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 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.
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 the 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 the 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.
Comments
346comments inTamales Coloraditos
Roberto Luna
Feb 29
My big question is, when it comes to cooking the pork for the tamale filling ” do I use chicken broth or beef broth?
Pati Jinich
Feb 29
I used chicken broth for this recipe Roberto 😉
Anonymous
Mar 01
Thank you, my family is from Sonora on my mother’s side. I remember going to my grandfather’s ranch as a boy seeing my aunts cooking, my uncles talking about the cattle and cousins all running every where. Your show brings back those memories. Thank you.
Alan
Jan 08
I made these at Christmas. I have a lot in y freezer for later. I’m not sure I did it 100% correct but they are delicious. When adding the broth to the masa/shortning I lost count of the amounts. The mixer was making a lot of noise but I kept beating until it float in a glass of water. This was my first time making tamale.
Pati Jinich
Jan 14
Haha, this is such a fun story Alan, so happy to hear your tamales came out great!
Kathy Collins
Dec 31
I would like to cook these in my instant pot. Have you tried? I thought I would pot the steamer tray in and pressure cook them maybe 25 minutes. Any tips?
Pati Jinich
Jan 14
Hey Kathy, I have never tried to cook tamales in an instant pot, you may just want to add your steamer to any pot, they cook super quickly in just an hour!
Patti Heckler
Jul 26
Followed recipe, took some time but made my first tamales : red sauce was spicy but made pork filling delicious was surprised to find dry peppers at my little grocery store!!
Pati Jinich
Aug 20
Yay! So glad to hear you tried this recipe Patti, gracias!
Ana María González.
Jun 26
Delicios gracias por tan sabrosas recetas Pati. Disfrutamos tanto tos episodios y tus hijos yuyu es mi ídolo.
Pati Jinich
Jun 26
Gracias a ti Ana Maria, un abrazo a ti y tu familia!
Elena De' La Rosa
Dec 13
Hello Pati,my name is Elena De’ La Rosa . I have a comment. I am going to attempt to make pork tamales foe the 1st time😰.do you have a recipe for around 12 tamales ? If so how much of everything?? Please?? Thank you
Pati Jinich
Jan 02
Hola Elena! This recipe yields 25 tamales approx so just go ahead and cut it in half. Enjoy!
Charles Pascual
Jan 08
The recipe is straight-forward and easy to follow; thank you. For my first time making tamales, these turned out well; a few looked like “factory seconds” but they were all delicious nonetheless. I’m fortunate to have a small Mexican market nearby where I can get all my ingredients. I’d say I’ll make them again soon but I made a lot this time and I’ve frozen the leftovers – I figure there’s enough for three more meals – so, we’ll be eating tamales again soon – just won’t have to make ’em.
Pati Jinich
Feb 04
So glad you liked them Charles! And leftovers are always a good idea 😉
Bertha C.
Jan 01
Patty I can’t find fresh chiles Guajillo or ancho peppers . I found dry . Can I use those instead of fresh. I really want to try making all of the different tamales. They all seam good.
Pati Jinich
Jan 02
Hola Bertha, yes Guajillos and Anchos are dried peppers (the first are dried Mirasols and the second dried Poblanos), so please go ahead and enjoy this recipe 🙂
Jaryd
Dec 24
Delicious!! I substituted the guajillo chiles with chipotle and silvered almonds for smoked almonds. Will make again, thanks Patti 🙂
Pati Jinich
Dec 26
Great subs Jaryd, so glad you liked it 🙂
Kristi
Dec 13
My friend just introduced me to you! I bought all your books immediately. You are amazing. I am an avid tamale maker and just came across this recipe. May I substitute pork shoulder for the tenderloin? What would be the cook time difference?
Pati Jinich
Dec 27
Yes Kristi, go ahead and substitute 🙂
George
Dec 12
Hi Pati. Love your recipes and approach to taking the fear ot of making great Mexican food. Is it a sin to use beef broth instead of chicken in the masa mixture?
Pati Jinich
Dec 27
I think it is actually a good idea George. If you try, let me know how you like the tamales!
