35+ Must Try Authentic Mexican Tamale Recipes for Every Season

Tamales are an integral part of Mexican cuisine, deeply rooted in tradition and culture.

These delicious parcels of masa dough filled with a variety of savory or sweet fillings are enjoyed by families across Mexico and beyond.

Whether it’s for a holiday feast, a family gathering, or a weekend treat, tamales are a staple that never fails to bring people together.

From classic red and green chili tamales to unique combinations like zucchini and corn, there’s a tamale recipe to suit every palate.

In this article, we’ll explore over 35 authentic Mexican tamale recipes that showcase the diversity of this beloved dish.

Get ready to discover the rich flavors, comforting textures, and the joy of making tamales at home!

35+ Must Try Authentic Mexican Tamale Recipes for Every Season

There’s no better way to experience the authentic flavors of Mexico than by making your own tamales.

Whether you prefer the traditional fillings or want to try something new, the possibilities are endless.

These 35+ authentic Mexican tamale recipes bring you a mix of classic and creative variations, allowing you to dive deep into the heart of Mexican cuisine.

The process of preparing tamales can be a fun family activity or a personal cooking adventure, and the end result is always worth the effort.

So gather your ingredients, soak your corn husks, and start creating tamales that will make your kitchen smell like a fiesta.

Red Pork Tamales (Tamales Rojos de Puerco)

Red pork tamales are a beloved classic in Mexican cuisine, known for their rich flavor and vibrant color. These tamales are filled with tender pork cooked in a smoky red chile sauce and encased in fluffy masa (corn dough). Perfect for celebrations or family gatherings, they offer a taste of tradition and heritage. Making tamales is a labor of love, often enjoyed as a communal activity with family members.

Ingredients
Masa Dough:

• 4 cups masa harina
• 2 cups warm chicken broth
• 1 cup lard or vegetable shortening
• 1 teaspoon baking powder
• 1 teaspoon salt

Filling:

• 2 pounds pork shoulder, cooked and shredded
• 8 dried guajillo chiles, seeds and stems removed
• 4 dried ancho chiles, seeds and stems removed
• 4 garlic cloves
• 1 small onion, chopped
• 1 teaspoon cumin
• 1 teaspoon Mexican oregano
• 1 teaspoon salt
• 1 tablespoon oil

Other:

• Corn husks, soaked in warm water for 1 hour

Instructions

1. Prepare the Chile Sauce:
   • Toast the dried chiles lightly on a dry skillet. Rehydrate them in hot water for 15 minutes.
   • Blend the chiles with garlic, onion, cumin, oregano, and about 1 cup of soaking water until smooth.
   • Heat oil in a pan, pour in the chile sauce, and simmer for 10 minutes. Add shredded pork and stir to coat. Set aside.
2. Prepare the Masa Dough:
   • In a large bowl, mix masa harina, baking powder, and salt.
   • Add warm broth gradually, kneading to form a soft dough.
   • Beat lard until fluffy and fold it into the masa.
3. Assemble the Tamales:
   • Spread 2 tablespoons of masa dough onto the center of a softened corn husk.
   • Add 1 tablespoon of the pork filling in the middle. Fold the sides of the husk, then fold the bottom up.
4. Cook the Tamales:
   • Arrange the tamales upright in a steamer. Steam for 1.5–2 hours, checking the water level periodically. Tamales are done when the masa pulls away from the husk easily.

Red pork tamales are a flavorful treat that bring people together. Whether for Christmas, Día de los Muertos, or a Sunday family meal, the smoky chile sauce and tender pork wrapped in delicate masa are sure to impress. Enjoy them with salsa, crema, or a side of beans for an authentic Mexican experience.

Green Chicken Tamales (Tamales Verdes de Pollo)

Green chicken tamales are a fresh and zesty variation of the traditional tamale, featuring tender chicken in a tangy tomatillo-based green sauce. They highlight the bright, herbal flavors of cilantro and green chiles. This recipe captures the essence of Mexican comfort food and pairs well with festive occasions or a cozy dinner at home.

