Zesty, versatile, and packed with flavor—tamales are the ultimate comfort food for any gathering. Whether you’re hosting a festive party or craving a cozy weeknight meal, these 23 delicious recipes offer something for every occasion. From classic fillings to creative twists, get ready to discover your new favorite dish. Let’s dive in and explore the wonderful world of tamales together!
Classic Pork Tamales
Venturing into making tamales might seem daunting, but trust me, these classic pork tamales are totally worth the effort. You’ll love the tender masa and flavorful filling—it’s a comforting dish perfect for sharing with friends or family. Let’s get started with this straightforward recipe that breaks it all down.
Serving: 12 | Pre Time: 60 minutes | Cooking Time: 90 minutes
Ingredients
– Corn husks – 24
– Masa harina – 4 cups
– Baking powder – 2 tsp
– Salt – 1 tsp
– Lard – 1 cup
– Pork shoulder – 2 lbs
– Chicken broth – 4 cups
– Garlic cloves – 4
– Chili powder – 2 tbsp
– Cumin – 1 tsp
Instructions
1. Soak the corn husks in warm water for 30 minutes until pliable, then drain and pat dry.
2. Cut the pork shoulder into 1-inch cubes and place in a large pot.
3. Add the chicken broth, garlic cloves, chili powder, and cumin to the pot with the pork.
4. Bring the mixture to a boil over high heat, then reduce to a simmer and cook for 45 minutes until the pork is tender and easily shreds.
5. Remove the pork from the pot, shred it with two forks, and set aside, discarding the cooking liquid.
6. In a large bowl, combine the masa harina, baking powder, and salt.
7. Beat the lard in a separate bowl with an electric mixer on medium speed for 3 minutes until fluffy.
8. Gradually mix the dry ingredients into the lard, adding the reserved pork broth in small amounts until a soft dough forms—tip: the dough should be spreadable but not sticky.
9. Lay a corn husk flat and spread 2 tablespoons of the masa dough in the center, leaving a 1-inch border at the edges.
10. Place 1 tablespoon of the shredded pork in a line down the center of the masa.
11. Fold the sides of the corn husk over the filling, then fold the bottom up to enclose it, tying with a strip of corn husk if needed—tip: don’t overfill to prevent bursting during steaming.
12. Arrange the tamales upright in a steamer basket with the open ends facing up.
13. Steam the tamales over boiling water for 60 minutes, checking halfway to add more water if necessary—tip: they’re done when the masa pulls away easily from the husk.
14. Let the tamales rest for 10 minutes before serving.
Gorgeously steamed, these tamales have a fluffy, moist masa that perfectly complements the savory, spiced pork filling. Serve them warm with a dollop of salsa or a side of beans for a complete meal, and don’t forget to share—they’re meant for gathering around the table!
Spicy Green Chile and Cheese Tamales
Let’s be real—you’ve probably had tamales before, but these spicy green chile and cheese ones are a total game-changer. They’re packed with flavor and surprisingly easy to make at home, so you can skip the takeout and impress your friends with something homemade.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– Masa harina – 2 cups
– Baking powder – 1 tsp
– Salt – 1 tsp
– Lard – 1 cup
– Chicken broth – 2 cups
– Diced green chiles – 1 cup
– Shredded Monterey Jack cheese – 1 cup
– Corn husks – 24
Instructions
1. Soak the corn husks in warm water for 30 minutes to soften them.
2. In a large bowl, combine the masa harina, baking powder, and salt.
3. Beat the lard with an electric mixer on medium speed for 3 minutes until fluffy.
4. Gradually add the masa mixture to the lard, mixing on low speed until combined.
5. Slowly pour in the chicken broth while mixing on low speed until a smooth dough forms, about 2 minutes.
6. Stir in the diced green chiles and shredded Monterey Jack cheese by hand until evenly distributed.
7. Drain the corn husks and pat them dry with a clean towel.
8. Spread 2 tablespoons of the dough onto the center of a corn husk, leaving a 1-inch border at the top.
9. Fold the sides of the corn husk inward to enclose the dough, then fold the bottom up to seal it.
10. Repeat steps 8 and 9 with the remaining dough and corn husks to make 12 tamales.
11. Place the tamales upright in a steamer basket over 2 inches of boiling water.
12. Cover the steamer and steam the tamales over medium heat for 60 minutes, checking halfway to add more water if needed.
