Similar Recipes

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.
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 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.
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 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.
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.
Chard- or Collard-Wrapped Polenta-Chile Tamale Packages From 'Heart of the Plate'
Polenta and greens take a new form in Mollie Katzen's tamale-like polenta packages. These small bites from her new cookbook, The Heart of the Plate, are surprisingly simple: make a pot of thick polenta laced with Anaheim chiles and sautéed onions, blanch a dozen chard or collard leaves, scoop, roll, and sauté.
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.
Beef Tamale Pie With Cornmeal Crust
Chili, ramped up with ancho and cocoa powder, smolders beneath spicy-sweet cornmeal crust.
Masa Ball Soup (Corn Dumplings in Chicken Soup)
A lot of people will tell you that punning is one of the lowest forms of humor. No matter—this soup, born of a silly pun, is tasty whether you like that kind of wordplay or not. Based on a classic matzo-ball soup recipe, this one uses masa harina for tamales in place of matzo meal for light and moist poached dumplings that have more than a little in common with tamales themselves. We serve them in chicken broth spiked with Mexican flavors, like jalapeño, lime juice, and cilantro.

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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.

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