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These delicious Cuban style tamales are filled with pork and corn and are worth the time and effort. For a spicier tamale, add roasted green chiles.
These Puerto Rican Tamales take a little time but are well worth the effort. The filling is a delicious combination of pork, chiles, garbanzo beans, olives and raisins. Instead of masa made out of corn flour, this version uses a mixture of yautia, green bananas and plaintain. Yautia, also called malanga, is in the same family as taro root and can be found in Latin American markets.
Delicious beef brisket is slow cooked until extra tender and then shredded for these authentic beef tamales. Serve topped with mole sauce for added flavor.
These chicken tamales have great texture and flavor, with the spiciness of poblanos and the creaminess of cilantro crema.
In South America, tamales are traditionally eaten in the Andean countries where there is a concentrated Indian population. Each country has its own way of preparing and naming them. In Bolivia, they are called humintas and are either boiled or steamed in corn husks. This version, seasoned with anise, cinnamon, and yellow pepper paste, is stuffed with a creamy cheese and quinoa filling.
La Lechera Sweet Tamales are a tasty variation on a traditional Mexican dessert. Great for entertaining!
Guava and Pecan Tamales are delicious sweet tamales. Serve with chocolate sauce for extra decadence. Look for guava paste in Latin markets or specialty food stores.