Updated 06:03 PM EDT, Thu, Mar 28, 2024

Quick & Easy Mexican Tamales Recipes

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The tamale has been one of Latin-America's most enduring dishes, and rightfully so. This simple corn dough snack can be prepared, cooked and filled in different kinds of ways, so long as you have corn husks and banana leaves at the ready.

The words "sweet" and "tamales" don't usually get paired very often, but when they do, and coupled with the right ingredients, you've got a gastronomic explosion waiting to happen. For instance, this sweet tamales recipe features the taste of fruits, nuts, raisins and caramelized sugar. The outcome isn't as instant, as the corn dough and filling are prepared two days before the tamales are put together and cooked.

This tamale recipe involves chicken and two cups of spicy mole poblano sauce. The filling is flavored with kosher salt, lard and chicken broth, while corn masa is used to hold everything together. Tamales De Mole Poblano is best cooked with banana leaves rather than corn husks.

American chef and author Marcela Valladolid's take on the tamale has two variations. It can either be filled with a special poblano chilli filling or guajillo chicken filling. The former is seasoned with salt and oozing with mozzarella cheese, while the latter includes chicken and an assortment of condiments and spices.

Guillermo Pernot's tamales recipe is for those who just want to eat their tamales in large portions, instead of extracting them from corn husks or banana leaves. Speaking of which, this recipe uses aluminum foil to cook the tamales instead of the aforementioned wrappings. Pernot's filling is a savory mush consisting of shredded chicken, cheddar cheese, salt, cilantro, spring onions and chicken broth.

The pièce de résistance of this tamale recipe are two fresh, sweet corns in their husks. The sweet corn is cut, sliced and made into a puree. The batter is then seasoned with condiments, mixed with some poblano chilli and cheese before being poured onto the corn masa. The tamales are steamed for one hour to an hour and a half before serving.

This pork tamale recipe is a third-generation heirloom from the Cortez family, the owners of San Antonio's Mi Tierra restaurant. It makes use of all the core ingredients of a tamale dish, but with the addition of shredded pork and mouth-watering chilli sauce. The masa used in this recipe is made from cornmeal flour, pork lard, baking powder, ancho chilli and water.

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