13. Remove a tamale from the steamer and let it cool for 5 minutes before unwrapping to check if it’s done—the dough should pull away cleanly from the husk.
14. Serve the tamales hot directly from the steamer.
Unwrap one of these tamales, and you’ll find a tender, slightly crumbly masa that’s infused with the smoky heat of green chiles and melted cheese. They’re perfect for a cozy dinner with a dollop of sour cream or crumbled over a bowl of chili for a fun twist—either way, they’re sure to become a new favorite in your kitchen.
Sweet Corn and Chicken Tamales
Oof, you know those cozy meals that just hit the spot? These sweet corn and chicken tamales are exactly that—a comforting, flavorful hug in a corn husk. They’re easier to make than you might think, and perfect for a weekend project or feeding a crowd.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 90 minutes
Ingredients
– Masa harina – 2 cups
– Chicken broth – 2 cups
– Lard – ⅔ cup
– Baking powder – 1 tsp
– Salt – 1 tsp
– Cooked shredded chicken – 2 cups
– Sweet corn kernels – 1 cup
– Dried corn husks – 24
Instructions
1. Soak the dried corn husks in warm water for 30 minutes until pliable.
2. In a large bowl, combine the masa harina, baking powder, and salt.
3. Beat the lard with an electric mixer on medium speed for 3 minutes until fluffy.
4. Gradually add the masa mixture and chicken broth to the lard, mixing on low speed until a soft dough forms, about 5 minutes. (Tip: The dough should be spreadable like peanut butter; if it’s too thick, add a tablespoon more broth.)
5. Pat the soaked corn husks dry with a clean towel.
6. Spread 2 tablespoons of the masa dough onto the center of a corn husk, leaving a 1-inch border at the top and sides.
7. Top the dough with 2 tablespoons of shredded chicken and 1 tablespoon of sweet corn kernels.
8. Fold the sides of the corn husk inward over the filling, then fold the bottom up to create a packet.
9. Tie the tamale securely with a thin strip of corn husk or kitchen twine.
10. Repeat steps 6-9 until all ingredients are used.
11. Stand the tamales upright in a steamer basket over 1 inch of boiling water. (Tip: Place them open-end up so the filling doesn’t spill out.)
12. Cover the steamer tightly and steam over medium heat for 90 minutes, checking halfway to add more boiling water if needed.
13. Remove one tamale after 90 minutes to test; it’s done when the husk pulls away easily from the masa. (Tip: The masa should be firm and not sticky when fully cooked.)
14. Let the tamales rest for 10 minutes before serving.
You’ll love the tender, slightly sweet masa paired with the savory chicken and pops of corn. Serve them warm with a drizzle of crema or your favorite salsa for an extra kick—they’re fantastic for meal prep, too, since they reheat beautifully.
Vegetarian Black Bean Tamales
Zesty and satisfying, these vegetarian black bean tamales are a cozy meal you can make at home. They’re packed with flavor and perfect for a casual dinner or meal prep. Let’s get wrapping!
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– Dried corn husks – 24
– Masa harina – 2 cups
– Vegetable broth – 1½ cups
– Baking powder – 1 tsp
– Salt – 1 tsp
– Black beans – 2 cups, cooked and drained
– Chili powder – 1 tbsp
– Garlic powder – 1 tsp
– Cumin – 1 tsp
– Olive oil – 2 tbsp
Instructions
1. Soak dried corn husks in warm water for 30 minutes until pliable.
2. In a large bowl, combine masa harina, vegetable broth, baking powder, and salt to form a smooth dough.
3. In a skillet over medium heat, warm olive oil, then add black beans, chili powder, garlic powder, and cumin; cook for 5 minutes, stirring often, until fragrant.
