11 Authentic Tamales Recipes
The aroma of steaming tamales always transports me back to my childhood in my abuela’s kitchen in Mexico City. Every Christmas Eve, the whole family would gather around the massive tamalera pot, where she’d spend hours spreading masa on corn husks, piling on fillings, and tying them up with such precision. The air thick with corn, chiles, and spices was pure magic, and biting into that first hot tamal—juicy pork in red chile sauce—was the highlight of the holidays. Those memories ignited my passion for tamales, turning them into a staple in my own home.
Recently, I’ve been experimenting in my modern kitchen, tweaking traditional recipes with local ingredients while honoring authenticity. After a few flops (like overly dry masa from rushing the lard incorporation), I’ve nailed techniques that make tamales accessible yet restaurant-worthy. In today’s fast-paced world, tamales matter more than ever—they’re comforting, shareable, and a delicious way to connect with cultural roots amid busy schedules.
Classic Pork Tamales in Red Chile Sauce (Tamales de Puerco en Chile Rojo)
These timeless tamales feature tender pork simmered in a rich, smoky red chile sauce, wrapped in soft masa dough. Ingredients (makes 20 tamales): 4 cups masa harina, 3 cups chicken broth, 1 cup lard, 2 tsp baking powder, salt; for filling: 3 lbs pork shoulder, 10 dried guajillo chiles, 5 ancho chiles, garlic, cumin, onion.
Prepare the sauce by toasting and blending chiles with aromatics, then braise pork until shreddable (2-3 hours). Whip masa with lard until fluffy, spread on soaked corn husks, add 2 tbsp filling, fold, and steam 1-1.5 hours. They’re packed with protein and antioxidants from chiles, perfect for hearty family meals.
Chicken Tamales in Green Salsa (Tamales de Pollo en Salsa Verde)
Bright and tangy, these use poached chicken in vibrant tomatillo salsa verde for a fresh twist on tradition. Ingredients: Masa base as above; filling: 3 lbs chicken thighs, 1 lb tomatillos, serrano chiles, cilantro, onion, garlic.
Roast tomatillos and blend with herbs for salsa, shred poached chicken into it. Spread masa on husks, fill, fold, steam. Low in fat yet flavorful, they boost immunity with vitamin C from green chiles and offer lean protein.
Beef Tamales with Ancho Chile (Tamales de Res en Chile Ancho)
Slow-cooked beef in deep ancho chile gravy makes these robust tamales a festive favorite. Ingredients: Masa base; filling: 3 lbs beef brisket, 8 ancho chiles, garlic, oregano, beef broth.
Seed and soak chiles, blend into sauce, braise beef 3 hours until tender. Assemble and steam as usual. High in iron and collagen for joint health, they’re ideal for cold nights.
Sweet Corn Tamales (Tamales de Elote)
Fresh corn kernels pureed into naturally sweet masa—no lard needed for a lighter, vegan-friendly version. Ingredients (20 tamales): 6 cups fresh corn kernels, 2 cups masa harina, 1/2 cup vegetable shortening, sugar, baking powder, husks.
Blend corn into batter, mix with masa and fat, spread on husks (add raisins optional), steam 45-60 min. Gluten-free and veggie-rich, they provide fiber and a dessert-like joy.
Oaxacan Black Mole Tamales (Tamales Oaxaqueños de Mole Negro)
Complex black mole with chocolate notes elevates chicken or turkey filling in these regional gems. Ingredients: Masa base; filling: 3 lbs chicken, mole paste (chiles, nuts, chocolate, spices).
Simmer mole ingredients, blend, cook with shredded poultry. Fill husks, steam. Antioxidant-packed from diverse chiles and seeds, they’re a cultural indulgence.
Rajas con Queso Tamales (Tamales de Rajas y Queso)
Roasted poblano strips and melty cheese create creamy, vegetarian tamales with mild heat. Ingredients: Masa base; filling: 8 poblanos, 2 cups Oaxaca cheese, onion, crema.
Char and peel poblanos, sauté with onions, mix with cheese. Assemble, steam. Calcium-rich from cheese, they’re comforting and meat-free.
Sweet Pineapple Tamales (Tamales Pisques)
Pineapple chunks in cinnamon-sweet masa make these Salvadoran-Mexican hybrids a tropical treat. Ingredients: 4 cups masa, 1 cup lard, 2 cups pineapple chunks, 1 cup sugar, raisins, husks.
Mix sweet masa, fold in fruit, steam 50 min. Naturally low-cal with vitamin C boost, perfect post-meal delight.
Shrimp Tamales in Chipotle Sauce (Tamales de Camarón)
Succulent shrimp in smoky chipotle adobo for coastal flair. Ingredients: Masa base; filling: 2 lbs shrimp, chipotles in adobo, garlic, lime.
Sauté shrimp in sauce, cool, fill husks, steam 45 min. Omega-3s from seafood support heart health.
Bean and Chorizo Tamales (Tamales de Frijoles con Chorizo)
Refried pinto beans spiked with spicy chorizo for earthy satisfaction. Ingredients: Masa base; filling: 4 cups refried beans, 1 lb chorizo, epazote.
Crumble cooked chorizo into beans, fill and steam. Plant-based protein powerhouse with gut-friendly fiber.
Duck Tamales in Prune Sauce (Tamales de Pato con Ciruela)
Luxurious duck confit with sweet-tart prunes, inspired by holiday specialties. Ingredients: Masa base; filling: 3 lbs duck legs, dried prunes, red wine, chiles.
Confite duck, simmer prunes in sauce, shred and mix. Steam 1.5 hours. Rich in B vitamins, a gourmet upgrade.
Vegan Mushroom Tamales (Tamales de Hongos)
Wild mushrooms in epazote broth mimic carnitas texture for plant-based authenticity. Ingredients: Masa with vegetable shortening; filling: 2 lbs mixed mushrooms, epazote, onions, soy chorizo.
Sauté mushrooms to crisp, season, fill vegan masa, steam. Low-fat, immunity-boosting from mushrooms.
These 11 authentic tamales recipes bring the soul of Mexican cuisine to your table—grab some husks, invite friends, and steam up a batch this weekend. Whether savory or sweet, they’re easier than they seem and guaranteed to create new family traditions!
