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.

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.

Chile Verde With Pork

Can you make great chile verde without Hatch chilies? Yep.

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.

No-Waste Tacos de Carnitas With Salsa Verde

Our carnitas recipe is easier than the traditional bucket-of-lard method, and produces results that are juicy and flavorful with plenty of browned crispy bits.

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.

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.

Tamal de Cazuela (Mexican Tamale Pie) With Black Bean Filling

Tamales are delicious, but forming them is a small pain in the culo. This baked tamale pie, know as a tamal de cazuela in Mexico, is the solution: all the joys of tamales with not nearly as much work.

Chicken Green Chile Tacos

Chicken thighs braised in a tangy and spicy green salsa made with tomatillos and chilies, served in warm tortillas.

Pueblo Green Chili

This chili goes on anything—especially whole cheeseburgers to make Pueblo Sloppers. Place a cheeseburger, bun and all into a bowl. Top with a handful of shredded cheese and pout a couple ladles of green chili on top. Note: the chili...