4. Lay a soaked corn husk flat on a work surface, with the smooth side up.
5. Spread 2 tablespoons of masa dough in the center of the husk, leaving a 1-inch border on all sides.
6. Spoon 1 tablespoon of the black bean mixture onto the masa dough.
7. Fold the sides of the husk inward to cover the filling, then fold the bottom up to seal the tamale.
8. Repeat steps 4–7 with all remaining husks and filling.
9. Arrange the tamales upright in a steamer basket, with the open ends facing up.
10. Steam the tamales over boiling water for 60 minutes, checking halfway to add more water if needed to prevent burning.
11. Remove the tamales from the steamer and let them cool for 5 minutes before serving.
Lovingly steamed, these tamales turn out tender with a fluffy masa exterior and a savory, spiced black bean center. Serve them warm with a dollop of salsa or avocado crema for an extra kick, or enjoy them straight from the husk for a handheld treat.
Salsa Verde Chicken Tamales
Let’s be real—some days you just need a cozy, hands-on project in the kitchen. These salsa verde chicken tamales are exactly that: a fun, flavorful twist on a classic, perfect for a weekend cook or a special dinner. You’ll love the tangy kick from the salsa verde mixed with tender shredded chicken, all wrapped up in a soft masa dough.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 60 minutes
Ingredients
– Corn husks – 24
– Masa harina – 2 cups
– Chicken broth – 1 ½ cups
– Lard – ½ cup
– Baking powder – 1 tsp
– Salt – 1 tsp
– Cooked shredded chicken – 2 cups
– Salsa verde – 1 cup
Instructions
1. Soak the corn husks in warm water for 30 minutes until pliable, then drain and pat dry with a towel.
2. In a large bowl, combine the masa harina, chicken broth, lard, baking powder, and salt; mix with your hands for 5 minutes until the dough is smooth and holds together when pressed.
3. Spread 2 tablespoons of the masa dough onto the center of a corn husk, leaving a 1-inch border at the top and sides.
4. Spoon 2 tablespoons of the shredded chicken and 1 tablespoon of salsa verde down the center of the masa dough.
5. Fold the sides of the corn husk over the filling, then fold the bottom up to seal the tamale; repeat with all husks and filling.
6. Place the tamales upright in a steamer basket over 1 inch of boiling water, cover tightly, and steam over medium heat for 60 minutes until the masa pulls away easily from the husk.
7. Let the tamales rest for 10 minutes before unwrapping to set the texture.
8. Serve warm directly from the steamer.
Buttery and moist, these tamales have a fluffy masa that perfectly soaks up the zesty salsa verde. The chicken stays juicy inside, making each bite a comforting blend of tang and richness. Try them topped with extra salsa verde or a dollop of crema for an extra creamy finish—they’re great for a casual gathering or as a make-ahead meal.
Red Chile Beef Tamales
Okay, let’s get those tamales rolling! This recipe is easier than you think and perfect for a cozy weekend project.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 90 minutes
Ingredients
– Dried corn husks – 24
– Masa harina – 2 cups
– Baking powder – 1 tsp
– Salt – 1 tsp
– Lard – 1 cup
– Beef broth – 1 ½ cups
– Beef chuck roast – 2 lbs
– Dried red chile pods – 6
– Garlic cloves – 4
– Cumin – 1 tsp
– Oregano – 1 tsp
Instructions
1. Soak the dried corn husks in a large bowl of warm water for 30 minutes until pliable.
2. Trim the beef chuck roast into 1-inch cubes.
3. Remove stems and seeds from the dried red chile pods.
4. Toast the chile pods in a dry skillet over medium heat for 2 minutes until fragrant.
5. Simmer the toasted chiles in 2 cups of water for 15 minutes until softened.
6. Blend the softened chiles, garlic cloves, cumin, and oregano with the soaking water until smooth to make the sauce.
7. Brown the beef cubes in a large pot over medium-high heat for 5 minutes.
8. Pour the blended chile sauce over the beef and simmer on low heat for 1 hour until the beef is tender and shreds easily.
