tamales coloraditos

Tamales Coloraditos

AnchoCarneChristmas

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.

Tamales Coloraditos

Recipe Yield

25 tamales

Cooking time

1 hour 50 minutes

Rate this recipe

4.6 from 5 votes

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.

Comments

316comments inTamales Coloraditos

  1. 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.

    1. Pati Jinich

      Feb 10

      OMG, what your husband was missing, right? So glad he enjoyed the tamales 😉

  2. 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!

    1. 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 😉

  3. 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(?)

    1. 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!

  4. 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.

    1. 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!

  5. 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 ????

    1. 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!!

  6. Jorge

    Dec 18

    Can I use chicken instead of pork?

    1. 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: https://patijinich.com/pati_2020/chicken-in-green-salsa-tamal/

  7. 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.

    1. 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?

  8. Helen Toro

    Dec 06

    Pato… You are a life saver… Thank you for posting red chili recipe for the tamales

    1. Pati Jinich

      Dec 09

      My pleasure Helen!

  9. 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.

    1. 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 😉

  10. 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

    1. Pati Jinich

      Mar 18

      Great idea Abuela! Tamales freeze really well and you made everyone happy 😉

  11. 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

    1. Pati Jinich

      Mar 18

      Go for it Abuela, I am sure you will master this recipe before you know!

  12. Kay

    Feb 10

    Can I omit the almonds? My husband is allergic.

    1. Pati Jinich

      Feb 10

      Absolutely Kay, almonds give basically a little crunchiness to the filling, but no problem if you leave them out!

  13. Beli

    Jan 04

    Hi Pati is there a certain brand of masa you recommend Thank you

    1. 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.

  14. 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.

    1. 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.

  15. Jackie

    Nov 29

    I am attempting to make the masa for the first time. How long will the prepared masa keep?

    1. Pati Jinich

      Dec 12

      Good luck, Jackie! It will stay good for about 48 hours in the fridge.

  16. Cb

    Apr 23

    I just get done cooking your green tamales one word amazing you go girl

    1. Pati Jinich

      Apr 23

      Aww thanks, CB!

  17. 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!

    1. Pati

      Jan 03

      Still add the baking powder to the tamales…and enjoy the tamales Becky!

  18. 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.

    1. 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!

  19. 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!

    1. Pati

      Dec 02

      Good luck, Martha! And say hi to the whole family for me.

  20. Jessenia

    Nov 29

    Pati, what if I want to make more than 15 tamales. Do I just double the recepie? Thanks

    1. Pati

      Nov 30

      Exactly! You can even triple it or more, depending on how many you want to make. Have fun, Jessenia.

  21. Jen Keeton

    Nov 28

    Pati, I bought blue corn masa on vacation, could that pair well with tamales? These one?
    Jenny

    1. Pati

      Nov 29

      Oh give it a try, Jenny. Hope you had a great vacation.

  22. 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?

    1. Pati

      Nov 16

      You can leave them out…but you will miss some of the tamales’ signature sweet/savory mix.

  23. You

    Nov 15

    Pati,
    How do I keep my red chile from getting a bitter flavor?
    Josie

    1. Pati

      Nov 29

      Hmmm, the chiles might have burned a bit, which gives off a bitter flavor.

  24. 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!

    1. 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!

  25. 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!

    1. Pati

      Oct 06

      They are both dried…here’s some more information Federika: https://patijinich.com/pati_2020/guajillo_chile/ https://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!

  26. 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!

    1. Pati

      Mar 12

      Oh that is wonderful to hear. Thank you George.

  27. 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!

    1. Pati

      Jan 02

      Thank you Barry! And Happy New Year to you too!

  28. Norma

    Dec 20

    Hi Pati I like to watch your videos at pbs I from Oaxaca Feliz Navidad
    .

    1. Pati

      Dec 20

      Thank you, Norma! Happy Holidays!

  29. 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

    1. Pati

      Dec 21

      I’m so glad you were inspired…and I hope the tamales bring back wonderful memories! Mil gracias, Patricia!

  30. 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!!

    1. 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.

  31. 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.

    1. 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…

  32. 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!!

    1. 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!

