Tamales Coloraditos

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Tamales Coloraditos

Tamales are practically required on so many December holidays. Take Posadas. And Christmas. Not to mention New Year’s. Wait, of course, that spills over to January with Día de Reyes. Then it continues in February for Día de la Candelaria

There’s also any morning after a big Mexican wedding… and all Mexican weddings are big! I could go on with every month of the year, but tamales are especially craved in December.

Of course, tamales are also everyday food for Mexicans. All sorts of tamales are found daily in lots of places, from markets, to food stands, to restaurants. Why then, if they can be eaten everyday, is there that crucial need for having tamales in December?

Well, I do not know. But what I can say is that I can eat tamales every day of the year and then feel the desperate need to have them for Christmas. To the point that it can be a pretty sad Christmas if tamales aren’t there.

Since the tamal love is spreading beyond Mexico, let me give you the recipe for a tamal I am pretty sure you haven’t tried. Unless you are Norteño, from the Mexican north.

The tamal coloradito, which translates to “infused with color,” takes its name from the filling of meat cooked in a mole sauce by the same name, coloradito. It has an intense color and a deep, rich, complex taste. It is made with with ancho and guajillo chiles, tomatoes, onion, garlic, cinnamon, cumin and cloves. Then it coats the meat and simmers with olives, almonds and raisins, resulting in a teasingly sweet/spicy, savory and crunchy mix. The full-blown exotic flavors of the filling contrast beautifully with the mild, fluffy tamal dough.

It seems to me that this tamal is particularly festive because, aside from tamales screaming out for celebration on their own, even with no filling, this one is filled with quite a stunner of a mole sauce. And moles are cause for celebration, too! Pair the two into one bite, and you have a happy crowd.