Ken Downing
Dec 08
I have made this recipe using coarsely ground pork from the market. Also instead of corn husks, I used large flour tortillas to put the fillings into. I called them Tamal-ritos. A tamale/burrito combination where you can eat the entire thing! They’re really great. Thank you for the great recipe.
Pati Jinich
Dec 27
Haha, such a great idea Ken!
Feliciana Cantu
Dec 07
Thank you pati I can’t wait to make this recipe for tamales 😊
Pati Jinich
Dec 27
Enjoy them!
Hilda
Aug 30
I can’t find Guajillo peppers, or California dry peppers a decent substitution?
Pati Jinich
Sep 18
Just double the Anchos Hilda 😉
Jill Anne Hamilton
Feb 07
Made the Pork tamales. Took a while to make the filling because did not have all ingredients at first, but they came out good. My husband enjoyed them and he was a non-tamale person before. I am looking forward to Verde Chicken Tomatoes next.
Pati Jinich
Feb 10
OMG, what your husband was missing, right? So glad he enjoyed the tamales 😉
Kassie
Feb 02
Hola Pati! My dad’s a big fan of yours so when I mentioned to him that I wanted to try to make tamales for the first time he directed me right to you. I made this recipe yesterday and they all came out wonderfully, thanks to your excellent and descriptive instructions. I’ll be making more of your recipes for sure! Thanks so much for being so great!
Pati Jinich
Feb 10
Thanks to you Kassie! So glad you decided to go for the tamales and that you loved them. Please give your dad a big hug for me 😉
Guy
Dec 26
Hola
I am eating some my neighbor gave me.
yumm – I want to give it a try.
In the mixer, use a paddle or whisk(?)
Pati Jinich
Jan 06
Go for the paddle attachment Guy, so glad you like the tamales so much that you are making your own, good luck!
Rogelia
Dec 26
Hi Pati, can more spices be added to the masa including the chile mixture? I’ve seen my mom add garlic cumin salt and a little of the chile in. I’m going to try again today. My masa flopped yesterday so I’m going to try yours.
Pati Jinich
Jan 06
Sure Rogelia, go ahead, you can play with your masa and spices until you get the perfect one for your taste, have fun!
Sandra G
Dec 21
Hola Pati, can I just say you are an absolute favorite and look to you as an honorary recipe passer as my mom passed over 17 yrs ago and sadly never recorded hers. But you are our new tradition for it all. Question on the chiles used here…do we use dry or fresh chiles? Just wandering bc fresh chiles are green but the chile ends up becoming red ????
Pati Jinich
Dec 21
Thanks so much for the kind words Sandra, I feel honored! The Anchos and Guajillos in this recipe are dried and then you are going to re hydrate with water. Enjoy the tamales!!
Jorge
Dec 18
Can I use chicken instead of pork?
Pati Jinich
Dec 21
Of course Jorge, go ahead and enjoy! And also, I have a chicken tamales recipe here in case you want to give it a try: http://patijinich.com/pati_2020/chicken-in-green-salsa-tamal/
Tigger
Dec 14
What am I doing wrong with my tamales! Whenever they are done, dough is pulled away from the husks, they are doughy in the bottom of the tamale. I have asked around what am I doing wrong and how can I fix it. To no avail, they don’t know.
Pati Jinich
Dec 21
Is there a chance that you are putting too much water in your steamer? Maybe the tamales are getting wet at the bottom so they do not cook properly?
Helen Toro
Dec 06
Pato… You are a life saver… Thank you for posting red chili recipe for the tamales
Pati Jinich
Dec 09
My pleasure Helen!
Jack Davis
Nov 01
Why the tomato it nothing for tamales. Been making tamales well over fifty years not until recently have I seen tomato put in sauce.