  33. 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!

    1. 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…

  34. 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.

    1. 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.

  35. 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

    1. Pati

      Mar 13

      Thank you Adrienne…your breakfast tamale sounds yummy!

  36. 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!!

    1. 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.

  37. 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?

  38. 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?

    1. 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!

  39. 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. 🙂

    1. Pati

      Dec 29

      I am so happy to hear this, Abi! Thank you for trying the recipe

  40. 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?)

    1. Pati

      Dec 29

      Delicious!

  41. Randy Uribe

    Dec 14

    Hi Pati, I love your show, and I love Pork and Chicken tamales!!!

    1. Pati

      Dec 29

      Thank you for tuning in, Randy

    2. Pati

      Feb 08

      Thank you!

  42. BeckiReve

    Dec 14

    It’s not the holidays without sweet corn-green chile-cream tamales

    1. Pati

      Dec 29

      Couldn’t agree more

  43. 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!

    1. Pati

      Dec 29

      Thank you so much!

  44. 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.

    1. Pati

      Dec 29

      =)

  45. 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.

    1. Pati

      Dec 29

      yum!

  46. Liz Cioci

    Dec 14

    I’d love to try this without garlic and nuts (allergic)! Yum!

    1. Pati

      Dec 14

      Go for it!

  47. 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.

    1. Pati

      Dec 14

      Cheryl!! You just made my day! Thank you so much for your kind note.

      1. 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.

        1. Pati

          Dec 29

          Thank you, Cheryl!

    2. Pati

      Dec 14

      Cheryl!! You just made my day! Thank you so much for your kind note.

  48. Zulema

    Dec 14

    Shrimp tamales from escuinapa, sinaloa

  49. Consciousness Unfolds

    Dec 14

    I love Sweet Cheese Tamales and just about all tamales~ bring on the tamales!

  50. Tricia Mattice

    Dec 14

    My favorite are rajas con queso

  51. Delia

    Dec 13

    I love my mama’s recipe of red sauce with pork tamales

  52. 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!!!!

    1. Pati

      Dec 14

      Yay!

  53. Tammy J.

    Dec 13

    I loved the tamale episode where all your girlfriends came over!

    1. Pati

      Dec 14

      Ohhh it was so much fun! I’m glad you enjoyed it. =)

  54. Anna Quiroz

    Dec 13

    I love green Tamales with cheese. Yum

  55. raymond gonzalez

    Dec 13

    my favorite is from a local vendor. the tamal is creamy chicken pablano

    1. Pati

      Dec 14

      yum!

  56. Jennifer M

    Dec 13

    Chicken tamales are my fav, But I’d eat just about any of them!

  57. 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!!

  58. Lea Corti

    Dec 13

    Mis tamales favoritos son los de azúcar

  59. Lea Corti

    Dec 13

    MIs tamales favoritos son los de azúcar

  60. Mrs Frosty

    Dec 13

    Rajas con queso! Riquísimos! ?

  61. Gloria marquez

    Dec 13

    My favorite is pork tamales but I also love corn

  62. Rodolfo Arce

    Dec 13

    Mis tamales favoritos son los de carne y de elote

    1. Pati

      Dec 13

      Yum!!

  63. Kirsten Andersen

    Dec 13

    My favorites are chicken, but I love ones with sweetened cheese, too!

    1. Pati

      Dec 13

      mmm!

  64. 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.

    1. Pati

      Dec 13

      Delicious!

  65. 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!

  66. 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!

    1. Pati

      Dec 13

      That sounds divine!

  67. Dawn Thomas Garrett

    Dec 13

    mine are beef 🙂

  68. Dawn Thomas Garrett

    Dec 13

    mine are beef 🙂

  69. Letty Lett

    Dec 13

    I love pork tamales!!! Mom loves sweet tamales with raisins but they’re hard to find!

  70. Letty Lett

    Dec 13

    I love pork tamales!!! Mom loves sweet tamales with raisins but they’re hard to find!

  71. Julie Woods Ikpah

    Dec 13

    Oaxaca y jalapeño!

  72. Julie Woods Ikpah

    Dec 13

    Oaxaca y jalapeño!

