18 Delicious Tamale Recipes for Every Occasion

Dive into the world of tamales with our roundup of 18 Delicious Tamale Recipes for Every Occasion! Whether you’re craving quick weeknight dinners, festive seasonal favorites, or just some good old-fashioned comfort food, we’ve got a tamale to match your mood. Perfect for home cooks across North America, these recipes promise to bring warmth, flavor, and a touch of tradition to your table. Keep reading to discover your next favorite dish!

Classic Pork Tamales

There’s nothing quite like the comfort of unwrapping a steamy, flavorful tamale, and this classic pork version is a crowd-pleaser that’s worth the effort.

Ingredients

• 2 cups masa harina
• 1 1/2 cups chicken broth
• 1 tsp baking powder
• 1/2 tsp salt
• 2/3 cup lard
• 1 1/2 lbs pork shoulder, cooked and shredded
• 1 1/2 cups red chili sauce
• 1/2 cup corn husks, soaked in warm water

Instructions

1. In a large bowl, mix 2 cups masa harina, 1 1/2 cups chicken broth, 1 tsp baking powder, and 1/2 tsp salt until a dough forms.
2. Beat 2/3 cup lard until fluffy, then gradually incorporate the masa mixture until the dough is light and airy.
3. Spread about 2 tbsp of the dough onto a soaked corn husk, leaving a border. Top with a spoonful of shredded pork shoulder and a drizzle of red chili sauce.
4. Fold the husk to encase the filling, then tie with a strip of husk or kitchen string. Repeat with remaining ingredients.
5. Steam the tamales for 1 hour over simmering water, ensuring they’re standing upright. They’re done when the dough pulls away from the husk easily.

The magic of these tamales lies in the tender, juicy pork enveloped in a fluffy masa blanket, all infused with the deep flavors of red chili sauce.

Tip: For an extra flavor boost, let the shredded pork marinate in the red chili sauce overnight before assembling the tamales.

Cheesy Chicken Tamales

These Cheesy Chicken Tamales are a comforting twist on a classic, blending tender chicken with gooey cheese for a melt-in-your-mouth experience.

Ingredients

• 2 cups masa harina
• 1 1/2 cups chicken broth
• 1/2 cup lard, softened
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 1/2 cup salsa verde
• 1/4 cup chopped cilantro
• 20 dried corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, beat the lard until fluffy. Gradually mix in the masa harina, chicken broth, baking powder, and salt to form a smooth dough.
2. Spread about 2 tablespoons of the dough onto each corn husk, leaving a 2-inch border at the top.
3. Top the dough with shredded chicken, a sprinkle of Monterey Jack cheese, a drizzle of salsa verde, and a bit of chopped cilantro.
4. Fold the sides of the husk over the filling, then fold the bottom up. Secure with a strip of corn husk if needed.
5. Steam the tamales in a steamer basket over boiling water for 1 hour, or until the dough pulls away from the husk easily.

The magic of these tamales lies in the contrast between the fluffy masa and the juicy, cheesy filling—perfect for sharing at your next gathering.

Tip: For an extra flavor boost, stir a tablespoon of the salsa verde into the masa dough before assembling.

Sweet Corn Tamales

These Sweet Corn Tamales are a delightful twist on the traditional, offering a burst of summer sweetness in every bite. Perfect for those who love a touch of sweetness in their savory dishes.

Ingredients

• 2 cups masa harina
• 1 cup warm water
• 1/2 cup unsalted butter, softened
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 2 cups fresh sweet corn kernels
• 1/2 cup milk
• 12 corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, mix 2 cups masa harina with 1 cup warm water until a dough forms. Cover and let rest for 20 minutes.
2. Beat 1/2 cup unsalted butter until fluffy. Add the masa dough, 1 tsp baking powder, 1/2 tsp salt, and 1/4 cup sugar, mixing until well combined.
3. Blend 2 cups fresh sweet corn kernels with 1/2 cup milk until smooth. Stir into the masa mixture to create a sweet, creamy batter.
4. Spread about 1/4 cup of the batter onto each soaked corn husk, fold, and tie with a strip of husk.
5. Steam the tamales for 60 minutes over medium heat until the masa pulls away from the husk easily.