9. Shred the cooked beef with two forks directly in the pot.
10. Beat the lard in a large bowl with an electric mixer on high speed for 3 minutes until fluffy and light in color.
11. Whisk the masa harina, baking powder, and salt in a separate bowl.
12. Gradually mix the dry ingredients and beef broth into the beaten lard until a soft dough forms, about 2 minutes.
13. Pat a soaked corn husk dry and spread 2 tablespoons of the masa dough into a 4×3-inch rectangle in the center, leaving a 1-inch border at the top.
14. Spoon 2 tablespoons of the shredded beef filling down the center of the masa rectangle.
15. Fold the sides of the husk inward to enclose the filling, then fold the bottom up.
16. Tie the tamale securely with a thin strip of corn husk.
17. Stand the tamales upright in a steamer basket over 1 inch of boiling water.
18. Cover the steamer tightly and steam the tamales over medium heat for 60 minutes until the masa pulls away cleanly from the husk.
19. Let the tamales rest for 10 minutes before serving.
What a rewarding project! The masa turns tender and steamy, hugging the spicy, slow-cooked beef that’s rich with deep chile flavor. Try serving them with a dollop of crema and a squeeze of lime for a bright finish, or pile them high for a festive meal that always impresses.
Mushroom and Spinach Tamales
Finally, a cozy vegetarian tamale that’s packed with earthy mushrooms and fresh spinach—perfect for a comforting weeknight dinner or a fun weekend project. You’ll love how the masa dough wraps everything up into a neat, steamy package. Let’s get rolling!
Serving: 8 | Pre Time: 40 minutes | Cooking Time: 60 minutes
Ingredients
– Corn husks – 16
– Masa harina – 2 cups
– Vegetable broth – 1½ cups
– Baking powder – 1 tsp
– Salt – 1 tsp
– Vegetable shortening – ⅔ cup
– Cremini mushrooms – 8 oz
– Spinach – 4 cups
– Garlic – 2 cloves
– Cumin – 1 tsp
– Chili powder – 1 tsp
Instructions
1. Soak the corn husks in warm water for 30 minutes until pliable.
2. In a large bowl, combine the masa harina, baking powder, and salt.
3. Beat the vegetable shortening with an electric mixer on medium speed for 2 minutes until fluffy.
4. Gradually mix the masa mixture and vegetable broth into the shortening until a soft dough forms.
5. Chop the cremini mushrooms into ¼-inch pieces.
6. Mince the garlic cloves.
7. Heat a skillet over medium-high heat, add the mushrooms, and cook for 8 minutes until browned.
8. Add the garlic, cumin, and chili powder to the skillet, and cook for 1 minute until fragrant.
9. Stir in the spinach and cook for 2 minutes until wilted, then remove from heat.
10. Drain the corn husks and pat dry with a towel.
11. Spread ¼ cup of the masa dough onto the center of a corn husk, leaving a 1-inch border.
12. Spoon 2 tablespoons of the mushroom-spinach filling down the center of the dough.
13. Fold the husk lengthwise to enclose the filling, then fold the bottom up.
14. Tie each tamale securely with a strip of corn husk.
15. Stand the tamales upright in a steamer basket over boiling water.
16. Cover and steam for 60 minutes, checking halfway to add more water if needed.
17. Remove a tamale after 60 minutes; it’s done when the husk pulls away easily from the dough.
Unwrap these tamales to reveal a tender, moist masa that hugs the savory mushroom and spinach filling. The earthy flavors meld beautifully with a hint of spice from the chili powder. Try serving them with a dollop of salsa verde or a sprinkle of cotija cheese for an extra kick—they’re fantastic fresh from the steamer or reheated the next day.
Cheesy Jalapeño and Corn Tamales
Dive into a cozy, cheesy delight that’s perfect for a casual dinner or a fun weekend project. You’ll love how the spicy jalapeño and sweet corn come together in these homemade tamales—they’re easier to make than you might think and totally worth the effort.
