√ 10 Authentic Tamales Recipes You Need to Try

Get ready to embark on a culinary adventure with these 10 authentic tamales recipes that you absolutely need to try! From savory fillings like spicy pork and tender chicken to sweet variations with raisins and cinnamon, this collection of tamale recipes will tantalize your taste buds and transport you straight to the heart of Mexican cuisine. Whether you’re a seasoned tamale aficionado or a curious beginner, these authentic tamales recipes offer a delicious and rewarding cooking experience. Prepare to discover the secrets behind perfectly steamed tamales, mastering the art of spreading masa, and wrapping them in fragrant corn husks. Get ready to dive into the world of tamales and impress your friends and family with these incredible, authentic dishes!

Sweet Guava Tamales: A Delicious Mexican Treat

This recipe guides you through making delicious homemade guava tamales. With simple steps and helpful tips, you’ll be enjoying these sweet treats in no time. Gather your ingredients and get ready to experience the joy of making authentic Mexican tamales.

Ingredients

2.2 lbs guavas
6.6 lbs masa harina for tamales
1.65 lbs lard
2.2 lbs sugar
1 tablespoon baking powder
Food coloring (to taste)
3 packages corn husks for tamales

Instructions

Prepare the Guavas: Wash, cut, and cook the guavas with a cinnamon stick until softened.
Make Guava Purée: Blend the cooked guavas and then strain the mixture to remove any seeds or skin.
Soak the Husks: Soak the corn husks in warm water until they become pliable. This makes them easier to fold and work with.
Prepare the Dough: In a large bowl, cream together the lard, sugar, food coloring, and baking powder. Beat vigorously for about 20 minutes until the mixture lightens in color and becomes fluffy.
Combine Dough and Guava: Gently fold in the masa harina and the guava purée into the creamed mixture until well combined.
Assemble the Tamales: Drain the soaked corn husks. Spread a portion of the tamale dough onto each husk, and then fold the sides of the husk over the filling to enclose it.
Arrange in Steamer: Place the filled tamales upright in a steamer basket.
Steam the Tamales: Cover the tamales with any remaining soaked husks and then a plastic bag to trap the steam. Place the lid on the steamer and steam for about 1 hour and 15 minutes. Make sure to add enough water to the steamer and replenish as needed to prevent burning.
Enjoy! Your delicious guava tamales are ready to be enjoyed. They make a wonderful breakfast or snack.

Canarian Tamales: A Step-by-Step Recipe

This recipe guides you through making delicious Canarian Tamales. These sweet treats are a delightful blend of fluffy dough and the subtle sweetness of raisins, all steamed to perfection in corn husks.

Ingredients

400 g rice flour
2 tablespoons baking powder
250 g butter
1 cup sugar
1 teaspoon vanilla extract or ground cinnamon
5 eggs
100 g raisins
Dried corn husks (soaked)

Instructions

Prepare the dry ingredients: In a bowl, mix the rice flour and baking powder. Sifting this mixture is recommended for a lighter texture.
Cream the butter and sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the vanilla extract or ground cinnamon.
Incorporate the eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they are fully incorporated.
Combine wet and dry ingredients: Gently fold the sifted flour mixture and raisins into the wet ingredients until just combined. Be careful not to overmix.
Assemble and steam the tamales: Place a spoonful of the dough in the center of each soaked corn husk. Fold the husks over the dough to enclose it completely. Arrange the tamales in a steamer basket and steam for approximately 1 hour, or until the tamale easily separates from the husk.

Enjoy your homemade Canarian Tamales! Serve warm for the best experience.

Authentic Sonora-Style Beef Tamales

This recipe guides you through making delicious, authentic Sonora-Style Beef Tamales. From preparing the flavorful red chile sauce and tender beef filling to assembling and steaming the tamales, we’ll cover every step in detail.