The natural sweetness of the corn shines through, making these tamales a unique treat that balances savory and sweet perfectly.

Tip: For an extra layer of flavor, add a pinch of cinnamon to the batter before steaming.

Green Chile and Cheese Tamales

These Green Chile and Cheese Tamales are a delightful twist on the classic, offering a creamy, spicy filling wrapped in a soft masa dough—perfect for your next family gathering or cozy night in.

Ingredients

• 2 cups masa harina
• 1 1/2 cups warm chicken broth
• 1/2 cup lard, softened
• 1 tsp baking powder
• 1 tsp salt
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup roasted green chiles, chopped
• 20 dried corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, mix masa harina, warm chicken broth, lard, baking powder, and salt until a smooth dough forms.
2. Fold in shredded Monterey Jack cheese and chopped roasted green chiles until evenly distributed.
3. Drain corn husks and pat dry. Spread about 2 tablespoons of the masa mixture onto the center of each husk.
4. Fold the sides of the husk towards the center, then fold the bottom up. Secure with a strip of husk if necessary.
5. Steam tamales in a steamer basket over boiling water for 60 minutes, or until the masa pulls away from the husk easily.

The combination of melted cheese and spicy green chiles creates a gooey, flavorful center that contrasts beautifully with the tender masa wrapper.

Tip: For an extra kick, mix a teaspoon of chili powder into the masa dough before adding the fillings.

Beef Tamales with Red Sauce

There’s nothing quite like the comforting embrace of homemade beef tamales, especially when they’re smothered in a rich red sauce. This recipe promises a flavorful journey to the heart of traditional Mexican cuisine, right from your kitchen.

Ingredients

• 2 cups masa harina
• 1 1/2 cups beef broth
• 1 tsp baking powder
• 1/2 tsp salt
• 2/3 cup lard
• 1 lb beef chuck, cooked and shredded
• 2 cups red sauce
• 1 tsp ground cumin
• 1 tsp chili powder
• 20 dried corn husks, soaked in warm water

Instructions

1. In a large bowl, mix masa harina, beef broth, baking powder, and 1/2 tsp salt until a dough forms. Beat in lard until the dough is fluffy.
2. Stir shredded beef, 1 tsp ground cumin, and 1 tsp chili powder into 2 cups red sauce. Set aside.
3. Spread about 2 tbsp masa dough onto each soaked corn husk, leaving a border. Spoon beef mixture down the center.
4. Fold husks over the filling, then fold up the bottom. Tie with a strip of husk if needed.
5. Stand tamales upright in a steamer. Steam over boiling water for 1 hour, adding water as necessary.

The magic of these tamales lies in the tender, flavorful beef encased in a soft, pillowy masa, all brought together by the smoky depth of the red sauce. Perfect for a weekend project that rewards patience with every bite.

Tip: For an extra layer of flavor, let the beef simmer in the red sauce for an hour before assembling the tamales.

Vegetarian Black Bean Tamales

These Vegetarian Black Bean Tamales are a hearty, flavorful twist on the classic, packed with protein and wrapped in a soft, steamed masa dough.

Ingredients

• 2 cups masa harina
• 1 1/2 cups vegetable broth
• 1/2 cup lard or vegetable shortening
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups cooked black beans, drained
• 1/2 cup diced onions
• 1 jalapeño, seeded and minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 12 dried corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, mix masa harina, vegetable broth, lard, baking powder, and salt until a smooth dough forms. Cover and let rest for 20 minutes.
2. Meanwhile, in a skillet over medium heat, sauté onions and jalapeño until soft, about 5 minutes. Stir in black beans, cumin, and smoked paprika; cook for another 2 minutes. Remove from heat.
3. Spread a thin layer of masa dough onto each corn husk, leaving a border. Spoon black bean mixture down the center. Fold husks to enclose the filling, tying ends with strips of husk if necessary.
4. Steam tamales in a steamer basket over boiling water for 1 hour, until masa is firm. Let cool slightly before serving.

