Easy Recipe for Tamale Pie (2024)

FAQs

What is tamale pie made of? ›

Tamale pie is prepared with a cornmeal crust and typical tamale fillings arranged in several layers. Beef is traditionally used, but it can also be prepared using other meats such as chicken and turkey meat, and can also be prepared as a meatless dish.

A lot of people from the Yucatán, Oaxaca, and some other areas use banana leaves instead of corn husks. But I've never seen a tamal in México wrapped in a cabbage leaf. The purpose of wrapping tamales in hojas is to package them so they don't fall apart either in the steamer or after they have been steamed.

Making tamales is not difficult, but it is a very time-consuming process. It can take a whole day to prepare a large batch of tamales from start to finish, so clear your calendar if that is your plan. Different steps take time.

You can serve tamales with a variety of sides such as fried plantains, potatoes with rajas, Mexican rice and black beans. “When planning a tamalada, or tamal party, you can accompany your tamales with bowls of red and green salsa, crumbled cotija cheese or queso fresco, fresh lime and pickled red onion,” Sibley says.

While Mexican-style and other Latin American-style tamales are featured at ethnic restaurants throughout the United States, some distinctly indigenous styles also are made. The Choctaw and Chickasaw make a dish called banaha, which can be stuffed or not (plain).

It's a Time-honored Tradition

Their origins can be traced back to Mesoamerica and they were eaten during the times of the Aztecs, Mayans and Olmecs. Since tamales were portable food, they were often used to feed men when they were away for battle or on hunting trips.

Pieces of parchment paper can step up to the task and keep your mixture of fillings and masa dough tightly bound as the ingredients steam and solidify into shape. Like corn husks, parchment paper offers a thin, malleable material that can keep seasoned contents inside the folded envelope.

A: Yes, you can steam tamales made with parchment paper instead of corn husks, but make sure to face the opening up and use a large piece of paper.

As others have said, parchment paper, heat-resistant plastic wrap, and aluminum foil will all serve as stop-gaps. If you have enough of it, sheets of cooking-grade silicone could also do. The primary function of the wrap is to hold the masa together around the filling until the steam firms it up.

Arrange your tamales properly

Another common mistake when making tamales is arranging them in the wrong way since they must be placed horizontally so that more of them can fit into the pot and cook evenly. However, they must not be too tight, or else they will flatten.

Why are tamales so expensive? ›

The prices for the most popular protein fillings of chicken and pork and even spices for tamale-making are up. “The majority of the spices we use to give the flavor to [tamales] come from Mexico,” said Cruz. “Exporting them here has a higher price. I think the spices went up 40% from previous years.”

Making the best tamales

You need a masa that is not dry and crumbly, making you sip after every bite. But the masa should be set, not mushy or runny. It should also be light, not heavy and dense. And of course, you need a delicious filling.

Enchilada sauce is typically smoother and thinner in consistency, made with a base of tomatoes, chili peppers, and various spices. On the other hand, tamale sauce, also known as salsa roja, tends to be thicker and chunkier, often made with roasted tomatoes, chili peppers, onions, garlic, and herbs.

Estimate how many guests will come to your party and for the main meal, calculate between 2 and 3 tamales per person if you're serving them by themselves except for a frothy hot chocolate, champurrado or an agua fresca. For dessert, consider 1 or 2 per person.

WATER, BEEF, TOMATOES (WATER, TOMATO PASTE), CORN MEAL, CORN FLOUR, CONTAINS 2% OR LESS OF MODIFIED CORNSTARCH (CONTAINS ERYTHORBIC ACID), MASA FLOUR (GROUND YELLOW CORN, TRACE OF LIME), SALT, CHILI POWDER (CHILI PEPPERS, FLAVORING), PAPRIKA, SPICE.

Tamale pie is thought to have originated in Texas sometime in the 1900s and became popular in high school cafeterias to feed students. Variations may include beef, pork, chicken, chorizo, beans, and cheese with vegetables, cornbread, and/or creamed corn.

Colombian tamales are usually filled with two main components: meat, this can be beef, pork, or chicken, and corn mash called “la masa”. Depending on the region you may include sliced potatoes, peas, chickpeas, sliced carrots, rice, hard-boiled eggs, and the like.

Using fresh, nixtamalized corn flour makes a difference.

Not only is the masa more flavorful — it tastes like corn! — it's also moist, and you don't have to drown your flour in chicken stock or more lard to make up for the difference.