Ingredients
Masa Dough:

• 4 cups masa harina
• 2 cups warm chicken broth
• 1 cup lard or vegetable shortening
• 1 teaspoon baking powder
• 1 teaspoon salt

Filling:

• 2 pounds chicken breast, cooked and shredded
• 10 tomatillos, husked and rinsed
• 3 serrano chiles (adjust for spice level)
• 1 garlic clove
• 1/2 onion, chopped
• 1/4 cup cilantro, chopped
• 1 teaspoon salt

Other:

• Corn husks, soaked in warm water for 1 hour

Instructions

1. Prepare the Green Sauce:
   • Boil tomatillos and chiles until soft. Blend with garlic, onion, cilantro, and salt until smooth.
   • Combine shredded chicken with the sauce and set aside.
2. Prepare the Masa Dough:
   • Mix masa harina, baking powder, and salt in a large bowl.
   • Gradually add warm broth and knead until smooth. Beat lard until fluffy and mix into the masa.
3. Assemble the Tamales:
   • Spread 2 tablespoons of masa onto a corn husk. Add 1 tablespoon of the chicken filling in the center. Fold and wrap tightly.
4. Cook the Tamales:
   • Steam the tamales upright for 1.5–2 hours, ensuring the pot doesn’t run dry.

Green chicken tamales are a bright and satisfying dish that balances tangy, spicy, and savory flavors. They’re a delicious representation of Mexico’s culinary diversity and are guaranteed to bring joy to any table. Serve with rice or a fresh salad for a delightful meal.

Sweet Raisin Tamales (Tamales Dulces de Pasas)

Sweet raisin tamales are a delightful dessert tamale often enjoyed during holidays and celebrations. These tamales feature sweetened masa flavored with cinnamon and vanilla, studded with raisins for a burst of fruity goodness. Their soft and tender texture makes them a perfect way to end a traditional Mexican meal.

Ingredients
Masa Dough:

• 4 cups masa harina
• 2 cups warm milk
• 1 cup lard or butter
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract

Filling:

• 1 cup raisins, soaked in warm water for 15 minutes

Other:

• Corn husks, soaked in warm water for 1 hour

Instructions

1. Prepare the Masa Dough:
   • Mix masa harina, baking powder, cinnamon, and salt in a large bowl.
   • Gradually add milk and knead until smooth.
   • Cream lard or butter with sugar and vanilla, then mix into the masa until fluffy.
2. Assemble the Tamales:
   • Spread 2 tablespoons of masa onto a corn husk. Sprinkle a few raisins over the masa. Fold and wrap the husk securely.
3. Cook the Tamales:
   • Steam the tamales upright for 1.5–2 hours, ensuring the water level is maintained.

Sweet raisin tamales offer a unique take on the traditional savory dish, providing a comforting and nostalgic treat. They’re ideal for holiday breakfasts, desserts, or an afternoon snack with a cup of Mexican hot chocolate or coffee.

Beef and Jalapeño Tamales (Tamales de Res con Jalapeños)

Beef and jalapeño tamales are a bold and spicy variation of the classic tamale, featuring a hearty beef filling with a kick of heat from fresh jalapeños. The combination of tender shredded beef and the vibrant, zesty flavor of jalapeños creates a tamale that is both comforting and exciting. These tamales are perfect for those who enjoy a little heat in their dishes, and they’re great for gatherings, offering a flavor-packed bite in every mouthful.

Ingredients
Masa Dough:

• 4 cups masa harina
• 2 cups beef broth (or more, as needed)
• 1 cup lard or vegetable shortening
• 1 teaspoon baking powder
• 1 teaspoon salt

Filling:

• 2 pounds beef chuck, cooked and shredded
• 3 fresh jalapeños, finely chopped
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 cup beef broth

Other:

• Corn husks, soaked in warm water for 1 hour

Instructions

1. Prepare the Beef Filling:
   • In a skillet, heat oil and sauté the onion and garlic until soft.
   • Add the chopped jalapeños and cook for another 2 minutes.
   • Stir in the cumin, oregano, salt, and beef, mixing well. Add the beef broth and simmer for 10 minutes, allowing the flavors to blend.
2. Prepare the Masa Dough:
   • In a large bowl, combine masa harina, baking powder, and salt.
   • Gradually add beef broth, kneading until smooth.
   • Beat lard until fluffy, then mix it into the masa.
3. Assemble the Tamales:
   • Spread about 2 tablespoons of masa onto a corn husk.
   • Add a tablespoon of the beef and jalapeño mixture in the center. Fold the sides of the husk, then fold the bottom up, creating a secure package.
4. Cook the Tamales:
   • Arrange the tamales upright in a steamer and steam for 1.5–2 hours, checking the water level periodically.