Ingredients

Filling:

3 1/3 lbs beef brisket or meat for shredding
4 1/2 lbs white bone with marrow
10 tomatoes, cut
1/2 onion
8 jalapeño peppers, sliced (optional)
1 head garlic
3 bay leaves
1 pinch whole peppercorns

Dough:

4 1/2 lbs cracked corn masa
3 tablespoons salt
1 3/4 lbs lard
2 ladles of red chile sauce (see below)

Red Chile Sauce:

16 guajillo chiles, deveined
4 ancho chiles
1/2 onion
5 cloves garlic
1 tablespoon chicken bouillon
1 cup beef broth

Optional Filling Additions:

Potatoes, julienned
Olives
Raisins

Required:

Corn husks

Instructions

1. Prepare the Beef Filling: In a large pot, combine the beef, bone, onion, bay leaves, and peppercorns with enough water to cover. Bring to a boil, then reduce heat and simmer until the beef is tender enough to shred. Remove the meat and shred it. Set aside.

2. Make the Red Chile Sauce: Boil the deveined guajillo and ancho chiles until softened. Blend the softened chiles (without water). Then, add the onion, garlic, chicken bouillon, and 1 cup of beef broth to the blender. Blend until smooth and strain.

3. Sauté the Filling: In the same pot used for the beef, sauté the sliced onion. Add the tomatoes, jalapeños (if using), and the shredded beef. Stir to combine.

4. Simmer the Filling: Add 2 ladles of the red chile sauce and 4 ladles of beef broth to the beef mixture. Mix well and simmer to allow the flavors to meld.

5. Prepare the Masa Dough: In a large bowl, combine the masa harina, salt, and 1 3/4 cups of lard. Knead until well combined. Add the remaining 1 3/4 cups of lard and 1 ladle of red chile sauce. Continue kneading until the dough is smooth and pliable.

6. Assemble the Tamales: Spread a layer of masa dough onto a softened corn husk. Place a portion of the beef filling in the center. Add optional julienned potatoes, an olive, and a slice of chile. Fold the sides of the husk over the filling to form a tamale, then fold up the bottom.

7. Steam the Tamales: Place a layer of corn husks in the bottom of a steamer pot filled with water. Arrange the tamales vertically in the pot, ensuring steam can circulate. Cover the tamales with a layer of corn husks. Steam over medium heat for approximately 2 hours.

8. Serve and Enjoy! Your Sonora-Style Beef Tamales are ready. Serve hot and enjoy!

Cheesy Green Tamale Bake

This recipe transforms leftover tamales into a comforting and flavorful casserole. With layers of green salsa, shredded chicken, sour cream, and melted cheese, it’s a simple yet satisfying dish.

Ingredients

1 green salsa tamale, sliced lengthwise into three pieces
1/2 cup homemade or store-bought green salsa
1/4 cup shredded chicken
3 tablespoons sour cream
3 tablespoons shredded melting cheese

Instructions

Layer the ingredients: In a baking dish, start with a layer of green salsa. Top with a layer of sliced tamale, followed by shredded chicken. Cover with more green salsa, sour cream, and cheese.
Repeat layers: Add another layer of tamale, chicken, salsa, sour cream, and cheese. For the final layer, use tamale, salsa, sour cream, and cheese, omitting the chicken. You can adjust the number of layers depending on the depth of your dish.
Bake: Cover the dish with plastic wrap and bake in a preheated oven at 375°F (190°C) for 15 minutes, or until the salsa is bubbling and the cheese is melted and bubbly.

Enjoy your cheesy, comforting Green Tamale Bake!

Sweet Pineapple Tamales (Sonora Style)

This recipe guides you through making delicious sweet pineapple tamales, a specialty from Sonora, Mexico. With a focus on a perfectly blended masa and the vibrant flavor of pineapple, these tamales are sure to be a crowd-pleaser.

Ingredients

4.4 lbs coarsely ground corn masa
1/4 cup sugar
1 cup vegetable shortening (about 250 grams)
1 cup unsalted butter (about 250 grams)
3 teaspoons vanilla extract
2 teaspoons baking powder
1 pinch salt
1/2 teaspoon ground cinnamon
1 can chopped pineapple
Pineapple flavoring (to taste)
Corn husks (as needed)