Serving: 12 | Pre Time: 40 minutes | Cooking Time: 60 minutes
Ingredients
– Masa harina – 2 cups
– Warm water – 1½ cups
– Lard – ½ cup
– Baking powder – 1 tsp
– Salt – 1 tsp
– Dried corn husks – 24
– Monterey Jack cheese – 1½ cups, shredded
– Jalapeño peppers – 2, finely chopped
– Canned corn – 1 cup, drained
Instructions
1. Soak the dried corn husks in a large bowl of warm water for 30 minutes until they become pliable.
2. In a large mixing bowl, combine the masa harina, warm water, lard, baking powder, and salt.
3. Beat the mixture with an electric mixer on medium speed for 5 minutes until it becomes light and fluffy.
4. Drain the corn husks and pat them dry with a clean kitchen towel.
5. Lay a corn husk flat on a work surface and spread 2 tablespoons of the masa mixture in the center, leaving a 1-inch border at the top and sides.
6. Top the masa with 1 tablespoon of shredded Monterey Jack cheese, 1 teaspoon of chopped jalapeño peppers, and 1 tablespoon of canned corn.
7. Fold the sides of the corn husk inward to enclose the filling, then fold the bottom up to form a packet.
8. Repeat steps 5-7 with the remaining ingredients to make 12 tamales.
9. Place a steamer basket in a large pot and add 2 inches of water, ensuring it doesn’t touch the basket.
10. Arrange the tamales upright in the steamer basket, cover the pot, and bring the water to a boil over high heat.
11. Reduce the heat to medium-low and steam the tamales for 60 minutes, checking halfway to add more water if needed to prevent burning.
12. Remove a tamale from the steamer and unwrap it to check if the masa pulls away cleanly from the husk, indicating it’s fully cooked.
13. Let the tamales rest for 10 minutes before serving to allow them to set.
Cheesy, gooey, and with just the right kick, these tamales have a tender masa that melts in your mouth. Serve them warm with a dollop of sour cream or a fresh salsa for an extra burst of flavor—they’re perfect for sharing at gatherings or enjoying as a comforting solo meal.
Sweet Pineapple Dessert Tamales
Brace yourself for a tropical twist on a classic comfort food that’ll make you forget all about traditional tamales. Imagine sweet, juicy pineapple wrapped in a tender masa blanket, steamed to perfection. You’re about to make dessert the star of the show with these surprisingly simple sweet tamales.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– Masa harina – 2 cups
– Vegetable shortening – 1 cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Pineapple juice – 1 cup
– Granulated sugar – ¾ cup
– Fresh pineapple – 2 cups, finely chopped
– Dried corn husks – 24 pieces
Instructions
1. Soak the dried corn husks in a large bowl of warm water for 30 minutes until they are pliable.
2. In a large mixing bowl, beat the vegetable shortening with an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add the masa harina, baking powder, salt, pineapple juice, and granulated sugar to the bowl.
4. Mix on low speed for 1 minute, then increase to medium and beat for 3 minutes until the dough is smooth and holds together when pressed.
5. Drain the corn husks and pat them dry with a clean kitchen towel.
6. Spread 2 tablespoons of the masa dough onto the center of a corn husk, leaving a 1-inch border at the top and sides.
7. Place 1 tablespoon of finely chopped fresh pineapple in the center of the dough.
8. Fold the sides of the corn husk inward to enclose the filling, then fold the bottom up toward the top.
9. Tie each tamale securely with a thin strip of corn husk or kitchen twine.
10. Arrange the tamales upright in a steamer basket with the open ends facing up.
11. Steam the tamales over boiling water for 60 minutes, checking halfway to ensure the water hasn’t evaporated completely.
12. Remove a tamale after 60 minutes and let it cool for 5 minutes before unwrapping to check if the masa pulls away cleanly from the husk.
13. Let all tamales rest for 10 minutes before serving.
Ready to taste your creation? These tamales have a wonderfully soft, cake-like texture that melts with each sweet, tangy bite of pineapple. The steaming process keeps them incredibly moist, making them perfect warm with a drizzle of caramel sauce or chilled with a scoop of vanilla ice cream for contrast. You can even crumble them over yogurt for a fun breakfast twist—they’re that versatile!