Beef and jalapeño tamales offer a perfect balance of savory beef and spicy heat, making them a wonderful choice for those who love bold flavors. Their tender texture and rich filling make them a hearty meal, and they pair wonderfully with a fresh salsa or a cool Mexican crema to balance the heat. These tamales are sure to be a crowd-pleaser for any occasion.

Corn and Cheese Tamales (Tamales de Elote con Queso)

Corn and cheese tamales (tamales de elote) are a sweet and savory treat that highlight the natural sweetness of corn. These tamales are often filled with fresh corn kernels and gooey cheese, creating a comforting and satisfying flavor profile. They’re perfect for those who enjoy milder tamales but still want a deliciously rich experience. Corn and cheese tamales are great for all kinds of celebrations and make for a perfect vegetarian option.

Ingredients
Masa Dough:

• 3 cups masa harina
• 1 1/2 cups sweet corn kernels (fresh or frozen)
• 2 cups warm vegetable broth
• 1/2 cup unsalted butter or vegetable shortening
• 1 teaspoon baking powder
• 1 teaspoon salt

Filling:

• 1 1/2 cups cotija cheese or Oaxaca cheese, crumbled
• 1/2 cup roasted corn kernels (optional)
• 1/2 cup cream cheese (optional, for a creamy texture)

Other:

• Corn husks, soaked in warm water for 1 hour

Instructions

1. Prepare the Masa Dough:
   • In a bowl, combine masa harina, baking powder, and salt.
   • Gradually add vegetable broth and mix until smooth.
   • Stir in sweet corn kernels and softened butter.
2. Prepare the Filling:
   • In a separate bowl, combine the cheese (cotija or Oaxaca), roasted corn kernels, and optional cream cheese for extra creaminess.
3. Assemble the Tamales:
   • Spread about 2 tablespoons of masa onto a corn husk.
   • Place a spoonful of the cheese and corn mixture in the center.
   • Fold the sides of the husk and then fold the bottom up, securing the tamale.
4. Cook the Tamales:
   • Place the tamales upright in a steamer, making sure they’re snug but not overcrowded.
   • Steam for 1.5–2 hours, adding water as needed to maintain steam.

Corn and cheese tamales bring out the natural sweetness of corn, with the added richness of cheese. These tamales are soft, creamy, and satisfying, offering a perfect vegetarian option that still delivers bold flavors. Serve them with a dollop of sour cream or a tangy salsa to elevate the experience further. These tamales are sure to be a favorite for anyone seeking a comforting, flavorful meal.

Mole Tamales (Tamales de Mole)

Mole tamales are an iconic dish in Mexican cuisine, featuring a deep and rich mole sauce that’s typically made from a blend of chiles, spices, chocolate, and other ingredients. This sauce is paired with tender chicken or pork, creating a flavorful tamale that’s both savory and slightly sweet. Mole tamales are perfect for special occasions and bring the full depth of Mexican flavors to the table.

Ingredients
Masa Dough:

• 4 cups masa harina
• 2 cups chicken broth
• 1 cup lard or vegetable shortening
• 1 teaspoon baking powder
• 1 teaspoon salt

Mole Sauce:

• 4 dried mulato chiles
• 4 dried pasilla chiles
• 2 dried ancho chiles
• 1 tablespoon sesame seeds
• 1 tablespoon pumpkin seeds
• 1/4 cup almonds
• 1/4 cup raisins
• 1/2 cup dark chocolate (preferably 70% cacao)
• 1/2 teaspoon cinnamon
• 1 teaspoon cumin
• 1/2 teaspoon clove
• 3 cloves garlic
• 1 small onion, chopped
• 3 tablespoons vegetable oil
• 2 cups chicken broth
• 1 teaspoon salt

Filling:

• 2 cups cooked and shredded chicken or pork

Other:

