My daughter was feeling nostalgic and really wanted tamales, so we made pastry cream and more, and even shared with our friends.

Mexican food 🇲🇽

There are thousands of tamale recipes—sweet, savory, spicy, with meat, chicken, etc. This recipe was given to me by my dear friend Carmina many years ago. While looking through my recipe book, I found it. So, I decided to make them. I've varied some ingredients to add my own touch.

I’m happy to share this tamale recipe that I make every year for Christmas, and sometimes for birthdays or just when we’re craving them. It’s a tradition in my family here in Mexico to have tamales for Christmas dinner, passed down from generation to generation. We never go without tamales for our holiday meal. It’s become a tradition to gather with grandparents and aunts to make them together, spreading the masa and filling, and it always feels like the masa never runs out. The smell of tamales at Christmas is so special—it means the holiday has arrived in our home! I hope you enjoy this recipe and give it a try. Welcome!

I love mexican food but tamales can be so time consuming! So I did what I could and cut down the time, and also just made it easier in general. Still time consuming but not as much. Im not a huge meat eater but you can eliminate my filling for a meat filling if you have your own recipe. You can also use corn husks if you want more presentation and more work lol.

I really wanted to eat these tamales that we make in Chihuahua—I missed them so much since I hadn’t had them in a long time. I’m far from my family, so I invited a neighbor to make them with me, and she loved them. Now we’re in Chiapas. We made 2.2 pounds (1 kilo) with this filling and another 6.6 pounds (3 kilos) with beef head. We also made barbacoa (see recipe: https://cookpad.com/mx/recetas/3901075).

This is the third time I've made these tamales, and this version is my favorite. They turned out perfect in flavor, texture, and color. I'll explain in detail how I prepared them so you can make them perfectly too.

I tried these for the first time and couldn't believe how easy and delicious they turned out. Just had to share!

We learned this recipe from my sister’s mother-in-law at my niece’s birthday. Honestly, when I first heard they were making black bean tamales, I wasn’t interested... but to my surprise, I tried them and loved them. So I highly recommend them! One more thing: the lady says that if you’re pregnant or someone present is pregnant, the tamales might not turn out—why? I don’t know, haha. But that’s what people from her town say, at least.

My passion is making and eating food. 🤣🤣

From the Nahuatl word tamalli (meaning: Wrapped), tamales are a Mesoamerican food usually made from corn dough and wrapped in dried corn husks (commonly called totomoxtle) or banana leaves, bijao, maguey, avocado leaves, among others, depending on the region of Mexico. Today, I'll show you how to make a version without pork lard, featuring our gourmet star ingredient: the sweetness of pink guava.

I made this recipe four years ago in college. This is my first time making it alone at home, and it turned out really delicious. Even though I had a few mishaps—like preparing the dough in the wrong order, haha—the important thing is that the result was fantastic and the flavor was really, really good.