Instructions

Cream Butter and Shortening: Cream together the butter and vegetable shortening until light and fluffy, similar to a meringue consistency.
Combine Masa and Fat: Gradually incorporate the masa into the creamed butter and shortening mixture. Mix thoroughly for about 20 minutes until well combined.
Prepare Pineapple Extract: Blend 1/2 cup of the chopped pineapple with 1/3 cup of the pineapple syrup. Strain the mixture to remove any solids.
Add Pineapple to Masa: Add the remaining chopped pineapple and the prepared pineapple extract to the masa mixture. Knead everything together until evenly distributed.
Add Sugar: Incorporate the sugar into the masa mixture and continue mixing until well combined.
Rest the Dough: Once the dough reaches a uniform, smooth consistency (not too thick), cover it with plastic wrap and let it rest.
Assemble and Steam: Line a steamer basket with corn husks. Portion the masa mixture onto the husks, wrap them to form tamales, and cover the tamales with another layer of husks. Steam over medium heat for approximately 1 hour and 20 minutes.

Easy Mole Tamales

This recipe provides a simple method for making delicious mole tamales using readily available ingredients. With prepared mole and easily accessible masa harina, you can enjoy these savory treats in just a few steps.

Ingredients

9 pieces aluminum foil
1 1/2 cups masa harina (Maseca or Minsa)
Salt to taste
1 teaspoon baking powder
1/4 cup corn oil (or other mild oil)
1 box prepared liquid mole with chocolate (Doña María recommended)
Optional: Cheese to taste (omit for vegetarian)

Instructions

Prepare the Masa: In a bowl, combine the masa harina, salt, baking powder, and corn oil. Gradually add water, mixing until a soft, pliable dough forms. The dough should be similar in consistency to playdough.
Assemble the Tamales: Lay out a piece of aluminum foil. Spread a thin, rectangular layer of masa dough onto the foil. Spoon a generous amount of prepared mole sauce over the masa. If desired, add a small slice of cheese on top of the mole.
Wrap the Tamales: Fold the foil over the filling, bringing the long edges together and then folding the top and bottom edges to create a sealed packet.
Steam the Tamales: Place the wrapped tamales in a steamer basket over boiling water. Steam for approximately 1 hour. The tamales are done when the masa is firm and pulls away easily from the foil.
Serve and Enjoy: Carefully unwrap the hot tamales and serve immediately.

This recipe makes 9 tamales. Enjoy!

Sweet Strawberry Tamales: A Step-by-Step Guide

This recipe guides you through making delicious strawberry tamales from scratch. From preparing the dough to steaming them to perfection, we’ll cover every step in detail. Get ready to enjoy a sweet and unique twist on a classic dish!

Ingredients

2.2 pounds Maseca for tamales
2 packets (13g each) strawberry-flavored drink mix
5 sticks butter (about 90g each)
2 cups sweetened condensed milk
2 cups regular milk
4-6 cups water
1 handful dried cranberries or raisins (optional)
Corn husks for tamales (as needed)
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon cinnamon

Instructions

Prepare the Dough: Soak the corn husks in warm water to soften. In a separate bowl, cream the butter. Add the Maseca, baking soda, baking powder, and cinnamon. Mix thoroughly.
Combine Wet Ingredients: Add the sweetened condensed milk and regular milk to the dry ingredients. Begin kneading. Gradually add warm water and the strawberry drink mix, kneading continuously for about 15 minutes. Taste the dough and add more sweetened condensed milk or sugar if needed. The dough should be slightly runny but not excessively so.
Assemble the Tamales: Drain the softened corn husks. Lay a husk flat, smooth side up. Spread a portion of the dough onto the husk, leaving space at the edges. Fold the husk over the dough to enclose it. Repeat this process with the remaining husks and dough. While assembling, bring 5 cups of water to a boil in a large pot or steamer.
Steam the Tamales: Place a steaming rack inside your pot or steamer. Arrange the filled tamales upright on the rack. Carefully pour the boiling water into the pot, ensuring the water level is below the tamales. Exercise caution as the steam and water will be very hot.
Cook and Rest: Cover the tamales with leftover husks and then aluminum foil. Secure the lid on the pot and steam for 1 hour and 10 minutes. Check the water level after 30-40 minutes and add 3-4 cups of hot water if needed. After the full cooking time, turn off the heat and let the tamales rest for 5 minutes before serving. The tamales are ready when they easily peel away from the husks and the dough is cooked through.
Serve and Enjoy: Serve the warm strawberry tamales as is or enhance them with a drizzle of strawberry jam or a dollop of sweetened condensed milk.