• Corn husks, soaked in warm water for 1 hour

Instructions

1. Prepare the Mole Sauce:
   • Toast the dried chiles lightly on a skillet, then rehydrate them in hot water for 10 minutes.
   • Blend the chiles with sesame seeds, pumpkin seeds, almonds, raisins, chocolate, cinnamon, cumin, cloves, garlic, onion, and salt until smooth.
   • Heat oil in a pan and cook the mole sauce for 10–15 minutes, adding chicken broth to reach your desired consistency.
2. Prepare the Masa Dough:
   • In a large bowl, combine masa harina, baking powder, and salt.
   • Gradually add chicken broth, kneading until smooth.
   • Fold in the lard and mix until fluffy.
3. Assemble the Tamales:
   • Spread 2 tablespoons of masa on each corn husk.
   • Add a tablespoon of shredded chicken or pork, then cover with a spoonful of mole sauce.
   • Fold the sides of the husk and then fold the bottom up to secure the tamale.
4. Cook the Tamales:
   • Steam the tamales for 1.5–2 hours, ensuring the water stays at a simmer throughout the cooking process.

Mole tamales are a complex and indulgent dish that beautifully encapsulates the depth of Mexican flavors. The rich, smoky, and slightly sweet mole sauce pairs perfectly with the savory chicken or pork filling, creating a balanced and satisfying meal. Serve these tamales with rice, beans, or a simple side salad to fully enjoy the experience. These tamales are perfect for any celebration or as a showstopper dish at family gatherings.

Sweet Pineapple Tamales (Tamales de Piña)

Sweet pineapple tamales offer a tropical twist on the traditional tamale, combining the sweetness of ripe pineapple with a soft, flavorful masa dough. These tamales are a wonderful dessert or snack, perfect for warm weather celebrations or family get-togethers. The juicy pineapple filling, along with a hint of cinnamon, creates a refreshing and unique treat that stands out on any tamale platter.

Ingredients
Masa Dough:

• 3 cups masa harina
• 2 cups pineapple juice
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 cup softened butter or vegetable shortening

Filling:

• 2 cups fresh pineapple, finely chopped
• 1/2 cup sugar
• 1/4 teaspoon cinnamon
• 1 tablespoon cornstarch (optional, for thickening)

Other:

• Corn husks, soaked in warm water for 1 hour

Instructions

1. Prepare the Pineapple Filling:
   • In a saucepan, combine chopped pineapple, sugar, and cinnamon. Cook over medium heat, stirring occasionally.
   • If the mixture is too liquid, add cornstarch to thicken it. Once the filling has thickened and the pineapple is softened, set aside to cool.
2. Prepare the Masa Dough:
   • In a bowl, combine masa harina, baking powder, sugar, and cinnamon.
   • Gradually add pineapple juice and vanilla extract, kneading until the dough is smooth.
   • Mix in the softened butter and continue kneading until the dough is light and fluffy.
3. Assemble the Tamales:
   • Spread 2 tablespoons of masa onto each soaked corn husk.
   • Add a spoonful of the pineapple filling in the center. Fold the sides of the husk in and then fold the bottom up, securing the tamale.
4. Cook the Tamales:
   • Steam the tamales upright for 1.5–2 hours, checking periodically to ensure there is enough water in the steamer.

Sweet pineapple tamales are a delightful treat that provides a refreshing balance of sweetness and spice. The juicy, tender pineapple filling pairs beautifully with the soft masa, and the cinnamon adds warmth and depth. These tamales are perfect for dessert or as a special snack during holidays, celebrations, or a summer gathering with loved ones.

Spinach and Cheese Tamales (Tamales de Espinaca con Queso)

Spinach and cheese tamales are a savory and satisfying option for those who prefer a meatless filling. The combination of fresh spinach, melted cheese, and spices wrapped in soft masa creates a comforting and flavorful dish. These tamales are perfect for a vegetarian meal or as an alternative to traditional meat-based tamales, and they are ideal for a healthy twist on the classic tamale experience.

