Top Rated Tamale Recipes

Screamin’ Good Carnitas
This is a sure hit for any event. I have friends who served these carnitas at their big family Christmas get-together. People kept telling them all afternoon that they’d never enjoyed a Christmas dinner more!—Phyllis Good, author of Stock the Crock
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4.5
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)
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. Stop by the Day of the Dead Party at Café el Presidente in New York City for a copy of the book. Click Here to See More Tamales Recipes
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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
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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3
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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1