Tamales Coloraditos
Print Recipe
Makes 15 tamales
Ingredients
  • For the tamal dough or masa:
  • 1 cup lard, vegetable shortening, or seasoned oil *
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 3 1/2 cups homemade chicken broth or store bought, divided, more as needed
  • 1 1/2 teaspoons baking powder
  • 1 pound (about 3 1/4 cups) instant corn masa flour preferably for tamales
  • For the filling:
  • 3 guajillo chiles stemmed, halved and seeded
  • 3 ancho chiles stemmed, halved and seeded
  • 1 ripe Roma tomato
  • 1/2 teaspoon dried oregano preferably Mexican
  • 2 whole cloves
  • 1/2 teaspoon ground ceylon cinnamon or canela
  • Pinch cumin
  • 1 tablespoon white distilled vinegar
  • 2 tablespoons vegetable oil
  • 1/3 cup white onion chopped
  • 2 cloves garlic finely chopped
  • 1 pound pork tenderloin diced **
  • 3/4 teaspoon kosher or coarse sea salt or to taste
  • Freshly ground pepper to taste
  • 1 1/2 cups homemade chicken broth or store bought
  • 1/3 cup raisins
  • 1/3 cup slivered almonds
  • 1/3 cup manzanilla olives stuffed with pimientos chopped
  • 1/2 teaspoon brown sugar
  • 25 dried corn husks
To Prepare
  • To make the tamal dough or masa: Place the lard or vegetable shortening in a mixer and beat until very light, about 1 minute. Add 1/2 teaspoon salt and a tablespoon of the broth and continue to beat until it is white and fluffy, about 2 more minutes. Add the baking powder and beat in, then take turns adding the instant corn masa and the broth in 3 or 4 additions. Continue beating for about 10 minutes at medium speed, until the dough is homogeneous and very fluffy and aerated.
  • To test to see if the tamal masa is ready, drop 1/2 teaspoon into a cup of cold water. It should float. If it does not, beat for an additional 4 or 5 minutes and do the test again.
  • To make the filling: Heat a comal or skillet over medium heat and toast the guajillo and ancho chiles for about 1 minute, flipping them over a few times, until they become more pliable, lightly toasted, fragrant and their inner skin turns opaque. Transfer to a medium saucepan. Add the tomato, cover with water and bring to a simmer over medium heat. Simmer for 10 to 12 minutes, or until the tomato is very soft and the chiles are fully hydrated, plumped up and soft.
  • Place the chiles, tomato and 1/2 cup of the chile simmering water in a blender jar. Add the oregano, whole cloves, cinnamon, cumin and vinegar, and puree until smooth.
  • Heat the oil over medium high heat in a large, deep skillet. Add the onion and cook, stirring occasionally, until tender and the edges begin to brown, about 3 to 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the meat, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 8 to 10 minutes.
  • Reduce heat to medium, pour the chile puree over the meat, and stir in the broth. Add the raisins, almonds, olives and brown sugar, stir together, reduce the heat to medium low, cover and cook for 12 to 15 minutes, stirring occasionally. The mixture should cook down and have the consistency of chile con carne.
  • To assemble the tamales: Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 3 tablespoons of masa into about a 2 to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides. Place 1 tablespoon of filling in the middle of the masa square.
  • Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold the folded sides to one side, rolling them in same direction around tamal. Fold up the empty section of the husk, with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.
  • Assemble all the tamales and place them as vertically as you can in a container.
  • To prepare the tamalera or steamer: Place water in the bottom pan of a steamer (so that water is under the steamer) and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.
  • To cook the tamales: When you have all tamales ready, place them, again as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 50 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.
  • Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.
  • * Note: To make seasoned oil, in a medium saucepan, heat 1 cup vegetable oil over medium heat, add a thick slice of onion and 4 garlic cloves. Cook for 15 minutes until completely browned. Remove onion and garlic before using the oil.
  • ** Note: You can substitute the pork for any other meat of your choice, you can also combine different kinds of meat, like ground beef and diced pork, like my mother does.
Ingredients
  • For the tamal dough or masa:
  • 1 cup lard, vegetable shortening, or seasoned oil *
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 3 1/2 cups homemade chicken broth or store bought, divided, more as needed
  • 1 1/2 teaspoons baking powder
  • 1 pound (about 3 1/4 cups) instant corn masa flour preferably for tamales
  • For the filling:
  • 3 guajillo chiles stemmed, halved and seeded
  • 3 ancho chiles stemmed, halved and seeded
  • 1 ripe Roma tomato
  • 1/2 teaspoon dried oregano preferably Mexican
  • 2 whole cloves
  • 1/2 teaspoon ground ceylon cinnamon or canela
  • Pinch cumin
  • 1 tablespoon white distilled vinegar
  • 2 tablespoons vegetable oil
  • 1/3 cup white onion chopped
  • 2 cloves garlic finely chopped
  • 1 pound pork tenderloin diced **
  • 3/4 teaspoon kosher or coarse sea salt or to taste
  • Freshly ground pepper to taste
  • 1 1/2 cups homemade chicken broth or store bought
  • 1/3 cup raisins
  • 1/3 cup slivered almonds
  • 1/3 cup manzanilla olives stuffed with pimientos chopped
  • 1/2 teaspoon brown sugar
  • 25 dried corn husks
To Prepare
  • To make the tamal dough or masa: Place the lard or vegetable shortening in a mixer and beat until very light, about 1 minute. Add 1/2 teaspoon salt and a tablespoon of the broth and continue to beat until it is white and fluffy, about 2 more minutes. Add the baking powder and beat in, then take turns adding the instant corn masa and the broth in 3 or 4 additions. Continue beating for about 10 minutes at medium speed, until the dough is homogeneous and very fluffy and aerated.
  • To test to see if the tamal masa is ready, drop 1/2 teaspoon into a cup of cold water. It should float. If it does not, beat for an additional 4 or 5 minutes and do the test again.
  • To make the filling: Heat a comal or skillet over medium heat and toast the guajillo and ancho chiles for about 1 minute, flipping them over a few times, until they become more pliable, lightly toasted, fragrant and their inner skin turns opaque. Transfer to a medium saucepan. Add the tomato, cover with water and bring to a simmer over medium heat. Simmer for 10 to 12 minutes, or until the tomato is very soft and the chiles are fully hydrated, plumped up and soft.
  • Place the chiles, tomato and 1/2 cup of the chile simmering water in a blender jar. Add the oregano, whole cloves, cinnamon, cumin and vinegar, and puree until smooth.
  • Heat the oil over medium high heat in a large, deep skillet. Add the onion and cook, stirring occasionally, until tender and the edges begin to brown, about 3 to 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the meat, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 8 to 10 minutes.
  • Reduce heat to medium, pour the chile puree over the meat, and stir in the broth. Add the raisins, almonds, olives and brown sugar, stir together, reduce the heat to medium low, cover and cook for 12 to 15 minutes, stirring occasionally. The mixture should cook down and have the consistency of chile con carne.
  • To assemble the tamales: Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 3 tablespoons of masa into about a 2 to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides. Place 1 tablespoon of filling in the middle of the masa square.
  • Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold the folded sides to one side, rolling them in same direction around tamal. Fold up the empty section of the husk, with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.
  • Assemble all the tamales and place them as vertically as you can in a container.
  • To prepare the tamalera or steamer: Place water in the bottom pan of a steamer (so that water is under the steamer) and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.
  • To cook the tamales: When you have all tamales ready, place them, again as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 50 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.
  • Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.
  • * Note: To make seasoned oil, in a medium saucepan, heat 1 cup vegetable oil over medium heat, add a thick slice of onion and 4 garlic cloves. Cook for 15 minutes until completely browned. Remove onion and garlic before using the oil.
  • ** Note: You can substitute the pork for any other meat of your choice, you can also combine different kinds of meat, like ground beef and diced pork, like my mother does.