Ingredients
Masa Dough:

• 4 cups masa harina
• 2 cups vegetable broth
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil or shortening

Filling:

• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese or Oaxaca cheese, crumbled
• 1/2 cup crumbled feta cheese (optional for extra tang)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes (optional for a slight kick)
• Salt to taste

Other:

• Corn husks, soaked in warm water for 1 hour

Instructions

1. Prepare the Spinach Filling:
   • In a skillet, sauté onions and garlic in a little oil until softened.
   • Add chopped spinach to the pan and cook until wilted, about 5 minutes.
   • Remove from heat and stir in ricotta, feta (if using), cumin, red pepper flakes, and salt to taste. Set aside to cool.
2. Prepare the Masa Dough:
   • In a large bowl, combine masa harina, baking powder, and salt.
   • Gradually add vegetable broth and knead the dough until smooth.
   • Add vegetable oil or shortening and mix until the dough is light and fluffy.
3. Assemble the Tamales:
   • Spread 2 tablespoons of masa onto each soaked corn husk.
   • Add a spoonful of the spinach and cheese mixture in the center.
   • Fold the sides of the husk in and fold the bottom up to secure the tamale.
4. Cook the Tamales:
   • Arrange the tamales upright in a steamer and steam for 1.5–2 hours. Make sure the water level is maintained throughout the cooking process.

Spinach and cheese tamales offer a wonderful, lighter alternative to meat-filled tamales, providing a delicious vegetarian option. The combination of savory spinach and melty cheese wrapped in masa creates a rich and comforting flavor profile. These tamales are perfect for a healthy meal, and they make a great addition to any tamale feast, offering a delicious balance of nutrients and flavors.

Mushroom and Poblano Pepper Tamales (Tamales de Hongos y Chile Poblano)

Mushroom and poblano pepper tamales are a flavorful vegetarian option that combines earthy mushrooms with the smoky heat of poblano peppers. This combination, wrapped in soft masa, provides a rich and satisfying filling that’s both savory and comforting. These tamales are perfect for anyone who enjoys the depth of earthy mushrooms and the bold flavors of roasted poblanos, offering a satisfying meatless alternative.

Ingredients
Masa Dough:

• 4 cups masa harina
• 2 cups vegetable broth
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil or butter

Filling:

• 2 cups mushrooms, finely chopped
• 2 poblano peppers, roasted, peeled, and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
• Salt and pepper to taste

Other:

• Corn husks, soaked in warm water for 1 hour

Instructions

1. Prepare the Mushroom and Poblano Filling:
   • Roast the poblano peppers over an open flame or on a grill until charred. Place in a plastic bag to steam, then peel off the skin, remove the seeds, and chop.
   • In a skillet, heat oil and sauté onions and garlic until softened. Add chopped mushrooms and cook until they release their moisture and brown.
   • Stir in the roasted poblano peppers, cumin, smoked paprika (if using), salt, and pepper. Cook for an additional 5 minutes, then remove from heat. Set aside to cool.
2. Prepare the Masa Dough:
   • In a large bowl, combine masa harina, baking powder, and salt.
   • Gradually add vegetable broth and knead until the dough is smooth.
   • Add vegetable oil or butter and mix until the masa is fluffy and light.
3. Assemble the Tamales:
   • Spread about 2 tablespoons of masa onto each soaked corn husk.
   • Add a spoonful of the mushroom and poblano mixture in the center.
   • Fold the sides of the husk and then fold the bottom up, securing the tamale.
4. Cook the Tamales:
   • Steam the tamales for 1.5–2 hours, ensuring the water level remains consistent.

Mushroom and poblano tamales offer a savory, earthy filling that is both hearty and satisfying, with the smokiness of the poblano peppers perfectly complementing the mushrooms. These tamales are an excellent vegetarian choice that doesn’t compromise on flavor. They are perfect for a lighter tamale meal or for anyone looking to add variety to their tamale menu. Pair them with a side of Mexican crema or a fresh tomato salsa to bring out even more flavor.

Pork and Green Chile Tamales (Tamales de Puerco con Chile Verde)

Pork and green chile tamales are a traditional Mexican favorite, packed with tender, slow-cooked pork and flavorful green chile sauce. The rich, spicy, and savory pork filling is complemented by the mild heat of green chiles, creating a harmonious balance of flavors. These tamales are a staple for holidays and family gatherings, offering a comforting, hearty meal that’s sure to please all palates.

