10 tamale recipes

Green corn tamales made from fresh corn ground with Monterey Jack cheese, whipped with lard and butter, filled with roasted green chiles and cheddar, steamed in the husks.

Shortcut tamale casserole with masa harina dough layered over chili and baked until golden. All the corn-and-chili flavor of real tamales without rolling a single corn husk.

Enjoy a homemade tamale taste with this scrumptious pie that makes a hearty dinner everyone will love!

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Cheddar olive tamale pie layers ground beef, canned tamales, corn, and chopped olives in a chili-spiked casserole topped with sharp aged cheddar. A freezer-friendly weeknight casserole that bakes hands-off.

Mexican flank steak marinated overnight in lemon, jalapeno, and cilantro, grilled alongside cheese-stuffed flour tortilla mock tamales. A complete grilled dinner with fresh homemade salsa.

Sweet corn and halibut tamales wrapped in fresh corn husks with fresh-cut kernels, cilantro, red bell pepper and a whisper of cornmeal. A lighter, coastal take on traditional tamales that cooks in just 20 minutes.

Traditional chile con carne tamale filling with shredded beef or pork, red chile, comino, and oregano simmered thick in beef stock. The authentic filling for homemade tamales.

Crunchy Italian taralli made with white wine and cracked peppercorns. These boiled-then-baked bread rings from Southern Italy are the ultimate snack for antipasto boards and wine night.

A fragrant South Indian curry powder toasted from whole spices: cumin, black mustard, fenugreek, curry leaves, dried chili, and urad dal, ground fresh. Keeps for four months in a jar.