256 comments on “Tamales Coloraditos

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  1. I love your chicken in salsa verde, I brought a jar of tomatillo sauce from rick bayless and added my own seasoning and made chicken verde tamales. they were great. I was in a hurry my girlfriend from Washington wanted to help & learn to make tamales from my girl friends who decided to make tamales . some of the ladies insisted on tying their tamales. the question came up how long to cook tamales, they said 6 hours and I said 1 hour. Then we figure it out they were cooking very big pots of tamales and they needed more time to cook them. What is your opinion on cooking time for tamales.

  2. Hi Pati! Thank you for posting this. I’ve always wanted to try tamales and been too terrified to take the plunge. But you made it seem so accessible that I got the courage and did it! Everything went perfect until I had to wrap the tamales. Ay dios mio que disastre! It was pooling out of the husks and the husks wouldn’t stay closed. Any tips on how to do better with wrapping them next time? Thank you! I can’t wait to make something else from your recipes!!

    1. Jajajaja! Yes! Make sure that you soak the husks so they are moist and dont break, but also drain them before you use so they are not too wet… Just t are your time and do it slowly.. after a few times you will be an expert! It does take practice to make (close) to perfect!

  3. Hola Pati!
    These were AMAZING y mi marido le encantaba!! I was sooo nervous about making the tamales but I followed your recipe to the letter (except I let them steam for 70 min) and it was great! Wrapping the tamales was the toughest part for me. How do you make sure they don’t overflow? Muchas gracias, Pati!

    1. So happy you like them! Do you mean that the filling doesn’t spill out of the husks? I try to find a brand that sells the dry husks that are large and make sure to soak them so they are moist… and then I try to be conscientious about not adding too much filling…

  4. Hola Pati, me encantan tus recetas y tus programs! He disfrutado mucho los programas acerca de Yucatan.
    En tu receta de Mini Pollo Pibil Tamalitos cocinas la masa. Cual es el proposito de cocer la masa 2 veces?
    Bibi
    San Marcos, Ca.

    1. ​Si! Tanto los Mini Pibis como algunos de los Oaxaqueños y Chiapanecos, llevan la masa pre-cocida ya que eso cambia la textura del tamal. En vez de ser tipo esponjoso, quedan mas densos.

