Tamales are one of the original comfort foods—warm corn masa, a filling of seasoned meat and sauce, all tucked inside steamed, pliable corn husks. Tamales are as much a part of Texas holiday as family and football.

How to make tamales

	1. Place 2–3 tablespoons masa on smooth side of corn husk.
	2. Place 1–2 tablespoons of filling down masa center and roll tamale like a jelly roll.
	3. Fold tail over and place tamale tail-side down on sheet pan. Refrigerate or freeze raw tamales in zipper bags until ready to steam.
	4. Place 2 inches of water in steamer pot. Place tamales (folded tails down) in steamer basket. Cover, bring to a boil, reduce heat to low, and cook for 2 hours (or until shuck pulls away from masa).

Basic tamale recipe

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Tweaking tradition
Celebrate the tamale’s diverse roots by experimenting with a variety of fillings. Who knows? You just may create your next family tradition.

Pumpkin Tamales: Add pumpkin puree (about 16 ounces), vanilla extract, cinnamon, and raisins to fresh masa for a fall-inspired flavor.

Piñon-Cheddar Tamales: Mix corn kernels, toasted pine nuts, grated mild Cheddar cheese, and Serrano peppers with the masa for a nutty twist on a classic.

Cranberry Pecan Tamales: Blend brown sugar, dried cranberries, and chopped pecans with masa for a wonderfully tangy flavor.

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Tamale recipes

Green Chili Chicken Tamales

Pinto Bean and Monterey Jack Cheese Tamales

Pulled Pork Chipotle Tamales

Vegetarian Spinach and Mushroom Tamales

Sweet Dessert Tamales