Pati Jinich
Nov 03
Hey Jack, I guess is a matter of how you like your tamales filling and sauce. This coloraditos use tomato in the sauce, but I also have seen tamales filled with rajas and cheese in a tomato sauce 😉
Abuela Mary Dumas
Mar 13
Have four kids with birthdays close together January February and March and married to Mexican food lovers as they and they are in their 50’s and live where tamales are not available so I live in Mexico and a friend who make tamales did 10 dozen tomateo & Hatch green Chile tamales for me that I froze and mailed them & made happy campers
Pati Jinich
Mar 18
Great idea Abuela! Tamales freeze really well and you made everyone happy 😉
Abuela Mary Dumas
Mar 13
Want to try to make tamales grew up eating them and enjoyed making them with friends some 60 plus years ago will try again your presentation encourages me
Pati Jinich
Mar 18
Go for it Abuela, I am sure you will master this recipe before you know!
Kay
Feb 10
Can I omit the almonds? My husband is allergic.
Pati Jinich
Feb 10
Absolutely Kay, almonds give basically a little crunchiness to the filling, but no problem if you leave them out!
Beli
Jan 04
Hi Pati is there a certain brand of masa you recommend Thank you
Pati Jinich
Jan 04
There are so many great brands of masa harina, Beli…try and see which brand you find at your nearby store and give it try.
Martha E Munguia
Dec 18
If you buy prepared masa that does not contain lard, broth, salt….. what are the ratios for finishing it. Some people tell me I should 6 lbs of lard other tell me 8 lbs for a ten pound bag, then add 1 tsp of baking powder while others say 2 or 3 tbsp and they say to add broth till just right so is 4 cups enough or 8 i tried last year but it was soggy! Help would be appreciated.
Pati Jinich
Dec 20
When using prepared masa, you use the same ratio of lard, broth and salt that the recipe calls for. So for a 10 lb bag of prepared masa in this recipe, that is 10 cups of lard, 5 tsp of salt, 45 cups of chicken broth. Enjoy, Martha.
Jackie
Nov 29
I am attempting to make the masa for the first time. How long will the prepared masa keep?
Pati Jinich
Dec 12
Good luck, Jackie! It will stay good for about 48 hours in the fridge.
Cb
Apr 23
I just get done cooking your green tamales one word amazing you go girl
Pati Jinich
Apr 23
Aww thanks, CB!
Becky
Dec 27
Patti Dec 2018: if using fresh masa should I add baking powder? My masa after cooking never falls out of the hoja like my mim’s Did? Gracias para su ayuda!
Pati
Jan 03
Still add the baking powder to the tamales…and enjoy the tamales Becky!
Shane Harrison
Dec 14
Going to give this a try for Christmas but wondering if I need to make any adjustments if using fresh masa. Would I use the same amount? We are lucky enough to have access to a great market that always has it.
Pati
Dec 23
If you use fresh masa, still add the lard/fat and enough broth until it has a good consistency and mix it all until puffy. Have a yum Christmas, Shane!
Martha E.Munguia
Dec 01
Yummy so this year my daughter, nephew, niece… want to try make at least 5 of your tamales! Your recipes are fantastic and are guaranteed to wonderful! Wish us luck!
Pati
Dec 02
Good luck, Martha! And say hi to the whole family for me.
Jessenia
Nov 29
Pati, what if I want to make more than 15 tamales. Do I just double the recepie? Thanks
Pati
Nov 30
Exactly! You can even triple it or more, depending on how many you want to make. Have fun, Jessenia.
Jen Keeton
Nov 28
Pati, I bought blue corn masa on vacation, could that pair well with tamales? These one?
Jenny
Pati
Nov 29
Oh give it a try, Jenny. Hope you had a great vacation.
Marisela
Nov 15
Hi Pati!
Is it ok to omit the raisins, almonds, and brown sugar? Will that have a big effect on the taste?
Pati
Nov 16
You can leave them out…but you will miss some of the tamales’ signature sweet/savory mix.
You
Nov 15
Pati,
How do I keep my red chile from getting a bitter flavor?
Josie
Pati
Nov 29
Hmmm, the chiles might have burned a bit, which gives off a bitter flavor.
Hilda
Oct 10
Hola Pati, I’m making these for my kid’s birthday party but would like to make with beef. What cut of beef would you make these with? Gracias!