The smoky cumin and paprika in the black bean filling give these tamales a depth of flavor that’s irresistible, while the steaming process ensures the masa stays wonderfully tender.

Tip: For an extra kick, add a pinch of chili powder to the black bean mixture.

Sweet Pineapple Tamales

These Sweet Pineapple Tamales are a delightful twist on the traditional, offering a tropical sweetness that’s perfect for any gathering or a special treat at home.

Ingredients

• 2 cups masa harina
• 1 cup pineapple, finely chopped
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup pineapple juice
• 12 dried corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, beat the softened butter with sugar until light and fluffy.
2. Mix in masa harina, baking powder, and salt until well combined.
3. Gradually add pineapple juice to the mixture, stirring until a soft dough forms.
4. Fold in the finely chopped pineapple until evenly distributed throughout the dough.
5. Drain the corn husks and pat dry. Spread about 1/4 cup of the dough onto the center of each husk.
6. Fold the husks around the dough, tying the ends with strips of husk if necessary.
7. Steam the tamales in a steamer basket over boiling water for 1 hour, ensuring the water doesn’t touch the tamales.
8. Let them cool for a few minutes before serving. The tamales should be firm but moist.

The combination of sweet pineapple with the traditional masa dough creates a uniquely refreshing flavor that’s sure to impress. The steaming process locks in moisture, making each bite perfectly tender.

Tip: For an extra burst of pineapple flavor, drizzle the tamales with a little reduced pineapple juice before serving.

Spicy Shrimp Tamales

Spice up your meal prep with these Spicy Shrimp Tamales, a delightful twist on the classic that brings a kick to your table.

Ingredients

• 2 cups masa harina
• 1 1/2 cups chicken broth, warm
• 1/2 cup lard, softened
• 1 tsp baking powder
• 1 tsp salt
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1/2 cup salsa verde
• 20 dried corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, mix masa harina, warm chicken broth, lard, baking powder, and 1 tsp salt until a smooth dough forms.
2. In a skillet over medium heat, heat 2 tbsp olive oil. Add shrimp, 1 tbsp chili powder, 1 tsp cumin, and 1/2 tsp cayenne pepper. Cook for 3 minutes, then stir in 1/2 cup salsa verde and cook for another 2 minutes.
3. Spread about 2 tbsp of the masa dough onto each corn husk, leaving a border. Place a few shrimp in the center, then fold the husk to enclose the filling.
4. Steam the tamales in a steamer basket over boiling water for 40 minutes, or until the masa is firm.

The combination of spicy shrimp and soft masa creates a tamale that’s bursting with flavor and perfect for any gathering.

Tip: For an extra kick, serve with additional salsa verde on the side.

Mushroom and Spinach Tamales

These Mushroom and Spinach Tamales are a delightful twist on the classic, packed with earthy flavors and a tender, steamy masa that’s simply irresistible.

Ingredients

• 2 cups masa harina
• 1 1/2 cups vegetable broth, warm
• 1/2 cup lard or vegetable shortening
• 1 tsp baking powder
• 1 tsp salt
• 1 cup mushrooms, finely chopped
• 2 cups fresh spinach, chopped
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 12 corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, beat the lard until fluffy. Gradually mix in the masa harina, baking powder, and 1 tsp salt, alternating with the warm vegetable broth, until a smooth dough forms.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté the onion and garlic until translucent, about 3 minutes. Add the mushrooms, spinach, 1 tsp cumin, and 1/2 tsp chili powder, cooking until the vegetables are soft, about 5 minutes. Remove from heat.
3. Spread about 1/4 cup of the masa dough onto each corn husk, leaving a border. Spoon 2 tbsp of the mushroom-spinach mixture down the center. Fold the husk to enclose the filling, tying the ends with strips of husk if necessary.
4. Steam the tamales in a steamer basket over boiling water for 1 hour, until the masa is firm and separates easily from the husk.