Authentic Oaxacan Chicken Tamales

This recipe guides you through the steps of preparing delicious and authentic Oaxacan Tamales. From the fluffy masa to the rich mole and tender chicken, these tamales are a true culinary experience.

Ingredients

Dough:

250 grams vegetable shortening
3 cups flour
2 tablespoons baking powder
Salt to taste

Filling:

1 large chicken breast
1 piece onion
250 grams mole paste
Salt to taste

Wrapping:

Banana leaves

Instructions

Prepare the Chicken: Place the chicken breast, onion, and salt in a pot, cover with water, and bring to a boil. Cook until the chicken is cooked through. Reserve the cooking broth.
Make the Masa: Beat the shortening until light and fluffy. Gradually add the sifted flour and baking powder, alternating with small amounts of the reserved chicken broth. Mix until a soft, pliable dough forms. To test if the dough is ready, form a small ball and drop it into a glass of water; it should float.
Shred the Chicken: Once the chicken has cooled, shred it and set aside.
Prepare the Mole Sauce: In a saucepan, dissolve the mole paste in the reserved chicken broth. Simmer until you achieve a thick, rich sauce. Set aside.
Prepare the Banana Leaves: Clean the banana leaves and briefly immerse them in hot water (about 10 seconds) to soften them, making them easier to fold.
Assemble the Tamales: Spread a portion of the masa dough onto a banana leaf. Add a spoonful of shredded chicken and mole sauce to the center of the dough. Top with another portion of masa dough, completely enclosing the filling. Fold the banana leaf over the filling, creating a rectangular package, and tie it securely with strips of banana leaf.
Steam the Tamales: Arrange the tamales vertically in a steamer basket. Steam for approximately one hour, or until the masa is firm and cooked through.

Easy Homemade Pork Tamales

This recipe provides a simple and straightforward approach to making delicious pork tamales at home. With easy-to-follow instructions, you’ll be enjoying these savory treats in no time.

Ingredients

4 cups Masa Harina (Minsa flour for tamales)
1.1 lbs Pork Leg (about 500 grams)
1 box Guajillo Chile Sauce (your preferred brand)
1 Onion
Bay Leaf
Corn Husks for Tamales

Instructions

Prepare the Masa: Follow the instructions on the masa harina package to prepare the tamale dough. This typically involves mixing the flour with water or broth and sometimes lard or shortening.
Cook the Pork: Cook the pork leg with a quartered onion and a bay leaf until tender. Shred the pork and set aside.
Make the Filling: In a pan, lightly fry the guajillo chile sauce. Add the shredded pork to the sauce and let it simmer for 5 minutes, allowing the flavors to meld.
Prepare the Husks: Soak the corn husks in warm water until softened and pliable. Drain the husks thoroughly.
Assemble the Tamales: Spread a tablespoon of the prepared masa dough onto a corn husk. Place a spoonful of the pork filling in the center of the dough. Fold the sides of the husk over the filling, then fold up the bottom.
Steam the Tamales: Place the assembled tamales upright in a steamer basket or pressure cooker. Steam for approximately 1-1.5 hours, or until the masa pulls away cleanly from the husk.

Easy Blender Corn Tamales

This recipe provides a simple method for making delicious corn tamales using a blender. The steps are easy to follow, resulting in a sweet treat perfect for sharing with family and friends. Fresh corn is the star of this recipe, blended for a smooth and creamy filling. Steaming the tamales in corn husks adds a traditional touch and enhances the flavor.

Ingredients

18 ears of corn
4 1/4 cups sugar (about 850 grams)
1 tablespoon ground cinnamon
2 tablespoons vanilla extract
1 1/2 tablespoons baking powder
1 cup flour
1 1/2 cups butter (about 350 grams)
1 pinch salt