Ingredients
Masa Dough:

• 4 cups masa harina
• 2 cups pork broth (or chicken broth)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup lard or vegetable shortening

Filling:

• 2 pounds pork shoulder, cooked and shredded
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 fresh green chilies, roasted, peeled, and chopped
• 1/2 cup green chile sauce (store-bought or homemade)
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup cilantro, chopped (optional)

Other:

• Corn husks, soaked in warm water for 1 hour

Instructions

1. Prepare the Pork Filling:
   • In a large skillet, sauté the onions and garlic until translucent.
   • Add the chopped green chiles, green chile sauce, cumin, salt, and pepper. Stir and cook for a few minutes.
   • Add the shredded pork and cook for 10-15 minutes, allowing the flavors to meld together. Stir in chopped cilantro if desired and set aside to cool.
2. Prepare the Masa Dough:
   • In a large bowl, combine the masa harina, baking powder, and salt.
   • Gradually add pork broth while kneading to form a smooth dough.
   • Add the lard and continue kneading until the masa becomes light and fluffy.
3. Assemble the Tamales:
   • Spread about 2 tablespoons of masa onto each corn husk.
   • Add a spoonful of the pork and green chile filling in the center.
   • Fold the sides of the husk in and fold the bottom up, securing the tamale.
4. Cook the Tamales:
   • Place the tamales upright in a steamer and steam for 1.5–2 hours, checking water levels during cooking.

Pork and green chile tamales are the perfect combination of tender pork and vibrant, spicy chiles. The rich flavor of the pork filling infused with green chile sauce is complemented by the soft, fluffy masa, making for a truly satisfying meal. These tamales are perfect for any special occasion or a weekend family feast, offering bold flavors that everyone will enjoy.

Chicken and Mole Poblano Tamales (Tamales de Pollo con Mole Poblano)

Chicken and mole poblano tamales offer a rich and complex flavor profile, with the deep, dark mole sauce adding a sweet, smoky, and slightly spicy touch to the tender chicken. Mole poblano is one of the most celebrated sauces in Mexican cuisine, and when paired with chicken in tamales, it creates a combination that’s both comforting and indulgent. These tamales are ideal for special occasions and bring the authentic taste of Mexican cuisine to the table.

Ingredients
Masa Dough:

• 4 cups masa harina
• 2 cups chicken broth
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil or lard

Mole Poblano Sauce:

• 3 dried ancho chiles
• 2 dried pasilla chiles
• 2 dried mulato chiles
• 1/4 cup sesame seeds
• 1/4 cup almonds
• 1/4 cup raisins
• 1/4 cup dark chocolate (preferably 70% cacao)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon clove
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 2 cups chicken broth
• Salt to taste

Filling:

• 3 cups cooked and shredded chicken
• 1 cup mole poblano sauce (from above)

Other:

• Corn husks, soaked in warm water for 1 hour

Instructions

1. Prepare the Mole Poblano Sauce:
   • Toast the dried chiles lightly on a skillet, then rehydrate them in hot water for about 10 minutes.
   • Blend the chiles with sesame seeds, almonds, raisins, chocolate, cinnamon, cumin, clove, garlic, onion, and salt, adding chicken broth to reach a smooth consistency.
   • Heat oil in a pan and cook the mole sauce for 10-15 minutes until it thickens and the flavors develop.
2. Prepare the Filling:
   • Mix the shredded chicken with about 1 cup of mole poblano sauce. Set aside.
3. Prepare the Masa Dough:
   • Combine masa harina, baking powder, and salt in a large bowl.
   • Gradually add chicken broth while kneading until smooth.
   • Add the oil or lard and knead again until the masa is light and fluffy.
4. Assemble the Tamales:
   • Spread about 2 tablespoons of masa onto each soaked corn husk.
   • Place a tablespoon of the chicken and mole filling in the center.
   • Fold the sides of the husk in and fold the bottom up, securing the tamale.
5. Cook the Tamales:
   • Arrange the tamales upright in a steamer and steam for 1.5–2 hours. Ensure there is enough water in the steamer for the entire cooking time.

Chicken and mole poblano tamales are a rich, flavorful dish that showcases the depth of Mexican culinary traditions. The smokey, slightly sweet, and spicy mole sauce perfectly complements the tender chicken, while the masa adds a soft, comforting texture. These tamales are perfect for any celebratory meal and will impress your guests with their bold and complex flavors.