Pati
Oct 17
Oh anything…my mom used ground beef, but your favorite cut will work. PS say happy birthday to your kid for me!
Federika
Sep 20
Hello Pati. I am a beginner at making tamales, so I was unsure if the guajillo and ancho Chile’s were dried or fresh. I’m not certain where to find either.
My friend and I are going to cook your tamale recipes together soon, we’re looking forward to it.
Thank you for your wonderful recipes!
Pati
Oct 06
They are both dried…here’s some more information Federika: http://patijinich.com/pati_2020/guajillo_chile/ http://patijinich.com/pati_2020/ancho_chile/ You can often find them at your local super market, international market, or online. I hope you and your friend enjoy cooking the tamales!
George
Mar 11
Hola, Pati,
I make quite a few of your recipes at the Bistro at our local museum of art. I swear your recipes are always the most popular! Thank you so much for your good hearted enthusiasm and unfailing sense of what’s damn good!
Pati
Mar 12
Oh that is wonderful to hear. Thank you George.
Barry
Dec 31
I am making these (again) for my family for New Year’s!
Thank you for the recipe, for your show, and for the inspiration.
Happy new Year to you and your whole family!
Pati
Jan 02
Thank you Barry! And Happy New Year to you too!
Norma
Dec 20
Hi Pati I like to watch your videos at pbs I from Oaxaca Feliz Navidad
.
Pati
Dec 20
Thank you, Norma! Happy Holidays!
Patricia Franco
Dec 18
Hola Pati. Thank you for the wonderful tamales recipes. I learned from my mother but it was always a little of this a little of that. Now that she is no longer here I didn’t feel confident making them. Your recipes are so easy to follow. And very yummy!. You have inspired me. It gives me great joy to continue cooking the foods that I grew up grew up with….Gracias tu tocaya paty
Pati
Dec 21
I’m so glad you were inspired…and I hope the tamales bring back wonderful memories! Mil gracias, Patricia!
Ann
Dec 07
Have not made these yet, but I have made lots of Pati’s recipes and I am sure this one will not disappoint. I want to make extra and freeze them. Should I cook them first or freeze them raw? Do they need to be thawed out before cooking/reheating?
Thank you!!
Pati
Dec 29
You can cook them and then freeze them for up to a few months. You can reheat them in a steamer for about 45 minutes…and they will come out like they were freshly made.
DORA
Sep 23
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.
Pati
Sep 25
It sounds like you and your friends are having some fun cooking adventures. For 15 tamales I recommend 50 minutes to an hour…
Christina
Sep 07
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!!
Pati
Sep 11
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!
Christina
Sep 03
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!
Pati
Sep 11
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…
Anonymous
May 07
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.
Pati
May 08
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.
Homestead Scratch
Mar 11
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
Pati
Mar 13
Thank you Adrienne…your breakfast tamale sounds yummy!
Elda Irwin
Feb 16
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!!
Pati
Feb 23
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.
Karen Ivette
Jan 12
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?
Karen Ivette
Jan 12
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?
Pati
Jan 13
Oh absolutely! You can make the mole and meat a few days in advance and just cover and refrigerate… the flavors will get even better!
Abi
Dec 23
These were amazing! My family always makes green chile chicken tamales at christmastime and this year I made these as well. Everyone loved them. 🙂
Pati
Dec 29
I am so happy to hear this, Abi! Thank you for trying the recipe
Leticia Rodriguez
Dec 20
Hola, Pati! Yummy. Great recipe! My family & I will have to try it! 🙂
(have you tried making tamales with coconut oil instead?)
Pati
Dec 29
Delicious!
Randy Uribe
Dec 14
Hi Pati, I love your show, and I love Pork and Chicken tamales!!!
Pati
Dec 29
Thank you for tuning in, Randy
Pati
Feb 08
Thank you!
BeckiReve
Dec 14
It’s not the holidays without sweet corn-green chile-cream tamales
Pati
Dec 29
Couldn’t agree more
BOBBKURINKA
Dec 14
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!
Pati
Dec 29
Thank you so much!