  73. Veronica Alvarez

    Dec 13

    Wow so many ingredients that I never use. I think I might try a batch this year.

  74. Veronica Alvarez

    Dec 13

    Wow so many ingredients that I never use. I think I might try a batch this year.

    1. Pati

      Dec 13

      Yay! I hope you like them, Veronica!

  75. 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.

  76. Jacqueline Rudy

    Dec 13

    It’s amazing how many different recipes there are for tamales and they still mean one thing. Happiness.

    1. Pati

      Dec 13

      I couldn’t agree more!

  77. 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

    1. Pati

      Dec 13

      Awww, thank you Ric!

  78. Blanca angel

    Dec 13

    Mis favoritos tamales..son los de piña!!

  79. 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 🙂

    1. Pati

      Dec 13

      Nothing like having your mom’s touch! =)

  80. Shawn A.

    Dec 13

    Any tamales that Pati makes..are my favorites!

    1. Pati

      Dec 13

      =)

  81. Michelle Mixson

    Dec 13

    I’m a fan of pork and your recipe, hits the mark!

    1. Pati

      Dec 13

      I’m so glad!

  82. Diane Hibbard

    Dec 13

    Favorite is chicken.

  83. 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!!!

    1. Pati

      Dec 13

      Yum!

  84. 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!

    1. Pati

      Dec 13

      Thank you for trying them, Lisa!

  85. Nidia Robles

    Dec 13

    My favorite are rajas de chile con queso

  86. Debbie R

    Dec 13

    My favorite are green chili and cheese tamales

  87. Trina

    Dec 13

    Pork! Yum.

  88. 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!

  89. Estela Ratliff

    Dec 13

    pink tamales

  90. 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!

  91. Jose Louro

    Dec 13

    Chicken tamales!

  92. David Eckels

    Dec 13

    Pork verde

  93. Robin Chesser

    Dec 13

    Any variety of tamales is my favorite as long as it contains pork!

  94. david ando

    Dec 13

    I love dessert tamales with raspberries covered in chocolate syrup

    1. Pati

      Dec 13

      mmmmm!

  95. April Heaton Graper

    Dec 13

    Love your show on Create! Can’t wait to try this recipe.

    1. Pati

      Dec 13

      Thank you for tuning in, April!

  96. Mila Cornell

    Dec 13

    Our family tried doing this once, will leave it to the professionals our place “Alamo” Houston, TX The Best!

  97. Gladys

    Dec 13

    We have tamales every Christmas, queso con rajas is my family’s favorite.

    1. Pati

      Dec 13

      Delicious!

  98. lisa

    Dec 13

    Gosh these look so good! Love pork tamales! Yum!

    1. Pati

      Dec 13

      Thank you, Lisa!

  99. Ramón Luis Rivera

    Dec 13

    My Favorite Mexican Tamales are “Tamales Coloraditos” Deliciosos?

    1. Pati

      Dec 13

      =)

  100. Laura ONeal

    Dec 13

    I LOVE LOVE LOVE Tamales!!!!

  101. Lyndie

    Dec 13

    Traditional pork with red chile. Bonus points for generous masa, too!

    1. Pati

      Dec 13

      Yes!

  102. Adrianne Carnes

    Dec 13

    My favorite tamales are cream cheese and jalapeno – I love them!!!

  103. Jenesis21

    Dec 13

    Wow. There are some big flavors in that recipe!

    1. Pati

      Dec 13

      I hope you enjoy them as much as I do!

  104. Frances Retes

    Dec 13

    My favorite tamales are pork with red chile sauce. But the cheese and chile tamales are so good too!

  105. Vanessa

    Dec 13

    I have a confession… I’ve never had a tamale!

    1. Pati

      Dec 13

      They’re a must-try! 😉

    2. 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

  106. James F

    Dec 13

    Beef!

  107. karen McLain

    Dec 13

    Tamales Coloraditos sound delicious!!

  108. Ecorche

    Dec 13

    My favorites are green chile chicken tamales

  109. Trish Grochowsky

    Dec 13

    Pork are my favorites of all the different kinds of tamales

  110. Maria

    Dec 13

    It’s not Christmas without tamales!!!!