Zucchini and Corn Tamales (Tamales de Calabacitas y Elote)

Zucchini and corn tamales offer a fresh and light alternative to traditional tamales. The combination of zucchini’s mild flavor with sweet corn creates a vibrant filling, while the masa dough keeps the tamales soft and tender. These tamales are a great option for vegetarians or anyone looking for a healthier, lighter version of tamales. They’re perfect for summer celebrations or whenever you want something fresh and delicious.

Ingredients
Masa Dough:

• 4 cups masa harina
• 2 cups vegetable broth
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil or butter

Filling:

• 2 cups zucchini, finely chopped
• 1 1/2 cups fresh corn kernels (or frozen)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped (optional)

Other:

• Corn husks, soaked in warm water for 1 hour

Instructions

1. Prepare the Zucchini and Corn Filling:
   • In a skillet, sauté the onion and garlic in a little oil until softened.
   • Add the chopped zucchini and cook for 5-7 minutes, until tender.
   • Add the corn, cumin, smoked paprika (if using), salt, and pepper. Cook for another 5 minutes, then remove from heat. Stir in cilantro if desired and let cool.
2. Prepare the Masa Dough:
   • In a large bowl, combine masa harina, baking powder, and salt.
   • Gradually add vegetable broth while kneading to form a smooth dough.
   • Add vegetable oil or butter and continue kneading until the dough becomes light and fluffy.
3. Assemble the Tamales:
   • Spread about 2 tablespoons of masa onto each soaked corn husk.
   • Add a spoonful of the zucchini and corn filling in the center.
   • Fold the sides of the husk in and fold the bottom up to secure the tamale.
4. Cook the Tamales:
   • Arrange the tamales upright in a steamer and steam for 1.5–2 hours, ensuring the water stays at a simmer.

Zucchini and corn tamales provide a fresh, light, and satisfying option for those looking for a vegetarian dish. The mild zucchini pairs wonderfully with the sweet corn and the savory spices, creating a tamale that’s both flavorful and nutritious. These tamales are a great way to celebrate the flavors of summer and are sure to be a hit at any meal or gathering.

Beef and Chipotle Tamales (Tamales de Res con Chipotle)

Beef and chipotle tamales offer a bold and smoky flavor with a deliciously spicy kick. The tender, shredded beef is simmered in a rich chipotle sauce, giving it a deep, smoky, and slightly spicy taste. These tamales are perfect for those who love hearty, flavorful dishes and want to enjoy the boldness of chipotle in a traditional tamale. They are a fantastic option for special gatherings and a great way to showcase the robust flavors of Mexican cuisine.

Ingredients
Masa Dough:

• 4 cups masa harina
• 2 cups beef broth
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil or lard

Filling:

• 2 pounds beef chuck, cooked and shredded
• 3 chipotle chiles in adobo sauce, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup cilantro, chopped (optional)

Other:

• Corn husks, soaked in warm water for 1 hour

Instructions

1. Prepare the Beef Filling:
   • In a skillet, sauté the onions and garlic until softened.
   • Add the chipotle chiles, cumin, smoked paprika, and a pinch of salt. Stir and cook for 5 minutes.
   • Add the shredded beef and toss it in the chipotle mixture, allowing the beef to absorb the flavors. Cook for an additional 10 minutes, then remove from heat. Stir in cilantro if desired and set aside to cool.
2. Prepare the Masa Dough:
   • In a large bowl, combine masa harina, baking powder, and salt.
   • Gradually add beef broth while kneading the masa until smooth.
   • Add the vegetable oil or lard and continue kneading until the dough becomes light and fluffy.
3. Assemble the Tamales:
   • Spread about 2 tablespoons of masa onto each soaked corn husk.
   • Add a spoonful of the beef and chipotle filling in the center.
   • Fold the sides of the husk in and fold the bottom up, securing the tamale.
4. Cook the Tamales:
   • Steam the tamales upright in a steamer for 1.5–2 hours, ensuring there is enough water in the steamer.

Beef and chipotle tamales bring an irresistible smokiness and spice to the table. The chipotle sauce infuses the beef with a deep, complex flavor that pairs beautifully with the soft, light masa. These tamales are perfect for anyone who loves bold, spicy food and are an excellent choice for a festive or celebratory occasion. Pair them with a fresh salsa or a dollop of sour cream to balance the heat.