Velia
Dec 14
Mil gracias Pati, te deseo una muy Feliz Navidad y un Año Nueve lleno de paz y felicidad en campañia de tu linda familia.
Pati
Dec 29
=)
Jose Castaneda
Dec 14
Just made a Paella tamal this weekend. It was pretty good bit I think I can tweak the recipe a bit.
Pati
Dec 29
yum!
Liz Cioci
Dec 14
I’d love to try this without garlic and nuts (allergic)! Yum!
Pati
Dec 14
Go for it!
Cheryl Elaine Martinez
Dec 14
You are amazing. You put things in language of food we can all relate to. Thank you for your show, books, blogs, posts.
Pati
Dec 14
Cheryl!! You just made my day! Thank you so much for your kind note.
Cheryl Elaine Martinez
Dec 14
You make ours! Cannot tell you how much we enjoy seeing you with your family too. Cooking with family is heartwarming.
Pati
Dec 29
Thank you, Cheryl!
Pati
Dec 14
Cheryl!! You just made my day! Thank you so much for your kind note.
Zulema
Dec 14
Shrimp tamales from escuinapa, sinaloa
Consciousness Unfolds
Dec 14
I love Sweet Cheese Tamales and just about all tamales~ bring on the tamales!
Tricia Mattice
Dec 14
My favorite are rajas con queso
Delia
Dec 13
I love my mama’s recipe of red sauce with pork tamales
Deborah
Dec 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!!!!
Pati
Dec 14
Yay!
Tammy J.
Dec 13
I loved the tamale episode where all your girlfriends came over!
Pati
Dec 14
Ohhh it was so much fun! I’m glad you enjoyed it. =)
Anna Quiroz
Dec 13
I love green Tamales with cheese. Yum
raymond gonzalez
Dec 13
my favorite is from a local vendor. the tamal is creamy chicken pablano
Pati
Dec 14
yum!
Jennifer M
Dec 13
Chicken tamales are my fav, But I’d eat just about any of them!
Francine Vigil
Dec 13
My favorites are the traditional I’ve grown up with in Santa Fe, New Mexico. Red chile and pork! 🙂 Yummy!! So good!!
Lea Corti
Dec 13
Mis tamales favoritos son los de azúcar
Lea Corti
Dec 13
MIs tamales favoritos son los de azúcar
Mrs Frosty
Dec 13
Rajas con queso! Riquísimos! ?
Gloria marquez
Dec 13
My favorite is pork tamales but I also love corn
Rodolfo Arce
Dec 13
Mis tamales favoritos son los de carne y de elote
Pati
Dec 13
Yum!!
Kirsten Andersen
Dec 13
My favorites are chicken, but I love ones with sweetened cheese, too!
Pati
Dec 13
mmm!
Darlene Carter
Dec 13
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.
Pati
Dec 13
Delicious!
Callie Lawrence
Dec 13
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!
Callie Lawrence
Dec 13
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!
Pati
Dec 13
That sounds divine!
Dawn Thomas Garrett
Dec 13
mine are beef 🙂
Dawn Thomas Garrett
Dec 13
mine are beef 🙂
Letty Lett
Dec 13
I love pork tamales!!! Mom loves sweet tamales with raisins but they’re hard to find!
Letty Lett
Dec 13
I love pork tamales!!! Mom loves sweet tamales with raisins but they’re hard to find!
Julie Woods Ikpah
Dec 13
Oaxaca y jalapeño!
Julie Woods Ikpah
Dec 13
Oaxaca y jalapeño!
Veronica Alvarez
Dec 13
Wow so many ingredients that I never use. I think I might try a batch this year.
Veronica Alvarez
Dec 13
Wow so many ingredients that I never use. I think I might try a batch this year.
Pati
Dec 13
Yay! I hope you like them, Veronica!
Gustavo Rodriguez
Dec 13
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.
Jacqueline Rudy
Dec 13
It’s amazing how many different recipes there are for tamales and they still mean one thing. Happiness.
Pati
Dec 13
I couldn’t agree more!
Ricardo (Ric) Ruiz
Dec 13
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
Pati
Dec 13
Awww, thank you Ric!