  111. 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 ☆♡☆

    1. 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!

  112. Hope Hill

    Dec 13

    my favorite tamales are pork

  113. 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!

    1. Pati

      Dec 13

      Thank you, Kelly!

  114. 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!

    1. Pati

      Dec 13

      YUM!

  115. 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.

    1. Pati

      Dec 13

      Thank you, Joy!

  116. 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

    1. Pati

      Dec 13

      Hola Dennis! Yes, I hope to return to Milwaukee soon–I was just there this fall and had a blast!

  117. Andrew

    Dec 10

    I’ve never made tamales before but I do like them. Maybe I’ll try Pati’s recipe.

    1. Pati

      Dec 13

      Let me know how they turn out, Andrew! 😉

  118. ArtsyChaos

    Dec 10

    I have got to try my hand at these! Pinning for later!!

  119. Lorena H.

    Dec 10

    Love the show.

    1. Pati

      Dec 13

      Thank you for watching, Lorena!

  120. 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

    1. Pati

      Dec 13

      Aww thanks, Adlina!

  121. Joanna

    Dec 09

    I am looking forward to trying this recipe out with my mom and sisters

    1. Pati

      Dec 13

      Yay! Love a tamal party!

  122. 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 🙂

    1. Pati

      Dec 13

      Chris! You just made my day. =)

  123. 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!

    1. Pati

      Dec 13

      That is SUCH a beautiful tradition. It does fly by when everyone pitches in! Thank you for sharing, Veronica!

  124. Benjamin Gonzalez

    Dec 09

    I would love to help my mother make these, I’ll show her the recipe!

    1. Pati

      Dec 13

      Yay!

  125. 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!

    1. Pati

      Dec 13

      That’s the best way to do it!

  126. 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!!

    1. Pati

      Dec 13

      Thank you, Diana! I am happy to hear you love Mexico as much as I do! 😉

  127. 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!

    1. 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!

  128. murphmeister

    Dec 09

    Can’t wait to make this! We love your tamale bake!

  129. 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?

    1. Pati

      Dec 13

      Your local Latin market or a specialty foods store might!

  130. Holly De La Cruz

    Dec 09

    Those tamales are out of this world muy buenos.

  131. 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

    1. Pati

      Dec 13

      Good luck, Pam!! Let me know how they turned out

  132. Victor M Negrete

    Dec 09

    will make some for this month also some with green chiles and tomatillos !!!

    1. Pati

      Dec 14

      Great idea!!! 😉

    2. Pati

      Dec 14

      Great idea!!! 😉

  133. 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 !!

    1. Pati

      Dec 14

      Thank you, Liz. I couldn’t agree more!

    2. Pati

      Dec 14

      Thank you, Liz. I couldn’t agree more!

  134. 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!

    1. Pati

      Dec 14

      My mouth is watering reading this! Same to you, Joan!

    2. Pati

      Dec 14

      My mouth is watering reading this! Same to you, Joan!

  135. 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!

    1. Pati

      Dec 14

      Thank you for trying them, Tiffany! Let me know how they turn out. =)

    2. Pati

      Dec 14

      Thank you for trying them, Tiffany! Let me know how they turn out. =)

  136. 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.

    1. Pati

      Dec 14

      Thank you so much, Diane!

  137. Liz

    Dec 08

    I green chili tamales!!

  138. 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.

    1. Pati

      Dec 14

      Awww, thanks Cher! Thank you for tuning in!

  139. 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!)

    1. Pati

      Dec 14

      Yay! Thank you, Pati!

    2. Pati

      Dec 14

      Yay! Thank you, Pati!

  140. morgan

    Dec 08

    These are on my cooking bucket list! They look delicious!

  141. Velia

    Dec 08

    Pati, Podrias darnos una receta de tamales Yucatecos??

    1. Pati

      Dec 14

      ​Con mucho gusto, aqui esta la receta de mini pibis: http://patijinich.com/pati_2020/recipe/mini-pibis/

  142. Marcie Higgins

    Dec 08

    I love ANY kind of tamale all year long – but at Christmas I think my favorites are chocolate!