Sweet Corn and Jalapeño Tamales (Tamales de Elote y Jalapeño)

Sweet corn and jalapeño tamales combine the natural sweetness of corn with the spicy kick of jalapeños, creating a balance of heat and sweetness that is both exciting and satisfying. This savory tamale is perfect for those who enjoy a little heat but also love the comforting flavor of fresh corn. The tender masa dough provides a soft and fluffy base for the bold and lively filling, making it a delightful choice for any tamale lover.

Ingredients
Masa Dough:

• 3 cups masa harina
• 2 cups vegetable broth
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup butter or vegetable oil

Filling:

• 2 cups fresh corn kernels (or frozen, thawed)
• 2 jalapeños, finely chopped (seeds removed for less heat)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 tablespoon lime juice
• Salt to taste

Other:

• Corn husks, soaked in warm water for 1 hour

Instructions

1. Prepare the Corn and Jalapeño Filling:
   • In a skillet, sauté the onions and garlic until translucent.
   • Add the jalapeños and cook for 2 minutes.
   • Stir in the corn, cumin, and lime juice, cooking for 5-7 minutes until the corn is slightly tender.
   • Season with salt and set aside to cool.
2. Prepare the Masa Dough:
   • In a large bowl, combine masa harina, baking powder, and salt.
   • Gradually add vegetable broth while kneading the masa until smooth.
   • Add butter or oil and knead until the dough is light and fluffy.
3. Assemble the Tamales:
   • Spread about 2 tablespoons of masa onto each soaked corn husk.
   • Add a spoonful of the corn and jalapeño filling in the center.
   • Fold the sides of the husk in and fold the bottom up to secure the tamale.
4. Cook the Tamales:
   • Steam the tamales upright for 1.5–2 hours, ensuring there is enough water in the steamer throughout cooking.

Sweet corn and jalapeño tamales are a delightful combination of flavors that offer the perfect balance of sweetness and spice. The fresh corn provides a natural sweetness that pairs beautifully with the fiery jalapeños, while the masa serves as the perfect complement to these bold ingredients. These tamales are perfect for a summer meal, a spicy snack, or a lively addition to any gathering.

Cheese and Spinach Tamales (Tamales de Queso y Espinacas)

Cheese and spinach tamales are a flavorful and nutritious vegetarian option that brings together the richness of cheese and the earthiness of spinach. The creamy cheese melts beautifully, and the spinach adds a lovely green note, making each bite satisfying and full of flavor. These tamales are a great way to enjoy a meatless meal without sacrificing taste, and they are perfect for any gathering or as a comforting lunch.

Ingredients
Masa Dough:

• 4 cups masa harina
• 2 cups vegetable broth
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil or butter

Filling:

• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese or Oaxaca cheese, crumbled
• 1/2 cup mozzarella cheese, shredded
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Other:

• Corn husks, soaked in warm water for 1 hour

Instructions

1. Prepare the Cheese and Spinach Filling:
   • In a skillet, heat the olive oil and sauté the onions and garlic until soft.
   • Add the spinach and cook until wilted, about 5 minutes.
   • Remove from heat and stir in the ricotta, mozzarella, and Oaxaca cheese. Season with salt and pepper to taste. Set aside to cool.
2. Prepare the Masa Dough:
   • In a large bowl, combine masa harina, baking powder, and salt.
   • Gradually add vegetable broth, kneading to form a smooth dough.
   • Add oil or butter and knead until light and fluffy.
3. Assemble the Tamales:
   • Spread about 2 tablespoons of masa onto each soaked corn husk.
   • Add a spoonful of the cheese and spinach filling in the center.
   • Fold the sides of the husk in and fold the bottom up to secure the tamale.
4. Cook the Tamales:
   • Steam the tamales upright in a steamer for 1.5–2 hours, ensuring there’s enough water to steam them properly.

Cheese and spinach tamales are a perfect vegetarian dish, providing a delightful combination of savory cheese and the freshness of spinach. The rich, melty cheese adds creaminess, while the spinach brings an earthy flavor that balances the dish perfectly. These tamales are a great option for any meal and a wonderful way to enjoy a lighter, yet flavorful tamale experience. They also make a great addition to a larger tamale spread for any gathering.

Note: More recipes are coming soon!