Blanca angel
Dec 13
Mis favoritos tamales..son los de piña!!
Lili Flores-Perez
Dec 13
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 🙂
Pati
Dec 13
Nothing like having your mom’s touch! =)
Shawn A.
Dec 13
Any tamales that Pati makes..are my favorites!
Pati
Dec 13
=)
Michelle Mixson
Dec 13
I’m a fan of pork and your recipe, hits the mark!
Pati
Dec 13
I’m so glad!
Diane Hibbard
Dec 13
Favorite is chicken.
Yavero Tmz
Dec 13
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!!!
Pati
Dec 13
Yum!
Lisa
Dec 13
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!
Pati
Dec 13
Thank you for trying them, Lisa!
Nidia Robles
Dec 13
My favorite are rajas de chile con queso
Debbie R
Dec 13
My favorite are green chili and cheese tamales
Trina
Dec 13
Pork! Yum.
Gustavo Rodriguez
Dec 13
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!
Estela Ratliff
Dec 13
pink tamales
Estela Ratliff
Dec 13
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!
Jose Louro
Dec 13
Chicken tamales!
David Eckels
Dec 13
Pork verde
Robin Chesser
Dec 13
Any variety of tamales is my favorite as long as it contains pork!
david ando
Dec 13
I love dessert tamales with raspberries covered in chocolate syrup
Pati
Dec 13
mmmmm!
April Heaton Graper
Dec 13
Love your show on Create! Can’t wait to try this recipe.
Pati
Dec 13
Thank you for tuning in, April!
Mila Cornell
Dec 13
Our family tried doing this once, will leave it to the professionals our place “Alamo” Houston, TX The Best!
Gladys
Dec 13
We have tamales every Christmas, queso con rajas is my family’s favorite.
Pati
Dec 13
Delicious!
lisa
Dec 13
Gosh these look so good! Love pork tamales! Yum!
Pati
Dec 13
Thank you, Lisa!
Ramón Luis Rivera
Dec 13
My Favorite Mexican Tamales are “Tamales Coloraditos” Deliciosos?
Pati
Dec 13
=)
Laura ONeal
Dec 13
I LOVE LOVE LOVE Tamales!!!!
Lyndie
Dec 13
Traditional pork with red chile. Bonus points for generous masa, too!
Pati
Dec 13
Yes!
Adrianne Carnes
Dec 13
My favorite tamales are cream cheese and jalapeno – I love them!!!
Jenesis21
Dec 13
Wow. There are some big flavors in that recipe!
Pati
Dec 13
I hope you enjoy them as much as I do!
Frances Retes
Dec 13
My favorite tamales are pork with red chile sauce. But the cheese and chile tamales are so good too!
Vanessa
Dec 13
I have a confession… I’ve never had a tamale!
Pati
Dec 13
They’re a must-try! 😉
Deborah J DuBost
Dec 14
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
James F
Dec 13
Beef!
karen McLain
Dec 13
Tamales Coloraditos sound delicious!!
Ecorche
Dec 13
My favorites are green chile chicken tamales
Trish Grochowsky
Dec 13
Pork are my favorites of all the different kinds of tamales
Maria
Dec 13
It’s not Christmas without tamales!!!!
KATHY GARCIA
Dec 05
I agree with your statement…..growing up in px az and dating a cute long haired mexican guy i met in high school, fell in LOVE with this guy and his family and we married and I learned to make tamales. BE safe everyone, god bless KAT
DOROTHY QUIROZ
Dec 13
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 ☆♡☆
Pati
Dec 13
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!
Hope Hill
Dec 13
my favorite tamales are pork
Kelly Vasquez
Dec 12
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!
Pati
Dec 13
Thank you, Kelly!
Myles
Dec 12
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!
Pati
Dec 13
YUM!
Joy Warth
Dec 11
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.
Pati
Dec 13
Thank you, Joy!
Dennis
Dec 10
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
Pati
Dec 13
Hola Dennis! Yes, I hope to return to Milwaukee soon–I was just there this fall and had a blast!
