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Tamales recipe

Experience Mexican culinary diversity with our delicious tamales recipe with chicken or pork and enjoy authentic food from Mexico that has been savoredt enjoyed for thousands of years by Aztecs, Mayans and other indigenous peoples – and is still a classic in Mexican cuisine to this day.

  • 3-4 hours
  • 4 pers.

Traditional tamales - stuffed corn leaves

Tamales is a traditional dish with roots in pre-Columbian Mesoamerica that has been enjoyed for thousands of years. This delicious dish consists of corn dough (masa) filled with various ingredients such as meat, cheese or vegetables, wrapped in corn leaves and steamed to perfection. Tamales have been a central part of Mesoamerican culture, served on special occasions and ceremonies.

The dish is an authentic taste experience that reflects Mexico’s rich culinary heritage and regional diversity. Depending on where you are in the country, tamales can be sweet or savory, with fillings ranging from spicy pork and chicken to chocolate and dried fruit. The corn leaves used to wrap the tamales give the dish a distinctive flavor and aroma, while steaming ensures the dough is soft and fluffy.

Tamales are more than just a dish – they are a symbol of community and tradition. In many Mexican households, making tamales is a social activity, with family and friends gathering to participate in the entire process, from mixing the dough to packing and steaming the tamales. This dish has retained its significance over generations and is a favorite at parties and holidays.

Tamales opskrift blogindlaeg

Tamales de Mole de la Casa

Enjoy ourour tamales recipe for a traditional tamales with chicken or porkwhich provides dig a rich, spicy flavor from mole rojo and chili, but is still balanced with the mild flavor of queso fresco.

Tamales are a classic Mexican dish that requires time and care, but the reward is a delicious and authentic taste experience that will impress your guests.

Ingredients for chicken or pork tamales:

For the dough (Masa):

  • 250g Masa Harina (corn flour)
  • 1 teaspoon of baking powder
  • 0.5 teaspoon salt
  • 100g butter or lard
  • 500ml chicken stock

For wrapping:

For the filling:

  • 250g cooked and shredded pork or chicken
  • 100g mole rojo (red mole sauce)
  • 0.5 teaspoon chili powder
  • 50g queso fresco or a mild, crumbly white cheese

For serving:

Procedure:

1. Prepare the corn leaves: : 

  • Soak the corn leaves in warm water for 30 minutes until soft and pliable. 

2. Make the dough (masa):   

  • In a large bowl mix Masa Harina, baking powder and salt. Beat the butter until light and fluffy. Add the butter to the batter a little at a time, alternating with the broth, until the batter is light and smooth.  

3. Prepare the filling: 

  • Mix the shredded meat with mole rojo and chili powder. Add a little extra broth if the filling seems dry.  

4. Collect tamales: 

  • Take a corn leaf, place a tablespoon of dough in the center and flatten it out. Add a spoonful of the meat mixture and a little queso fresco on top. Fold the leaf around the filling and fold the ends under.  

5. Steam tamales: 

  • Place the tamales upright in a steamer pot, folded side down. Steam your tamales over boiling water for about 1-1.5 hours or until the dough is firm and easily separates from the corn leaf.  

6. Serving: 

  • The hot tamales are served with salsa on the side. Enjoy!

Notes: You can also use these ingredients to give your tamales even more authentic flavor and depth, adding different nuances to the taste experience:

  • Chili Mulato – A dried chili that can add extra depth to your mole rojo or be used as part of a homemade salsa.
  • Chili Ancho – A mild, dried chili that can also be used to add flavor to mole rojo or in stuffing.
  • Chipotle in Adobo Sauce – A smoked chili in adobo sauce that can be used as a spicy element in stuffing or in a homemade salsa.
  • Queso Oaxaca – Another type of cheese that can be used instead of queso fresco, especially if you want a more stretchy cheese in your tamales.

Find the products for the recipe here

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