The combination of fluffy masa with the savory mushroom and spinach filling creates a tamale that’s both comforting and sophisticated, perfect for impressing guests or treating yourself.

Tip: For an extra flavor boost, try adding a sprinkle of crumbled queso fresco on top before serving.

Chocolate Tamales for Dessert

Who says tamales can’t be sweet? These chocolate tamales are a delightful twist on the traditional, perfect for satisfying your dessert cravings with a touch of Mexican flair.

Ingredients

• 1 cup masa harina
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup warm milk
• 1 tsp vanilla extract
• 1/2 cup chocolate chips
• Corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, whisk together the masa harina, cocoa powder, sugar, baking powder, and salt.
2. Beat in the softened butter until the mixture resembles coarse crumbs.
3. Gradually add the warm milk and vanilla extract, mixing until a soft dough forms.
4. Fold in the chocolate chips until evenly distributed throughout the dough.
5. Drain the corn husks and pat dry. Spread about 2 tablespoons of the dough onto the center of each husk, then fold the sides over the filling.
6. Steam the tamales for 40 minutes over simmering water, ensuring they’re not touching the water.
7. Let them cool for 5 minutes before serving. The tamales should feel firm to the touch when done.

These chocolate tamales surprise with their moist, cake-like texture and rich chocolate flavor, making them a standout dessert that’s as fun to make as it is to eat.

Tip: For an extra indulgent touch, serve with a drizzle of caramel sauce or a scoop of vanilla ice cream.

Jalapeño and Cheddar Tamales

Spice up your tamale game with these Jalapeño and Cheddar Tamales, a perfect blend of heat and creamy cheese wrapped in a soft masa dough.

Ingredients

• 2 cups masa harina
• 1 1/2 cups chicken broth
• 1/2 cup lard, softened
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• 2 jalapeños, seeded and finely diced
• 20 corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, mix masa harina, chicken broth, lard, baking powder, and salt until a smooth dough forms.
2. Fold in shredded cheddar cheese and diced jalapeños until evenly distributed throughout the dough.
3. Drain corn husks and pat dry. Spread about 2 tablespoons of the masa mixture onto the center of each husk.
4. Fold the sides of the husk towards the center, enclosing the masa mixture, then fold the bottom up.
5. Arrange tamales in a steamer basket, open side up. Steam over boiling water for 60 minutes, or until the masa pulls away from the husk easily.

The melted cheddar creates pockets of gooey goodness, while the jalapeños add just the right amount of kick, making these tamales a standout dish.

Tip: For an extra cheesy experience, add a small cube of cheddar in the center of each tamale before folding.

Pumpkin Tamales with Cinnamon

These Pumpkin Tamales with Cinnamon are a cozy twist on a classic, blending the warmth of autumn spices with the tender, comforting texture of homemade tamales.

Ingredients

• 2 cups masa harina
• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 1/2 cups warm chicken or vegetable broth
• 20 dried corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, beat the 1/2 cup unsalted butter and 1/2 cup brown sugar until fluffy. Mix in the 1 cup pumpkin puree.
2. Combine the 2 cups masa harina, 1 tsp ground cinnamon, and 1/2 tsp salt in another bowl. Gradually add to the pumpkin mixture, alternating with the 1 1/2 cups warm broth, until a soft dough forms.
3. Drain the corn husks and pat dry. Spread about 2 tablespoons of dough onto the center of each husk, then fold the sides in and tie the ends with strips of husk.
4. Steam the tamales in a steamer basket over boiling water for 60 minutes, or until the dough pulls away from the husks easily.

The cinnamon-infused pumpkin filling offers a subtly sweet contrast to the traditional savory tamale, making these a standout dish for any festive gathering.

Tip: For an extra touch of warmth, sprinkle a little cinnamon on top before serving.