  5. I love your show and your recipes. I homestead in Kansas and with three, all natural pasture raised hogs, I knew I needed to learn how to make tamales. I use organic corn masa as I find the flavor hands down better than conventional masa flour. They were a first time knock-out. We ate them until we hurt and rolled around on the floor like pigs in a waller pit.

    I use your masa recipe to make an American version of a breakfast tamale. I add a little sugar to the masa to slightly sweeten it and then fill with scrambled eggs and breakfast sausage. Sometimes, I use sausage links inside for the novelty with the eggs. Add some homemade hot-sauce and the sky opens up and the heavens sing! They are great to freeze and then warm them while having coffee in the morning. You inspire me! Thank you for being YOU!
    Adrienne D.
    Centerville, KS

  6. Hola Pati!
    Can you cook them and the freeze them too? will they stay nice and soft? I am making freezer meals for my friends
    I love your show!!

    1. Hola Elda, Yes you can freeze these tamales for up to a few months. You friends can reheat them in a steamer for about 45 minutes…and they will come out like they were freshly made.

  7. I am from Puerto Rico and have been scared to try making tamales for my husband who is from Mexico. I am going to make these tamales for super bowl; so that I’m not overwhelmed can I make the mole and meat the day before? What do you recommend?

  8. I am from Puerto Rico and have been scared to try making tamales for my husband who is from Mexico. I am going to make these tamales for super bowl; so that I’m not overwhelmed can I make the mole and meat the day before? What do you recommend?

  9. These were amazing! My family always makes green chile chicken tamales at christmastime and this year I made these as well. Everyone loved them. 🙂

  10. Hola, Pati! Yummy. Great recipe! My family & I will have to try it! 🙂

    (have you tried making tamales with coconut oil instead?)

  11. I am definitely going to make these! A friend of mine just found out she has a mild gluten intolerance. I will be visiting her over the holidays and plan to teach her how to make tortillas from scratch. perhaps we will make these also!

  12. You are amazing. You put things in language of food we can all relate to. Thank you for your show, books, blogs, posts.

      1. You make ours! Cannot tell you how much we enjoy seeing you with your family too. Cooking with family is heartwarming.

  13. I would love to make this a part of my family’s Christmas tradition! Making and sharing with friends! My favorite tamales are roasted chicken with jalapeño peppers inside!!!!

  14. My favorites are the traditional I’ve grown up with in Santa Fe, New Mexico. Red chile and pork! 🙂 Yummy!! So good!!

  15. I’ve never made tamales but we always get some from a local Hispanic family owned hole-in-the-wall “restaurant”. (Those little places are the best!) Love both the puerco w/red sauce and pollo w/green sauce. They have been a staple at our Christmas dinners for a few years now.

  16. I’m looking forward to trying this recipe! I always season my masa dough with spices like chili powder and cumin, or whatever I’m in the mood for!

  17. I’m looking forward to trying this recipe! I always season my masa dough with spices like chili powder and cumin, or whatever I’m in the mood for!

  18. A mi esposa y a mi nos encantan los tamales hechos con queso y rajas de chile poblano…o mas picoso, con jalapeño. Son indispensables en navidad, o recalentados (encuerditos) al dia siguiente.

  19. Hola Pati. I get to watch you on CreateTV. Soon I will be making the Creamy Poblano Soup. My favourite tamales are shredded beef with raisins. Crazy, I know.
    Thank you for the show and all that you share with us. Buen Camino!!!
    Ricardo (Ric) Ruiz

  20. My favorite tamales are chicken in green salsa. Unfortunately my mom makes them taste a thousand times better than the and I could ever try. I still enjoy making them though 🙂

  21. you are right! the best tamales for this season are the “Nortenos” I remember my late Granma making a lot of tamales for the family, everyone can eat at least 15 to 20 tamales, pork, chicken, beans, sweet, delicious!!!

  22. Thank you so much for this precious recipe! From my experience, delicious tamales are almost impossible to buy here in the U.S. Homemade is best!