    1. Pati

      Dec 14

      Ohhhh yum!

    2. Pati

      Dec 14

      Ohhhh yum!

  143. 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.

    1. Pati

      Dec 14

      Con gusto!

  144. Logan

    Dec 08

    Too many ingredients for me!

  145. 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!

    1. Pati

      Dec 14

      Yay!

    2. Pati

      Dec 14

      Yay!

  146. 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.

    1. Pati

      Dec 14

      Aw, thank you Linda! This makes me happy to read. Let me know how they turn out!

    2. Pati

      Dec 14

      Aw, thank you Linda! This makes me happy to read. Let me know how they turn out!

  147. 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

    1. Pati

      Dec 14

      Thank you so much, Mary!

  148. Melissa

    Dec 08

    Making this this year! Thanks for the awesome recipe!

    1. Pati

      Dec 14

      Yay! Thank you for trying it!

    2. Pati

      Dec 14

      Yay! Thank you for trying it!

  149. Sharyl Wolter

    Dec 08

    I love spicy pork tamales!

  150. 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.

    1. 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!

  151. Cosmetic_Confections

    Dec 08

    I really want to make tamales! These sound really good!

    1. Pati

      Dec 14

      Do it! 😉

  152. 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.

    1. Pati

      Dec 14

      Thank you, Janet! Ohh pineapple is divine!

    2. Pati

      Dec 14

      Thank you, Janet! Ohh pineapple is divine!

  153. Thia

    Dec 08

    I’ve never tried a tamal, but these look delicious.

  154. Jackie

    Dec 08

    Pati:
    ¡Me encantan los tamales! ¡Gracias por compartir tus deliciosas recetas!

    ¡Éxito!

    1. Pati

      Dec 14

      =)

  155. 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.

    1. Pati

      Dec 14

      Same to you, Deborah!

  156. 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!

    1. 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!

  157. lovetamales

    Dec 08

    I can’t wait to make these. The sauce sounds wonderful.

    1. Pati

      Dec 14

      I hope you enjoy them! I also love your username “lovetamales” =)

    2. Pati

      Dec 14

      I hope you enjoy them! I also love your username “lovetamales” =)

  158. 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.

    1. Pati

      Dec 13

      Yes! I hope you enjoy them as much as I do

  159. 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….

    1. Pati

      Dec 13

      Same to you, Deborah!

  160. AR

    Dec 08

    Those tamales look riquisimo and I would use shredded chicken! Merry Christmas Pati!

    1. Pati

      Dec 13

      Same to you!

  161. 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.

  162. 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.

    1. Pati

      Dec 13

      Nothing like mom’s tamales 😉

  163. 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!!

    1. Pati

      Dec 13

      Thank you for this lovely note, Abigail!

  164. 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!!

  165. Karen Roberts

    Dec 08

    I don’t think I have a favorite. I love pretty much any tamale

  166. Karen Roberts

    Dec 08

    I don’t think I have a favorite. I love pretty much any tamale

    1. Pati

      Dec 13

      So hard to choose!

  167. 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.

    1. Pati

      Dec 13

      My mouth is watering!

  168. 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.

  169. Savannagal

    Dec 08

    I love your show. You make cooking look so easy and effortless – and delicious.

    1. Pati

      Dec 13

      Thank you!

  170. 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

  171. 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

  172. 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

    1. Pati

      Dec 13

      Same to you, Susan! =)

  173. 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.

    1. Pati

      Dec 13

      Ohhh! Yum!

  174. 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!

    1. Pati

      Dec 13

      Happy birthday, Linda!!! The pineapple and golden raisins sounds divine!

  175. Jeff Gardiner

    Dec 08

    Oh man, my mouth is watering…

    1. Pati

      Dec 13

      =)

  176. 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.

    1. Pati

      Dec 13

      I hope you like them! Thank you for trying the recipe =)

  177. Kathie D

    Dec 08

    I like pork tamales!

    1. Pati

      Dec 13

      =)

  178. Lorrie Barela-Willett

    Dec 08

    I love bean and cheese tamales!

    1. Pati

      Dec 13

      Ohhhh yes

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