BBQ Pulled Pork Tamales

These BBQ Pulled Pork Tamales are a delightful twist on a classic, combining smoky, tender pulled pork with the soft, comforting embrace of masa.

Ingredients

• 2 cups pulled pork, cooked and shredded
• 1 cup BBQ sauce
• 2 cups masa harina
• 1 1/2 cups chicken broth
• 1/2 cup lard, softened
• 1 tsp salt
• 1 tsp baking powder
• 20 dried corn husks, soaked in warm water for 30 minutes

Instructions

1. In a bowl, mix the pulled pork with 1 cup BBQ sauce until well coated. Set aside.
2. In a large bowl, beat the lard until fluffy. Gradually add the masa harina, 1 1/2 cups chicken broth, 1 tsp salt, and 1 tsp baking powder, mixing until a soft dough forms.
3. Spread about 2 tablespoons of the masa dough onto the center of a soaked corn husk. Top with a spoonful of the BBQ pulled pork.
4. Fold the sides of the husk towards the center, then fold the bottom up. Secure with a strip of corn husk if needed.
5. Steam the tamales in a steamer basket over boiling water for 1 hour, or until the masa is firm and easily pulls away from the husk.

The magic of these tamales lies in the smoky BBQ pork peeking through every bite, wrapped in a tender masa that’s just the right amount of fluffy.

Tip: For an extra flavor boost, brush the tamales with a little more BBQ sauce before serving.

Sweet Potato Tamales

These Sweet Potato Tamales blend the earthy sweetness of sweet potatoes with the rich, comforting texture of traditional tamales, creating a dish that’s both nourishing and indulgent.

Ingredients

• 2 cups masa harina
• 1 1/2 cups warm vegetable broth
• 1/2 cup lard or vegetable shortening, at room temperature
• 1 tsp baking powder
• 1 tsp salt
• 2 cups mashed sweet potatoes (about 2 medium)
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 20 dried corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, beat the lard with an electric mixer until fluffy, about 2 minutes. Gradually add the masa harina, baking powder, and 1 tsp salt, alternating with the warm vegetable broth, until a soft dough forms.
2. In another bowl, mix the mashed sweet potatoes with 1/4 cup brown sugar, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg until well combined.
3. Spread about 2 tbsp of the masa dough onto the center of each soaked corn husk. Top with 1 tbsp of the sweet potato mixture, then fold the husk to enclose the filling, tying the ends with strips of corn husk if necessary.
4. Steam the tamales in a steamer basket over boiling water for 1 hour, or until the masa is firm and separates easily from the husk.

The natural sweetness of the potatoes paired with the spiced masa creates a tamale that’s unexpectedly light yet deeply flavorful. Perfect for those who love a sweet twist on classic savory dishes.

Tip: For an extra touch of sweetness, drizzle the tamales with a little honey before serving.

Oaxacan Black Mole Tamales

Dive into the rich, complex flavors of Oaxaca with these black mole tamales, a festive dish that’s as rewarding to make as it is to eat.

Ingredients

• 2 cups masa harina
• 1 1/2 cups chicken broth, warmed
• 1/2 cup lard, softened
• 1 tsp baking powder
• 1 tsp salt
• 1 1/2 cups Oaxacan black mole sauce
• 2 cups shredded cooked chicken
• 20 dried corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, mix masa harina, baking powder, and 1 tsp salt. Gradually add warm chicken broth, mixing until a dough forms.
2. Beat lard until fluffy, then incorporate into the masa mixture until the dough is light and holds its shape.
3. Spread about 2 tbsp of the dough onto each corn husk, leaving a border. Top with 1 tbsp black mole sauce and a sprinkle of shredded chicken.
4. Fold the husks to enclose the filling, then steam tamales for 1 hour over simmering water until the dough pulls away from the husk easily.

The magic of these tamales lies in the deep, smoky mole sauce, which transforms the simple masa and chicken into something extraordinary.

Tip: For an extra layer of flavor, toast the corn husks lightly before soaking to bring out their natural sweetness.