Smoky Chipotle Chicken Tamales
Venturing into homemade tamales might sound intimidating, but these smoky chipotle chicken ones are totally doable and so worth it. You get a tender, flavorful filling wrapped in a soft masa dough, all steamed to perfection—it’s a cozy, satisfying project with a delicious payoff.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 90 minutes
Ingredients
– Dried corn husks – 24
– Masa harina – 2 cups
– Baking powder – 1 tsp
– Salt – 1 tsp
– Lard – ⅔ cup
– Chicken broth – 1 ½ cups
– Boneless, skinless chicken thighs – 1 lb
– Chipotle peppers in adobo sauce – 2 tbsp
– Garlic powder – 1 tsp
– Cumin – 1 tsp
Instructions
1. Soak the dried corn husks in a large bowl of warm water for 30 minutes until pliable, weighing them down with a plate to keep them submerged.
2. In a large pot, combine the chicken thighs, chipotle peppers in adobo sauce, garlic powder, and cumin with enough water to cover.
3. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 25 minutes until the chicken is fully cooked and shreds easily.
4. Remove the chicken from the pot, let it cool slightly, and shred it finely with two forks, discarding any excess liquid.
5. In a mixing bowl, beat the lard with an electric mixer on medium speed for 3 minutes until light and fluffy.
6. Add the masa harina, baking powder, and salt to the bowl, then gradually mix in the chicken broth until a soft, spreadable dough forms.
7. Drain the corn husks and pat them dry with a towel, selecting the largest ones for wrapping.
8. Spread 2 tablespoons of the masa dough onto the center of a corn husk, leaving a 1-inch border on all sides.
9. Place 1 tablespoon of the shredded chicken filling down the center of the dough.
10. Fold the sides of the corn husk over the filling, then fold up the bottom to enclose it, tying it securely with a thin strip of corn husk if needed.
11. Arrange the tamales upright in a steamer basket over 1 inch of boiling water, ensuring they don’t touch the water.
12. Cover the steamer tightly and steam over medium heat for 60 minutes, checking halfway to add more water if necessary.
13. Remove a tamale after 60 minutes; if the husk pulls away cleanly from the masa, they’re done. Let them rest for 10 minutes before serving.
Delightfully tender and packed with smoky heat, these tamales have a fluffy masa that perfectly soaks up the rich chipotle chicken. Serve them warm with a dollop of sour cream or crumbled queso fresco for a creamy contrast, or pair them with a simple avocado salsa to brighten up each bite—they’re fantastic for meal prep or a festive gathering.
Traditional Mexican Tamales with Red Sauce
Craving something cozy and authentic? You’re in for a treat with these traditional tamales. They’re a bit of a project, but so worth it for that incredible flavor and texture. Let’s get started!
Serving: 12 | Pre Time: 60 minutes | Cooking Time: 90 minutes
Ingredients
– Masa harina – 2 cups
– Baking powder – 1 tsp
– Salt – 1 tsp
– Lard – ¾ cup
– Chicken broth – 1 ½ cups
– Dried corn husks – 24
– Boneless chicken thighs – 1 lb
– Dried guajillo chiles – 4
– Garlic cloves – 2
– Onion – ½
– Cumin – ½ tsp
– Oregano – ½ tsp
Instructions
1. Soak the dried corn husks in a large bowl of warm water for 30 minutes until pliable.
2. Place the dried guajillo chiles in a saucepan, cover with water, and bring to a boil over high heat.
3. Reduce the heat to low and simmer the chiles for 10 minutes until softened.
4. Drain the chiles, remove the stems and seeds, and place them in a blender.
5. Add the garlic cloves, ½ onion, cumin, and oregano to the blender.
6. Blend the mixture on high for 1 minute until a smooth red sauce forms.
7. Cut the boneless chicken thighs into 1-inch pieces.
8. In a skillet over medium-high heat, cook the chicken pieces for 8 minutes until no longer pink.
9. Pour the red sauce over the cooked chicken in the skillet.
10. Reduce the heat to low and simmer the chicken in the sauce for 15 minutes.
11. In a large bowl, combine the masa harina, baking powder, and salt.
12. Beat the lard with an electric mixer on medium speed for 3 minutes until fluffy.
13. Gradually add the masa mixture and chicken broth to the lard, mixing on low speed until a soft dough forms. Tip: The dough should be spreadable but not sticky; add more broth if needed.