  23. A mi esposa y a mi nos gustan los tamales de queso y rajas de chile poblano con epazote, ahora que si se desean mas picosos, pues con chile jalapeño. Son la estrella principal en la cena navideña. Lo bueno es el recalentado, entonces los hacemos “encueraditos”, esto es, fritos en mantequilla…deliciosos!

  24. My favorite tamales are green tamales (spicy salsa verde) with pork with a pink tamal (sweet tamal with raisins) to balance the spicy flavor of the green spicy! yummy!

    1. Oh my run fast to try my first was in Austin, Tx 1974 had to go to the East Side of I-35 in a Hispanic Community where they were made by the Senior Moms of the Community along with their specialty salsa sauces no two were the same…. And each Senior Mom did a different Tamale no two the same trust me… Here in DeLand Florida we have many Hispanic Grocery Stores where they are made fresh and sold daily. So look in your Community for a Hispanic Market and go and try one. Good Luck

  25. OHLA PATI, MY NAME IS DOROTHY.I’M IN LOVE WITH YOUR RECIPES.MY HUSBAND LOVES DA FISH RECIPES I HAVE ” TRIED “TO COOK 🙂 WHILE MY FAVORITE IS THE TAMALE RECIPE :),NOW I DON’T HAVE TO ORDER TAMALES 4 CHRISTMAS- LOL I ALSO LOVE WATCHING YOU TRAVEL. IT MAKES ME FEEL LIKE I’M RIGHT THERE WITH YOU ,” EATING ALL THOSE CRUNCHY PORK SKIN TACOS *** YUMMY
    LOVE YOUR FRIEND,
    DOROTHY QUIROZ ☆♡☆

    1. Awww, thank you so much Dorothy! I appreciate you taking the time to write such a sweet note and for tuning in to the show. All my best to you and your family!

  26. Tamales are one of my favorite Christmas traditions…one I was introduced when I met my husband. These tamales sound great and we’re going to try to make them this year!

  27. There’s nothing like having freshly homemade tamales for the holidays. Being from the SW (NM) we love our tamales with Hatch Green Chile aka Anaheim Chile Peppers. That said the red chile tamales are our traditional tamales & I love them hot & fresh out of the pot or reheated the next day on a griddle. Yummy!

  28. I love the Tamales from Tucson Tamale Co. they have great chicken and green chili ones. But, with this recipe, I need to get a couple of my Mexican co-workers to show me how to properly make these. Your Apron is so cute. I love to hear your enthusiasm and see all the delicious food you cook, love when you go to Mexico and show us the cool places there. Muchas Gracias, Pati.

  29. Pati,
    Being a food preparation/creator novice, I truly enjoy your recipes and show. If you’re ever in the Milwaukee, Wisconsin area I’d be honored to meet you.

    Be well, Happy Holidays,

    Dennis

  30. Hola Pati, love your show and recepies! I have already made comidas and postres sabrosos! Thank you for your show and cook books fantastic! Adlina

  31. Pati my favorite tamales are verdes con pollo. I love this time of year when the family gets together to make tamales. We form an assembly line and make dozens of tamales. While it is lots of work, time flies as we all chat and catch up. It is a beautiful tradition in which we involve our children. Although they sometimes make more mess than tamales!

  32. Tamales are a MUST for our family during this time of year! We all get together, do a lot of talking, laughing and catching up while we make what seems like hundred!

  33. The first time I ate tamales was in 1953 in Spokane, Washington. They were the best I have ever had. Between 1957 and 1994 I visited various parts of Mexico, seven times if you count Tia Juana, only once on an organized tour, and once I was married in Mexico. I love Mexico – the people, the culture [except for bull fights] , the food, the cervesa, pulque, and blue tequila. Several times I seriously considered moving to Mexico [San Migele de Alende, and Ajiji] and I am sorry I did not.
    I enjoyed Diana Kennedy’s cooking shows very much, and I am enjoying yours as well. Thank you. Gracias!!