Lobster Tamales with Garlic Butter

Dive into the luxurious flavors of the sea with these Lobster Tamales, a twist on the classic that’s sure to impress at your next dinner party.

Ingredients

• 2 cups masa harina
• 1 1/2 cups warm chicken broth
• 1/2 cup unsalted butter, softened
• 1 tsp baking powder
• 1 tsp salt
• 1 lb cooked lobster meat, chopped
• 1/4 cup garlic butter, melted
• 12 corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, mix masa harina, warm chicken broth, softened butter, baking powder, and salt until a smooth dough forms.
2. Spread about 1/4 cup of the dough onto each soaked corn husk, leaving a 2-inch border at the top and bottom.
3. Place a generous tablespoon of chopped lobster meat in the center of each dough-covered husk, then drizzle with 1 tsp of melted garlic butter.
4. Fold the sides of the husks over the filling, then fold the top and bottom to enclose completely.
5. Steam the tamales in a steamer basket over boiling water for 40 minutes, or until the dough pulls away easily from the husks.

The combination of tender lobster and rich garlic butter nestled in a fluffy masa dough creates a bite that’s both decadent and comforting.

Tip: For an extra touch of luxury, serve with additional melted garlic butter on the side for dipping.

Vegan Lentil Tamales

These Vegan Lentil Tamales are a hearty, flavorful twist on the classic, packed with protein and wrapped in a cozy corn husk blanket.

Ingredients

• 1 cup dried lentils, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 2 cups masa harina
• 1 1/2 cups warm water
• 1/2 cup vegetable shortening
• 12 dried corn husks, soaked in warm water for 30 minutes

Instructions

1. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender. Drain any excess liquid.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes. Stir in cooked lentils, cumin, chili powder, and salt. Cook for another 2 minutes, then set aside.
3. In a large bowl, mix masa harina with warm water until a dough forms. Beat in vegetable shortening until the dough is fluffy and smooth.
4. Spread a thin layer of masa dough onto each corn husk, leaving a border. Spoon lentil filling down the center, then fold the husk to enclose the filling, tying with a strip of husk if needed.
5. Steam tamales in a steamer basket over boiling water for 40 minutes, until the masa is firm and easily pulls away from the husk.

The lentil filling offers a meaty texture without the meat, making these tamales a satisfying vegan option that doesn’t skimp on flavor.

Tip: For an extra kick, add a diced jalapeño to the lentil filling.

Breakfast Tamales with Eggs and Chorizo

Wake up to the vibrant flavors of Mexico with these Breakfast Tamales, stuffed with fluffy eggs and spicy chorizo for a morning treat that’s anything but ordinary.

Ingredients

• 1 cup masa harina
• 1/2 cup warm chicken broth
• 1/4 cup lard, softened
• 1/2 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 1/2 cup chorizo, cooked and crumbled
• 1/4 cup shredded Monterey Jack cheese
• 12 corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, mix masa harina, warm chicken broth, lard, baking powder, and salt until a smooth dough forms.
2. In a separate bowl, beat the eggs and cook in a skillet over medium heat until softly scrambled, about 3 minutes. Fold in the chorizo and cheese.
3. Spread 2 tablespoons of the masa dough onto each corn husk, leaving a border. Spoon 2 tablespoons of the egg mixture down the center. Fold the husk to enclose the filling, tying with a strip of husk if needed.
4. Steam the tamales in a steamer basket over boiling water for 40 minutes, until the masa is firm.

These tamales stand out with their tender masa wrapping a hearty, spicy filling, perfect for a weekend brunch that feels like a fiesta.

Tip: For an extra kick, serve with a drizzle of hot sauce or a side of fresh salsa.

Conclusion

We hope this roundup of 18 delicious tamale recipes inspires your next meal, whether it’s a festive gathering or a cozy night in. Each recipe offers a unique twist on this beloved dish, promising something for every taste. Don’t forget to try them out, share your favorites in the comments, and pin this article for your next culinary adventure. Happy cooking!