Instructions

Carefully peel the corn, preserving the husks for wrapping later.
Remove the husks individually, trying not to tear them.
Completely peel the corn and remove all the silk.
Slice the corn kernels off the cobs using a serrated knife. Add the kernels to a blender in small batches for efficient blending.
Pour the blended corn into a bowl.
Beat room-temperature butter until creamy and lighter in color. A stand mixer, hand mixer, or even whisking by hand will work.
Gradually add the sugar to the creamed butter and continue beating.
Add the vanilla extract, ground cinnamon, and a pinch of salt to the butter-sugar mixture.
Add the flour and beat until just combined.
Soak the corn husks in hot water to soften them for wrapping.
In a large bowl, combine the blended corn and the butter mixture. Mix thoroughly until well incorporated.
Prepare a steamer pot with water and a steaming rack. Line the rack with some of the soaked corn husks. Spoon the corn mixture onto the center of each husk.
Fold the sides of the husk inwards, then fold up the bottom to enclose the filling and create a tamale.
Arrange the filled tamales vertically in the steamer pot and cover them with the remaining corn husks.
Place a plastic bag over the husks to trap steam and promote even cooking. Cover the pot tightly and steam for about 1 1/2 hours over medium heat.
The tamales are ready when the husks peel away easily. Enjoy them hot or cold!

History of Tamales

Tamales boast a rich history, dating back thousands of years to the ancient civilizations of Mesoamerica. Evidence suggests that tamales were a crucial food source as early as 7000 BC in regions encompassing present-day Mexico, Guatemala, Belize, Honduras, El Salvador, and parts of Costa Rica and Nicaragua. These early cultures, including the Olmecs, Mayans, and Aztecs, relied on tamales as a portable and nourishing meal, especially valuable for hunters, travelers, and soldiers.

The word “tamale” itself comes from the Nahuatl word “tamalli,” meaning “wrapped food.” This perfectly describes the essential components of a tamale: a dough, typically made from corn masa, wrapped around a filling and steamed in a corn husk or banana leaf. The fillings varied greatly depending on the region and available ingredients, ranging from meats and vegetables to fruits and even insects.

Tamales played a significant role in ancient rituals and ceremonies. They were often prepared for special occasions and offered as gifts to the gods. The preparation process was frequently a communal activity, strengthening social bonds within communities.

The tradition of tamale-making continued after the Spanish conquest, although some ingredients and techniques were adapted. The introduction of lard, for example, became a common addition to the masa, influencing the texture and flavor. Despite these changes, tamales remained a staple food and a beloved cultural icon throughout Latin America, passed down through generations and continuing to evolve while retaining its fundamental essence.

Nutritional Content and Benefits of Tamales

Tamales, while delicious, are often perceived as heavy and indulgent. However, the nutritional content can vary significantly depending on the ingredients used. Generally, a standard corn-based tamale with a meat filling provides a decent source of complex carbohydrates from the corn dough (masa), along with protein from the filling. They can also offer small amounts of fiber and certain vitamins and minerals like niacin, thiamine, and iron.

One of the potential benefits of tamales lies in their use of corn. If prepared traditionally with minimally processed masa, they can contribute to whole grain intake. The filling also plays a crucial role. Lean meats like chicken or fish offer a healthier protein source compared to fattier pork or beef options. Opting for vegetable-based fillings, such as beans, mushrooms, or cheese, adds a boost of fiber and other micronutrients, making them an even more nutritious choice.

Portion size is key when considering the healthfulness of tamales. Since they can be calorie-dense, enjoying them in moderation as part of a balanced diet is important. It’s also worth noting that the preparation method can influence the nutritional content. Steaming is the traditional and healthiest cooking method, while frying adds significant amounts of fat and calories.

Ultimately, tamales can be a part of a healthy diet when consumed mindfully. Being aware of the ingredients and portion size is crucial for maximizing the nutritional benefits and minimizing any potential downsides.

Tips for Choosing Quality Masa

Choosing the right masa is crucial for delicious tamales. Look for masa harina that is finely ground and fresh. Check the expiration date to ensure optimal flavor and texture.

If using fresh masa (masa preparada), it should have a smooth, slightly sour aroma, and a pliable consistency. Avoid masa that smells off or appears dry and cracked. Fresh masa is often found in the refrigerated section of Latin American markets.

For a truly authentic experience, consider making your own masa from dried corn. This process, known as nixtamalization, involves soaking and cooking the corn in an alkaline solution. While more time-consuming, it yields incredibly flavorful and textured tamales.

Whether you choose pre-made or make your own, remember that the quality of your masa will directly impact the final taste and texture of your tamales.