  34. I miss New Year’s Eve at my grandmothers house my mom and us kids would come over and they would prep a day before making the meat and red child,my grandmothers red child is the best ever next day the real work began making the tamales the kids would wash the corn husks and help fill. My grandmother was very patient teaching me how to fill and food. She made pork tamales with the sauce very similar to your recipe, she’s been gone for 35 years now and I still miss her and those wonderful times in the kitchen.
    If you’re ever in Phoenix try to stop in at Carolina’s at Mohave. Their red Chilean is so likely grandmothers and their tortillas are the extra large ones, have a redchile burro and smile!

    1. Thank you so much for the recommendation! Also, thank you for sharing your story. It warms my heart and I totally know what you mean–those wonderful memories in the kitchen are with us forever. Sending all my best to you and yours!

  35. We don’t have several ingredients around here. Do you have a suggestion of a good place that might sell them?

  36. Hi, Pati. These will be my first homemade tamales! I have all the ingredients and this weekend I will try to make your Tamales Coloraditos. Wish me luck!
    Pam

  37. The Holidays Are Never The Holidays Until We Eat Tamales. For My Family It’s Pork Tamales @ Christmas. I Don’t Know IF Tamales Are Christmas Or Just The Family Memories That Come With The Tamales are Christmas. Either Way – There Is No Better Way Then To Spend Christmas With The Ones You Love. Great Job Pati – Luv All That You Do !! Never Stop !!

  38. We had our annual Christmas feast on December 3rd. It is always pozole, chicken tostadas, rice, beans, and tamales. We typically make chicken, pork, beef, vegetable and sweet ones. The sweet ones have pineapple, brown sugar and coconut! The feast is topped off with champurado – this year’s the flavor was caqueta! I have to admit that – my favorite is – a sweet corn tamal or a butter pecan tamal. Feliz Navidad!

  39. I love making tamales! It is a christmas tradition in my husbands family to make tamales for the holidays. Thank you fir the wonderful recipe. I will be trying these soon. Thank you Pati!

  40. Hi Pati I can’t wait to try this recipe. I love watching your shows every weekend, I wish I could travel with you..lol.. I enjoy all your recipies. I think you and your family are the best. I love to see that all your sons enjoy everything you make. I record every show to keep for the recipes, Thank you for sharing your recipes. I’m ready for season 5.

  41. My brother is hooked on tamales too all kinds; sweet and savory. You make cooking seem so easy no matter what is on the menu.

  42. I love tamales. When we lived in Acapulco my favorite were tamales de elote, and de dulce con pasitas. Yum! We live in Michigan now and I miss them–maybe it’s time to try some for the holidays. (I’m Pati too!)

  43. Ya habia yo sacado tu receta de tamales verdes. Yo iba a componer la receta para haverlos rojos. Que a tiempo me llego esta receta,mil gracias.

  44. I’m from Honduras and this time of the year my mom always makes Pork Tamales with rice, potatoes, peas and olives. She then wraps them in plantain leafs and cooks in large pot. Looking forward to making and trying the tamales you’ve made in your show. Thanks!

  45. My favorite tamales are a pork and chicken mix in a mole sauce wrapped in banana leaves. My aunt Mello used to make these for the family when I was in my teens. I have tried many times to duplicate and have never been able to get it right. You have given me the motivation to try again. Thank you Pati. Warm regards Linda.

  46. I love the pork tamale recipe that my daughter’s friend’s mother from New Mexico gave me. Your recipe, as with all your recipes,looks amazing. I’ve made many of your recipes and they all turn out wonderfully. Thanks for sharing your expertise.
    Mary

  47. Growing up we would go to my grandmothers house on Christmas Eve to make red chili pork tamales. Those are some of my favorite Christmas memories. My grandmother recently passed away and I would love to start that tradition again.
    Thank you for sharing the recipe and for your cooking show that brings back so many memories of my mother’s and grandmothers’ cooking.

    1. Thank you for sharing your story, Sandra! It warms my heart to hear that my recipes bring back fond memories. Sending all my best to you and yours!

  48. Well worth the time to make! My favorite holiday (or any day) tamales are sweet corn/elote and pineapple with raisins.