Andrew
Dec 10
I’ve never made tamales before but I do like them. Maybe I’ll try Pati’s recipe.
Pati
Dec 13
Let me know how they turn out, Andrew! 😉
ArtsyChaos
Dec 10
I have got to try my hand at these! Pinning for later!!
Lorena H.
Dec 10
Love the show.
Pati
Dec 13
Thank you for watching, Lorena!
Adlina
Dec 09
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
Pati
Dec 13
Aww thanks, Adlina!
Joanna
Dec 09
I am looking forward to trying this recipe out with my mom and sisters
Pati
Dec 13
Yay! Love a tamal party!
Chris
Dec 09
I have to try this with pork. BTW: I anybody that haven’t bought Pati’s books – buy them. Worth every penny 🙂
Pati
Dec 13
Chris! You just made my day. =)
Veronica Resendiz
Dec 09
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!
Pati
Dec 13
That is SUCH a beautiful tradition. It does fly by when everyone pitches in! Thank you for sharing, Veronica!
Benjamin Gonzalez
Dec 09
I would love to help my mother make these, I’ll show her the recipe!
Pati
Dec 13
Yay!
Tracy P
Dec 09
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!
Pati
Dec 13
That’s the best way to do it!
Diana Struven
Dec 09
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!!
Pati
Dec 13
Thank you, Diana! I am happy to hear you love Mexico as much as I do! 😉
JoAZ
Dec 09
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!
Pati
Dec 14
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!
murphmeister
Dec 09
Can’t wait to make this! We love your tamale bake!
Tricia Binion Sieberns
Dec 09
We don’t have several ingredients around here. Do you have a suggestion of a good place that might sell them?
Pati
Dec 13
Your local Latin market or a specialty foods store might!
Holly De La Cruz
Dec 09
Those tamales are out of this world muy buenos.
Pam
Dec 09
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
Pati
Dec 13
Good luck, Pam!! Let me know how they turned out
Victor M Negrete
Dec 09
will make some for this month also some with green chiles and tomatillos !!!
Pati
Dec 14
Great idea!!! 😉
Pati
Dec 14
Great idea!!! 😉
Lizz
Dec 08
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 !!
Pati
Dec 14
Thank you, Liz. I couldn’t agree more!
Pati
Dec 14
Thank you, Liz. I couldn’t agree more!
Joan Zuniga
Dec 08
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!
Pati
Dec 14
My mouth is watering reading this! Same to you, Joan!
Pati
Dec 14
My mouth is watering reading this! Same to you, Joan!
Tiffany Roybal
Dec 08
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!
Pati
Dec 14
Thank you for trying them, Tiffany! Let me know how they turn out. =)
Pati
Dec 14
Thank you for trying them, Tiffany! Let me know how they turn out. =)
Diane Martinez
Dec 08
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.
Pati
Dec 14
Thank you so much, Diane!
Liz
Dec 08
I green chili tamales!!
cher r
Dec 08
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.
Pati
Dec 14
Awww, thanks Cher! Thank you for tuning in!
Patricia Ferguson Castrejon
Dec 08
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!)
Pati
Dec 14
Yay! Thank you, Pati!
Pati
Dec 14
Yay! Thank you, Pati!
morgan
Dec 08
These are on my cooking bucket list! They look delicious!
Velia
Dec 08
Pati, Podrias darnos una receta de tamales Yucatecos??
Pati
Dec 14
Con mucho gusto, aqui esta la receta de mini pibis: http://patijinich.com/pati_2020/recipe/mini-pibis/
Marcie Higgins
Dec 08
I love ANY kind of tamale all year long – but at Christmas I think my favorites are chocolate!
Pati
Dec 14
Ohhhh yum!
Pati
Dec 14
Ohhhh yum!
Velia
Dec 08
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.
Pati
Dec 14
Con gusto!
Logan
Dec 08
Too many ingredients for me!
D. Borgmeyer
Dec 08
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!
Pati
Dec 14
Yay!
Pati
Dec 14
Yay!
Linda Cessner
Dec 08
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.
Pati
Dec 14
Aw, thank you Linda! This makes me happy to read. Let me know how they turn out!
