it'll also make the house smell good.
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