  49. Thank you for sharing this Tamale. I have two that I do each Christmas, one a Dessert Sweet one & the other is a Pablano Chili with a Red Sauce to go over it. A friend of mine lives in Texas and she showed me how to make them. Merry Christmas to you and your Family & Staff for making you look good.

  50. I love tamales!! My dad and I make chicken tamales at Christmas every year. They are the best tamales I’ve ever had!! But I haven’t tried your recipe yet ? These look yummy!! Merry Christmas Patti!! Thank you for all your wonderful recipes. My kids and I love to watch your show!

    1. Thank you so much for taking the time to write such a lovely note to me, Heather! It warms my heart to hear that you and your kids like the show. =) Thank you so much for tuning in!

  51. To be truthful, I have never had a Tamale but next time I go to our local restaurant I will just have to try them.

  52. Thank you for sharing this Tamale Recipe I have my friend who is from Texas Recipes I make two types at Christmas a Sweet Dessert one & A Pablano Chili one…. Now I have three Merry Christmas to you and your Family & Staff for making you look good….

  53. My favorite Tamales are ones that my Mom makes which are the ones with pork meat with red chile. Also the sweet ones.

  54. My favorite Tamales are ones that my Mom makes which are the ones with pork meat with red chile. Also the sweet ones.

  55. Pati, Thank you so very much for inspiring me to cook your recipes as well as others I have been meaning to try! Your show is terrific!!

  56. Pati, Thank you so very much for inspiring me to cook your recipes as well as others I have been meaning to try! Your show is terrific!!

  57. I have 2 favorite recipes for tamales. 1st is the standard de Verde con queso y rajas The 2nd are a creation of my wife’s. Tamales de chicharrón, delicious.

  58. I have 2 favorite recipes for tamales. 1st is the standard de Verde con queso y rajas The 2nd are a creation of my wife’s. Tamales de chicharrón, delicious.

  59. Feliz Navidad Pati to you and your beautiful family !!! I am Italian, but LOVE tamales, too. We always have them at Christmas – wouldn’t be Christmas without them 🙁 These tamales look amazing !!! Just Like you are an amazing woman ! Thank you for all of your wonderful recipes and cookbooks and TV shows. I hope to meet you one day 🙂 xoxo

  60. Feliz Navidad Pati to you and your beautiful family !!! I am Italian, but LOVE tamales, too. We always have them at Christmas – wouldn’t be Christmas without them 🙁 These tamales look amazing !!! Just Like you are an amazing woman ! Thank you for all of your wonderful recipes and cookbooks and TV shows. I hope to meet you one day 🙂 xoxo

  61. These tamales look soooo yummy. I am Italian, but we LOVE tamales at Christmas too !!! It would be a sad Christmas if we had none 🙁 Pati, you are an amazing woman !!! Thank you so much for all of your cookbooks, TV shows and wonderful recipes ! I am wishing you and your beautiful family a Feliz Navidad !!!! xoxo

  62. Hi Pati,
    I love watching your show on Saturday afternoons, especially when you involve your family and friends. Your recipes are easy enough for even me to try! Growing up in Southern California, I am very familiar with Mexican food and it is really a ‘comfort’ food for me. Just reading your tamale recipe makes me want to go and get one (or two, or three if they are small). I prefer savory tamales, but like the sweet ones at the holidays, too. One of my friends used to make sweet tamales at Christmas time with her mother, sisters, and aunts. They used pineapple and golden raisens in them. But I still prefer a little beef or pork in a red sauce. More to my taste. Have a wonderful Christmas and New Year’s. P.S. To put my message in perspective, today is my 70th birthday, so I’ve enjoyed these tastes for many, many years!

  63. This looks delish, but I live alone and 15 tamales is way too much food for my kitchen. I’ll have to try cutting the recipe down (as I have to do way too often) and give them a shot. They won’t replace family traditions for Christmas (filé gumbo) or New Year’s Day (Lone Eagle sandwiches) but they’ll probably be a killer main course one night.