Pati
Dec 14
Aw, thank you Linda! This makes me happy to read. Let me know how they turn out!
MARY LEE DECKER
Dec 08
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
Pati
Dec 14
Thank you so much, Mary!
Melissa
Dec 08
Making this this year! Thanks for the awesome recipe!
Pati
Dec 14
Yay! Thank you for trying it!
Pati
Dec 14
Yay! Thank you for trying it!
Sharyl Wolter
Dec 08
I love spicy pork tamales!
Sandra Vigil
Dec 08
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.
Pati
Dec 14
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!
Cosmetic_Confections
Dec 08
I really want to make tamales! These sound really good!
Pati
Dec 14
Do it! 😉
Janet Paz
Dec 08
Well worth the time to make! My favorite holiday (or any day) tamales are sweet corn/elote and pineapple with raisins.
Pati
Dec 14
Thank you, Janet! Ohh pineapple is divine!
Pati
Dec 14
Thank you, Janet! Ohh pineapple is divine!
Thia
Dec 08
I’ve never tried a tamal, but these look delicious.
Jackie
Dec 08
Pati:
¡Me encantan los tamales! ¡Gracias por compartir tus deliciosas recetas!
¡Éxito!
Pati
Dec 14
=)
Deborah J DuBost
Dec 08
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.
Pati
Dec 14
Same to you, Deborah!
Heather Taubel
Dec 08
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!
Pati
Dec 14
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!
lovetamales
Dec 08
I can’t wait to make these. The sauce sounds wonderful.
Pati
Dec 14
I hope you enjoy them! I also love your username “lovetamales” =)
Pati
Dec 14
I hope you enjoy them! I also love your username “lovetamales” =)
Sue Ann Mason-Ames
Dec 08
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.
Pati
Dec 13
Yes! I hope you enjoy them as much as I do
Deborah J DuBost
Dec 08
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….
Pati
Dec 13
Same to you, Deborah!
AR
Dec 08
Those tamales look riquisimo and I would use shredded chicken! Merry Christmas Pati!
Pati
Dec 13
Same to you!
Estela Santana
Dec 08
My favorite Tamales are ones that my Mom makes which are the ones with pork meat with red chile. Also the sweet ones.
Estela Santana
Dec 08
My favorite Tamales are ones that my Mom makes which are the ones with pork meat with red chile. Also the sweet ones.
Pati
Dec 13
Nothing like mom’s tamales 😉
Abigail Muller
Dec 08
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!!
Pati
Dec 13
Thank you for this lovely note, Abigail!
Abigail Muller
Dec 08
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!!
Karen Roberts
Dec 08
I don’t think I have a favorite. I love pretty much any tamale
Karen Roberts
Dec 08
I don’t think I have a favorite. I love pretty much any tamale
Pati
Dec 13
So hard to choose!
Alfredo Gutierrez
Dec 08
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.
Pati
Dec 13
My mouth is watering!
Alfredo Gutierrez
Dec 08
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.
Savannagal
Dec 08
I love your show. You make cooking look so easy and effortless – and delicious.
Pati
Dec 13
Thank you!
Susan Dixon
Dec 08
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
Susan Dixon
Dec 08
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
Susan Dixon
Dec 08
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
Pati
Dec 13
Same to you, Susan! =)
Sue Prescott
Dec 08
If it has pork as a filling, I’m in. I’m also thinking about trying some with chocolate in them.
Pati
Dec 13
Ohhh! Yum!
Linda Lakewood
Dec 08
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!
Pati
Dec 13
Happy birthday, Linda!!! The pineapple and golden raisins sounds divine!
Jeff Gardiner
Dec 08
Oh man, my mouth is watering…
Pati
Dec 13
=)
J.M. Hardin
Dec 08
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.
Pati
Dec 13
I hope you like them! Thank you for trying the recipe =)
Kathie D
Dec 08
I like pork tamales!
Pati
Dec 13
=)
Lorrie Barela-Willett
Dec 08
I love bean and cheese tamales!
Pati
Dec 13
Ohhhh yes