Beef Tamale Pie With Cornmeal Crust

Chili, ramped up with ancho and cocoa powder, smolders beneath spicy-sweet cornmeal crust.

Quick and Easy Vegetarian Tamale Pie With Brown Butter Cornbread Crust

Essentially a chili baked underneath a cornbread crust, tamale pie is one of the all-in-one comfort classics that never fails to bring big smiles and full bellies in its wake. This 100% vegetarian version is no different.

Easy Skillet Tamale Pie With Cornbread Crust

Chili topped with tender, moist, crisp-edged, buttery cornbread with those chili juices seeping up into it as it bakes in the oven.

Basic Mexican Tamale Dough

This dough recipe for Mexican tamales makes a light and flavorful tamale that can be stuffed with your favorite filling, like green chili and pork or red chili with chicken.

Tamales With Red Chili and Chicken Filling

A combo of guajillo, ancho, and arbol chiles gives this red chili sauce its earthy, smoky, and spicy complexity. It's folded into an airy and flavorful tamale dough, then steamed in corn husks until light and tender.

The Best Tamale Pie With Braised Skirt Steak, Charred Corn, and Brown Butter Cornbread Crust

This tamale pie uses tender, slow-cooked, shredded skirt steak flavored with layers and layers of aromatics and vegetables for a rich, complex, chili-based stew topped with corn bread flavored with browned butter.

Southern Foodways' Mississippi Delta Hot Tamales

Among the more curious dishes in The Southern Foodways Alliance Community Cookbook are these Mississippi Delta Hot Tamales. There are many takes on the story, but they all have something to do with Mexican laborers migrating north from Texas to pick cotton.

Tamales With Green Chili and Pork

A green chili made of roasted poblanos, tomatillos, and cilantro provides a bright and fruity base for the rich pork carnitas in these light and tender tamales.

Brazo de Reina From 'Yucatán'

Brazo de reina is a large tamal filled with hardboiled eggs and served in generous slices. The name translates to "Queen's arm," which does little to describe the delightful complexity of the dish. David Sterling's recipe may be time-consuming, but what emerges at the end of the process is a glorious representation of the flavors of the Yucatán.

Tamales With Rajas and Oaxacan Cheese

This insanely delicious tamale filling is also one of the easiest—fruity roasted poblano peppers paired with strands of melted mild Oaxacan cheese. It's a minimal combo that delivers a lot of flavor within a light and tender tamale dough.