Tamales can be stuffed with savory or sweet fillings (or no filling at all); wrapped in plantain leaves or corn husks; eaten for breakfast, lunch, or dinner. The variations multiply exponentially.

What ties them all together is the masa, and a family or community custom. And when you’re making tamales, community is important: Having a lot of hands working together helps. That’s why tamales are a holiday tradition in many Latin American communities. Experiment with these varieties, which only scratch the surface of tamale culture, and start your own tradition. Pair them with our Smooth Salsa Verde and a simple Romaine and Watercress Salad.

  • Bean and Cheese Tamales
    An easy, classic filling.

    Swiss Chard Tamales
    Chard is often used as a filling in tamalons (large tamales that serve multiple people). These are delicious big or small.

  • Pork Mole Tamales
    Cooking mole requires a commitment, but you’ll be proud you took it on.

    Mexican Sweet Tamales
    You’re less likely to see sweet tamales in a restaurant than the more common savory types.
  • Try these tamales with …

    Smooth Salsa Verde

    Romaine and Watercress Salad
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