14. Pat a soaked corn husk dry with a paper towel.
15. Spread 2 tablespoons of the masa dough onto the center of the husk, leaving a 1-inch border on all sides.
16. Place 1 tablespoon of the chicken and sauce mixture in the center of the dough.
17. Fold the sides of the husk over the filling, then fold the bottom up to enclose it. Tip: Don’t overfill, or the tamales will burst during steaming.
18. Repeat steps 14-17 with the remaining husks, dough, and filling.
19. Stand the tamales upright in a steamer basket over 1 inch of boiling water.
20. Cover the steamer and steam the tamales over medium heat for 60 minutes. Tip: Check the water level halfway through and add more boiling water if necessary.
21. Remove a tamale from the steamer and let it cool for 5 minutes.
22. Unwrap the tamale to check if the masa pulls away cleanly from the husk; if not, steam for 10 more minutes.
23. Let the tamales rest for 10 minutes before serving.
Here’s what you’ve made: the masa is tender and fluffy, perfectly holding the savory, slightly spicy chicken filling. They’re fantastic fresh from the steamer with extra red sauce drizzled on top, or try them crumbled over a salad for a fun twist the next day.
Butternut Squash and Poblano Tamales
Ooh, you know those cozy fall days when you want something warm and comforting? These tamales are exactly that—a delicious mix of sweet squash and smoky poblano peppers wrapped up in a soft masa dough. They’re perfect for a weekend project or a special dinner with friends.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 90 minutes
Ingredients
– Masa harina – 2 cups
– Chicken broth – 1½ cups
– Lard – ½ cup
– Baking powder – 1 tsp
– Salt – 1 tsp
– Butternut squash – 2 cups, peeled and cubed
– Poblano peppers – 2, roasted and chopped
– Corn husks – 24, soaked in warm water for 30 minutes
Instructions
1. Soak the corn husks in warm water for 30 minutes until they are pliable and easy to fold.
2. In a large bowl, combine the masa harina, baking powder, and salt.
3. Add the lard to the bowl and mix with your hands until the mixture resembles coarse crumbs.
4. Gradually pour in the chicken broth while stirring until a soft dough forms that holds together when pressed.
5. Preheat your oven to 400°F and line a baking sheet with parchment paper.
6. Toss the butternut squash cubes with 1 tbsp of oil and spread them on the baking sheet.
7. Roast the squash for 25-30 minutes until it is tender and lightly browned at the edges.
8. While the squash roasts, place the poblano peppers directly over a gas flame or under a broiler set to high.
9. Char the peppers for 5-7 minutes, turning occasionally, until the skins are blackened and blistered.
10. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes to loosen the skins.
11. Peel the skins off the peppers, remove the seeds and stems, and chop the flesh into small pieces.
12. Mash the roasted squash with a fork until smooth and mix it with the chopped poblanos in a bowl.
13. Pat the soaked corn husks dry with a towel and lay them flat on a work surface.
14. Spread about 2 tbsp of the masa dough onto the center of each husk, leaving a 1-inch border at the top and sides.
15. Spoon 1 tbsp of the squash-poblano filling down the center of the dough on each husk.
16. Fold the sides of the husk over the filling, then fold the bottom up to enclose it, tying with a strip of husk if needed.
17. Stand the tamales upright in a steamer basket with the open ends facing up.
18. Add 1 inch of water to the pot, bring it to a boil over high heat, then reduce to a simmer.
19. Cover the pot and steam the tamales for 60-70 minutes until the masa pulls away easily from the husk.
20. Let the tamales rest for 10 minutes before serving to allow them to set.
Zesty and satisfying, these tamales have a tender, fluffy texture with a hint of sweetness from the squash balanced by the mild heat of the poblanos. Serve them warm with a drizzle of crema or a side of black beans for a complete meal—they’re great for freezing and reheating later, too!
Conclusion
Craving something special? This collection of 23 tamale recipes offers a delicious adventure for any gathering, from cozy family dinners to festive celebrations. We hope you find a new favorite to try in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup on Pinterest to spread the tamale joy. Happy cooking!
