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.

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 de Queso (Cheese Tamales) From Ceviche: Peruvian Kitchen

These tamales, from Martin Morales's cookbook, Ceviche: Peruvian Kitchen, are much different from their Mexican brethren. Instead of using a dough made from masa and lard, they're made with pureed fresh corn, cooked down with butter, garlic, chili paste, and a touch of sugar.

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.

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.

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.

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.

Queso Fundido con Chorizo Verde y Rajas (Melted Cheese With Green Chorizo and Roasted Pepper Strips)

This stringy cheese and peppery melt is a great way to use up leftover tortillas.

Cheesy Stuffed Mexican Peppers With Red Chile Sauce

These Tex-Mex peppers sport a cheesy, creamy beef-and-rice filling that's spiked with chili powder and cumin. They're topped with an enchilada-style sauce and gets its depth from ancho chile and unsweetened cocoa powders and its aromatics from cumin and lightly floral Mexican oregano.

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.