10 Wrapped Tamales Recipes for Holidays
Every holiday season, the air in my childhood home would fill with the earthy aroma of steaming corn masa and simmering meats, as my abuela gathered the family for our annual tamales-making marathon. We’d spend hours spreading dough on corn husks, piling in fillings, and wrapping them tightly like little gifts, laughing over stories of past Christmases. Those tamales weren’t just food—they were love wrapped in tradition, a staple that brought us together through generations.
Lately, I’ve been experimenting in my own kitchen, twisting those classics with modern holiday twists like cranberry-infused sauces and seasonal veggies. In a world rushing through the holidays, tamales remind us to slow down, connect, and savor the joy of handmade meals. They’re versatile, make-ahead wonders perfect for potlucks or cozy family dinners, and today I’m sharing 10 wrapped tamales recipes to elevate your festivities.
Classic Pork Tamales with Red Chile
These timeless pork tamales feature tender shredded pork simmered in a rich red chile sauce, wrapped in soft corn masa and corn husks for that authentic holiday bite. Ingredients (makes about 20 tamales): 4 cups masa harina, 3 cups chicken broth, 1 cup lard, 2 lbs pork shoulder, 10 dried guajillo chiles, 5 garlic cloves, salt, and corn husks. To prepare, soak husks in warm water; blend rehydrated chiles with garlic for sauce, cook pork in it until shreddable; mix masa with lard and broth into a spreadable dough. Spread masa on husk, add pork filling, fold and tie, then steam for 1-1.5 hours. They’re packed with protein and comforting spices, making them a crowd-pleasing staple that stores well for busy holiday hosting.
Chicken Tamales with Green Salsa Verde
Bright and zesty, these chicken tamales use poached chicken in tangy tomatillo salsa verde, enveloped in masa and banana leaves for a tropical holiday flair. Ingredients: 4 cups masa harina, 3 cups broth, 1 cup lard, 2 lbs chicken thighs, 1 lb tomatillos, 2 jalapeños, onion, cilantro, salt, banana leaves. Boil chicken with aromatics, shred; roast tomatillos and blend with chiles for salsa; prepare masa as above. Spread masa on blanched banana leaf, add chicken-salsa mix, wrap securely, and steam 90 minutes. Low-fat yet flavorful, they offer vitamin C from salsa and a lighter option for festive feasts.
Sweet Corn Tamales with Cheese
A semi-sweet holiday treat, these elote-style tamales blend fresh corn masa with cotija cheese and cream, wrapped in husks for creamy, corn-forward bliss. Ingredients: 3 cups fresh corn kernels, 2 cups masa harina, 1 cup butter, 1 cup cotija, 1/2 cup crema, sugar, husks. Puree most corn into masa base, fold in butter, cheese, and crema; spread on husks with whole kernels, wrap, steam 45-60 minutes. Naturally gluten-free and veggie-packed, they’re a comforting side that highlights seasonal corn’s sweetness without overpowering mains.
Beef Tamales with Ancho Chile
Hearty beef tamales slow-cooked with smoky ancho chiles deliver bold flavors in every masa-wrapped bundle, ideal for winter holidays. Ingredients: 4 cups masa, 3 cups beef broth, 1 cup lard, 2 lbs brisket, 6 ancho chiles, cumin, garlic, husks. Braise beef with blended chile sauce; whip masa light and fluffy. Fill, fold husks, steam 2 hours. High in iron and collagen for joint health, these satisfy meat lovers and reheat beautifully for leftovers.
Rajas con Queso Tamales (Peppers and Cheese)
Vegetarian joy in these tamales stuffed with roasted poblanos, onions, and Oaxaca cheese, wrapped for a melty, smoky holiday side. Ingredients: 4 cups masa, 3 cups veg broth, 1 cup shortening, 6 poblanos, 2 onions, 2 cups cheese, husks. Char and peel poblanos, sauté with onions; mix masa. Assemble, steam 1 hour. Dairy and veggie benefits provide calcium and antioxidants, perfect for lighter holiday plates.
Pineapple Coconut Dessert Tamales
End holidays sweetly with these tropical tamales: pineapple-coconut filling in pink masa dyed with beet juice, wrapped in husks. Ingredients: 4 cups masa, 3 cups coconut milk, 1 cup butter, 2 cups pineapple, 1 cup coconut, sugar, husks. Cook pineapple-coconut compote; sweeten masa. Fill, tie, steam 50 minutes. Fruit-forward for digestion, they’re a fun, dairy-free dessert twist on tradition.
Duck Tamales with Mole Poblano
Luxurious duck confit in complex mole poblano sauce makes these tamales a gourmet holiday showstopper, wrapped elegantly. Ingredients: 4 cups masa, 3 cups duck stock, lard, 2 duck legs, mole ingredients (chiles, chocolate, nuts), husks. Confi duck, blend mole; prepare masa. Wrap, steam 1.5 hours. Omega-3s from duck and antioxidants from mole elevate nutrition festively.
Black Bean and Squash Tamales
Earthy vegan tamales with spiced black beans and roasted butternut squash, wrapped for wholesome holiday warmth. Ingredients: 4 cups masa, 3 cups veg broth, vegan butter, 2 cans beans, 2 squash, chipotle, husks. Mash beans with roasted squash; mix masa. Steam 1 hour. Fiber-rich and plant-based, they support gut health and inclusivity at the table.
Shrimp Tamales with Citrus Chipotle
Seafood lovers rejoice: plump shrimp in citrusy chipotle butter, masa-wrapped for a fresh holiday contrast. Ingredients: 4 cups masa, 3 cups shrimp stock, lard, 1 lb shrimp, limes, chipotle, husks. Sauté shrimp in sauce; spread masa. Steam 45 minutes. Lean protein and vitamin C make them light yet indulgent.
Turkey Cranberry Tamales
Fusion holiday special: Thanksgiving turkey with cranberry-chipotle relish in masa, nodding to multicultural feasts. Ingredients: 4 cups masa, 3 cups turkey broth, lard, 2 lbs turkey, cranberries, chipotle, husks. Roast turkey, mix relish; fill and steam 1.5 hours. Lean turkey protein pairs with cranberry antioxidants for post-feast recovery.
These 10 wrapped tamales recipes bring the heart of holiday gatherings to your table—grab some husks, enlist friends or family, and steam up a batch. Whether savory or sweet, they’re sure to create new memories; which one will you try first? Share your twists in the comments!
